Firstly, because I haven’t tested my bread recipes without psyllium husk so I can’t guarantee the results at all. Most purchases from business sellers are protected by the Consumer Contract Regulations 2013 which give you the right to cancel the purchase within 14 days after the day you receive the item. Cover with a tea towel and sit in a warm place for 5-10 minutes until it forms a frothy head on top like a pint of beer. The batter does need some time to rise, so you can start them first thing on a Sunday morning and the batter will be ready for frying about an hour later for breakfast. I’m Kate – An Award Winning gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.

Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. It’s mainly used to prove your bread into a boule shape and I use it for my Artisan loaf and Soda bread.

I’ve kept my gluten-free apple and cinnamon doughnuts for about 3-5 days in an air-tight container with no problems. It's primarily used to make your baked goods rise and add fluff to a piece of bread or a cinnamon roll. Then using the support of the baking tray and holding both baking tray and ‘vessel’ in place, quickly flip the whole thing over (it may help to have a second pair of hands available). Transfer the dough to the Panettone case (it should reach almost two-thirds of the height of the case), and smooth the top with the back of a spoon, or spatula.

Use the ingredients as stated (other than the dried fruit for which alternatives may be used if necessary) and avoid using alternatives or leaving anything out. This is crucial because you can make sure the yeast is activated and alive before you even start baking. To hang your gluten free Panettone upside down, you will need long skewers with sharp ends and something to suspend it from that is taller and wider than the baked cake. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.

The liquid is a portion of the full fat milk, which MUST only be hand hot when added to the yeast bowl. But of course, there’s a little twist to these – I used Allinson’s new gluten-free buckwheat blend to make them. The alcohol will evaporate during the preparation and baking process, so there is no need to worry about alcohol content. They are sweet and sticky, deliciously moreish, and perfect when eaten while still warm from the oven.

Without gluten to bind the doughnut batter together, you can be left with a very loose and crumbly sponge texture which won’t work for this recipe.

For example, if your yeast is out of date, or your water/milk wasn’t warm enough, the mixture won’t activate and it won’t turn frothy at all. I have not tried freezing it, but there is no reason why this would not be possible (although it is likely to require re-heating/toasting after freezing). Philip Dennis Foodservice may change product specifications or information at any time and such amendments may not be updated online immediately. Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. But most importantly of all, I recommend using dry active yeast because that’s what I’ve extensively tested!