Instructions

For the Donuts:

1. Preheat oven to 425 degrees F.
2. Grease donut pan with cooking spray or melted butter and set aside.
3. In a measuring cup, combine milk and vinegar, mix then set aside for a couple of minutes.
4. Next, in a medium bowl combine gluten free flour, sugar, baking powder, and salt. Whisk until well combined.
5. To the milk mixture, add vanilla, egg and melted coconut oil, then whisk to combine.
6. Add the wet ingredients to the dry ingredients and whisk until just combined making sure not to overmix.
7. Place the batter in a piping bag or zipper bag with the corner snipped off.
8. Carefully pipe the batter out into the prepared pan, filling the donut space 2/3 way.
9. Bake the donuts in the center of the oven for 8 - 10 minutes until the tops are lightly golden and the bottom is a depper brow. You can also check them by sticking a toothpick in the center and it comes out clean.
10. Cool the donuts in the pan for about 5-6 minutes then transfer onto a cooling rack and cool completely before dipping in sugar.

For the Coating:

1. In a small bowl big enough to fit the donut comfortably when ready to dip, add the melted butter and set aside.
2. In another bowl, combine sugar and cinnamon, mixing until well combined, then set aside.

Coating the Donuts

1. Once the donuts are cooled and ready to coat, carefully dip in the metled butter, let drain slightly, then dip in the cinnamon sugar coating.
2. Repeat with the remaing donuts then serve with tea or coffee!