Ingredients:

• 270g Eurostar premium gluten free plain flour
• 1.5 litres vegetable oil for frying
• 70g caster sugar
• 2.5 tsp gluten free baking powder
• 2 eggs
• 120ml milk
• 2 tbsp unsalted butter  (melted to be totally liquid - it took 15 seconds in my microwave)

Instructions:

1. Start by heating up 1.5l of vegetable oil in a saucepan to 170-180c. It should be around 1.5 inches deep - the smaller the saucepan, the less oil you'll need. Make sure the oil isn't too close to the top of the saucepan! Equally you can use a deep fat fryer if you have one 
   
   
2. While that's heating up, create your batter. In a large mixing bowl, add your gluten free flour, baking powder and sugar.
   
   
3. In a smaller mixing bowl. Crack in your eggs, add your milk and your melted butter spread. Whisk by hand until all incorporate nicely.
   
   
4. Add your wet mixture to your dry mixture and whisk by hand until smooth. The consistency should be nice and thick. The runnier it is, the worse it will be to work with. If it just constantly streams off your whisk when you lift it, it's too runny so you can add a little more flour if it’s to firm add a little more milk.
   
   5. Hopefully your oil has now reached 170-180c. I test the temperature using a digital cooking thermometer. If you don't have one, simply drop in a little batter. If it sizzles, it's probably about right to start cooking. There should be no oil spitting at any point!
   
   6. If your dough is firm you can roll out a ball by hand just simply roll it in your palms very gently if it’s a little looser consistency Scoop a nice level ice-cream scoop of your batter and drop it into your oil from an inch or so above the oil. The key to getting a nice round shape is to not let it drip out of the scoop for too long after it's plopped into the oil. This can take some practise to get the right shape.
   
   7. Cook each doughnut for around 1-2 minutes, making sure you turn them over if they keep floating on one side. Occasionally check that your oil is still within the 170-180c temp range if you can. When they're nice and tanned/golden, remove them from the oil and allow them to drain on some kitchen roll. 
   
   8. Finally, roll your doughnuts around in a bowl of sugar once cooled and enjoy! Serve up with a little jam to dip them in - it's divine. If you fancy it you can always use a piping bag and fill they with a filling of your choice.
   
   These doughnuts are best enjoyed hot, fresh and eaten ASAP, but you can always warm them up again in the microwave to restore them to their full glory too. Enjoy!