Golden outside, soft inside — donuts that feel homemade in the best way. Gluten-free, yet with a classic texture.
This is not a crumbly “alternative”: the batter stays workable after resting, shapes easily with oiled hands, and fries evenly in moderately hot oil.
What makes it different?
Compared to traditional gluten-free flours, this product has approx. 31% reduced carbohydrate content and is built on high-fibre ingredients — a more mindful direction without giving up the donut experience.
Who is it ideal for?
- Anyone eating gluten-free
- Home bakers who want a “real donut” result
- If you love filled donuts (press a piece of chocolate into the center)
- Family baking, gatherings, festive treats
Simple prep — reliable results
Quick mix, short rest, shape and fry. Works great as small donut balls, optionally with a chocolate center.
Preparation (as on the pouch)
Whisk 4 large eggs (cracked weight approx. 240 g) with 70 g erythritol (or equivalent sweetener).
Add the mix and combine.
Rest for about 5 minutes.
The dough is still soft: with generously oiled hands, shape balls approx. 5 cm in diameter.
Press a piece of chocolate into the center.
Fry in moderately hot oil until golden brown.
Ingredients
tapioca starch, coconut flour, psyllium husk flour, golden flaxseed flour, baking powder (citric acid; sodium bicarbonate), konjac flour
Allergen information
May contain traces of sesame, tree nuts, mustard seeds, corn, celery, lupin.
Average nutritional values per 100 g product
- Energy: 1323 kJ / 315 kcal
- Fat: 3.6 g
- of which saturates: 2.9 g
- Carbohydrate: 56.8 g
- of which sugars: 3.2 g
- Fibre: 19.9 g
- Protein: 3.8 g
- Salt: 0.71 g
Recipes & community
For more ideas and variations, join the iNutrial Facebook group:
https://www.facebook.com/groups/157633358170895
