GF Cider Donuts… Welcome Fall!

Two versions of Gluten Free Cider Donut Holes… Happy Fall!

After such a hot summer, it is so nice to have cooler weather!  This weekend, our family made the annual trip to our favorite orchard for apples, cider and pumpkins.  We cannot leave without ample supply of apple cider as the first thing everyone asks for is cider donuts!  We spend the entire time enjoying the wonderful smells of fall and wandering past the cider donut stand over and over again.  So, by the time we get home, freshly made donuts are on everyone’s mind.  By the end of the night, we managed to make up a double batch, about 40 donut holes, of these wonderful fall treats!

I do not have a fryer… just a high sided small pot and a candy thermometer with plenty of canola oil.  This year, I made our traditional gluten free donuts and a teff version.  Here’s the recipe and the teff variation below… Enjoy!

Gluten Free Cider Donuts

GF Cider Donuts using traditional GF Flours

Ingredients:

• 1 3/4 cups Gluten Free Flour Blend
• 1/4 cup sugar
• 1/2 tsp xanthan gum
• 1 Tbls baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 3 tsp Ener-G Egg replacer mixed with 4 oz. warm water (or 2 large eggs, room temperature)
• 6 oz. apple cider
• 2 Tbls grapeseed oil or coconut oil
• Canola oil for frying
• Extra sugar and cinnamon, or powdered sugar for dusting the donuts

Method:

1. Mix the first 8 ingredients in a small bowl.  Set aside.
2. In a heavy 3 qt pot, heat two inches of canola to 340-350 degrees.  Note: Make sure to use a candy thermometer to monitor the temperature.  If the oil is hotter than 350 degrees, the donuts will brown too quickly and the centers will non fully cook.
3. In the large bowl of a stand mixer, beat the egg replacer with the warm water until foamy.  Add the dry ingredients, cider and 2 Tbls oil.  Mix for one minute on low.  Scrape down the sides of the bowl and mix again until combined.
4. Using a small cookie scoop (around 1 to 1.5 oz size), scoop out dough and drop carefully into the hot oil.  You can generally fry two to three donut holes at a time.  Donuts will rise to the surface of the oil on their own.  Once this happens let them fry for one minute, then gently turn them and fry one minute more.  Transfer donuts with a slotted spoon to a wire rack lined with paper towel to drain and cool.
5. Once cool, place two donuts into a small paper bag with the extra cinnamon sugar, seal and gently shake the bag to coat the donuts.  Repeat with remaining donuts.

Note:  You can freeze these donut holes and rewarm in a toaster oven.  Do not coat with the extra cinnamon sugar before freezing.  Once you rewarm the donuts in the toaster, toss with extra cinnamon sugar and they will be perfect!

Teff Variation:

GF Teff Flour Donut Holes!

Follow the method above using the following ingredients list for a gluten free, grain free, refined sugar free version of the cider donuts using teff flour:

• 1 3/4 cups Gluten Free Teff Flour Blend (3/4 cup Teff Flour, 1/2 cup Sorghum Flour, 1/2 cup Tapioca Starch Flour)
• 1/4 cup coconut sugar
• scant 1/4 tsp xanthan gum
• 1 Tbls baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon
• pinch nutmeg
• 3 tsp Ener-G Egg replacer mixed with 4 oz. warm water OR 1 Tbls flax seeds mixed with 2 oz. warm water and 4 Tbls applesauce
• 6 oz. apple cider
• 2 Tbls grapeseed oil or coconut oil
• Canola oil for frying
• Extra coconut sugar and cinnamon for dusting the donuts

Note:  this recipe also works well with 1 cup Teff flour and 3/4 cup Tapioca Starch Flour if the Sorghum flour is a problem.