1cgluten free all purpose flour (I use Mama's Almond Blend)
1teaspoonxanthan gum (omit if your all purpose flour has this in it)
½teaspoonbaking soda
¼teaspoonsalt
⅛teaspoonnutmeg
Vanilla Glaze
2cpowdered sugar
1teaspooncorn syrup
⅛thteaspoonsalt
¼thteaspoonvanilla
⅓chot water, add more for thinner glaze
Instructions
Preheat oven to 350 F.
Spray donut pan with cooking spray.
Whisk together: sour cream, egg, vanilla, oil, and sugar in medium bowl.
Add to bowl: flour, xanthan gum, baking soda, salt, and nutmeg. Stir until well combined.
Place donut batter in Ziploc bag. Snip off one corner of bag and pipe donuts into donut pan.
Bake 12-15 minutes until set and sides of donuts are golden brown. Remove from oven and cool.
While donuts cool mix all frosting ingredients in a bowl. Add in more hot water if you'd like a thinner glaze. Remove donuts from pan and place on cooling rack. Place parchment paper under cooling rack.
Dip donut in bowl of glaze and allow to set. Optional: Dip both sides of donuts.