Gluten-Free Apple Cider Donuts
User Reviews
5
Gluten-Free Apple Cider Donuts
Description
Gluten-Free Apple Cider Donuts combine a carefully reduced apple cider with a blend of gluten-free flour, cinnamon, and homemade apple pie spice to capture familiar fall flavors. The cider reduction intensifies the apple taste without adding excess liquid, retaining batter consistency for baking. Whisked with brown and granulated sugars, butter, and an egg, the batter is piped into donut molds and baked to golden perfection, producing tender donuts that puff up lightly in the oven.
After baking, the donuts are coated in a cinnamon sugar and apple pie spice mixture, adding a sweet and fragrant outer layer that contrasts nicely with the soft crumb inside. The spices emphasize the apple and warm aromatics without overpowering. These donuts suit breakfast treats or comforting snacks, especially in cooler weather when cider flavors resonate.
The recipe includes options for using regular all-purpose flour if gluten is not a concern and substitutions for sugars and dairy to accommodate dietary preferences. Leftover donuts store well at room temperature or refrigerated, and they freeze effectively for longer storage. Simmering the cider to reduce is a crucial step that enhances the depth of apple flavor in the final donut.
Ingredients
Apple Cider Donuts:
- 1 ½ cups apple cider juice
- 1 ½ cups gluten-free baking flour I used Bob’s Red Mill, 1:1
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 - 1 ½ teaspoon ground cinnamon
- 1 teaspoon apple pie spice *notes below on how to make your own
- 1 large egg room temperature
- 3 tablespoon unsalted butter melted
- ½ cup dark brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- ½ tablespoon ground cinnamon
- ½ tablespoon apple pie spice *notes below on how to make your own
Instructions
- Simmer the apple cider for 10 - 15 minutes until it reduces to about half (¾ cup). Let it cool for 10 minutes. Don’t skip this step because it makes the flavor of these donuts so much better!
- Preheat oven to 350°F. Grease two 6-cavity donut pans well and set them to the side.
- In a medium mixing bowl, whisk the egg, melted butter, brown sugar, granulated sugar, and vanilla. Don’t add the apple cider.
- In another bowl, whisk the flour, salt, baking soda, baking powder, cinnamon, and apple pie spice. Make sure there are no clumps.
- Add the flour to wet ingredients in 2 different increments switching off with the reduced apple cider (total of ¾ cup). Scrape the sides of the bowl with a spatula and make sure all flour is combined, there shouldn’t be any flour lumps.
- Put all the batter in a large ziploc bag or piping bag. Cut the end & fill your donut tins about ¾ way.
- Bake for 10 minutes until golden and the donuts have puffed up.
- Remove from the oven and toss/dust with cinnamon sugar immediately. I like to put the cinnamon sugar on a sheet tray, pull the donuts out of the oven with oven mitts and just dump them into the sugar and shake it around that way. If the sugar doesn’t stick or you want to wait until they cool, you can brush a light wash of butter on the donuts first before tossing in the cinnamon sugar.
- Serve warm for the best, cakiest, and airiest texture. Enjoy!
Notes
- Reducing the apple cider intensifies its flavor and is essential for the recipe's taste.
- If not gluten-free, regular all-purpose flour can be used instead of gluten-free baking flour.
- Butter can be swapped for vegan butter or coconut oil for dairy-free options.
- Dark brown sugar may be substituted with coconut or light brown sugar without major flavor changes.
- Store leftover donuts in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
- Donuts freeze well for up to 2 months; thaw overnight in the refrigerator and warm before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 216mg | 9% |
| Potassium | 54mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 113IU | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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