Preheat your oven to 425°F (220°C) and grease the donut pans.

In a mixing bowl, whisk together gluten-free flour blend, granulated sugar, gluten-free baking powder, and salt.

In another bowl, whisk together milk, large eggs, gluten-free vanilla extract, and oil until combined.

Blend the wet mixture into the dry ingredients until smooth, being careful not to overmix.

Fill the greased donut pans halfway with batter using a spoon or piping bag.

Bake for about 7-9 minutes until golden and springy to touch.

Cool the donuts for about 5 minutes in the pan before transferring to a wire rack.

Mix powdered sugar with milk to create a glaze consistency.

Dip the cooled donuts into the glaze and decorate with sprinkles if desired.

Store in an airtight container at room temperature or freeze for later.