Gluten-Free Apple Cider Donuts

Apple Cider Donuts

Ingredients


Makes 12 servings

2 cups apple cider

1/4 cup butter plus 2 Tablespoons butter, room temperature, divided

2 eggs

1/2 cup buttermilk

2 teaspoons gluten-free pure vanilla extract

2 cups gluten-free flour blend (see directions)

1/2 teaspoon xanthan gum

2 teaspoons gluten-free baking powder

1 teaspoon plus 1 Tablespoon ground cinnamon, divided

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

Nothing says fall like a soft and sweet apple cider donut! But, as all parents with allergic kids know, getting one can be easier said than done. In their new book, Gluten-Free Family Favorites, authors and parents Kelli and Peter Bronski set out to create all your kids’ crave-worthy food without the gluten. Here’s a fall treat recipe that everyone will love.

Directions

1. Bring the cider to a boil in a small saucepan and reduce to 1⁄2 cup, about 20 minutes. Set aside.

2. Preheat the oven to 400°F. Grease a non-stick donut pan with nonstick cooking spray or butter.

3. Cream together 1⁄2 cup sugar and 1⁄4 cup butter with a mixer on medium speed. Add the eggs and mix on low until incorporated. Mix in the reduced cider, buttermilk, and vanilla. In a separate bowl, whisk together the flour, xanthan gum, baking powder, baking soda, 1 teaspoon cinnamon, nutmeg, and salt; add to the cider mixture and mix until just smooth.

4. Use a pastry bag (or similar) with a 1⁄2-inch opening to pipe the dough into the greased donut pan cavities. Bake for 10 minutes, until the donuts spring back when touched. Remove from the pan and let cool on a wire rack. Repeat with the remaining dough to make 12 donuts total.

5. Melt 2 Tablespoons butter. In a wide, shallow bowl, mix together 1⁄4 cups sugar and 1 Tablespoon cinnamon. Brush an entire donut with melted butter and set the donut in the cinnamon sugar. Flip to coat the other side and sprinkle with cinnamon sugar to fill in any gaps. Repeat to coat all the donuts.

6. GLUTEN-FREE FLOUR BLEND: Combine 11⁄4 cups brown rice flour, 3⁄4 cup sorghum flour, 2⁄3 cup cornstarch, 1⁄4 cup potato starch, 1 Tablespoon plus 1 teaspoon potato flour and 1 teaspoon xanthan gum. Whisk well to mix thoroughly. Makes about 3 cups. Store in an airtight container for up to 3 months in the pantry or 6 months in the refrigerator.

Per Serving:

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Protein:

Fiber:

Active Time:

25 minutes

Total Time:

60 minutes