Egg Free, Dairy Free Donuts

For the donut batter

1    cup self rising flour
1/3 cup sugar
1    teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2    Tablespoons cold Earth Balance Natural Buttery Spread (the best stuff ever)
1    Tablespoon rice vinegar
1/2 cup rice milk
1    teaspoon vanilla

For the glaze

1    Tablespoon rice milk
1/2 cup powdered sugar
sprinkles!!!

Combine self rising flour, sugar, baking powder, baking soda, and salt.  Cut in cold buttery spread until the mixture turns into coarse  crumbs.  In a separate bowl mix together rice milk, vanilla and rice vinegar.  Pour the wet mixture into the dry until combined.  Grease a donut baking pan with Earth Balance buttery spread.  Pour donut batter into pan until each mold is 3/4 full.  Bake at 350 degrees for 15 minutes.  Let donuts cool.  While donuts are cooling off add together the rice milk and sugar for the glaze.  Top the cooled donuts with glaze and sprinkles.  Enjoy an allergy friendly very sweet treat!