Gluten-free Apple Cider Doughnuts

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Great after school sweet!


  • 1 1/2 cups Bob’s Red Mill 1 to 1 Baking Flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  •  tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  •  cup sugar
  • 8 tbsp unsalted butter melted and cooled
  • 1 tsp vanilla
  • 2 eggs whites separated
  • 1 cup apple cider
  • For icing:
  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 1 tbsp milk


  • Preheat oven to 350º.
  • Spray your donut pan with cooking spray.
  • In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
  • In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and apple cider. Make a well in the center of dry ingredients and pour in. Mix gently.
  • In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
  • Add egg whites to mixture and stir just until mixed.
  • Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
  • Fill each well ½ full without covering the middle section. If you do, your doughnuts won’t have a hole.
  • Cook for about 8-10 minutes.
  • Allow to cool completely before glazing.
  • For the icing simply mix the powdered sugar and the maple syrup. Add milk a little bit at a time to get the desired consistency. More milk will make icing runny so don’t add too much at one time.
  • Dip doughnuts in icing and place on a rack to drip dry. Top with sprinkles before the icing sets.
  • If you are using a donut pan, preheat oven to 350° and bake for 8-10 minutes.


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