Gluten Free Apple Cider Doughnuts
By: Karen Kelly
Published: Saturday, October 22, 2016 - 10:24am

Ingredients




1½ cups Bob's Red Mill 1 to 1 Baking Flour
¼ tsp baking soda
¼ tsp cream of tartar
1½ tsp baking powder
1 tsp cinnamon
¼ tsp salt
⅔ cup sugar
8 tbsp unsalted butter, melted and cooled
1 tsp vanilla
2 eggs, whites separated
1 cup apple cider
For icing:
1 cup powdered sugar
2 tbsp pure maple syrup
1 tbsp milk

Preparation

1 Preheat oven to 350º. 2 Spray your donut pan with cooking spray. 3 In a large bowl, whisk together the first seven dry ingredients, flour through sugar. 4 In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of dry ingredients and pour in. Mix gently. 5 In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts. 6 Add egg whites to mixture and stir just until mixed. 7 Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan. 8 Fill each well ½ full without covering the middle section. If you do, your doughnuts won't have a hole. 9 Cook for about 8-10 minutes. 10 Allow to cool completely before glazing. 11 For the icing simply mix the powdered sugar and the maple syrup. Add milk a little bit at a time to get the desired consistency. More milk will make icing runny so don't add too much at one time. 12 Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets. 13 If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.

About

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!