Try these Gluten-Free Apple Cider Doughnuts for a sweet, after school fall treat. Your family will love you for it. They are light, fluffy and full of fall apple cider flavor. You’ll never know they are gluten-free.
Hope you guys had a great weekend. I spent a lovely weekend with my mom having a yard sale and trying to get rid of some of her clutter. It was semi-successful but are yard sales ever worth the effort? They are so much work. Let’s just say getting rid of clutter was worth the effort but not much money was earned!
My past experiences with yard sales have not been good. When I was a kid I remember selling my favorite homemade Barbie clothes for next to nothing. What was I thinking? I had the sweetest neighbor who made them for me and they were amazing. I’m talking ball gowns and faux mink coats for Barbies. I so wish I had those for my daughter now.
As an adult, we a family yard sale a few years ago and my boys decided they were done with Pokemon and sold all their cards. Can you imagine? Needless to say, Pokemon Go has brought back a love for Pokemon all around and they long for those cards. Oh, the yard sale remorse!
Not sure these Gluten-Free Apple Cider Doughnuts make up for the loss of Barbie clothes but they are pretty darn tasty. Trust me when I say you will never know they are gluten-free. Gluten Free Doughnuts (Krispy Kreme Copycat) has been by far, my most popular recipe on the blog so I try to revisit it now and then and put a spin on it. These babies are perfect for fall and full of apple cider and maple flavor.
Bob’s Red Mill 1 to 1 Gluten Free Flour is the only way to go here. I am a huge fan of all of his products and this particular flour has changed my gluten free baking! It is the closest taste you can get to regular flour and it’s full of good for you ingredients. Do not substitute!
I used Wilton Donut Pans for these but you can also make mini donuts with the Babycakes Mini Donut Maker. Either way, your kids will love you for it. There is something extra special about donuts at home. Make them for breakfast or put them in lunchboxes for dessert. Just be careful having them around the house, because they are dangerously good.
Print
- Yield: 24 1x
Ingredients
- 1½ cups Bob’s Red Mill 1 to 1 Baking Flour
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 1½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- 2/3 cup sugar
- 8 tbsp unsalted butter (melted and cooled)
- 1 tsp vanilla
- 2 eggs (whites separated)
- 1 cup apple cider
For icing:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp milk
Instructions
- Preheat oven to 350º.
- Spray your donut pan with cooking spray.
- In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
- In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of dry ingredients and pour in. Mix gently.
- In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
- Add egg whites to mixture and stir just until mixed.
- Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ½ full without covering the middle section. If you do, your doughnuts won’t have a hole.
- Cook for about 8-10 minutes.
- Allow to cool completely before glazing.
- For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don’t add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets.
- If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.
- Category: Breakfast
- Cuisine: American
