Are donuts Dutch food?

The history of the doughnut itself is generally traced to Dutch immigrants in 17th- and 18th-century New York, then New Netherland , who prepared fried dough balls called olie koeken or olykoeks, which means “oil cakes.” They were similar to modern doughnuts, although they did not yet have the iconic ring shape.

Do Krispy Kreme make gluten-free doughnuts?

All of Krispy Kreme's donuts are made with wheat flour, meaning they don't have gluten-free donuts . Moreover, they warn that because they use wheat flour in their primary product all the other items can come in contact with gluten and other allergens.

Can celiacs eat doughnuts?

For individuals suffering from celiac disease, however, biting into that donut can have serious medical consequences . Celiac disease is a hereditary autoimmune disorder in which consuming the gluten protein gliadin triggers inflammation of the small intestine.

Oilykake or Dutch doughnut Olie Koeken's consisted of flour, eggs, apple, milk, and yeast. The yeast would cause the dough to rise, but this turned out to be insufficient in the cooking process. As the dough would rise to a certain point, a person preparing the olie koeken would then throw it into a pot of oil to cook.

What is the Dutch word for donuts?

Oliebollen are Dutch pastries similar to doughnuts. These deep-fried treats are typically filled with raisins and dusted with powdered sugar.

What country eats the most donuts?

Per capita, Canadians eat the most doughnuts compared to all world countries. The large number of Tim Hortons restaurants in Canada (over 4,600) significantly contributes to this consumption rate.

What is gluten-free dough made of?

In most cases, gluten free pizza is made with a combination of gluten free flours and starches like rice flour, almond flour, potato starch, and tapioca starch . These are combined with wet ingredients like oil and flavorings like sugar and salt. Some recipes also use yeast to give the dough some rise.

What is gluten-free base made of?

Usually a combination of rice flours, buckwheat, other gluten free grain flours, other starches such as tapioca and cornstarch, xanthan gum or other gums to help in raising, levaning and eggs along with moisture, oil, sugars and a load of preservatives and additives.

What is gluten-free made of?

A gluten-free diet excludes any foods that contain gluten , which is a protein found in wheat and several other grains. It means eating only whole foods that don't contain gluten, such as fruits, vegetables, meat and eggs, as well as processed gluten-free foods like gluten-free bread or pasta.

Gluten-free Dutch Doughnuts (oliebollen) | Karlijn's Kitchen (2024)

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Gluten-free Dutch Doughnuts (oliebollen) | Karlijn's Kitchen (1)

27 December 2016 / Door Karlijn / Laat een bericht achter

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For me, there is no New Years Eve without Oliebollen. Oliebollen are Dutch doughnuts. Literally translated they are called ‘oil balls’.

A pretty accurate name if you ask me because they are dough balls fried in oil. My mum has been making these Dutch doughnuts on the 31st of December for as long as I can remember.

Every year we made about 100 doughnuts (insane, I know!) and we used to eat them all within 2-3 days (even more insane, I know!). Dutch doughnuts are just so good!

The past two years were the first years that I ate low FODMAP with New Year and last year my mum and I tried to make gluten-free Dutch doughnuts for the first time.

Unfortunately, they were a total fail. They looked like fried pancakes instead of doughnuts and they didn’t taste good at all. That was my first New Years Eve without oliebollen 🙁

It didn’t want to let that happen again this year. Therefore I started testing gluten-free Dutch doughnuts in mid-December already. I found out what went wrong last year.

Last year I used gluten-free flour that is usually used for cakes to make the oliebollen. This gluten-free flour has a very fine structure and it seemed to evaporate in the batter (it mainly consists of starch).

This year I used gluten-free flour that is meant to bake bread with. This mix contained rice flour and buckwheat flour next to potato and corn flour.

This time the batter was exactly as it should be. Airy, but not liquid. The oliebollen turned out perfectly. I really couldn’t taste the difference between the ones I with gluten that I used to eat and these.

How to make gluten-free Dutch doughnuts

As I have said above, it is important to use a gluten-free flour mix for bread, not one that is used for cakes or cookies.

My favourite bread mix that I always used unfortunately got discontinued, so I tested the recipe with a few other mixes:

Doves Farm gluten-free brown bread mix

The batter for the Dutch doughnuts looked well with this mix, I just didn’t like the end result. They were not so fluffy (a bit heavy) and the taste was not good. So I don’t advise using this flour mix in my recipe.

Schär Mix B Brot

The gluten-free bread mix from Schär worked better. With this mix the Dutch dougnuts are not too heavy and fluffy. They just stay a bit lighter coloured because of the colour of the bread mix.

Note that this mix contains a little bit of lentil flour. Lentils are only limited low FODMAP, so I expect lentil flour is limited low FODMAP as well. It is good to test beforehand how you react to this flour mix.

Homemade flour mix

I also made a homemade flour mix that resembled my favourite bread mix that got discontinued. For this I used the following:

100 g brown rice flour
50 g teff flour
20 g corn starch
70 g tapioca starch
1 tsp (4 g) xanthan gum
7 g baking powder

This was my favourite batter for the Dutch doughnuts. They became soft, fluffy and still tasted good the next day.

Storing gluten-free Dutch dougnuts

A disadvantage of gluten-free bakes is that they get dry very quickly. I know that normal oliebollen also get dry and harder after a day or two, but with gluten-free oliebollen this is even quicker. Therefore I advise to eat them on the same day as you make them. Or if you want to store them for a day or two, you can heat them in the microwave shortly before eating them. Then they will get soft again.

Oliebollen with or without raisins

We make our oliebollen or dougnhuts in two types: plain ones or dougnuts with raisins in them (we call them rozijnenbollen).

I love my oliebollen with raisins in them, so I always add 50 g of raisins to this recipe. If you rather have plain dougnuts, you can leave them out.

Raisins are low FODMAP up to 13 g per portion. If you stick to the amounts in this recipe, a portion of two oliebollen will be a safe serving.

Fat and IBS

Fat is an IBS-trigger. This means that large amounts of fat can trigger complaints in people with IBS (even if a recipe is low FODMAP).

For this reason, I advise not eating more than 1 or 2 doughnuts at a time. Make sure you drain some oil from the oliebollen before eating them.

You do this by putting them on a sheet of kitchen paper when they come out of the oil.

Will you let me know if you make mygluten-free Dutch doughnuts? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Gluten-free Dutch Doughnuts (low FODMAP, lactose-free)

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4.3 from 3 reviews

Author: Karlijn
Servings: 10 1x

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Description

Delicious low FODMAP and gluten-free Dutch doughnuts. Just as good as the original variant with gluten. New Years Eve as it should be! Also lactose-free.

Ingredients

Scale

250 g gluten-free flour*
220 ml warm lactose-free milk**
180 ml warm water
25 g sugar
7 g dried yeast
A pinch of salt
Optional: 50 g raisins
2 litres sunflower oil
Powdered sugar
Kitchen thermometer

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Instructions

Pre-heat the oven to 50 degrees Celcius (this is for rising the batter).
Heat the milk in a pan or in the microwave.
Put the flour, sugar, salt and yeast together in a bowl. Stir.
Pour in the water and the milk. Mix together with a mixer or whisk.
Put the bowl into the oven for 30 minutes to rise. After half an hour it usually has risen quite a lot. Otherwise you can leave the batter in the warm oven for a little longer. If there is a hard layer on top of the batter after the rising, you can remove this with a spoon.
Put the raisins into warm water for about 15 minutes. Drain and dry them well after that.
Heat the sunflower oil in a heatproof pan to 175 degrees Celsius (347 F). Be very careful because the oil will get extremely hot.
Carefully fold the raisins into the batter.
Take an ice cream spoon or two spoons and drop balls of dough into the oil carefully. Fry the oliebollen for about 4-6 minutes until they have browned on all sides. Note that the doughnuts will become quite darker if you use the homemade flour mix, this is because the flours you use are a bit darker. If you take the first doughnut out of the oil, cut it open to see if it is fully cooked. If it is not, you can fry the next doughnut a bit longer.
Take them out with a heatproof spatula and leave them to drain well.
Serve the oliebollen with powdered sugar.

Notes

*See the text above the recipe for the flour mixes that I like to use for this recipe.

**Use plant-based milk to make the doughnuts vegan.

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