Make these gluten-free apple cider donuts for a sweet after-school fall treat. Your family will love you for it. They’re light, fluffy, and full of autumn apple cider flavor. You’ll never know they’re gluten-free!
- 1-½ cup Bob’s Red Mill 1 to 1 Gluten Free Flour
- ¼ teaspoons Baking soda
- ¼ teaspoons Tartar cream
- 1-½ tsp baking powder
- ¼ teaspoons Salt
- 1 teaspoon Cinnamon
- ⅔ cups Sugar
- 8 tablespoons Unsalted butter, melted and cooled
- 1 teaspoon Vanilla
- 1 cup Fresh apple cider
- 2 whole Eggs, separated
- FOR THE GLAZE:
- 1-½ cup Granulated sugar
- 2 tablespoons Pure maple syrup
- 1 tbsp Milk
Preheat oven to 350°F and spray 2 donut pans with cooking spray.
Whisk together all the dry ingredients (flour, baking soda, cream of tartar, baking powder, salt, cinnamon, sugar). Make a well in the center of the dry ingredients and add the butter, vanilla, apple cider and egg yolks.
In another bowl, whisk the egg whites with a fork for a minute or two just to make them a bit frothy. Add to bowl and stir.
Use a resealable bag with the tip cut off to carefully pour the mixture into the molds. Be careful not to cover the central part.
Cook for about 9 to 10 minutes and let cool.
Mix the frosting ingredients together. Add more sugar if your mixture is too liquid or more milk if it is too thick.
I kept my frosting thin and only dipped the top in the frosting. He made a very thin frosting. If you prefer, make a thicker icing and pour it over the donuts.