Gluten Free Apple Cider Donut Recipe fans, unite—because I feel you if you’ve ever wandered a fall festival and just gazed longingly at those beautiful sugary donuts, wishing for a gluten free version. Yeah, happened to me about a hundred times. You want that cinnamon-sugary, apple-juicy taste, but the regular bakery stuff’s just not for us. Well, my pal, this is your day. I’ve got a gluten free apple cider donut recipe and it is so much simpler than you’d think. Promise, even if baking usually makes you break into a cold sweat.
Why you’ll love these gluten free apple cider donuts
Oh, let me count the ways. First off, they taste like a cozy fall afternoon. You know that exact September smell when leaves crunch under your boots? It’s sort of packed into every bite. Plus, if you’ve tried any store ones, you KNOW gluten free apple cider donut recipe options are usually dry or weirdly crumbly. Not these guys.
My three-year-old, who’s an actual donut snob, declared them “so puffy” (that’s high praise by the way). They’ve got soft middles, and the outside gets this unbelievable flavor with every roll in the cinnamon sugar. Did I mention you can make them without fancy donut pans? They seriously disappear off the plate, and yes, even gluten-eaters love them. You get all the nostalgia, minus the post-donut regret.
“These donuts honestly taste just like ones from the cider mill. I had no idea they were gluten free until you told me.” — Kelly J., my next door neighbor and unofficial taste tester
How to get a cinnamon sugar mixture to stick to your donuts
So, real talk? The cinnamon sugar is the best part. But nothing’s sadder than it sliding right off your fresh donut. To get that dreamy, sparkly topping to actually stick, you’ve got to work fast. When those gluten free apple cider donuts pop out of the oven, let them cool only a minute or so. Enough you won’t burn your fingertips off, but not so long they’re cold.
Next, lightly brush each one with melted butter. This little hack? Life-changing. It creates just enough moisture for the cinnamon sugar to grab hold. Roll or gently toss them in the mix. If you go the lazy way (like I do), toss ‘em in a zipped bag with the sugar blend and shake like you mean it. Don’t skip this, okay? The result’s worth every little step.
Gluten free Apple Cider Donuts: Ingredient Substitutions
Alright, maybe you don’t have every ingredient, or you’ve got extra food sensitivities at home. No worries, I got you. First up, your flour blend matters a ton. My favorite is King Arthur or Cup4Cup for the gluten free apple cider donut recipe, but Bob’s Red Mill’s 1-to-1 is solid if that’s all you’ve got.
Got dairy allergies? Swap in any plant butter and use your favorite non-dairy milk instead. Can’t do eggs? One flax egg will work but expect a little denser texture. For sugar, coconut sugar is a good sub and darkens the flavor a bit. And just so you know, if you reduce the apple cider too much and it’s almost syrupy, you’ll really amp up the flavor. Little swaps, huge impact.
Make-Ahead, Storage, and Freezing Instructions
If you want to get ahead for a busy fall morning… well, you’re my kind of person. These gluten free apple cider donuts keep surprisingly well. Just let them cool completely before stashing in an airtight container on your counter for up to two days. Got extras? (Doubtful, but okay.) They freeze like champions.
- Pop cooled donuts in a zip-top freezer bag
- Squeeze out the air, store flat, freeze up to 2 months
- Thaw at room temp, then re-warm gently in the microwave for 10-15 seconds
- If they lose their sugary coating, give them a fresh roll in cinnamon sugar
Recipe Tips
Here’s the rundown of what actually makes these turn out five-star restaurant level. First, don’t skip simmering the apple cider. You want that extra-apple punch! If you’re out of donut pans, muffin tins work. Just fill them halfway and don’t overbake. With gluten free, drying out sneaks up on you fast.
Also, mix the batter gently. It’ll look thicker than you expect, but that’s ok, it keeps them airy. Oh, important! Let the donuts rest a couple minutes in the pan before popping ‘em out or they might crumble. Trust me, patience pays—my first batch fell to pieces because I rushed. And cinnamon sugar? Do the double-dip for extra crunch if you want to be fancy.
Common Questions
Q: Can I use apple juice instead of apple cider?
A: Technically, sure, but apple cider just has a deeper, more autumn-y taste that apple juice can’t fake.
Q: Do I need a donut pan?
A: Nope! Just use a mini muffin pan if that’s all you’ve got. The result is donut-ish and possibly even cuter.
Q: Can I make these without eggs?
A: Yup. Use a flax egg or your favorite egg replacer. The texture shifts, but they’re still tasty.
Q: What gluten free flour should I use?
A: My top picks are Cup4Cup, King Arthur, or Bob’s Red Mill 1-to-1, but experiment if you feel wild.
Q: Can I skip the sugar topping?
A: Of course, but why would you want to? It’s the best part! If you must, dust with powdered sugar for a lighter vibe.
Ready to cozy up with gluten free apple cider donuts?
Alright, if you’re craving fall flavors, there’s just nothing like whipping up a batch of these. The gluten free apple cider donut recipe is easy, flexible, and (honestly) way better than a boxed mix. People won’t even know they’re gluten free. Give these a shot and you’ll be everyone’s kitchen hero this season. For more fall baking inspo, hop over to King Arthur’s GF guide or Food52’s gluten free donut roundup. Anyway, happy baking! Don’t forget to send donut pics—or, just save one for yourself as a secret treat.
Gluten Free Apple Cider Donuts
Equipment
- Saucepan
- Mixing Bowl
- Donut Pan or Mini Muffin Pan
- Oven
Ingredients
Donuts
- 1 cup apple cider reduced to intensify flavor
- 1 1/4 cups gluten-free all-purpose flour blend like King Arthur or Cup4Cup
- 1/2 cup brown sugar packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk dairy or non-dairy
- 2 tbsp butter melted, can use dairy-free
- 1 tsp vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp butter melted, for brushing
Instructions
- Preheat oven to 350°F (175°C) and grease your donut or muffin pan.
- Simmer apple cider in a small saucepan over medium heat until reduced to about 1/2 cup. Let cool slightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, spices, and salt.
- In another bowl, combine the reduced cider, egg, milk, melted butter, and vanilla extract.
- Stir wet ingredients into the dry until just combined. Batter will be thick.
- Spoon or pipe batter into prepared pan, filling each about 2/3 full.
- Bake for 10–12 minutes or until tops spring back when lightly touched.
- Let cool for 1–2 minutes in the pan, then gently transfer to a wire rack.
- Brush warm donuts with melted butter and toss in cinnamon sugar mixture until well coated.