Bloom Cooking 
Apple Cider Doughnuts (Gluten-Free)
Description
Apple cider doughnuts first appeared on early American farms, where apples weren’t just fruit—they were a way of life. Families pressed fresh cider each autumn and paired it with simple, spiced doughnuts fried golden in cast-iron pans.
Over the years, these treats made their way to cider mills and county fairs, becoming a nostalgic taste of crisp fall days.
What makes them special isn’t just the flavor, but the feeling: that mix of cinnamon warmth, sugary crunch, and the tang of cider that instantly whispers “autumn is here.”
Today, the gluten-free version keeps the tradition alive while opening the door for everyone to enjoy. With tender, airy bites that carry the brightness of apples and the coziness of spice, these doughnuts prove that history can be both delicious and inclusive.
One bite, and you’ll taste not only a recipe but a story carried through generations of autumn kitchens.
Ingredients
Dry Ingredients:
Wet Ingredients:
Coating:
Instructions
Prepare the Cider
Gather your required ingredients.
In a small saucepan, simmer the apple cider with ½ cinnamon stick until slightly reduced and aromatic. Let cool and discard the cinnamon stick. (optional)
Mix Dry Ingredients
In a large bowl, whisk together tapioca starch, gluten-free flour, brown rice flour, baking powder, baking soda, psyllium, sugar, salt, and yeast (if using).
Combine Wet Ingredients
In a separate bowl, mix the egg, milk, water, apple cider, and apple sauce until smooth.
Make the Dough
Add the wet ingredients to the dry mixture and stir to combine.
Add softened butter last and knead it into a smooth, slightly sticky dough.
Cover and let ferment for 1 hour at room temperature.
Shape the Doughnuts
Divide the dough into 8 equal balls.
Flatten each dough slightly.
Cut a hole in the middle of each one to make the doughnut shape.
Place on parchment paper and cover lightly with a cloth. Let it rise for another 1 hour.
Fry the Doughnuts
Heat oil to 165°C (330°F). Gently place each doughnut in the hot oil and fry for about 2–2.5 minutes per side, or until golden brown. Drain on a paper towel-lined rack.
Coat and Finish
In a small bowl, mix maple syrup and coconut milk powder until smooth.
While doughnuts are still warm, dip the tops in the glaze and sprinkle with cinnamon sugar.
Let cool on a wire rack.
Enjoy the fluffy, crunchy apple cider doughnuts.
Note
Best enjoyed fresh on the same day. Can be stored in an airtight container for up to 2 days or frozen and gently reheated before serving.
