Gluten-Free Apple Cider Doughnuts
Total TimePrep: 20 min. + standing Bake: 15 min. + cooling
- 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.
Nutrition Facts1 doughnut: 273 calories, 8g fat (4g saturated fat), 18mg cholesterol, 565mg sodium, 47g carbohydrate (27g sugars, 4g fiber), 4g protein.
Oct 7, 2015
I agree with the Irish Vixen about the glaze, too much trouble for little taste.It's puzzling to me that there is no cider used in the doughnut recipe?? I added cider to the dry batter so I could squeeze it out. Taste of the doughnut was good, better without the glaze. Used a wilton doughnut pan, no problem getting the doughnuts out. Cut a large end (hole) off the plastic bag to squeeze the dough out.
May 10, 2015
After reading the reviews for these, I had pretty high expectations. They were just okay. They still taste a bit 'grainy' like gluten-free baked goods do. They certainly don't taste like traditional donuts. They taste more like a gluten-free spice cake and don't have a true donut texture. I personally would skip the apple juice for the glaze. It was more work than the taste was worth. Just go with a plain glaze and save the effort. They were also very delicate and difficult to remove from my donut maker. They definitely have to sit before you can eat them, or they crumble all over. Again, my kids thought they were okay, but I didn't think they were particularly memorable.
Dec 15, 2014
This recipe is easy to follow, quick to make, and results in a light and softly textured doughnut.
Nov 1, 2014
I just recently began a gluten free diet (3 weeks) and up until yesterday (Halloween) I was not missing flour?but then my child's school party with dozens of donuts entered my life. It was hard not to stray from the diet that has made me healthy again. I googled gluten free donuts and was brought to this recipe. I have to say hands down this is the most amazing tasting donut I have had in ages. Even my kids like it (ages 15 and 11). You would never know it is a gluten free recipe. I made the recipe as listed and used my baby cakes donut maker. I feel this recipe will now be a consistent snack in our family.
Jan 26, 2014
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).
Oct 31, 2013
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.
Oct 31, 2013
COULD YOU USE THE BATTER FOR FUNNEL CAKES?! SOUNDS SO GOOD!!
Sep 29, 2013
I made these and they were soooooooooooo good. Oct.is always a time for Cider and Doughnut. Thanks for he recipe.
Aug 21, 2013
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.
Oct 19, 2012
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.
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