{Gluten and Dairy Free} Vanilla Bean Doughnuts

I LOVE Gluten Free on a Shoestring.  She makes these to die for vanilla bean doughnuts. In parenthesis I have put what I would do to make them dairy and egg free.  Click on the above link for the instructions and photos. Yum!!

For the Donuts
1 1/2 cups (210 g) all purpose gluten free flour

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup (36 g) cornstarch (or try potato starch or arrowroot)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 teaspoon freshly grated nutmeg

3/4 cup (150 g) granulated sugar

4 tablespoons (56 g) unsalted butter, melted and cooled (I would use Earth's Balance)

4 tablespoons (48 g) nonhydrogenated vegetable shortening, melted and cooled (can be replaced with an equal amount of unsalted butter, by weight)

2 eggs (100 g, weighed out of shell) at room temperature, beaten (I would use 2 TBS of chia and 6 TBS of water)

3/4 cup (193 g) plain yogurt, at room temperature (I would use coconut yogurt)

1 vanilla bean (can replace with 1 1/2 teaspoons pure vanilla extract)

For the glazet
1 cup (115 g) confectioners’ sugar

2 to 4 teaspoons milk or buttermilk (or non-dairy milk)