I had really been missing doughnuts for some reason or another and for good reason. I hadn’t had a doughnut in almost 2 years and then my mom goes and buy my kids and I gluten free powdered doughnuts back in June.
Well, no where in my little town do they sell gluten free doughnuts. So the next best thing was to buy doughnut pans and then experiment.
I saw a recipe for Apple Cider Doughnuts sprinkled with cinnamon and sugar and thought why not lets try it!
Gluten Free Apple Cider Doughnuts
- 1/2 cup apple cider vinegar
- 1/2 cup of sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup water
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose gluten-free flour blend
- 1/4 cup almond flour
- 1 teaspoon xanthan gum (omit if your flour blend contains it)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the topping:
- 1/4 cup melted butter
- 1/2 cup sugar
- 1 teaspoon cinnamon
- Preheat the oven to 400 degrees and spray or grease 2 (two) regular sized doughnut pans.
- In a small bowl whisk together water and sour cream to create a sour milk mixture.
- In a large bowl beat eggs, sour milk, vanilla and cider until combined. Add the flour blend, almond flour, xanthan gum, baking powder, baking soda, cinnamon, salt, nutmeg and cloves and beat until smooth.
- Pour the mixture into a large zip-top bag and snip about 1/2 inch off one corner.
- Pipe mixture into your prepared doughnut pan, filling each well about 1/2 full.
- Bake the doughnuts until they spring back when gently touched, about 9-10 minutes.
- To make the topping for the doughnuts blend cinnamon and sugar together in a bowl larger than your doughnuts. Melt butter in another bowl. When doughnuts are cooled enough to handle dip one side of doughnuts into the melted butter then dip the butter side of the doughnuts into the cinnamon/sugar mixture.
Adapted from G-Free Foodie