– Unsalted butter – Granulated sugar – Brown sugar

Cream together the butter and both sugar until light and fluffy.

Add two eggs, one at a time, scraping down the bowl between each addition.

ingredients, Cont'd.

– Gluten free all-purpose flour (1:1 ratio) – Cassava flour – Kosher salt – Baking powder and baking soda  – Ground cinnamon, ginger, nutmeg, and cloves

Instructions - continued

– Apple cider – Vanilla extract


Mix together all dry ingredients in one ball. Add to the mixer, alternating with the apple cider mixture.

Scrape down the mixture and fold together until well mixed. Pipe into a well greased donut pan.


Bake in a 350°F oven for about 6-8 minutes, rotating halfway through. While the donuts bake, make the icing and crumble topping.

For the crumble, stir together, gluten free all-purpose flour, cinnamon, brown sugar, salt, and butter


ingredients, Cont'd.

Toss the crumble topping on a small baking sheet, and bake at 350°F for about 14-16 minutes, rotating halfway through baking. Once baked let cool slightly, and then gently crumble.

For the icing, whisk together powdered sugar, butter, maple extract, maple syrup, vanilla extract, cinnamon and salt.


Once all donut components are made, get ready to ice.

Ice donuts with a bit of glaze, but dipping one side into the glaze-filled bowl. Sprinkle immediately with a bit of crumble topping. ENJOY!

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