Baked Gluten-Free Apple Cider Doughnuts
It’s that wonderful time of the year!! Warm, heavenly-scented apple cider doughnut time! We go to the apple farm every year to pick the apples for our pies. Part of the tradition is getting apple cider doughnuts and apple crisp with ice cream (usually pumpkin ice cream, of course). Unfortunately, once I became gluten-free, I couldn’t partake of the apple crisp or the doughnuts. Then I discovered this recipe and now on our holidays, I make these for our breakfasts (Thanksgiving and Christmas morning) and no one was the wiser that they were gluten-free!
Best warm out of the oven and rolled in cinnamon sugar, these delectable morsels are gone by the time the Parade starts on Thanksgiving with a cup of coffee or tea or even warmed mulled cider. The best part is they whip up in a snap once you have the cider reduced (I do that part the night before and refrigerate or if you are lucky enough to go to the farm for your apples, they may have apple cider syrup and I use a scant 1/2 of that as it is very thick and rich.)
Hope you enjoy these and remember, you can always make another batch if you freeze your leftover cider in cubes and store away for another day!
Enjoy! 💜
Ingredients:
2 cups of unfiltered apple cider (bring to boil in a saucepan and simmer til cider has reduced to 1/2 cup set aside to cool (or use apple cider syrup scant 1/2 cup)
1/2 cup of sugar
1/4 cup butter, softened
2 large eggs
1/2 cup buttermilk, shaken (or buttermilk powder & water to make 1/2 cup)
2 tsp pure vanilla extract
1-3/4 cups All Purpose Gluten-Free flour blend (I use gfjules or Bob’s Redmill 1 to 1 Gluten Free Flour)
1/4 cup almond flour (Bob’s Redmill)
1/2 tsp xanthin gum (omit if you use the flour blend I recommended above)
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp cloves
Topping:
1/4- 1/2 cup melted butter of choice
1/2 cup sugar * 1 tsp cinnamon, whisked together in a small bowl
Preheat oven to 400 degrees and spray 2 min-doughnut pans (or 2 regular doughnut pan) with gluten-free cooking spray
(Respray pan if only have 1 when making a second batch)
Beat butter and sugar in large mixing bowl with paddle attachment (or with hand mixer) Beat in eggs, buttermilk, vanilla and reduced cider til combined. Add flour blend, almond flour, xanthin gum(if needed), baking powder, baking soda, cinnamon, salt, nutmeg and cloves and beat til smooth.
Pour mixture into a large zip lock bag and snip a corner off on one side. Carefully pipe doughnut wells 1/2 full or else they will look puffy like a muffin top.
Bake about 8 mins for mini or 10 mins if regular size - should spring back when touched. Brush with melted butter as soon as you can (wait a couple of mins so you can handle them) and toss in cinnamon/sugar to coat
Serve warm…. So good. Can be warmed up in the microwave a few seconds if any leftovers. 😍
Enjoy! 💜
*Thank you to agirldefoured.com for this awesome recipe!