Easy Gluten-Free Apple Cider Doughnut Bread

 

 

This Easy Gluten-Free Apple Cider Doughnut Bread is the perfect fall treat.  Have it for breakfast or as an afternoon snack with a cup of tea, nothing screams fall like the taste of apple cider.  Simple ingredients and only a couple minutes of hands-on time, this Apple Cider Doughnut Bread is sure to please the entire family!

 

WHY DO I LOVE THIS GLUTEN-FREE BAKED APPLE CIDER DOUGHNUT BREAD SO MUCH?

• only take about 15 minutes to prepare the mixture
• some of the ingredients can easily be swapped which make them very flexible
• the loaf pairs perfectly with a cup of coffee
• it can be eaten for breakfast, brunch or as a snack
• it is baked in a loaf pan which makes it much easier to make than fried apple cider doughnuts
• it is gluten-free and if you use sugar substitutes, it is lower in carbs than regular apple cider doughnuts

 

WHAT INGREDIENTS DO YOU NEED TO MAKE THIS BAKED APPLE CIDER DOUGHNUT BREAD?

^{FOR THE BAKED APPLE CIDER DOUGHNUT LOAF:}

• cooking oil (olive, canola or coconut oil)
• apple cider
• sour cream
• oats
• cornstarch
• baking powder and baking soda
• cinnamon, nutmeg and salt
• vanilla
• eggs
• brown sugar-substitute or regular brown sugar

FOR THE CINNAMON SUGAR DREDGE:

• butter
• brown sugar substitute or regular brown sugar
• cinnamon, nutmeg and salt

 

HOW DO I MAKE OAT FLOUR FROM OATS?

Making oat flour is really easy.  Simply take the same amount of old-fashion oats and place them in a high speed blender.  Blend on high for about 1 minute or until the oats turn into flour consistency.

You can also buy oat flour at most grocery stores or on Amazon.

 

 

WHY DO YOU BOIL THE APPLE CIDER?

The reason behind boiling the apple cider is to concentrate the taste.

By boiling the apple cider in the microwave, some of the water is evaporated which results in a deliciously concentrated apple cider taste.

If you don't have a microwave, you can easily boil apple cider on the stove top for about 20-25 minutes depending on the size of your pan.  A larger pan will have more surface area to allow for the evaporation to happen more quickly.

 

WHAT TYPE OF SUGAR SUBSTITUTE OR SUGAR CAN I USE?

In this recipe, any type of sugar or sugar substitute will work.

I used Lakanto Golden which is an erythritol-based sweetener.  Erythritol is not absorbed by the body so it is not counted in terms of carbs or calories.

If you would prefer to use more natural sugars, you can use any type of brown or white sugar, including coconut sugar.

If you want to learn more about the different types of sugar substitutes that are "keto" friendly, check out my Guide to Keto Sweeteners.

 

WHAT IS PEA PROTEIN POWDER?

Pea protein powder is a supplement made by extracting protein from yellow peas. It's typically used to increase the protein content of smoothies and shakes and is a great fit for almost any diet since it's naturally vegan and hypoallergenic. Pea protein is a high-quality protein and a great source of iron.

My favourite brand is Orgain Pea protein powder.  I have been able to buy it at Costco, Sam's Club and online on Amazon.  I have tried both the Vanilla and the Chocolate.  I have also tried their "Orgain + Superfoods" and I did not care for it.

Orgain Pea Protein powder is:

• USDA organic, vegan, gluten-free, dairy-free, lactose-free, low net carbs, no added sugar, soy-free, kosher, non-GMO, carrageenan-free, and no artificial ingredients

This recipe should work with any type of pea protein so use whatever brand you have on hand.

 

HOW DOES PROTEIN POWDER AFFECT GLUTEN-FREE BAKED GOODS?

Whenever I bake anything gluten-free, I try to add protein powder to replace the gluten.  Gluten is a protein molecule so by adding whey, casein or pea protein, I can add a slight "lift" to my baked goods.

If you don't have any protein powder, you can simply omit it entirely and it will still taste amazing but maybe a little denser.

 

WHICH INGREDIENTS CAN I REPLACE?

Oat Flour - you can replace it with all-purpose flour BUT this recipe will no longer be gluten-free.  You can also replace it with your favourite gluten-free flour as well.

Lakanto Golden Sweetener - you can replace this with any other sugar-substitute or with regular sugar

Sour Cream - you can replace this with buttermilk (or make your own buttermilk by adding 1 tablespoon of vinegar to regular milk) or Greek Yogurt

Orgain Vanilla Pea Protein powder - You can use your favourite protein powder in the exact same amount or omit the protein powder altogether.

 

 

WHAT IF I DON'T HAVE A LOAF PAN?

If you don't have a loaf pan, you can simply divide the batter equally among 12 muffin tins or a doughnut pan.  

However, if you do so, the baking time will be reduced significantly (about 15 minutes for the doughnuts and 20 minutes of baking for muffins)

You could also make these in an 8 x 8 baking dish and make them into bars instead

 

HOW SHOULD YOU STORE THIS GLUTEN-FREE APPLE CIDER DOUGHNUT BREAD?

You can easily store this bread in an airtight container or wrap it in aluminum foil and store it on the counter at room temperature for 3-5 days.

You can also store this apple cider loaf in the fridge for up to 7 days.

If you want to make this bread ahead of time and serve it at a later time, feel free to wrap it tightly in aluminum foil and place it in the freezer for up to 3 months.

 

 

HOW DO YOU MAKE THIS GLUTEN-FREE APPLE CIDER DOUGHNUT BREAD?

• reduce the apple cider by placing it in the microwave for 5 minutes
• once it has cooled slightly, add the sour cream and vanilla and stir to incorporate - set it aside
• whisk together the dry ingredients
• in a separate bowl, whisk the egg and sugar until light and fluffy
• add the sour cream mixture and egg mixture alternating each ingredient into the dry ingredients
• whisk until fully combined
• pour the mixture into the greased loaf pan
• bake at 350 for 50-70 minutes
• allow cooling before brushing with a butter-apple cider mixture and coating in a cinnamon-sugar topping.

 

 

IF YOU LIKE THIS GLUTEN-FREE APPLE CIDER DOUGHNUT BREAD, YOU MAY ALSO ENJOY:

 

 

Low Carb Zucchini Apple-Stuffed Crumb Cake

 

 

Keto Caramel Apple Cookie Cups

 

 

Gluten-Free Peanut Butter & Honey Apple Crisp

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