Gluten Free Apple Cider Doughnuts


1½ cups Bob's Red Mill 1 to 1 Baking Flour
¼ tsp baking soda
¼ tsp cream of tartar
1½ tsp baking powder
1 tsp cinnamon
¼ tsp salt
⅔ cup sugar
8 tbsp unsalted butter, melted and cooled
1 tsp vanilla
2 eggs, whites separated
1 cup apple cider
For icing:
1 cup powdered sugar
2 tbsp pure maple syrup
1 tbsp milk


Preheat oven to 350º.
Spray your donut pan with cooking spray.
In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of dry ingredients and pour in. Mix gently.
In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
Add egg whites to mixture and stir just until mixed.
Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
Fill each well ½ full without covering the middle section. If you do, your doughnuts won't have a hole.
Cook for about 8-10 minutes.
Allow to cool completely before glazing.
For the icing simply mix the powdered sugar and the maple syrup. Add milk a little bit at a time to get the desired consistency. More milk will make icing runny so don't add too much at one time.
Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets.
If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.


Make these Gluten-Free Apple Cider Doughnuts for a sweet, after school fall treat. Your family will love you for it. They are light, fluffy and full of fall apple cider flavor. You’ll never know they are gluten-free!


Saturday, October 22, 2016 - 10:24am


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