FOOD PHILOSOPHER™ GOES WHEATLESS

Apple Cider Doughnuts

THE APPLE CIDER SEASON IS IN FULL SWING. HALF-GALLON JUGS
of delicious caramel-hued cider are propped up on farm stand tables and grocery store display cases everywhere. And so are those cider doughnuts. But don’t feel deprived. We’ve created a delicious gluten-free version of this autumn favorite: tender apple cider doughnuts flavored with a delicate hint of cinnamon and nutmeg, and topped off with a bit cinnamon sugar. They are irresistible. We’ve made it simple. No deep fryers and 6 cups of oil. All you need is a large 5-quart sauce pan (no messy stove top clean up!) filled with two inches of canola oil. You’ll also have to buy a candy thermometer to make sure the oil is the proper temperature. Mix up the doughnuts, cut them out on a floured board, carefully lift them into the oil with a spatula, and you’ll be biting into this special treat in no time.

© 2006 Claudia Pillow and Annalise Roberts

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Food Philosopher’s® Gluten-Free

APPLE CIDER DOUGHNUTS

Makes 9 doughnuts
And 9 “holes”

1¾ cup plus 1 tablespoon brown rice flour mix*
¼ cup granulated sugar
½ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾-1 teaspoon cinnamon
¼ teaspoon nutmeg
2 large eggs
7 tablespoons apple cider
2 tablespoons Canola oil
Canola oil for cooking
Cinnamon sugar**
Rice flour (about 2 tablespoons used to flour boards)

1. Mix brown rice flour mix, sugar, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg in a small bowl and set aside.
2. In large 5 quart sauce pan, heat two inches of Canola oil to 350°F (use a candy thermometer to maintain temperature. Temperatures higher than 350°F will brown doughnuts before they are fully cooked and prevent them from fully rising).
3. In large bowl of electric mixer, beat eggs until light and foamy. Add brown rice flour mixture, apple cider, and Canola oil; mix one minute at medium low speed.
4. Liberally spread rice flour over surface of a wooden board and lightly flour hands. Use a spatula to move dough out onto the wooden board in a ball shape. Dough will be sticky. Roll dough around in the rice flour until it is lightly covered. Gently press dough into a ½-inch round. Use a 3-inch round doughnut cutter (or a 3-inch round cookie cutter and 1-inch round cookie cutter) to cut 9 doughnuts and 9 doughnut holes. (After you press the dough into shape the first time, you should be able to cut 6 doughnuts).
5. Use a pancake turner to gently lift 3 doughnuts and 3 holes into the hot oil. The doughnuts should rise slowly to the surface and puff. Cook one minute; turn with a slotted spoon. Cook other side for one minute (doughnuts should be golden brown in color); remove with slotted spoon to a paper towel-lined plate. Blot any residual oil off doughnuts.
6. Repeat with remaining doughnuts and holes but make sure oil is heated to 350°F before proceeding.
7. Gently coat warm doughnuts with cinnamon sugar (place cinnamon sugar in a flat bottom bowl and use a spoon to help coat doughnuts). Serve doughnuts and holes warm or at room temperature. Best when eaten the day they are made. Wrap any leftover doughnuts (is that possible?) in plastic wrap and then foil to store in freezer for up to two weeks. Rewarm briefly in microwave.

*see "Gluten-Free Flour Mixes" in our Recipe Archive
** To make cinnamon sugar combine 1/3 cup granulated sugar with 1 teaspoon cinnamon

©2006 by Claudia Pillow and Annalise Roberts

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