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.