In the four years of being gluten-free I have rarely craved bread. The long-term consequences outweigh the short-term goodness. However, the last few weeks I have been craving doughnuts. There are a couple of local doughnut shops that have them. They are 30-45 miles away from me. I have looked at a couple of health food shops. They can be really expensive there.
Last week in my Nashville Celiac support group we had guest speaker, Anne Byrn. She has written many cookbooks with the title Cake Mix Doctor. She completed one for gluten-free cakes and one for gluten-free cooking. In the last week, I have purchased both of these. In her lecture she mentioned the chemistry of acid in gluten-free baking. This made me very curious. I started looking for gluten-free doughnut recipes that included apple juice or apple cider. This recipe is adapted from the original here.
This week I tried the recipe below in doughnut form and doughnut hole form. I took the leftovers to work. I could not believe how fast they disappeared. Even got a “Emily, you must make these again soon!!” from a coworker. Preservation wise they probably won’t make it past a couple of days, but I doubt you will have that problem to contend with.
1 1/2 cup Bloomfield Farms Gluten Free All Purpose Flour
1/ 2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
3/4 cup apple cider
1/2 tsp gluten-free pure vanilla extract
3 Tbs unsalted butter, melted
3/4 cup granulated sugar
1 1/4 tsp cinnamon
Preheat oven to 350 degrees. Grease doughnut pan. Set aside.
In medium bowl, combine apple cider, egg, and vanilla extract.
In a large bowl or stand mixer combine flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. With mixer running on low, slowly incorporate wet ingredients. Mix until batter is just combined no streaks remain. Use a ziplock bag or piping bag to ensure a level doughnut. If making doughnut holes in a mini muffin pan use a 1/4 cup to pour into each mini muffin tin.
Bake doughnuts for 10 minutes or until golden brown. I used a toothpick test on each pan. Immediately turn out onto a baking sheet or cutting board.
Melt butter in medium bowl. Combine sugar and cinnamon in another bowl. Using a teaspoon drizzle butter over each doughnut or doughnut hole. Sprinkle cinnamon sugar on top. Transfer to a wire cooling rack, positioned over a baking sheet. Cool completely.