Gluten-free Apple Cider Donuts

Gluten-free apple cider donuts

Since yeasted dough doesn’t translate well when you use gluten-free flour, I always keep an eye open for recipes that use baking powder and/or baking soda instead of yeast, and recipes that require baking the donuts instead of frying them. When I had my bakery I used to bake a delicious vanilla donut, that, once baked, I would dip in melted butter and then cinnamon sugar. It would melt in your mouth.

A few weeks ago, in a true fall season theme, I saw this recipe for baked apple cider donuts, from Allie Roomberg. I couldn’t resist. The day I made them, my husband was coming home from a long work trip, quite late in the evening. I left a plate with a donut for him and a glass next to a bottle of his favorite whiskey. It was a warm welcome home. Here is my gluten-free version. You will need a donut pan, which shouldn’t be hard to find. I prefer the USA donut pan.


Gluten-free apple cider donuts

0 from 0 votes
Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy


Prep time


Cooking time




  • For the donuts
  • 156 g 156 Simona’s Flour Mix – 1 cup

  • 67 g 67 granulated sugar – 1/3 cup

  • 1/2 teaspoon 1/2 baking soda

  • 1/2 teaspoon 1/2 ground cinnamon, divided

  • 1/4 teaspoon 1/4 salt

  • 1/8 teaspoon 1/8 nutmeg

  • 60 g 60 boiled cider – 1/4 cup

  • 3 Tablespoons 3 vegetable oil

  • 3 Tablespoons 3 sour cream

  • 1 Tablespoon 1 glycerin

  • 1 large 1 egg

  • For the topping
  • 120 g 120 confectioners’ sugar – 1 cup

  • 1 teaspoon 1 ground cinnamon

  • 2 Tablespoons 2 milk

  • 1 Tablespoon 1 boiled cider

  • 50 g 50 granulated sugar – 1/4 cup

  • 1 teaspoon 1 ground cinnamon


  • For the donuts
  • Preheat the oven to 350 degrees F and grease a donut pan.
  • Place the flour, sugar, baking soda, cinnamon, salt, and nutmeg in a medium bowl and whisk to combine.  
  • Place the boiled cider, oil, sour cream, glycerin, and egg in a large liquid measuring cup and whisk to combine.  
  • Pour the liquid ingredients into the dry, and fold together until just well combined.
  • Using a piping bag, transfer the batter to the prepared pan and bake for 12 to 15 minutes, or until a toothpick inserted in the thickest part of a donut comes out clean or with a few moist crumbs.  
  • Let them cool in the pan for 5 minutes, then transfer on a cooling rack.
  • To top the donuts
  • Stir the powdered sugar, cinnamon, milk, and boiled cider together in a small bowl.  
  • Dip the donuts in the glaze, then top with cinnamon sugar.

Follow for more gluten-free recipes and weekly updates!

Tag @Simona.glutenfree on Instagram and hashtag it

Like this recipe?

Follow us @simonaglutenfree on Pinterest

Did you make this recipe?

Follow us on Facebook

One Comment Add yours

Leave a Reply