Uploaded June 2018 | Updated September 2026, 2 weeks ago
In this video Marc Warde of Niche Gluten Free Dining, London, shows us how to make their savoury Gluten-Free Parmesan & Cheddar Doughnuts.
Recipe,
Serves 6
Preparation time: 15 minutes
Cooking time: 3 minutes
Do not freeze. The mixture can be kept uncooked in the fridge for 3 days
Ingredients
150ml water
200g butter
150g gluten-free plain flour
100g Parmesan cheese, freshly grated
100g Mature Cheddar cheese
25g chopped flatleaf parsley
5 eggs
1 tbsp gluten-free English mustard
1 tsp onion powder
1 tsp salt
1 tsp freshly ground black pepper
Vegetable/rapeseed oil, for deep-frying
dipping sauce, to serve
1 Put the water and butter into a saucepan and bring to the boil. Add the flour and leave over a medium heat while you stir the mixture for 1 minute.
2 Tip the mixture into a stand mixer or a mixing bowl and add both cheeses and the parsley. Mix well (this can be done by hand but is easier in a mixer) until the cheeses melt into the mixture.
3 Add the mustard, onion powder, salt and pepper and quickly mix in.
4 Allow the mixture to cool for 10 minutes
5 With the mixer running at low speed, or whisking gently, add the eggs one at a time until all the ingredients are combined together. Pour the mixture into a plastic box, cover and leave to cool.
6 Heat the oil in a deep-fat fryer or large heavy-based saucepan to 180°C/350F, or when the oil bubbles around the edges of a wooden spoon handle inserted in the middle.
7 Shape the mixture into golf-ball-sized balls either using tw` o spoons or your hands.
8 Carefully lower the doughnuts into the hot oil and cook for 3–4minutes, shaking the basket gently every so often or turning the doughnuts with a slotted spoon, until they are evenly golden brown on all sides and floating. Do not overcook and use a timer, worth testing one so you get the cheesy centre just right. Lift out of the oil, drain briefly, kitchen paper then serve hot with your choice of dipping sauce.
In this video Marc Warde of Niche Gluten Free Dining, London, shows us how to make their savoury Gluten-Free Parmesan & Cheddar Doughnuts.
Recipe,
Serves 6
Preparation time: 15 minutes
Cooking time: 3 minutes
Do not freeze. The mixture can be kept uncooked in the fridge for 3 days
Ingredients
150ml water
200g butter
150g gluten-free plain flour
100g Parmesan cheese, freshly grated
100g Mature Cheddar cheese
25g chopped flatleaf parsley
5 eggs
1 tbsp gluten-free English mustard
1 tsp onion powder
1 tsp salt
1 tsp freshly ground black pepper
Vegetable/rapeseed oil, for deep-frying
dipping sauce, to serve
1 Put the water and butter into a saucepan and bring to the boil. Add the flour and leave over a medium heat while you stir the mixture for 1 minute.
2 Tip the mixture into a stand mixer or a mixing bowl and add both cheeses and the parsley. Mix well (this can be done by hand but is easier in a mixer) until the cheeses melt into the mixture.
3 Add the mustard, onion powder, salt and pepper and quickly mix in.
4 Allow the mixture to cool for 10 minutes
5 With the mixer running at low speed, or whisking gently, add the eggs one at a time until all the ingredients are combined together. Pour the mixture into a plastic box, cover and leave to cool.
6 Heat the oil in a deep-fat fryer or large heavy-based saucepan to 180°C/350F, or when the oil bubbles around the edges of a wooden spoon handle inserted in the middle.
7 Shape the mixture into golf-ball-sized balls either using tw` o spoons or your hands.
8 Carefully lower the doughnuts into the hot oil and cook for 3–4minutes, shaking the basket gently every so often or turning the doughnuts with a slotted spoon, until they are evenly golden brown on all sides and floating. Do not overcook and use a timer, worth testing one so you get the cheesy centre just right. Lift out of the oil, drain briefly, kitchen paper then serve hot with your choice of dipping sauce.
