Lemon Poppy Seed Doughnuts

• 1 cup gluten free flour blend
• 1/4 cup coconut flour
• 1/2 cup sugar  
• 1/2 tsp. xanthum gum
• 1 tablespoon poppy seeds
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 1/4 tsp salt
• 1 egg
• 1/3 cup buttermilk
• 1/3 cup sour cream or plain yogurt
• 1 tablespoon vegetable oil
• 2 tsp. lemon juice or apple cider vinegar
• 1 tsp grated lemon peel
• 1/2 tsp. gluten free vanilla extract
• 2 tsp. powdered sugar mixed with 1 tsp cinnamon

 Preheat the donut maker or the oven to 400 degrees.

  In a large bowl, combine the first nine ingredients and whisk together. In a small bowl, combine the remaining ingredients except the powdered sugar and mix. Add the wet ingredients to the dry and stir until combined.

  For the donut maker: Place the donut mix into a zip type bag and snip off a 1/4" of the corner. When the donut maker is ready, squeeze the batter into the molds and cook for about 1 1/2 minutes. Remove with chopsticks to a wire rack and allow to cool. Repeat to finish all the donut batter. Dust with powdered sugar. Makes 30.

  For the oven: Spray a 6 mold donut pan or six 4" tube pans with non-stick cooking spray. Spoon the batter into the molds and bake for 10-12 minutes or until a toothpick comes out clean. Cool for 5 minutes and then remove and place on wire racks to cook completely. Dust with powdered sugar. Makes 6 large donuts.