Sadly, I’ve never had an apple cider donut with gluten, but these taste the way I imagine the originals taste. They also taste the way the cider donuts at the fair smell. Yum!
This is a delicious gfcf, gluten free, family-friendly recipe! It can also be (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and vegan/vegetarian recipe. As there are only 2 eggs in this recipe, they should be easy to replace, though I haven’t done it personally.
- 1 1/3 cups gluten-free flour (brown rice or millet work well)
- 2/3 cup starch (tapioca, arrowroot, or white rice flour)
- 1 tsp xanthan gum
- 3/4 cups white sugar
- 2 tsp baking powder
- 1/8 tsp allspice
- 1/8 tsp freshly grated nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup apple cider
- 1/4 cup milk (cow, soy, rice, almond, or coconut)
- 2 eggs
- 1 tsp vanilla extract
- 1 TBS butter (or dairy-free margarine), melted
Cinnamon Sugar topping
- 1 stick (8 TBS butter or dairy-free margarine), melted
- 2/3 cup white sugar
- 1/3 cup brown sugar
- 2 TBS cinnamon
In the bowl of your stand mixer, combine everything from flour through salt. Mix it for a moment to make sure it’s well combined.
Add in each of the liquid ingredients (cider, milk, eggs, vanilla, butter), allowing them to become well combined after each addition.
Fill the donut pan a bit below full. Bake 12-15 minutes. Doughnuts are ready when you touch them and you can feel it spring back. Let them cool for 5 minutes before removing from the pan.
After the doughnuts have cooled, combine sugars and cinnamon in one shallow bowl, and melt butter in another shallow bowl. Dip both sides of the donut in the butter, then put in the cinnamon-sugar bowl until they’re coated.