Gluten and Dairy Free Apple Cider Donut Holes

Apples are a fall staple. It’s like, the weather gets colder and your stomach starts to yearn for that juicy, crisp red apple. I recently went apple picking with a good friend of mine and as we waiting in line to pay for our “peck” (yes, that’s what a basket of apples is called!) I couldn’t help but drool over the smell of hot apple cider donuts cooking just a few feet away from me.

It’s moments like these that I throw a mini pity party for myself—why OH WHY do I have to be sensitive to gluten and dairy? Can’t I just sink my teeth into one of those bad boys and taste what the rest of this apple orchard is raving about? After a few minutes of being stuck in the solo pity party, I got myself out of the mess that was my thoughts and brought myself back to reality.

Megan, you nut. You can make a gluten and dairy free version of those. DUH. So, as soon as I got home I pulled up this recipe and my Bob’s Mill Gluten Free 1-to-1 Flour and got to work.

Note: you DO need a mini donut hole pan. This one is great.

Here’s what you’ll need for the donuts:

  • 1½ cups Bob’s Red Mill Gluten Free 1-to-1 Flour
  • 1 tsp xanthan gum
  • ½ cup brown sugar
  • ½ granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 cup apple cider (educed to ½ cup..instructions below)
  • ¼ cup vanilla almond milk
  • 1 egg
  • 2 tbsp dairy free butter, melted
  • 1 tsp vanilla

Here’s what you’ll need for the cinnamon sugar topping:

  • 1 cup granulated sugar
  • 1 tsp cinnamon

Here’s what you’ll do:

  1. In a small saucepan, simmer your 1 cup of apple cider over medium heat for 10 minutes, or until it’s reduced to about 1/2 cup. Make sure to not over-simmer the apple cider, as it will start to caramelize.
  2. Mix together all of the dry ingredients in a stand mixer and add in all of the wet ingredients until well combined.
  3. Place (sticky) mixture into a large plastic bag with the tip of a corner cut off to use as a makeshift pastry bag.
  4. Grease your donut hole pan and squeeze the batter into each donut hole cavity. In order for the donut holes to not spill over the edges, only fill each donut hole cavity about 1/2 way.
  5. Bake apple cider donuts at 350 degrees Fahrenheit for about 10 minutes, or until golden brown.
  6. Let donuts cool for ONLY 5 minutes, and remove them from the pan and place them into a bag filled with the cinnamon sugar topping. Shake the donuts until will coated.
  7. Remove the donuts from the cinnamon sugar bag and let them cool completely on a wire rack or parchment paper.
  8. Enjoy warm or cool!

Love you all! Until next time,

The Busy Bee