Loukoumades (Greek Honey Doughnuts) - Gluten-Free
Puffy, golden-brown Greek doughnuts drizzled with honey and cinnamon. A sweet and irresistible treat adapted to be safe for gluten and wheat allergies.
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Ingredients
- 1 1/2 cups Gluten-Free All-Purpose Flour
- 1/2 cup Tapioca Starch
- 2 teaspoons Active Dry Yeast
- 1 cup Warm Water
- 1 tablespoon Sugar
- 1/4 teaspoon Salt
- 3 cups Olive Oil (for frying)
- 1/2 cup Honey
- 1 teaspoon Cinnamon
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.
- 2Add gluten-free flour, tapioca starch, and salt to the yeast mixture. Mix well until a smooth batter forms.
- 3Cover the bowl and let rise in a warm place for 1 hour, or until doubled in size.
- 4Heat olive oil in a deep fryer or large pot to 175°C.
- 5Using a spoon or small ice cream scoop, drop small balls of batter into the hot oil.
- 6Fry for 2-3 minutes, turning occasionally, until golden brown and cooked through.
- 7Remove the loukoumades with a slotted spoon and drain on paper towels.
- 8In a small bowl, combine honey and cinnamon.
- 9Drizzle the honey mixture over the loukoumades and serve immediately.
Substitutions
Gluten-Free All-Purpose Flour → (avoids Gluten)
Use a high-quality gluten-free flour blend for best results.
Tapioca Starch → (avoids Gluten)
Adds chewiness and helps bind the gluten-free flour.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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