Apple Cider Doughnuts

I didn’t really start getting into the kitchen and baking until recently — some time after I found out my gluten and lactose intolerances. Gluten free [and dairy free] baking looks scary and intimidating. The recipes usually require a slew of ingredients that are costly and sound like they belong in a science project.

Ahem, Xanthan gum, I’m looking at you.

But since I’ve become comfortable with cooking, I decided to needed to branch out in the world of baking.

So I bring you one of my first endeavors – apple cider doughnuts – otherwise known as the doughnuts you get at the cider mill.

apple cider doughnuts gluten free

What you’ll need:

2 Cups of Bob’s Red Mill Gluten Free all purpose flour

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

1 large egg, lightly beaten

½ cup apple butter

⅓ cup pure maple syrup

⅓ cup apple cider

⅓ cup goat yogurt

 

What you’ll need to do:

Preheat oven 400F.

Lightly coat doughnut pan with a little coconut oil.

Whisk together first 5 ingredients.

Whisk together remaining ingredients.

Fold wet ingredients into dry ingredients until combined.

Pour batter into pan cavity until the batter just fills the tin completely

Bake for 10 minutes; let doughnuts cool on cooling rack

Brush melted butter onto doughnuts and roll in cinnamon sugar.