Gluten Free Apple Cider Donuts

One of the things I miss most this time of year are the amazing apple cider donuts we always got when we went apple picking every fall.  I think these gluten free apple cider donuts are a pretty close replica of that apple orchard treat.  These donuts are flavored with fresh apple cider and apple pie spice plus covered with a cinnamon sugar coating just like you remember.  They are the perfect fall treat! 

I know lots of people are intimidated by frying donuts at home. It is a bit of work, but its worth it in the end for hot, freshly fried gluten free donuts. So pick up a jug of fresh apple cider - it's time to make the donuts!

If you're looking for more fall flavors to celebrate the season, you'll definitely want to try my easy apple crisp bars that are flavored with apple butter and slices of fresh apples of these awesome gluten free apple fritters (maybe my second favorite donut!)

Why You'll Love This Gluten Free Donut Recipe

• These donuts taste just like the ones you buy at the apple orchard. Even your gluten eating friends will love them!
• I have lots of tips about frying at home, so you don't have to be intimidated by making homemade donuts.

Ingredient Notes

• Gluten Free Flour - for almost all of my recipes, I use Bob's Red Mill 1-to-1 Gluten-Free Flour Blend. You can use your own favorite flour blend but keep in mind this recipe was developed with BRM, so your final product may be slightly different. 
• Baking Powder & Baking Soda - We are using a little of both kinds of leavening agents because this dough is very heavy and we want light fluffy cake donuts.
• Spices - Arguably the most important ingredient aside from cider.  You can use apple pie spice or make your own mix of cinnamon, cardamom, nutmeg and allspice.
• Vegan Butter- I use vegan butter here, either Miyokos brand or Country Crock Plant Butter.  I think it gives the donuts a little bit of a buttery flavor which is perfect with the cinnamon.  You can substitute with liquid coconut oil or if you're not dairy free, regular butter will work too.
• Brown Sugar - The molasses flavor imparted by brown sugar is an essential element of fall desserts.  You can substitute dark brown sugar if you'd like.
• Eggs - Just one egg here to hold the dough together.  I haven't tried this with an egg substitute, but I think a flax egg would probably work.  Let me know in the comments if you try it.
• Apple Cider - The key to apple cider donuts is of course the cider!  To impart the apple flavor without adding too much moisture you must reduce the cider before incorporating it.  To reduce apple cider, simple cook it on the stove over medium heat for about 30 minutes and half of the moisture will bubble away leaving a really concentrated apple juice.
• Vanilla - Just a hint of vanilla to sweeten the flavor.

See the recipe card for the full ingredient list with quantities.

How to Make Gluten Free Apple Cider Donuts

• STEP 1: Add the cider to a small saucepan and simmer over medium heat until it is reduced to about ¾ cup. Set it aside to cool.
• STEP 2: Combine the gluten free flour, baking powder, baking soda, spices, salt and brown sugar in a large mixing bowl. Whisk well to mix.
• STEP 3: In a separate bowl, whisk the egg until frothy like soap bubbles.
• STEP 4: Add the melted butter, reduced apple cider and vanilla to the beaten egg.  Whisk again until smooth. 
• STEP 5: Pour the wet ingredients into the dry and fold them together with a spatula.  It will seem very dry, but it will eventually come together. 
• STEP 6: Cover the dough and refrigerate it for at least 2 hours. 
• STEP 7: Remove the chilled dough from the refrigerator and pat it into a large circle about ½" thick.  Use a donut cutter to cut out the donuts. 
• STEP 8: Fry the donuts until they are golden brown on both sides. Then dip the warm donuts in the cinnamon sugar mixture.

Tips for success

Here are a few tips to help you have better donut frying success:

1. Place your cut out donuts on individual squares of parchment paper. You can slip the whole thing into the oil, which cuts down on your risk of getting burnt as well as reducing the chance of the oil splashing. Just use your spider strainer to fish out the paper, it will separate from the donut immediately after entering the oil.
2. Set up your drying area before you start. Once things are frying, you don’t want to leave the stove. I use a baking sheet with a wire rack on top.  
3. When heating your oil, it will take a while for the temperature to build. But once it is over 300 degrees it will start climbing fast. At this point, reduce your stove temperature a little. You don’t want to miss your frying window or overheat your oil.
4. Keep a close eye on the oil temperature at all times. It will fluctuate. Anywhere between 350-375 degrees will give you a good outcome. Under 350 will come out greasy and over 375 will be burnt and possibly undercooked inside.
5. Keep a little bit of room temperature oil set aside. If your oil temp climbs too high, not only can you reduce the stove temperature but you can pour a little of the cold oil in to help drop the temperature.  If that doesn't do the trick, move your pan off the burner until the oil cools down to the cooking range.
6. Make sure your pan is big enough that 3 donuts won’t be crowded in there. You want them to float around and for you to have room to get in there with your spider to flip them. I use a 10 inch cast iron that is 3 inches deep.
7. Your oil temperature will drop every time you add cold dough. So, for best results don’t add more than 3 donuts at a time.
8. If you’re frying on an open flame, like a gas stove, please keep a fire extinguisher handy. A grease fire can easily break out if you accidentally slosh oil out of the pan, etc. Just try to be extra careful!

More apple recipes to consider: