Gluten-Free Apple Cider Doughnuts
Indulge in the comforting flavors of fall with these Gluten-Free Apple Cider Doughnuts, a delightful twist on a classic treat that’s perfect for those avoiding gluten. Made with reduced apple cider for an intense burst of fruity flavor, these doughnuts boast a tender, spiced crumb thanks to a carefully crafted blend of gluten-free flour, warm cinnamon, nutmeg, and xanthan gum. Fried until golden and optionally dusted with confectioners' sugar, they’re irresistibly crispy on the outside and soft on the inside. Perfect for breakfast, dessert, or a sweet snack, this recipe transforms simple ingredients into doughnut perfection while catering to dietary needs. Ready in under an hour, these warm, aromatic doughnuts are sure to become your new seasonal favorite!
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Recipe Information
Ingredients
- 475 ml Apple cider
- 300 g Gluten-free all-purpose flour
- 100 g Granulated sugar
- 50 g Brown sugar
- 2 tsp Baking powder
- 0.5 tsp Baking soda
- 2 tsp Ground cinnamon
- 0.5 tsp Salt
- 60 g Unsalted butter, melted
- 2 Eggs
- 1 tsp Vanilla extract
- 0.5 tsp Nutmeg
- 1 tsp Xanthan gum
- 750 ml Vegetable oil, for frying
- 50 g Confectioners' sugar, for dusting (optional)
Instructions
Start by reducing the apple cider: Pour the apple cider into a small saucepan. Bring it to a boil over medium-high heat, then reduce heat to maintain a simmer and cook, uncovered, until it's reduced to about 120 ml (roughly 1/2 cup), about 15-20 minutes. Let it cool.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, salt, nutmeg, and xanthan gum.
In a separate bowl, blend together the melted butter, eggs, vanilla extract, and the cooled reduced apple cider.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
Preheat the oil in a large, heavy-bottomed pot or deep fryer to 170°C (340°F).
Spoon the batter into a piping bag with a large round tip or a resealable plastic bag with the corner snipped off. Pipe the batter into circles on parchment paper to form doughnut shapes about 8 cm in diameter.
Carefully slide the doughnuts into the hot oil, a few at a time, being careful not to overcrowd. Fry until golden brown, about 2-3 minutes per side.
Using a slotted spoon, remove doughnuts and drain them on paper towels.
If desired, dust the warm doughnuts with confectioners' sugar or dip them in cinnamon sugar.
Serve warm or store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
9333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 812.5 g | 1042% | |
| Saturated Fat | 139.9 g | 700% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 528.9 g | 192% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 246.2 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 233 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
