Baked Gluten Free Apple Cider Donuts
This recipe is a Fall must have! Everyone will be amazed by the taste and texture. Enjoy a New York and New England classic with these Apple Cider Donuts.
Equipment
- Donut Pan
Ingredients
- 1 ½ Cups Gluten Free Flour
- 1 tsp Xanthan Gum (exclude if in GF flour blend)
- ½ Cup Brown Sugar
- ½ Cup Granulated Sugar
- 1 tsp Baking Powder
- 1 tsp Baking soda
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Salt
- 1 Cup Apple Cider (Reduced to 1/2 cup)
- ¼ Cup Milk (Almond milk works)
- 1 Egg
- 2 TBSP Butter Melted
- 1 tsp Vanilla
- 1 Cinnamon Stick (To simmer in apple cider)
Instructions
- Preheat oven to 350°F. Grease donut pan well, set aside.
- Make cinnamon sugar topping: mix sugar and cinnamon in a small bowl or bag. Either will need to be big enough to toss the donuts in.
- Reduce 1 cup of apple cider to ½ cup in a small saucepan over medium heat for 15-20 minutes. Simmer cider with cinnamon stick and nutmeg for extra flavor.
- Remove from heat and let cool. Take out cinnamon sticks, if used.
- Whisk together all dry ingredients in a large mixing bowl.
- Add all wet ingredients to dry mixture and combine until fully incorporated.
- Fill large plastic bag or pastry bag with dough mixture. Cut tip off bag and pipe into greased donut pan.
- Bake at 350° for 12-15 minutes (9-12 minutes for mini donuts), or until golden brown.
- Immediately remove donuts from pan and place into cinnamon sugar mixture. Gently shake or toss donuts until well covered.
- Remove donuts and cool on a wire rack.
- Enjoy with friends or keep them all for yourself.
Notes
- I love using Bob's Red Mill 1-to-1 Baking Mix (it's in the blue bag).
- Recipe bakes well in mini muffin tin or mini bundt cake pan.
- Since these donuts have a more cake consistency, you can do the toothpick test to check for doneness: poke with a toothpick and donuts are done when toothpick comes out clean.