- 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 McCormick® Pure 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
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"Great GF doughnut! Love the flavor and easy to make. Made mine in a babycakes doughnut maker which worked perfectly. Rolled mine in a spiced sugar (cinnamon, nutmeg, cloves, sugar)."
"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."