Gluten Free Greek Loukoumades Recipe with Honey Walnuts and Cinnamon

Crisp, golden, sticky with honey, and finished with walnuts and cinnamon, loukoumades are the kind of treat that disappear fast. The batter is simple, yeast-raised, and spooned straight into hot oil. No rolling, cutting, or shaping needed!

This recipe makes about 24 gluten free loukoumades, depending on the size of your spoonfuls. They are best eaten fresh while warm, so feel free to halve the recipe if you are not feeding a crowd, or if you do not trust yourself around a full plate of honey-soaked doughnuts.

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What are loukoumades?

Loukoumades are small Greek doughnuts made from a yeasted batter, fried until golden, then traditionally drizzled with honey and sprinkled with cinnamon. Chopped walnuts add crunch and a slightly earthy flavour that balances the sweetness.

They are lighter than many filled doughnuts because the batter is loose rather than a firm dough. That is also what makes them so easy to adapt for gluten free baking. The combination of gluten free flour, rice flour, potato starch, and xanthan gum helps create structure while keeping the middle soft.

Ingredients

For the doughnuts:

• 200 ml warm water

• 3 tbsp sugar

• 7 g active dry yeast

• 50 g potato starch

• 50 g rice flour

• 150 g gluten free plain flour

• 1/2 tsp salt

• 1/2 tsp xanthan gum

• Neutral oil for frying

  
  

For serving:

• Honey

• Chopped walnuts

• Ground cinnamon

Method

1. Activate the yeast. Add the warm water, sugar, and active dry yeast to a bowl. Stir gently, then leave for 5 to 10 minutes until the mixture looks slightly foamy. This shows the yeast is active.

   
   

2. Mix the dry ingredients. In a separate bowl, combine the potato starch, rice flour, gluten free flour, salt, and xanthan gum. Stir well so the xanthan gum is evenly spread through the flour mix.

   
   

3. Make the batter. Pour the yeast mixture into the dry ingredients. Mix until smooth. The batter should be thick and sticky, softer than bread dough, and closer to a thick cake batter.

   
   

4. Let the batter proof. Cover the bowl with a clean tea towel or cling film. Set it aside in a warm place for about 30 minutes, until it looks slightly puffed and airy.

   
   

5. Heat the oil. Pour neutral oil into a deep pan, leaving plenty of space at the top for safety. Heat over a medium heat. Avoid rushing this part, as oil that is too hot will brown the outside before the centre cooks.

   
   

6. Shape with a spoon. Lightly oil a teaspoon or dessert spoon. Scoop up small spoonfuls of batter and carefully drop them into the hot oil. Do not worry if the batter looks uneven or lumpy, the loukoumades tend to round out as they fry.

   
   

7. Fry until golden. Cook in small batches for about 2 to 3 minutes, turning them as needed so they colour evenly. They should be golden brown and crisp on the outside.

   
   

8. Drain briefly. Lift the fried loukoumades out with a slotted spoon and place them on kitchen paper for a moment to remove excess oil.

   
   

9. Add the toppings. While still warm, drizzle generously with honey, then scatter over chopped walnuts and a dusting of cinnamon.

   
   

10. Serve straight away. Loukoumades are at their best fresh from the pan, when the outside is crisp and the inside is soft and fluffy.