Gluten Free Apple Cider Donut Holes (Fried, Not Baked)

These Gluten Free Apple Cider Donut Holes are the real deal: lightly crisp on the outside, tender and full of apple cider flavor on the inside, and tossed in cinnamon sugar while they're still warm. And yes, these are fried, not baked. Because sometimes you just need an actual donut.

Recipe Ingredient Notes

Caputo Fioreglut Gluten Free Flour: I highly recommend using Caputo Fioreglut for this recipe for Gluten Free Apple Cider Donut Holes. Unlike many gluten free flour blends, it creates excellent structure while still keeping the donuts light and tender.

Super Fine Brown Rice Flour: While testing this recipe for gluten free donut holes, I found that adding a second flour improved both the structure and flavor of the dough. Its mild, nutty flavor also enhances the taste without being overpowering. Sorghum flour will work as a substitute. Make sure the brown rice flour is super fine and NOT stone ground.

Apple Cider: Apple cider refers to the non-alcoholic drink made from freshly pressed apples. It’s basically fresh apple juice that hasn’t been filtered, so it has a cloudy look because of the pulp and sediment. The flavor is sweet and a little tart. Don’t confuse it with apple cider vinegar or hard cider! You can find fresh apple cider in grocery stores, but the best kind usually comes from a local apple orchard. To get the best apple flavor, boil it down to make a reduction before using it in the recipe.

Buttermilk: I recommend buttermilkk the best texture and flavor, but this recipe also works with homemade buttermilk (whole milk combined with lemon juice or vinegar). The casein (milk protein) in whole milk acts a bit like gluten. It helps to provide structure while adding richness and moisture to the donut holes.

Milk Powder: This ingredient is optional, but highly recommended when baking with Caputo Fioreglut. Since this flour blend doesn’t brown as easily on its own, I like to add a little milk powder (whole or nonfat) to the dry ingredients. The lactose (milk sugar) boosts the Maillard reaction, helping the donuts develop a beautiful golden color. Keep in mind that non-dairy milk powders, such as oat milk or coconut milk powder, won’t have the same effect on browning.

Spices: I use a combination of ground cinnamon, freshly grated nutmeg and cardamom.

Oil for Frying: I use vegetable oil for frying. Canola Oil, Peanut oil or corn oil would work as well. It must be an oil with a high smoke point.

What Is Apple Cider?

Apple cider is made from freshly pressed apples and is typically less filtered than apple juice. The apples are crushed and pressed to extract their juice, which is then usually pasteurized before being sold. Because it isn't filtered as extensively as apple juice, apple cider often contains tiny amounts of apple pulp and sediment, giving it a naturally cloudy appearance.

The flavor is also more robust than apple juice, with a fresh, distinctly apple-forward taste that can range from sweet to tart depending on the apples used.

For baking, apple cider is especially useful when you want a stronger apple flavor. Reducing the cider before adding it to a recipe removes some of the water and concentrates that flavor, making it perfect for recipes like fried apple cider donuts.

Apple Cider Reduction

Reducing apple cider concentrates its natural apple flavor by cooking off some of the water. The result is a richer, more intense apple flavor that makes a big difference in an apple cider loaf.

To make the reduction, pour the apple cider into a medium saucepan and simmer over low to medium heat until it has reduced by about half. Keep an eye on it as it cooks. You want to concentrate the cider, not turn it into apple caramel. Once reduced, remove it from the heat and let it cool completely before using.

Need to cool it quickly? Transfer the amount you need for the recipe to a small bowl and pop it in the refrigerator or freezer for a few minutes.

Apple cider reduction can easily be made ahead of time. Store it in an airtight container in the refrigerator for up to 2 weeks. For longer storage, let the reduction cool completely, then transfer it to a freezer-safe container or bag, leaving a little room for expansion. Freeze for up to 6 months. When you're ready to use it, thaw the reduction in the refrigerator. Give it a quick stir before adding it to your recipe.

Gluten Free Apple Cider Donut Hole Batter

The batter for apple cider donut holes comes together in no time. Make sure you have your apple cider reduction ready and cooled. I use a large mixing bowl and a dough whisk to make the batter. A regular whisk works just fine.

1. Step 1: In a microwave safe bowl melt the unsalted butter. Allow for it to cool while you prepare the rest of the ingredients.
2. Step 2: In a large mixing bowl combine the gluten free flour, super fine brown rice flour, brown sugar sugar, milk powder, baking powder, baking soda, spices, and kosher salt. Whisk together until everything is evenly combined.

2. Step 3: Add the buttermilk, apple cider reduction, cooled melted butter, vanilla extract and large egg to the dry ingredients.

4. Step 4: Whisk the ingredients together.  It may seem wet in the beginning but the flour will absorb the liquid.

5. Step 5: Whisk the gluten free apple cider donut hole batter until it becomes smooth (this is a great arm workout no one asked for).
6. Step 6: Allow the batter to rest at room temperature while preparing the oil for frying.

Frying Gluten Free Apple Cider Donut Holes

Make sure not to overcrowd the pan and try to keep an eye on the oil temperature if you are using a pot. Please be careful when handling hot oil!

1. Step 1: Start by setting up your frying station. Line a sheet tray or platter with some paper towels and set aside. I actually like to put a cooling rack down first and line that with paper towels. Make sure to have your cinnamon sugar ready as well.
2. Step 2: Heat the oil to 350°F. This temperature allows the donut holes to cook through evenly while achieving a golden, crisp exterior without burning.

3. Step 3: Once the oil reaches 350°F drop tablespoonfuls of the apple cider donut batter into the hot oil. Work in batches, so you don't overcrowd the pan.

4. Step 4: Fry the donut holes for 3 - 4 minutes, turning them as needed so they brown evenly on all sides. They should flip over on their own as they fry, but keep an eye on them to make sure they cook evenly. Monitor the oil temperature throughout frying, as it can drop when you add the dough. Keep it as close as possible to 350F.
   
   Check the internal temperature of a donut hole with an instant-read thermometer to make sure they are fuilly cooked. They should reach about 190°F.

5. Step 5: Once the apple cider donut holes are are done, carefully remove them from the oil with a slotted spoon and place them on the paper towels.
6. Step 6: Allow the donut holes to cool for 30 - 45 seconds.

7. Step 7: Toss the warm apple cider donut holes with the cinnamon sugar until well coated.

8. Step 8: Transfer them to a cooling rack and allow them to cool while frying the remaining gluten free apple cider donut batter.

How to Serve Apple Cider Donut Holes

These gluten free apple cider donut holes are best served still slightly warm and freshly coated in cinnamon sugar. Honestly, they don't need much else. Grab a cup of coffee or a mug of apple cider and call it breakfast.

If you want to make them a little more dessert-like, serve them with vanilla ice cream or a little caramel sauce for dipping. They’re also perfect for a fall brunch, Halloween party, or Thanksgiving table.

Storing and Freezing

Like most fried treats, these gluten free apple cider donut holes are best enjoyed the day they’re made. If you have leftovers, store them in an airtight container - they’re perfect for dipping into hot coffee the next morning. You can also pop them in the microwave for 10 - 15 seconds to freshen them up.

This is not a recipe I recommend making ahead of time or freezing. Fried Donuts are meant to be enjoyed the day they have been fried.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.