Gluten-Free Flour: I recommend using a good-quality gluten-free 1:1 flour blend (also known as measure for measure flour – this is a 1:1 substitute for regular wheat flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Sugar: For the fritter batter, I used granulated white sugar, but you may also use cane sugar or light brown sugar if you prefer.

Baking Powder: Baking powder is the only leavening agent in this apple fritter recipe, and helps the batter to rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Ground Cinnamon: I like adding ground cinnamon because it adds a beautiful fall flavor.

Eggs: Eggs help to bind the ingredients together, so make sure you add them in. I have not tried making this recipe without eggs, so I don’t know how that would turn out. However, if you are allergic to eggs, you may try using acquafaba instead. (If you do make this apple fritter recipe egg-free, please let me know how it goes in the comments below, I’d love to know!)

Almond Milk: I like using an unsweetened version of my homemade almond milk. You can also use other non-dairy milk (such as rice milk, cashew milk, tigernut milk, oat milk etc). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.

Applesauce: I like using my homemade applesauce, but store-bought applesauce will work just as well.

Apples: I recommend using either Fuji or granny smith apples, but honestly any type of apples will work.

Powdered Sugar: Powdered sugar (or confectioner’s sugar) is very fine sugar that will dissolve easily to make the glaze. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweeter (a 1:1 powdered sugar alternatively that is zero glycemic index and will not raise your blood sugar).

Brown Sugar: I used dark brown sugar but you can also use light brown sugar or coconut sugar if you prefer.

Vanilla Extract: I like the flavor that vanilla extract adds to the glaze, so I recommend adding it in.

Storing: These apple fritters are best eaten straight after frying as the fritters lose their crispiness as the time goes on. I do not recommend storing them.