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.

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 Simona’s Flour Mix – 1 cup

  • 67 g granulated sugar – 1/3 cup

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon, divided

  • 1/4 teaspoon salt

  • 1/8 teaspoon nutmeg

  • 60 g boiled cider – 1/4 cup

  • 3 Tablespoons vegetable oil

  • 3 Tablespoons sour cream

  • 1 Tablespoon glycerin

  • 1 large egg

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

  • 1 teaspoon ground cinnamon

  • 2 Tablespoons milk

  • 1 Tablespoon boiled cider

  • 50 g granulated sugar – 1/4 cup

  • 1 teaspoon 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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