Gluten-Free Apple Cider Doughnuts Recipe
- 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
- 1 cup apple cider or juice
- 1 tablespoon butter, softened
- 2/3 to 3/4 cup confectioners' sugar
- In a large bowl, mix the first eight 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.
- Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full.
- Bake 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.
- For 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. Yield: 10 doughnuts.
Reviews for Gluten-Free Apple Cider Doughnuts(7)
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I do not have a review yet as I was wondering what kind of gluten free biscuit mix was used. This recipe looks great and I am waiting to try it. Thanks for the information.
COULD YOU USE THE BATTER FOR FUNNEL CAKES?! SOUNDS SO GOOD!!
I made these and they were soooooooooooo good. Oct.is always a time for Cider and Doughnut. Thanks for he recipe.
I follow a gluten free diet and I love doughnuts. These came out very well. The texture was a little delicate but they firmed up after cooling. I plan to use this recipe as a base for different flavored doughnuts.
I won't rate this recipe because I didn't exactly follow it. I wanted to see what happened when I used low fat Bisquick instead of gluten-free biscuit mix. It was a disaster. They were so delicate that they fell apart when carefully trying to get them out of the pan. The flavor was good however, and we ate the cake scraps without the glaze anyway. I'm going to take these flavors and the glaze and merge them into another doughnut recipe.