Description
Make these Gluten-Free Apple Cider Doughnuts for a sweet, after-school fall treat. Your family will love you for it. They are light, fluffy and full of fall apple cider flavor. You’ll never know they are gluten-free!
Ingredients
- 1-½ cup Bob’s Red Mill 1 To 1 Gluten Free Flour
- ¼ teaspoons Baking Soda
- ¼ teaspoons Cream Of Tartar
- 1-½ teaspoon Baking Powder
- ¼ teaspoons Salt
- 1 teaspoon Cinnamon
- ⅔ cups Sugar
- 8 Tablespoons Unsalted Butter, Melted And Cooled
- 1 teaspoon Vanilla
- 1 cup Fresh Apple Cider
- 2 whole Eggs, Separated
- FOR THE ICING:
- 1-½ cup Powdered Sugar
- 2 Tablespoons Pure Maple Syrup
- 1 Tablespoon Milk
Preparation
Preheat oven to 350°F and spray 2 doughnut pans with cooking spray.
Whisk together all dry ingredients (flour, baking soda, cream of tartar, baking powder, salt, cinnamon, sugar). Make a well in the center of the dry ingredients and add butter, vanilla, apple cider, and egg yolks.
Mix gently.
In a separate bowl, whisk egg whites together with a fork for a minute or two just to get them a bit fluffy. Add to bowl and stir.
Use a resealable bag with the tip cut off to carefully pipe the mixture into the pans. Be careful not to cover the center part.
Bake for about 9–10 minutes and let cool.
Mix the icing ingredients together. Add more sugar if your mixture is too thin or more milk if it’s too thick.
I kept my icing thin and dipped just the tops into the icing. It made a very thin glaze. If you prefer, make a thicker icing and pour it on top of the donuts.
