I am going to show you how to make the most amazing baked gluten free Apple Cider Cinnamon donuts.

I’m updating this post to incorporate the changes I made when I added this recipe to my new cookbook, The Big Book of Gluten Free Baking. 

Feel free to make this recipe as is, but in my cookbook I made them using my SGF special blend of flour (get the recipe here) and I used real egg vs egg replacer. I’ll incorporate all the changes in the notes so be sure to take a look at those carefully.

Lastly, you will want to do my little donut trick I show you here. This is the key to giving them that real donut flavor.

I guess you could say that I have been on a donut kick lately. Partly because donuts are probably a fan favorite in my house. My boys love donuts and these baked gluten free apple cider donuts are no different.

I was planning to share apple cinnamon muffins next, but I got side tracked (as usual). And I don’t really have an “apple” baking collection on my blog yet so my goal was to bring you a couple of tried a true recipes this fall.

I’ll be honest, until now, I had never had an apple cider donut before. I had no idea it was a thing until I was texting one of my non gluten free friends about some of her favorite recipes and she mentioned an apple cider donut recipe. I didn’t get her favorite recipe but I did do some research to adapt and create one of my own.

Mine includes a secret ingredient that make them just a bit more flavorful and moist.

Pin it here–>

My Ingredients

Here is another great recipe for you that uses king Arthur’s gluten free all purpose flour. I ended up making these donuts a couple of times because I wanted to try a couple of different things and I am so glad I did.

In these donuts I settled on the combination of both organic cane and brown sugar. Unrefined sugar. Remember I mentioned to you that I just assumed everyone knew I was using unrefined sugar, until I discovered that not to be the case. I was lucky, I kind of fell into using organic unrefined naturally when I started all this gluten free baking because I always look for a gluten free label. It’s just something I do. So the sugar brands I settled on happened to be unrefined thankfully.

But one time (just once) I remember texting my friend about the high cost of baked goods and that if I ever considered baking and selling from my home, I would need to cut the cost of my Ingredients. So I decided to start with sugar. I bought a popular household name brand of sugar, made some cookies and let me tell you. It was the worst cookie I had ever eaten in my life. It was so sweet I couldn’t even eat it.

At that point I was thankful that my tastebuds had adjusted to a milder sweet taste of baked goods and this is also probably one of the reasons I don’t use alternative sweeteners. The flavor just isn’t the same. But all things in moderation right? Lately I have been trying to make one treat a week for my son for an after school surprise or after dinner dessert. But I also always pair it with a banana. It’s all about balance too right?

I wish I could impress you by saying I made my own apple cider but in this season of my busy life, it wasn’t possible. So my apple cider was store bought.

And the last thing that makes these donuts unique is the addition of cinnamon applesauce. The first time I made these donuts I added milk. The donuts were a little tough and became a little hard the very next day. So I thought about something that could boost some flavor and add more moisture. And voila!

My Method

I used store bought apple cider from Whole Foods Market. You will want to reduce 1 1/2 cups to 1/2 cup. To do this just pour the apple cider into a sauce pan and let it simmer/heat up until it is reduced to a smaller amount. In this case 1/2 cup. The first time I did this it didn’t work very well. I thought it was only going to take 20 minutes, but it turns out I didn’t have my heat high enough to make that happen. Based on your stove top, the time will vary. On my glass top stove, it took about 30 minutes over medium heat. Once it is reduced, let it cool to room temperature. The butter and applesauce will need to be room temperature as well.

I mixed all of the dry ingredients together.  Set them aside and mixed up the wet ingredients in my stand mixer minus the cider. Once you add the flour mix, you will add the cider at the same time and do the rest of the mixing with a spatula.

I always recommend making my recipes as they are written for best results. But if you would like to use egg instead of the egg replacer, you will need one egg. Keep me posted on your results.

This recipe makes 12 donuts. Since donut pans come in 6-count, I highly recommend you get two so that you can fill and bake them at the same time. I got mine on Amazon. Also pour the batter into a ziplock bag, push it toward one corner, snip it and pour the batter into each donut mold. This will make it so easy to create the perfect shape.

Take a “Look Over My Shoulder” to see how to make these donuts

And that’s it! So simple. We had a little debate in our house of which topping would be better for these donuts. I also did a poll on social media and the winner was cinnamon sugar. I had to try the glaze for myself and you all were right. My son however, came up with a great idea of glazing, then topping them with cinnamon sugar. We tried and liked it the best! Yum!

As always if you make this recipe please post pictures and share your results in my Stay Gluten Free Community (it’s FREE to join, click here)

I hope you love them!

The post Gluten Free Apple Cider Cinnamon donuts appeared first on Stayglutenfree.com

Gluten Free Apple Cider Cinnamon Donuts

These apple cinder cinnamon donuts are delicious with every single bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Sweet Treats

Servings 12 Donuts

Ingredients

  

Donuts

• 310g 2 Cups King Arthur's All Purpose Gluten Free Flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp Ground cinnamon
• 1 tsp Apple pie spice
• 1/2 tsp Xantham gum
• 1/4 tsp salt
• 100g 1/2 Organic packed light brown sugar
• 100g 1/2 cup Organic cane sugar
• 1 1/2 cup Apple Cider
• 1/2 cup Organic cinnamon applesauce room temperature
• 2 tbsp Earth Balance butter sticks melted and room temperature
• 2 tbsp Warm water
• 1 tbsp Bob's Red MIll Egg Replacer
• 1 tsp Vanilla extract

Topping

• 1 cup Organic cane sugar
• 1 tsp Ground cinnamon
• 1 tsp Apple pie spice
• 5 tbsp Earth Balance butter sticks melted

Instructions

 

Donuts

• Reduce the apple cider. Stir every 10 minutes until you have 1/2 cup. The time will vary depending on your stove top. Set aside to cool to room temperature.
• Preheat oven to 350 and grease two 6-count donut pans with a bit of palm shortening. I apply it with a paper towel.
• In medium bowl whisk together flour, baking soda, baking powder, cinnamon, apple pie spice, xanthan gum and salt. Set aside.
• In small bowl add egg replacer and warm water and let sit one minute to thicken.
• In stand mixer with whisk attachment combine melted butter, egg replacer, both sugars, applesauce and vanilla and mix for 1-2 minutes on medium speed.
• Remove bowl from mixer, add flour and cider and do the remainder of the mixing with a spatula.
• Pour batter into a ziplock bag, squeeze toward one corner, snip the tip and fill each donut mold and fill each about halfway.
• Bake 10-11 minutes.
• Let donuts cool in pan for 2 minutes and transfer to a wire rack.

Topping

• Mix the sugar, cinnamon and apple pie spice in a medium sized bowl
• Melt the butter.
• Using a brush, coat each donut top and bottom and completely cover it in the apple cinnamon sugar topping.
• Serve and enjoy!
• These donuts are amazing warm and fresh, but are still delicious kept in an air tight container for a day or two. Especially if you warm them up for a couple of minutes in the oven.

Notes

Notes:

• Replace the King Arthur's flour for 312 grams (2 1/2 cups) of my SGF all-purpose GF blend (recipe in post)
• Replace 1 tbsp egg replacer and 2 tbsp water with 1 egg.

Keyword donuts, Gluten free