First, simmer the apple cider on the stove in a small saucepan until it is reduced to 2/3 cup. Set aside.

To a medium-size glass or stainless steel mixing bowl, add the gluten-free flour, reduced apple cider, kefir, softened butter (or coconut oil), molasses, 1 teaspoon cinnamon, vanilla, allspice, nutmeg, and salt and mix to combine.

Cover with a cloth and leave in a warm spot for 8 hours or overnight.

When ready to bake, preheat the oven to 350 degrees Fahrenheit.

Uncover the soaked flour mixture and add the egg, coconut sugar, baking powder, and baking soda and mix well.

Transfer the mixture to a piping bag or plastic bag with a the tip cut off.

Pipe into a donut pan, filling each well about 1/2 full.

Bake 13 to 15 minutes, or until golden brown.

While the donuts bake, combine the remaining 1 cup of coconut sugar and 1 teaspoon of cinnamon in a gallon-size bag. You will coat each donut in this cinnamon sugar as soon as they come out of the oven.

When the donuts are baked, remove 2 at a time and put them in the bag of cinnamon sugar. Seal the bag and gently shake to coat the donuts.

Transfer each donut to a cooling rack and continue baking and coating until you've used all your batter.

Serve immediately or store in an airtight container for up to 3 days. After that, refrigerate.