IS APPLE CIDER GLUTEN FREE RECIPES

Steps:

• In a large bowl, mix the first eight ingredients. In another 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 pan coated with cooking spray, filling cavities three-fourths full., Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter., For glaze, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; 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 set.

Steps:

• Stirring occasionally, simmer apple cider in a small saucepan over low heat until it reduces to a 1/2 cup - approximately 20 minutes. Once simmered down remove from heat and set aside.
• Preheat oven to 350°F. Grease 2 six-serving donut pans; set aside.
• In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
• In a large mixing bowl whisk oil, egg, brown sugar, granulated sugar, milk and vanilla.
• Add dry ingredients and reduced apple cider to the wet ingredients and mix until combine.
• Spoon batter into a large zip lock bag and cut a half-inch off one corner. Squeeze batter into each donut well, filling 2/3rds full. Don’t overfill.
• Bake for 12 to 14 minutes or until set.
• For the glaze: In a separate small mixing bowl, combine the powdered sugar and milk. Heat covered in the microwave for 30 seconds. Remove from the microwave and stir until all sugar lumps are dissolved.
• One at a time, dip the tops of donuts into the glaze. Place donuts back on the rack and repeat until all donuts have been dipped.
• Store in an airtight container in the refrigerator for up to four days, or in the freezer for up to 3 months.