Gluten-Free Tuesday: Vegan Apple Doughnuts Recipe
This recipe guides you through crafting delicious gluten-free and vegan apple cider doughnuts. Utilizing a blend of brown rice, potato, and tapioca starches with a flax egg, the dough is flavored with apple cider and cinnamon. After being cut into classic doughnut shapes, they are deep-fried until golden and then coated in sugar for a sweet finish.
Equipment
- 2 Large Mixing Bowls For separating wet and dry ingredients.
- 1 Doughnut Cutter Or a round cutter with a smaller one for the hole.
- 1 Heavy-bottomed pot or deep fryer Essential for safe and even deep frying.
- 1 Candy/Deep-fry thermometer Crucial for maintaining optimal oil temperature.
- 1 Wire rack with paper towels For draining excess oil after frying.
Ingredients
Main
- 11.25 ounces 2 1/4 cups brown rice flour
- 2 ounces 1/2 cup potato starch
- 2 ounces 1/2 cup tapioca starch
- 4 ounces 1/2 cup dark brown sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon
- 3 Tablespoons ground flax seeds
- 1/4 cup very hot water
- 1 1/4 cup "natural" apple juice or apple cider
- 2 tablespoons vegetable corn or canola oil
- White rice flour for dusting counter
- Oil for deep frying
- about 1 cup granulated sugar for rolling doughnuts
Instructions
- First, prepare the flax "egg" by combining the ground flax seeds with very hot water in a small bowl; stir well and set aside for 5-10 minutes to thicken.
- In a large mixing bowl, whisk together the brown rice flour, potato starch, tapioca starch, dark brown sugar, baking powder, 2 teaspoons cinnamon, salt, and xanthan gum until thoroughly combined.
- In a separate medium bowl, combine the thickened flax egg, apple juice or cider, and vegetable oil.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula or spoon until a cohesive dough forms. Be careful not to overmix.
- Lightly dust a clean surface with white rice flour. Turn the dough out and gently roll it to approximately 1/2-inch thickness. Use a doughnut cutter to cut out doughnut shapes and their holes.
- In a heavy-bottomed pot or deep fryer, heat the oil for deep frying to 350-360°F (175-180°C), monitoring with a candy thermometer.
- Carefully lower 2-3 doughnuts into the hot oil, ensuring not to overcrowd the pot. Fry for about 2-3 minutes per side, or until golden brown and cooked through.
- Using a slotted spoon or spider, transfer the fried doughnuts to a wire rack lined with paper towels to drain excess oil.
- In a shallow dish, place the granulated sugar (about 1 cup) and the remaining 1/2 teaspoon ground cinnamon. While the doughnuts are still warm, roll them in the sugar mixture until evenly coated.
- Serve the vegan apple doughnuts immediately for the best flavor and texture.
Notes
The success of these gluten-free vegan doughnuts hinges on proper dough hydration and oil temperature. Gluten-free doughs can be less pliable; avoid overworking and dust your surface generously with white rice flour to prevent sticking. The flax egg needs sufficient time to thicken; ensure the water is very hot for activation. For frying, maintaining oil between 350-360°F (175-180°C) is critical. Too cool, and your doughnuts will be greasy; too hot, and they'll brown quickly while remaining raw inside. Consider reducing a portion of the apple cider beforehand for a more concentrated apple flavor, cooling it completely before adding to the wet ingredients. Roll in sugar while still warm for best adhesion.