Gluten-free apple cider doughnuts
Trust me when I say you will never know that these doughnuts are gluten-free. Gluten Free Doughnuts (Krispy Kreme Copycat) has been by far, my most popular recipe on the blog so I try to revisit it now and then and put a spin on it. These babies are perfect for fall and full of apple cider and maple flavor.
Bob's Red Mill 1 to 1 Gluten Free Flour is the only way to go here. I am a huge fan of all of his products and this particular flour has changed my gluten free baking! It is the closest taste you can get to regular flour and it's full of good for you ingredients. Do not substitute!
I used Wilton Donut Pans for these but you can also make mini donuts with the Babycakes Mini Donut Maker. Either way, your kids will love you for it. There is something extra special about donuts at home. Make them for breakfast or put them in lunch boxes for dessert. Just be careful having them around the house, because they are dangerously good.
- 1½ 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
- Preheat oven to 350º.
- Spray your donut pan with cooking spray.
- In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
- 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.
- 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.
- Add egg whites to mixture and stir just until mixed.
- Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well ½ full without covering the middle section. If you do, your doughnuts won't have a hole.
- Cook for about 8-10 minutes.
- Allow to cool completely before glazing.
- For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don't add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets.
- If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.
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