Gluten-free Apple Cider Doughnuts (Donuts!), perfect for Fall! more
Every Fall, we go apple picking. And every fall, the smell of apple cider donuts hangs in the air and has the power to make my gluten free son and me downright miserable. So we do the only thing that makes any sense at all: bring our own gluten free apple cider donuts. And pick up some more apple cider while we’re at the orchard, so we can make more donuts when we get home!
For a whole batch of these baked Apple Cider Donuts, you only need 6 fluid ounces of cider. You can make the donuts with plain/regular all-purpose gluten-free flour, like Better Batter, and they’ll still be lovely. But gluten-free cake flour is a simple mix of all-purpose flour and cornstarch (if you can’t have corn, try substituting tapioca starch), and gives these doughnuts just the right amount of lightness.
Plus, using more starch makes the dough easier to pipe or squeeze into the wells of your doughnut pan. I find it easiest to use a restaurant-style squeeze bottle (they sell them at all restaurant supply stores and even at most kitchen supply stores) with the top cut off to widen the opening. This batter is really too thin for a pastry bag. Anyway, a squeeze bottle also comes in very handy for gluten-free pancakes.
Be sure to roll these doughnuts in cinnamon-sugar when they’re still warm, so the sugar sticks.
If you can’t bring a batch of these donuts with you to the orchard, rest assured that you can make ‘em fresh as soon as you get home!
1 1/2 cups (210 g) gluten-free cake flour (172 g high-quality all-purpose gluten-free flour + 38 g cornstarch)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon cream of tartar
1/4 teaspoon freshly grated nutmeg
3/4 cup (150 g) sugar
6 tablespoons (84 g) unsalted butter, at room temperature
2 extra-large eggs (120 g) at room temperature, beaten
3/4 cup (6 fl. oz.) apple cider
Cinnamon-sugar mixture, to taste, for rolling the doughnuts
Preheat your oven to 325°F. Grease a super-mini doughnut pan (I have a 12-doughnut mini pan made by Wilton) and set it aside.
In a large bowl, place the cake flour, xanthan gum, baking powder, baking soda, 1 teaspoon ground cinnamon, salt, cream of tartar, nutmeg and 3/4 cup granulated sugar, and whisk to combine well. Add the butter, eggs and cider, and mix to combine well. The batter will be thin. Continue to mix until it begins to thicken.
Transfer the batter to a piping bag fitted with a small plain tip or a squeeze bottle. If using a piping bag, be careful not to let the batter come out of the tip where you don’t intend it to. Squeeze the batter into the prepared doughnut wells until they are each about 2/3 of the way full. Shake the pan back and forth horizontally until the batter is in an even layer in each well.
Place the pan in the center of the preheated oven and bake until the tops of the doughnuts spring back when pressed (about 8 minutes). The underside will be browned, but the tops will still be relatively pale. Remove the pan from the oven and allow the doughnuts to cool for about 3 minutes, or until they are no longer too hot to touch.
While the doughnuts cool slightly, place the cinnamon sugar mixture in a shallow pan or bowl. Gently remove the slightly cooled (but still warm) doughnuts from the doughnut pan with your fingertips and turn them around in the cinnamon sugar until they are well-coated on all sides. Place the finished doughnuts on a clean sheet of parchment paper. Repeat the above steps for the rest of the doughnut batter and resulting doughnuts.
Serve immediately, or at least within a day or two stored uncovered at room temperature. Freeze any remaining leftovers in a sealed, freezer-safe container.
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