In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt and nutmeg. In a separate bowl, whisk together the eggs, vanilla, apple cider vinegar, milk and oil until well-combined.

Add the wet ingredients to the dry ingredients and whisk until evenly combined.

Pour the batter into a large zipped-top bag. Cut a 1-inch hole in one corner and pipe the batter into the prepared pans, filling each cavity about ⅔ full.

Bake for 7-9 minutes, until the donuts are set and lightly golden on top. These bake up quickly, so it’s worth keeping an eye on them! Turn the donuts out onto a wire rack and let them fully cool.

Place the powdered sugar in a large zipped-top bag. Working in small batches, add a few donuts at a time and shake until generously coated. Repeat with the remaining donuts.