Gluten Free Black Rice Cinnamon Doughnuts


    Hands up if you love doughnuts! Who doesn’t?! These Black Rice Cinnamon Doughnuts will have you drooling for more. As a bonus – they are gluten-free, so these can be enjoyed as an indulgent snack by Coeliac sufferers too!  

    Forbidden Foods Chef, Laura Neville is back at it, perfecting the ultimate doughnut using Forbidden Foods Black Rice Flour.

    Serves: 4 | Prep Time: 40 mins | Cook Time: 20 mins


    Doughnut Dough: 

    • 50g Forbidden® Foods Black Rice Flour
    • 175g Gluten Free Self-Raising Flour
    • 50g Forbidden® Foods Apple Flour
    • 80g Caster Sugar
    • 100g Coconut milk
    • 5g Xanthan gum
    • 8g Bi-carb soda
    • 8g Baking powder
    • 5g Salt
    • 2 Eggs
    • Vegetable Oil, for frying


    • 30ml Coconut cream
    • 400g Icing Sugar 
    • 5g Salt 

    Cinnamon Sugar: 

    • 20g Cinnamon 
    • 200g Caster Sugar 

    Preparation method:


    1. Using a fine sieve, add icing sugar and salt into medium bowl. Add in coconut cream and mix to combine to form a thick paste. Set aside until required.

    Cinnamon Sugar

    1. Mix sugar and cinnamon together on a large plate and set aside until required.

    Donut Mix

    1. Place all ingredients into a food processor and blend on medium speed to form a dough.
    2. Remove the dough and form a ball with your hands.
    3. Dust the bench with some gluten free flour. Using rolling pin, roll out the dough to 2cm thickness.
    4. Using a medium sized round cutter, cut out as many dough rounds as possible, whilst removing excess dough falling outside the cutter.
    5. Using a smaller sized round cutter, cut out the centre of each round to create the classic doughnut shape. Keep about 2cm width on the edges when you cut the centre out.
    6. Re-roll the excess dough and repeat steps 4 & 5 until all dough is used.
    7. Add 3 inches of vegetable oil to a deep pan and heat over medium-high heat until hot.
    8. Add 2-3 doughnuts into oil at one time, and cook for 2 minutes each side, turning doughnuts over carefully with tongs.
    9. For Cinnamon Sugar topping: Remove doughnut from oil using tongs and place on plate with cinnamon sugar to cover. Set aside on wired cooling rack with kitchen towel lined underneath.
    10. For Glazed topping: Remove doughnut from oil and place on a wired cooling rack placed over a baking tray. Carefully pour glaze over hot doughnuts and allow glaze to drip onto tray below.
    11. Leave doughnuts to cool on tray.

    Serve as they are alongside a warming cup of tea or coffee! Your guests will be mightily impressed with your doughnuts, so don’t be surprised if there are none left! They are too good to turn down!


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