Gluten-Free Apple Cider Doughnuts
I wanted to make a gluten-free apple cider doughnut that tasted so good, the fact that it’s gluten-free is beside the point! —Kathryn Conrad, Milwaukee, Wisconsin
Gluten-Free Apple Cider Doughnut Tips
How can you make gluten-free apple cider doughnuts dairy-free?
A lot of times, people who need to eat gluten-free also need to eat dairy-free. The only dairy in these gluten-free apple cider doughnuts is the butter, and you can easily substitute a dairy-free butter or margarine in its place. If you’re selecting a margarine, be sure to carefully check the ingredients as many margarines contain some milk.Can you make a cinnamon sugar coating instead of a glaze?
Not into glazed doughnuts? Try tossing warm doughnuts in a mixture of 1/2 cup sugar and 2 tsp. ground cinnamon. It’s important to toss them in this mixture while they’re still warm in order for the mixture to stick.How should you store leftover gluten-free apple cider doughnuts?
When storing foods, especially baked or fried foods, air is usually the enemy. You will want to keep them in an airtight container for 2 to 3 days at most. Nothing beats a hot, fresh doughnut, but if you have some leftover after a few days, you can freshen up them up by popping them an air fryer for a minute or two. Just be careful to watch the glaze, as it will burn quickly. If you liked this recipe, be sure to try more of our gluten-free baking recipes.—James Schend, Taste of Home Deputy Culinary Editor
Ingredients
- 2 cups gluten-free biscuit/baking mix
- 3/4 cup sugar
- 1 package (1/4 ounce) quick-rise yeast
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon apple pie spice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon baking soda
- 1/2 cup warm water (110° to 115°)
- 6 tablespoons butter, melted
- 1/4 cup unsweetened applesauce, room temperature
- 1 tablespoon vanilla extract
- glaze:
- 1 cup apple cider or juice
- 1 tablespoon butter, softened
- 2/3 to 3/4 cup confectioners' sugar
Directions
-
1In a large bowl, mix the first 8 ingredients. In another bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients; stir until blended. Cover and let rest for 10 minutes.
-
2Transfer batter to a pastry bag fitted with a small round tip. Pipe batter into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full.
-
3Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.
-
4For glaze, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners' sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
