Gluten Free Apple Cider Doughnuts

Make these Gluten Free Apple Cider Doughnuts for a sweet, after school fall treat. Your family will love you for it. They are light, fluffy and full of fall apple cider flavor. You’ll never know they are gluten-free!


You’ll Need:


  • 1 1/2 cups Bob's Red Mill 1 to 1 Baking Flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • 1½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ⅔ cup sugar
  • 8 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla
  • 2 eggs whites separated
  • 1 cup apple cider
  • For icing:
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk

Instructions:


  1. Preheat oven to 350º.
  2. Spray your donut pan with cooking spray.
  3. In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
  4. In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of dry ingredients and pour in. Mix gently.
  5. In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
  6. Add egg whites to mixture and stir just until mixed.
  7. Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
  8. Fill each well ½ full without covering the middle section. If you do, your doughnuts won't have a hole.
  9. Cook for about 8-10 minutes.
  10. Allow to cool completely before glazing.
  11. For the icing simply mix the powdered sugar and the maple syrup. Add milk a little bit at a time to get the desired consistency. More milk will make icing runny so don't add too much at one time.
  12. Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets.
  13. If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.

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