Light And Fluffy Gluten Free Apple Cider Donuts

Preparation Time: 10 minutesCooking Time: 10 minutes

These light and fluffy baked donuts taste like fall!

These Apple Cider Donuts are gluten free, but they don’t sacrifice anything to do so. The texture is light, fluffy, and they taste delicious!

egg whites after adding the sugar

The key to making them light and fluffy is starting with the meringue base and gently adding the other ingredients to maintain the structure.

Adding the sugar to the whipped egg whites strengthens them, so it is important to follow that step closely.

Be very careful to maintain the structure by folding ingredients in gently and not being overzealous with the mixing.

Find my recipe for All Purpose Flour here. If you want to sub a store bought one, I recommend Bob’s Red Mill 1:1 Gluten Free Flour.

texture after mixing

It is crucial to fill the donut molds but not overfill them or have a center hole. You can see an example of slightly overfilled in the blue mold middle row second from the bottom.

apple cider donuts after baking and before getting the sugar mixture topping

Make sure to dip them in the sugar mixture before they cool down, or the topping won’t stick.

Then enjoy!

They are best when warm but should be eaten within the first 24 hours, or they will take on a firmer texture. Do not refrigerate.


  • 3 whole eggs, separated
  • 1/4 cup granulated sugar
  • 4 tablespoons butter, melted
  • 3/4 cup apple cider
  • 1 1/2 cups all purpose gluten free flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • For the topping:
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 325
  2. Beat egg whites until they form firm peaks.
  3. Add granulated white sugar and beat until dissolved.
  4. Add butter, yolks, and apple cider together and set aside.
  5. Add flour, baking powder, and spices together and set aside.
  6. Fold 1/3 of the wet ingredients into the the egg whites, then fold in 1/3 of the flour mixture. Continue until all ingredients have been added.
  7. Put mixture in a piping bag or sealable plastic bag with the corner cut off.
  8. Spray molds with non-stick cooking spray.
  9. Fill the donut pan halfway.
  10. Bake for about 10 minutes or until they spring back when you touch them.


My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it. I live in Oregon with my family, cats, and chickens.

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