Gluten-free oliebollen
You can bake gluten-free oliebollen right at home. Use this recipe from oliebollen king Hidde de Brabander.
- 500 g gluten-free bread mix
- 7 g droge gist
- 300 ml milk
- 1 tbsp fine granulated sugar
- 1 no
- 400 ml bruiswater
- 1 tsp salt
- sunflower oil
- powdered sugar
- Heat the milk until lukewarm. Add the yeast and sugar and stir. Set aside and wait until the mixture starts to foam.
- Sift the gluten-free bread mix and add the salt. Note: if the bread mix already contains salt, you do not need to add it. Add the frothy yeast mixture and mix through. Add the sparkling water and the egg and mix until everything is incorporated.
- Cover the dough with a damp tea towel and set aside in a warm, draft-free place. Let it rise for 1 to 1.5 hours, until the dough has doubled in volume.
- Preheat the oil to 180°C.
- Stir the batter. Using an ice cream scoop, place one ball of batter into the hot oil. Repeat this with as many oliebollen as will fit in the pan.
- Fry the oliebollen for 6 minutes until golden brown, turning them over halfway through. Let the oliebollen drain on paper towels.
- Sprinkle the oliebollen with powdered sugar.
Craving oliebollen, but you or your dinner guests can't have gluten? Try this recipe for gluten-free oliebollen!
Everything you need to know
There are a great many different types of gluten-free flour, such as: buckwheat flour, almond flour, rice flour, lentil flour, chickpea flour, and tapioca flour.
Use a combination: mix protein-rich, gluten-free flours with starch-rich, gluten-free flours to mimic wheat flour. For oliebollen, the gluten in wheat must be replaced by a binding agent such as xanthan gum. In that case, it is best to use a gluten-free flour mix.
Gluten-free oliebollen batter should have the consistency of thick yogurt. Is your batter too thin? Add some extra water. Too thick? Add extra gluten-free flour.
Gluten-free batter takes longer to rise than wheat flour batter. On average, about 1.5 hours in a warm, draft-free place. But be sure to keep an eye on the consistency: the batter should have doubled in volume.
Use an ice cream scoop for nice, round oliebollen. First dip it in the oil, then scoop up the batter and drop a perfect circle into the oil.
Oil must be 180°C to deep-fry oliebollen. If it is too high, the oliebollen will remain raw inside; if it is too low, they will become too greasy. No thermometer? Drop a piece of bread into the oil: if it starts bubbling immediately, the oil is at the right temperature.
