Gluten-Free Apple Cider Doughnuts

These apple cider doughnuts will bring back childhood memories of apple picking and hay rides!

Serves: 12Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 2 cups gluten-free all-purpose flour
  • 1¼ cups granulated sugar, divided
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. salt
  • 3 tsp. ground cinnamon, divided
  • ¼ tsp. ground nutmeg
  • 1 tsp. xanthan gum
  • ½ cup plus 2 Tbsp. apple cider
  • 2 large eggs
  • ½ cup buttermilk
  • 2 Tbsp. butter, melted
  • 1 cup powdered sugar

Directions

  • Preheat oven to 325°F. Grease doughnut pans with butter.
  • In a large bowl, whisk together the flour, ¾ cup granulated sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and xanthan gum.
  • In a smaller bowl, whisk together ½ cup apple cider, the eggs, buttermilk, and melted butter. Pour the wet ingredients into the dry and mix until just combined.
  • Spoon the batter into a large resealable bag and cut a corner. Squeeze the batter into the wells of the doughnut pan until they’re ¾ full.
  • Bake for 18–20 minutes, until golden brown and firm to the touch. Cool in the pan for 3–5 minutes, then remove to a wire rack.
  • To make the glaze, combine the powdered sugar with 2 tablespoons apple cider in a small bowl and whisk until smooth. Set out another bowl with the remaining ½ cup sugar mixed with the remaining 2 teaspoons cinnamon.
  • When the doughnuts are cool enough to touch, dip each doughnut in the glaze, then sprinkle with cinnamon sugar. Return to the rack to cool completely.

Recipe Information

Serves: 12

Ingredients

  • 2 cups gluten-free all-purpose flour
  • 1¼ cups granulated sugar, divided
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • 1 tsp. salt
  • 3 tsp. ground cinnamon, divided
  • ¼ tsp. ground nutmeg
  • 1 tsp. xanthan gum
  • ½ cup plus 2 Tbsp. apple cider
  • 2 large eggs
  • ½ cup buttermilk
  • 2 Tbsp. butter, melted
  • 1 cup powdered sugar

Directions

  • Preheat oven to 325°F. Grease doughnut pans with butter.
  • In a large bowl, whisk together the flour, ¾ cup granulated sugar, baking powder, baking soda, salt, 1 teaspoon cinnamon, nutmeg, and xanthan gum.
  • In a smaller bowl, whisk together ½ cup apple cider, the eggs, buttermilk, and melted butter. Pour the wet ingredients into the dry and mix until just combined.
  • Spoon the batter into a large resealable bag and cut a corner. Squeeze the batter into the wells of the doughnut pan until they’re ¾ full.
  • Bake for 18–20 minutes, until golden brown and firm to the touch. Cool in the pan for 3–5 minutes, then remove to a wire rack.
  • To make the glaze, combine the powdered sugar with 2 tablespoons apple cider in a small bowl and whisk until smooth. Set out another bowl with the remaining ½ cup sugar mixed with the remaining 2 teaspoons cinnamon.
  • When the doughnuts are cool enough to touch, dip each doughnut in the glaze, then sprinkle with cinnamon sugar. Return to the rack to cool completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat3g
Saturated Fat1g
Cholesterol35mg
Sodium250mg
Total Carbohydrate48g
Dietary Fiber0g
Sugars32g
Protein2g