Growing up in the Garden State, next to an apple farm? I know. It’s giving Gilmore Girls. But ever since I was told to lay off the gluten, I’ve had one fall mission: recreate my favorite fall pastry, the effervescent apple cider donut. She’s a bit regal, and people drive for miles to witness her annual appearance at Fall Fest, where apples and pumpkins get their respective moment (apple season means we’re only a cider donut away from Halloween!).
In recent years, you’ll find some gluten-free baked goods at events, but they usually leave me with a sugar hangover. Is it really too much to ask for a fun food that tastes good and doesn’t leave you with regret?
You see, dear reader, many gluten-free goods have swapped flour for sugar and called it a day. Checked a box. Labeled it gluten-free. Sent us on our way.
When you remove the flour and bring down the excess sugar, you can’t suddenly skimp on flavor.
After experimenting, I dialed in on a few key ingredients. First, reducing the apple cider into a concentrate—this takes times, but makes the cider flavor pop. And then there’s browning the butter and using blanched almond flour, both of which add to that rich, bakery-style flavor. I also tested several sweeteners before landing on maple sugar. It has a warm, caramel taste that makes a difference in flavor, even when used in the same amount as regular sugar.
The key to these donuts are in the details.
Shopping List of Ingredients
Get your mise en place before you bake. I’m a process person and I know how much this part matters. Here’s my Amazon shopping list of ingredients, along with the exact donut pan and baking sheet I use for the recipe. After testing several donut pans, this was the clear winner for getting the donuts out intact (but it’s ok if one breaks! I say it’s good luck and the baker gets to claim it ;-)). Also, when I find ingredients I like, I bulk buy from Costco. Love Costco.
When it comes to all things apple, I aim for organic. Apples have some of the highest levels of pesticides and they’re (always?) listed in the Dirty Dozen. Another plus to making my own my donuts: I can use organic apple cider. In this recipe, I use this one from Martinelli’s.
Pro-tip: Concentrate the apple cider the night before and leave it covered in the fridge.
I hope you enjoy them, eat more than one if the autumn spirit moves you, and invite your favorite people over for something simple: coffee + donuts. Because food is more fun when you can enjoy it without getting so cracked out on sugar that you want everyone to leave so you can take a nap.
Alternatively, make it a group project and enlist your most trusted kitchen accomplices. Either way, here’s the fall Spotify playlist I made for baking day.
Coffee Pairing
For today’s pairing, I went with a dark roast from one of my favorite mycotoxin-free coffee brands, Purity Coffee, in their Ease blend. I add a splash of Elmhurst’s French Vanilla Creamer. The flavors are rich but complimentary to the donuts, as they should be. We’d never want to upstage Her Majesty.
Recipe & Baking How-to Video
The full recipe and instructions are below and I also made a how-to video (so I remember exactly how to do this again next Apple Season!). Jason makes a cameo for the taste testing :)
Gluten Free Apple Cider Donuts
Makes about 9 baked donuts (perfect fit for the donut pan)
Bake: 350°F
Time: 16-18 minutes
The donuts are ready! Pour a glass of cold milk, alongside your coffee for multiple dunking options. Enjoy!
I usually put a few into the freezer for another day (they freeze really well!) and then store some on the counter in a container for a day or two (for grazing :)). Wait until they are completely cooled to store.