I have been craving donuts since fall… but not just any donuts – the apple cider kind you find at farmer’s markets and orchards. Last night I finally took the plunge and decided on a recipe to try. I opted for a gluten-free version because I have been piling in the white flour this week and my body sure can feel it. The only gluten-free donuts I’ve ever tried were some obscenely expensive frozen ones from the grocery store. Yuck… I figured anything could be better than those. I also wanted a recipe that could be easily made lactose-free. Oh man, these are gooood! I used Trader Joe’s Cinnamon Pear Cider because they didn’t have any of their spiced apple cider available, and it left the donuts with just a warm hint of pear flavor! I am fairly new to gluten-free baking so can’t take any credit for this recipe (though feel free to read my hints and substitutions below) — visit gluten free on a shoestring for this and other gluten-free donut recipes. This has inspired me to work on a naturally sweetened (ie applesauce, molasses or honey) version next – fingers crossed!
- I used a Babycakes Cake Pop Maker (I usually don’t bite on these gadgets, but found one on clearance and it really made the whole process super quick and simple!) Don’t worry if you don’t have one, oven-baking instructions are given on the recipe.
- If you’re using the Babycakes machine, you’ll want to fill the bottom wells almost full (but not quite, or the first ones you fill will start to rise over the edge by the time you fill the last few). 4 minutes was the perfect length of time for baking (they will look fairly light on the top half even when they’re done).
- If you prefer a heavy coating of cinnamon/sugar, you’ll want to roll them in it IMMEDIATELY after removing from the pan or it won’t stick.
- Best enjoyed right after baking (they’re still great and tender once cooled, but the texture may seem just a bit more spongy like an airy muffin).
- For a lactose-free version, simply replace the butter with unsalted Fleischmann’s margarine or Earth Balance buttery sticks (but be aware, the latter has a distinct flavor).
- Rather than apple cider, I used Pear Cinnamon Cider from Trader Joe’s – worked beautifully.
- I should but don’t have a kitchen scale, so rather than using the gram measurements for flour/corn starch, I lightly spooned the full amount of flour into the measuring cup and then added 3 Tbsp corn starch (or 1.5 if you cut the recipe in half).
What’s your favorite kind of donut?