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.

ENJOY!

Gluten-free apple cider donuts

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Recipe by Simona Gluten-free Course: RecipesDifficulty: Easy

Servings

6

donuts

Prep time

20

minutes

Cooking time

15

minutes

Ingredients

• 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

Directions

• 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.

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