Gluten-Free Kkwabaegi

Gluten-Free Kkwabaegi is a delightful Korean twist on the traditional twisted doughnut, featuring a soft and chewy texture with a hint of sweetness. Baked instead of fried, these treats are a healthier option that still deliver on flavor and fun.

Ingredients

• Gluten-free all-purpose flour - 200 grams
• Granulated sugar - 50 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Ground cinnamon - 1 teaspoon
• Unsweetened almond milk - 100 ml
• Vegetable oil - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Egg - 1 large
• Cinnamon sugar (for coating) - 2 tablespoons

Steps

1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the gluten-free flour, granulated sugar, baking powder, salt, and ground cinnamon.
3. In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a soft dough forms.
5. Divide the dough into four equal pieces. Roll each piece into a rope about 20 cm long, then twist two ropes together to form a spiral shape.
6. Place the twisted dough on the prepared baking sheet, spacing them about 5 cm apart.
7. Bake in the preheated oven for 15-20 minutes, or until golden brown and firm to the touch.
8. Remove from the oven and let cool slightly before coating with cinnamon sugar.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 36 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 180 mg
• Cholesterol: 30 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Gluten-free option suitable for individuals with gluten intolerance.
• Lower in calories compared to traditional fried doughnuts.

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