Step 1

Activate yeast by mixing with warm water.

Step 2

Meanwhile, combine the all-purpose flour with the pure gluten flour and baking powder. Alternatively, you can substitute bread flour for the all-purpose flour and leave out the extra gluten. Do not use gluten-free flour for this recipe.

Step 3

In a large mixing bowl, combine the foamy yeast mixture, sugar, flax meal, coconut oil and vanilla. Whisk well until fairly smooth.

Step 4

Add the flour, a quarter cup at a time. Incorporate the flour completely before adding more. Reduce the amount of flour that you add once the mixture starts to form a dough. Add only enough flour to form a soft dough. You should have some flour leftover. Knead until fairly smooth. Then place back into the bowl, cover with a clean kitchen towel and let rest in a warm, draft-free location for one hour or until doubled in size.

Step 5

Scoop the dough out gently on to a floured surface. Gently roll the dough out to 3/8th inch thickness. Cut out the donuts using donut/cookie cutters or improvise as I did with a large mason jar ring lid for the outer edge and a small shot glass for the inner edge.

Step 6

Place cut donuts and donut holes on to a lightly floured parchment on a baking sheet. Cover with a warm, lightly damp towel or a sheet of plastic with the bottom side dusted with flour. Let the uncooked donuts rise for 45 minutes to one hour or until at least doubled in size.

Step 7

Meanwhile, mix the glaze ingredients together until smooth and creamy. Pick either the chocolate glaze or matcha glaze. If you decide to make both, halve the recipes or you'll have extra.

Step 8

When the dough has risen at least double in size (ideally a bit more), bake in a preheated oven set at 350°F (175°C) for 10 minutes. Do not over bake.

Step 9

Let the donuts cool for a few minutes. Stir the glaze first, then dip one side of each donut in, let the excess drip off, then place on a wire rack to cool and set. Sprinkle on any additional toppings right away before the glaze sets.

Step 10

These are best eaten on the same day. Store in a breathable container at room temperature.