Baked Apple Cider Doughnuts


 gluten free apple cider donuts doughnuts allergy friendly dairy free soy nut peanut fall

 An easy fall recipe made with reduced apple cider and packed with the best flavors of the season. A must make this fall. 

Free of gluten, soy, nuts and dairy.

This recipe makes 40 mini doughnuts or 12 regular size doughnuts. My favorite mini doughnut pan is Wilton 20-cavity Perfect Results Non-Stick Doughnut Pan.

Flour blend: I prefer to bake with Authentic Foods Classical flour blend because of its non-gritty texture, but there are many blends available. You can create a blend with a cup of brown rice flour, ½ cup tapioca starch and ½ cup potato starch.



 Apple Cider Doughnuts

 2 cups gluten free flour blend

1 teaspoon baking soda

1 ½ teaspoon cream of tartar

1 teaspoon konjac or xanthan gum

½ teaspoon sea salt

1 ½ teaspoon cinnamon

¼ teaspoon nutmeg

1 cup apple cider

1 large egg or 1 flaxseed egg

½ cup non-hydrogenated organic vegetable shortening

½ cup applesauce

½ cup brown sugar or coconut sugar


Cinnamon Sugar Topping

 6 tablespoon organic cane sugar

1 teaspoon cinnamon

6 tablespoon extra light olive oil



 Preheat oven to 350ºF. Grease doughnut pan and set aside.

  1. Simmer the apple cider in a small sauce pan over medium heat for 15 minutes. until liquid is reduced by half (1/2 cup). Allow to cool.
  2. In a large bowl combine the flour, baking soda, cream of tartar, konjac, sea salt, cinnamon and nutmeg.
  3. In a separate large bowl cream together the shortening and sugar for about 3 minutes, until fluffy.
  4. Add egg, apple sauce and apple cider. Mix to combine.
  5. Add the dry ingredients and mix slowly making sure to scrape the sides. Do not over mix.
  6. Pour or pipe the batter into the prepared doughnut pan, filling each mold about 3/4 full, to get properly raised doughnuts.
  7. Bake for 8 to 10 minutes, until a toothpick inserted comes out clean.
  8. Remove from oven and let cool in pan for a few minutes.
  9. To make the cinnamon sugar topping, in a small bowl whisk together the sugar and cinnamon.
  10. Brush both sides of the doughnuts with the olive oil. Dip the doughnuts into the cinnamon sugar mixture until fully coated.
  11. Store in an airtight container at room temperature for 2 to 3 days. Enjoy!

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