1cupgluten-free flourmeasure for measure or 1:1 ratio
1tsp baking powder
1/4 tsp baking soda
1tsp vanilla extract
1/4cup vegetable oil
1/2cup dairy free milk
1/2 cupgranulated sugar
3tbsp dairy free milk
everything bagel seasoning poured onto a plate for dipping
Preheat oven to 350°F. Spray donut mold with non-stick cooking spray. Set aside.
In a large bowl, whisk together GF flour, baking powder, baking soda, and salt. If possible, sift all ingredients first. Set aside.
In a medium sized bowl, whisk eggs then add in vanilla extract, vegetable oil, dairy free milk, and granulated sugar. Whisk and combine everything together. Add these wet ingredients to your bowl of dry ingredients and combine.
Place a quart or gallon size ziploc bag in a tall glass and pour in your batter. Zip the top and cut one of the corners with scissors. Now, pour batter into your donut pan. Fill each donut mold about midway so that it doesn't overflow too much when it bakes. You should have enough batter left over to make 3 more donuts.
Bake at 350°F for 13 minutes. Toothpick inserted should come out clean. Start making your glaze while donuts are baking.
In a wide bowl, whisk together confectioners sugar, dairy free milk and vanilla extract. Pour everything bagel seasoning into another wide bowl or plate.
Once donuts have cooled on a cooling rack for a few minutes, dip one side of your donut into the glaze then dip that side into your plate of everything bagel seasoning. Place donut back onto cooling rack. Repeat this step with the remaining donuts. Enjoy!
These donuts can be stored in a container at room temperature for 3-4 days.