IBS CURO

Low FODMAP Recipe - Doughnuts


Ingredients

150g Orgran Gluten Free Self-Raising Flour

150g mashed potato

½ teaspoon salt

1 lightly beaten egg

60g melted margarine

Oil for frying

1 cup of sugar

1 tablespoon of cinnamon


Method


Peel potatoes and then boil till soft.

Mash boiled potato with margarine. Add flour and salt and mix well. Add egg mix well to form soft dough.

Roll dough into 5mm thickness. Cut circles with an 8cm round cutter and remove centre with a 4cm round cutter.

Place circles on floured baking tray. Cover with tea towel and leave in warm place to rest for 15-20 minutes.

Combine sugar and cinnamon in a seperate bowl.

Deep fry at 190ºC for 1-2 minutes each side or until golden.

Drain doughnuts over the oil and then place into the bowl of sugar and cinnamon and coat each side until covered.

Back to recipes
Vegetarian
Low FODMAP Baking Recipes