Preheat your oven to 180°C and thoroughly grease two twelve-hole miniature doughnut pans. In a medium bowl whisk together sorghum flour, almond meal, buckwheat flour, potato flour, and brown rice flour. When these are well combined whisk in both sugars, salt, and baking powder. In a separate medium bowl whisk together milk, eggs, butter and vanilla.

Whisk wet ingredients into dry ingredients until well combined. This is a very wet, thin batter, but don’t worry it will rise into puffy cakey doughnuts when baked. Toss chocolate chips with cornflour and set aside for a moment. Measure two tablespoons of batter into the holes of the miniature doughnut pans. If you are using a mini muffin pan ensure each hole is only two-thirds full. Drop a few chocolate chips into each batter-filled hole. Bake in oven for 10 – 15 minutes or until the tops are lightly golden and spring back when gently pressed down. Remove from oven and place on a cooling rack. After five minutes turn the doughnuts out onto the cooling rack to cool completely before glazing.

GLAZE: In a wide, shallow bowl, whisk together icing sugar, cocoa powder, vanilla, and three tablespoons of milk. The icing should be runny, but not too watery. If it is too thick add the extra tablespoon of milk. Shake sprinkles out onto a flat plate to make dunking easier. Dunk one side of each doughnut into the glaze ensuring an even coverage and then dunk into the sprinkles. Place on rack for icing to set. If it is too humid or hot you may wish to place the doughnuts on a plate in the refrigerator for the glaze to set.

{ NOTES } Keep stored in an airtight container in the refrigerator for 2 – 3 days.. Leftovers will keep 3 days at room temperature in an airtight container.