Gluten-free, Dairy-free, Apple Cider Doughnuts

For the past 5 years, I have been without the most basic fall treat......an apple cider doughnut!  I drool each year as I watch my family consume these yummy treats from the apple orchard.  So I decided to try hard to create one this year.  And it worked!!!

These turned out so much better than I expected.  They are gluten-free and dairy-free, and best of all....no fancy ingredients!!

Gluten-free, Dairy-free Apple Cider Doughnuts

Preheat the oven to 400 degrees F.

Ingredients:
2 cups rice flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 cup cane sugar - plus 1/2 cup for cinnamon sugar topping
1 1/2 tsp cinnamon - plus about 1 tsp to make cinnamon sugar topping
1/2 tsp nutmeg
3/4 cup palm shortening (I use Spectrum Naturals Organic Shortening) - plus a little extra to grease your pan with
1 1/2 c apple cider
3 medium eggs

Mix together all dry ingredients well.  Add cider, eggs and softened shortening.  Mix together.  Dough will be slightly thick, not runny.

I use a Wilton Doughnut Pan (not an affiliate link).  I purchased this from Amazon.  Grease the sections using a pastry brush.  Trust me, you want to do this because this batter will stick to the pan.

Using a spoon, fill each doughnut well with roughly 3 spoonfuls of batter.  Do not overfill the sections.  The dough will rise.

Bake for 9 - 10 minutes until the edges are golden brown.  The cake will spring up when you press on it lightly.  Prepare you cinnamon & sugar mixture while the first batch is in the oven.

Carefully remove each doughnut and gently coat with the cinnamon sugar mixture by rolling the doughnut around in it.

These are the finished product.

Gluten Free Biscuits and Gravy (Dairy Free too)

My kiddos love sausage gravy and biscuits.  But sausage is a no-no in our house due to MSG and I am allergic to pork.  So I have been trying to come up with a solution.  

First step....

Gluten/Dairy Free biscuits

1½ cups white rice flour 
¾ cup potato starch 
3 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold coconut oil and in pieces
¾ cup coconut milk....but you can use any kind of non-dairy you prefer. If you aren't dairy free..use regular milk.

Mix all the ingredients together.  I heat the oven to 350 degrees.  I found the easiest way to make these is to use a large muffin tin and a large cookie scoop.  The dough will have the consistency of cookie dough.  I scoop each cup about half full.  There is enough dough to do about 18 biscuits.

Bake at 350 degrees until dough slightly browns.  Takes about 15 - 20 minutes.

Turkey Bacon Gravy
1 package Applegate Turkey Bacon
3TBS coconut oil
1 qt Coconut Milk (plain flavor)....I buy the tetra packs for this...not canned.
4 TBS white rice flour.
Salt/pepper to taste.

While the biscuits are baking, I start the gravy.  I dice up Applegate Turkey Bacon.  Add 3 TBS of coconut oil.  And a couple dashes of salt (omit if you want).

When the bacon starts browning, stir in about 4 TBS white rice flour.  Allow the flour to soak up what little fat there will be and stir for about 1 minute to "cook" the flour a bit.

Slowly add about 3 cups of coconut milk.  I usually add 1 cup at a time and allow the gravy to begin thickening.  Stir while adding the milk definitely.  Eventually the gravy will begin looking like this.  I allow to simmer..not boil for about 10 minutes.  Stir frequently!!!

 And then tear up your biscuits, spoon on your gravy and ENJOY!!!

**********This is Kuehner Kid approved!!!!
Also this is enough for 4 kiddos, with extras for at least 2.  If Joe and I are both eating...I would double this recipe.