Gluten-Free Living

Apple Cider Donuts with Maple Icing

Makes 12 donuts

Apple cider donuts are an absolute must in the fall. How else are you going to use all those freshly-picked apples? While they take a bit of effort, they are simple enough for anyone to make. Unlike traditional donuts, there’s no frying involved. Bake these up in the oven and enjoy that bakery-fresh aroma.


  • 4 cups gluten-free biscuit/baking mix
  • 1 ½ cup sugar
  • 2 packages quick-rise yeast
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon allspice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • 1 cup warm water (110 to 115 degrees F)
  • ¾ pound butter, melted
  • ½ cup unsweetened applesauce, room temperature
  • 2 tablespoons Madagascar vanilla extract
  • 2 cups maple syrup
  • 2 tablespoons butter, softened
  • Confectioners’ sugar


Preheat oven to 325 degrees F. In a large bowl, mix the first eight ingredients. In separate bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients; stir until blended. Cover and let rest for 10 minutes.

Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6-cavity doughnut baking pan coated with cooking spray, filling cavities ¾ full.

Bake for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.


In a small saucepan, bring the maple syrup to a simmer and stir in butter until melted.

Stir in enough confectioners’ sugar to reach glaze consistency.

Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until dry.

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