These baked doughnuts are always a hit, especially with my youngest who never had the regular fried variety. But my husband and teen know that an old-fashioned, fried doughnut is its own special treat; one that can not be made in the oven!
I have tried on several occasions to make gluten-free fried doughnuts and they were all messy failures. Well, finally I saw a recipe for Vegan Apple Doughnuts from Elizabeth Barbone. Since Barbone is one of my favorite gluten-free cookbook authors, I knew I had to give her recipe a try.
The recipe was simple (but had some confusing ingredients/instructions/typos), so I had to improvise in a few places. The result? Really nice tasting, apple doughnuts and doughnut holes. The next day…gross, dense, doughnut-shaped things. I tried another batch with applesauce, but no luck; these doughnuts do not store well. Leftovers just don’t taste good. I am guessing it is the lack of dairy, maybe some sour cream would help these store better? But seriously, how many batches of fried doughnuts should I make?
So, yes these are gluten-free apple doughnuts are delicious warm and they are vegan, which means egg-free and dairy-free too! However, you have to eat them all or give them away shortly after they are made. But, they are a nice treat and a great dessert to serve for a special breakfast or brunch. We made a batch for Mother’s Day since we had a combination of gluten-free, egg-free, and dairy-free guests. It made for a great treat that everyone could enjoy!
And the kids will most likely love to help cut out the doughnuts. What could be more fun than helping make fresh, warm doughnuts on the weekend?
The cut out dough…
And all coated with cinnamon-sugar and ready to eat!
Apple Cider Doughnuts
Makes 12 doughnuts and 12 doughnut holes.
If you don’t have a stand mixer, you can simple mix by hand with a wooden spoon. I tried it and it works fine, but you might have to knead the dough a little with your hands before rolling out.
- 2 1/4 cups white rice flour
- 1/2 cup potato starch
- 1/2 cup cornstarch
- 1/2 cup dark brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 3 tablespoon flaxseed meal
- 1/4 cup very warm tap water
- 1 1/4 cup apple cider
- 2 tablespoons canola or vegetable oil
- cornstarch for dusting counter
- oil for deep frying (I use canola in an electric deep fryer)
- 1/2 cup granulated sugar +1 teaspoon cinnamon for the baked doughnuts
- In the bowl of stand mixer, combine rice flour, potato starch, cornstarch, brown sugar, baking powder, cinnamon, salt, and xanthan bum. Mix on low to combine.
- In a small bowl, combine the flaxseed meal and water; stir and allow to stand for a minute to soften. Add the flaxseed mixture, apple cider, and oil to the dry ingredients. Mix until a dough forms (dough will be a little sticky).
- Dust the counter with cornstarch (I actually use a silpat mat) and place dough on top. Pat dough with hands, or roll with a rolling pin, until dough is 1/2 inch thickness.
- Line a plate or baking sheet with paper towels and place cinnamon-sugar mixture in a shallow dish or bowl (a pie plate works great!).
- Heat oil to 375. I use an electric fryer, but you can use a heavy, deep pan (like a Dutch oven); you’ll want at least 1 1/2 inches of oil.
- While the oil heats, using a doughnut cutter, cut dough into rounds, dipping the cutter into cornstarch or rice flour if necessary to prevent sticking. If you don’t have a doughnut cutter, you can use a 2 1/2 inch round cutter and a 3/4 cutter for the center. Gently roll the center pieces to form balls for doughnut holes!
- Gently place doughnuts into hot oil and fry for about two minutes; or until doughnuts rise. Using tongs, or the handles or two wooden spoons, carefully flip doughnuts (if you have an electric fryer, this step is unnecessary). Fry doughnuts for an additional minute. Remove doughnuts from oil and place on paper towel-lined plate to drain briefly before rolling in cinnamon-sugar. Repeat with remaining doughnuts.
- For doughnut holes, fry one minute on each side. Drain briefly on paper towels and roll cinnamon-sugar.
- Allow doughnuts and doughnut holes to cool several minutes before serving (you don’t want to burn anyone), but they really are best served fresh and warm!