This dessert, which received a geographical indication with the name “İzmir bite”, is also included in the first printed cookbook, Melceü’t-Tabbâhîn. Saray Lokma is another known variety. Although it is usually made with sherbet, in some regions there are also donuts made with cheese and without sherbet. It is claimed that the first bite known was made by the Arabs in the 1400s. In fact, its name is derived from the word “lukma”, which means a piece in Arabic. Gluten-free bite recipe is a recipe we prepared with our distinguished masters. with pleasure 🙂
Ingredients for Donut Dough
- 2 Cups of Gluten Free Flour
- 1 Tea Glass of Milk
- Warm Water (until the dough is mushy)
- 1 Teaspoon of Salt
- 10 g Baking Powder
Ingredients for Donut Sherbet
- 3 Glasses of Water
- 2 Cups of Powdered Sugar
- 2 Desserts Lemon Juice
- 2 Cups of Oil
Gluten Free Donut Recipe Preparation
First, knead by adding milk, salt and baking powder to the flour. Add a little water and continue kneading until the dough reaches the consistency of an earlobe. To obtain sherbet, boil water, sugar and lemon juice in a saucepan for 20 minutes. Then, throw the dough into the hot oil with the help of a dessert spoon and wait for it to brown. Then pour the removed bites into sherbet and wait for 5 minutes. Especially optionally, we can serve it by sprinkling walnuts or hazelnuts. Moreover, it increases the nutritional value.
However, for a more colorful and delicious bite, pistachios can be finely ground and added to the dough.
It is possible to use substitute stevia syrup (1 cup) instead of sugar in the recipe. However, you should not use honey-derived products because of HMF. In addition, using yeast instead of baking powder is also an option. In this case, the dough should be rested for 1 hour.
Lokmayı atacağımız kaşığı yağlamamız hamurun yapışmasını engelleyecektir.
What is HMF?
HMF (Hydroxymethylfurfural), an intermediate product of the Maillard reaction, is a carcinogenic substance. It is formed in foods such as honey with heat treatment. It creates many negative changes such as taste and smell, especially in honey. TGK allowed 40 mg/kg HMF in honey. HMF is especially caused by heating honey at temperatures of 90oC and above.
What is Stevia?
It is a natural sweetener obtained from the leaves of the Stevia rebaudiana plant. It is 50-300 times sweeter than sugar and is resistant to temperature. Stevia is an herb abundantly found in South America. Due to its low calorie content, it has recently been preferred more than sports drinks.
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