Gluten-Free Apple Cider Doughnuts

Last night I whipped up a batch of these Gluten-Free Apple Cider Doughnuts. More than a year ago, I had purchased a doughnut pan, which up until this point, had proven worthy of nothing more than collecting dust in my kitchen cupboard. But I finally found a recipe for baked (not fried) doughnuts, which provided the first opportunity to put my doughnut pan to use. I don’t normally seek out gluten-free recipes, but decided to give this one a try. This recipe is relatively simple, and I loved the sweet aroma that filled the kitchen while they were baking. The doughnuts are pretty tasty and certainly timely as this week brings the first signs of fall. I’m looking forward to continuing to put my doughnut pan to use this fall/winter.

Gluten-Free Apple Cider Doughnuts (from Taste of Home, Aug./Sept. 2012; makes 10 doughnuts)

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

Glaze:
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.

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