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Low residue diets limit fruit juices with pulp because pulp adds fiber and residue. Apple cider keeps a little fine pulp, but it is naturally very low in fiber and the amount per serving is modest, so it is likely low residue. If you prefer to always avoid apple cider, please tap it and change its rating to Red.
Plain buttermilk has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid buttermilk, please tap it and change its rating to Red.
Butter is almost all fat and has no fiber, so the small amount here (about 3/4 teaspoon per serving) leaves very little residue. If you prefer to always avoid butter, please tap it and change its rating to Red.
Pour the apple cider into a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until reduced to about 1/2 cup, 15–18 minutes. The cider will be syrupy and deep amber. Remove from heat and let cool to room temperature, about 20 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, 1 tsp cinnamon, nutmeg, allspice, and salt. Set aside.
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