I made some gluten free donuts and everyone loved them so I thought I would share the recipe. It comes from the The Big Book of Gluten-Free Baking: A Sweet and Savory Cookbook by Paola Anna Miget.

Ingredients

• 1 1/2 cups apple cider
• Shortening
• 2 1/2 cups All-Purpose Flour (GF)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon gluten-free apple pie spice
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 cup light brown sugar
• 1/2 cup cane or granulated sugar
• 1/2 cup unsweetened applesauce
• 2 tablespoons butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• Oil/Shortening for frying
• 5 tablespoons butter, melted
• 1 cup cane or granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon gluten-free apple pie spice

1. In a small saucepan, cook the apple cider over medium, stirring constantly, for about 10 minutes, or until reduced by half. Remove from the heat and let the cider cool to room temperature.
2. Preheat the oven to 350 degrees Fahrenheit. Grease two 6-well donut pans with shortening.
3. In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, xanthan gum, and salt to combine.
4. In a large bowl, using a handheld electric mixer, beat the brown sugar, cane sugar, applesauce, melted butter, egg, and vanilla until combined.
5. Using a spatula, stir in half the flour mixture, followed by half the reduced cider. Stir in the remaining flour and apple cider until combined. Transfer the batter to a piping bag or plastic bag. Cut the tip and evenly fill the prepared donut wells with batter.
6. Bake for 10 to 11 minutes, or until a toothpick inserted into the center of a donut comes out clean.
7. Let the donuts cool in the pans for 10 minutes, then carefully remove them from the pan and transfer to a wire rack to cool completely.
8. In a skillet, heat about 1/8 inch of oil over medium heat. You’ll know the oil is ready when a drop of water sizzles in it. Place 2 or 3 donuts facedown (lighter-side down) in the oil and flash-fry for 2 to 3 minutes, or until the donuts sizzle and pick up a little color. Watch closely to prevent burning. Flip and flash-fry the other side for 1 to 2 minutes. Transfer the donuts back to the rack to cool.
9. Repeat with the remaining donuts. As the oil gets hotter, the donuts will need less time. Be careful not to burn them. Add more oil, as needed.
10. Place the melted butter in a small bowl.
11. In another small bowl, stir together the sugar, cinnamon, and apple pie spice.
12. Using a pastry brush, coat the top and bottom of each donut with melted butter, then dip it in the apple cinnamon topping to cover it completely. Keep covered at room temperature for up to 3 days.

You can also skip the flash-fry step and enjoy them baked.