Thinking back, I have so many fond memories of enjoying the fall season as a young child. These traditions from my past are things that I try to experience with and pass on to my children, as well as creating some new ones of our own, like our family’s annual Fall Harvest Party (more to come on that soon!). My grandparents took us apple picking every year. With a bag full of ruby red, delicious apples, my grandmother took to the kitchen to bake her famous apple pie with homemade crust. During the month of October, we’d visit a nearby farm called Van Riper’s. It was our very favorite place to experience the many splendor of the season; glistening candy apples that left your cheeks sticky, pumpkins galore with funny, painted faces, wax lips that oozed edible ‘blood,’ spooky fingers, and of course, homemade cider donuts. I can still smell the aroma; it was intoxicating. They turned out so many donuts, it didn’t matter where you stood on the line to order them. The brown bag was always warm with donuts that were fresh from the fryer and dusted with sugar.
In an effort to recreate that memory for my gluten free self (sigh, I really do miss farm-stand donuts this time of year), I played around with this recipe and to my delight, although these are baked and not exactly the same as the farm’s, I was pretty happy with them and so were my kiddos. Kitchen success! Give them a try in your gluten free kitchen this fall! Cheers to a happy harvest season filled with many sweet (or spooky) delights!
Gluten Free Apple Cider Donuts
- 1 1/2 cups gluten free flour blend (I used King Arthur Measure for Measure)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp. baking powder (I used the one I love from Italy but regular baking powder works just fine)
- 1 tsp, baking soda
- 1 tsp. apple pie spice
- 1/4 tsp. salt
- 1 cup apple cider
- 1 cinnamon stick
- A few cloves
- 1/4 cup lowfat milk
- 1 egg
- 2 Tbsp. melted butter
- 1 tsp. vanilla
- Confectioners sugar for dusting
- Step 1 Combine all dry ingredients (except cinnamon stick and cloves) in a large bowl and whisk.
- Step 2 In a separate bowl, add the buttermilk and egg and whisk.
- Step 3 Add vanilla and melted butter and whisk some more until well blended.
- Step 4 In the meantime, simmer the apple cider with the cinnamon stick and cloves in a small saucepan.
- Step 5 Simmer for 10-15 minutes until reduced by half. Allow to cool. Strain over a fine mesh sieve into the bowl with the melted butter.
- Step 6 Add the wet ingredients to the dry and stir to combine.
- Step 7 Butter a 6 cavity donut pan. Spoon the batter into each cavity, filling about halfway, being careful not to drip batter onto the middle of the cavity where the hole of the donut will be.
- Step 8 Bake at 350 degrees for 13-15 minutes or until set and a toothpick inserted comes out clean.
- Step 9 Let cool for at least 5 minutes, then carefully invert the pan over a baking sheet fitted with a wire rack.
- Step 10 Dust the donuts with confectioners sugar while still warm.
Note: Makes about twelve 3-inch donuts. I used a non-stick Wilton donut pan.