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Warm oven for proofing. Whisk together all dry ingredients in stand mixer bowl.

Attach paddle. Warm milk and add vinegar. Pour in bowl, add molasses, butter and eggs.

Start mixer on low to combine. Increase speed and mix for 5 minutes. Prepare Pullman pan with parchment paper.

Transfer dough (resembles wet cookie dough) to pan, smooth top with back of wet spoon.

Proof for up to 1.5 hours, or until dough crowns to height of pan.

Bake at 375 degrees on lowest oven rack for 40 minutes. Remove from pan and bake an addition 10 minutes on oven rack.

Remove and cool on wire rack. Slice and serve or store in plastic bag. Freeze up to one month.

Pre-heat oven to 425 degrees.

Start water, butter and sweetener in a 2-quart pot at medium-low heat, watching for slight boil.

Whisk together flours, psyllium husk powder and xanthan gum.

Before water and butter start to boil, mix in dry ingredients and stir until dough ball forms (2-3 minutes). Return dough to dry ingredients bowl.

Make a well and allow to cool to warm.

Prepare donut pans by greasing wells lightly. Cut corner off gallon ziploc bag. Set aside.

Mix egg into dough one at a time, mixing well after each addition.

Stir in baking powder and vanilla, mixing at regular speed (by hand) until the dough looks like elastic. Let rest until room temperature.

Put dough in cut bag. Pipe dough to just line the wells of your donut pan. Do not overfill or pat dough to fill. Make a single tube of piped dough to ensure smooth looking donuts after baking.