gluten free apple cider donuts

These? Are a crowd pleaser. I make them every year and have for years. Both with (the dreaded) gluten and without. I think I just prefer these because they seem to be lighter meaning you can have MORE!

I used to DESPISE donuts as a kid, so now I am making up for my lack of love. But…they kill my tummy so I can’t have overly sweet ones and fried ones are just not my friend. So? These. These little love muffins of fluff and cinnamon and sugar. They smell like F A L L and it’s really hard to stop with one! This recipe is slight adapted from What The Fork:

For the donuts

  • 1 1/4 C apple cider

  • 2 cinnamon sticks

  • 2 C gluten-free all-purpose flour *

  • 1 tsp xantham gum

  • 3/4 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp salt

  • 1 large egg, room temperature

  • 2 Tbsp butter, melted

  • 1/2 C light brown sugar

  • 1/2 C granulated sugar

  • 1/2 C whole milk, room temperature

  • 2 tsp white vinegar

  • 1 tsp vanilla extract

For the cinnamon/sugar-coating

  • 3/4 C granulated sugar

  • 1 tsp ground cinnamon

  • 4 Tbsp butter, melted

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Directions

  1. Add cinnamon sticks and apple cider to a small pot. Bring to a boil and simmer on low until reduced, about 15-20 minutes. Remove cinnamon sticks and measure out 1/2 cup of the apple cider. Refrigerate to cool.

  2. Combine milk and vinegar, stir and let sit 5 minutes.

  3. Pre-heat oven to 350 degrees and spray donut pan with non-stick spray.

  4. While the cider is cooling, sift flour, xantham gum, baking powder, baking soda, cinnamon, cloves and salt in a large bowl. Whisk to combine and set aside.

  5. In a medium bowl, whisk together egg, brown sugar, 1/2 cup granulated sugar, 2 tablespoons melted butter and the vanilla extract in a large bowl. Whisk in milk/vinegar and the cooled 1/2 cup of apple cider.

  6. Add the wet ingredients into the dry ingredients and stir until just combined. DO NOT over mix. Batter will be slightly lumpy.

  7. Pour batter into donut pan and fill about 3/4 of the way full. Don't over fill! Bake (in batches if necessary) for 10 minutes. Remove donuts from donut pan and cool slightly on a wire rack.

  8. While the donuts are baking/cooling, combine sugar and cinnamon for the topping in a shallow bowl wide enough to dip the donuts in and melt the 4 tablespoons butter.

  9. Lightly dip slightly cooled donuts in the butter and then immediately dip them in the cinnamon/sugar. Turn in sugar until completely coated and place on a wire rack. Repeat with each donut.

  10. Try and eat just one! HA! Joke is on you!

For the donuts

  • 1 1/4 C apple cider

  • 2 cinnamon sticks

  • 2 C gluten-free all-purpose flour *

  • 1 tsp xantham gum

  • 3/4 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp ground cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp salt

  • 1 large egg, room temperature

  • 2 Tbsp butter, melted

  • 1/2 C light brown sugar

  • 1/2 C granulated sugar

  • 1/2 C whole milk, room temperature

  • 2 tsp white vinegar

  • 1 tsp vanilla extract

For the cinnamon/sugar topping

  • 3/4 C granulated sugar

  • 1 tsp ground cinnamon

  • 4 Tbsp butter, melted

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Directions

  1. Add cinnamon sticks and apple cider to a small pot. Bring to a boil and simmer on low until reduced, about 15-20 minutes. Remove cinnamon sticks and measure out 1/2 cup of the apple cider. Refrigerate to cool.

  2. Combine milk and vinegar, stir and let sit 5 minutes.

  3. Pre-heat oven to 350 degrees and spray donut pan with non-stick spray.

  4. While the cider is cooling, sift flour, xantham gum, baking powder, baking soda, cinnamon, cloves and salt in a large bowl. Whisk to combine and set aside.

  5. In a medium bowl, whisk together egg, brown sugar, 1/2 cup granulated sugar, 2 tablespoons melted butter and the vanilla extract in a large bowl. Whisk in milk/vinegar and the cooled 1/2 cup of apple cider.

  6. Add the wet ingredients into the dry ingredients and stir until just combined. DO NOT over mix. Batter will be slightly lumpy.

  7. MAKE SURE YOU COAT THE DONUT PAN WELLS WITH COCONUT OIL!!! Then…with a piping bag, pipe batter into donut pan and fill about 3/4 of the way full. Don't over fill! Bake for 10 to 11 minutes. Remove donuts from donut pan and cool slightly on a wire rack.

  8. While the donuts are baking/cooling, combine sugar and cinnamon for the topping in a shallow bowl wide enough to dip the donuts in and melt the 4 tablespoons butter.

  9. Lightly dip slightly cooled donuts in the butter and then immediately dip them in the cinnamon/sugar. Turn in sugar until completely coated and place on a wire rack. Repeat with each donut.

  10. Try and eat just one! HA! Joke is on YOU!

Brooke Pappdonuts, donut, baking, bake, hobby, bake more, housewife, house, homemaker