1. To make the doughnuts: Preheat your oven to 350°F (180°C, or gas mark 4) and grease your doughnut pan. Combine the oat flour, sweet rice flour, cocoa powder, cane sugar, coconut flour, flax meal, baking powder, baking soda, and salt in a large bowl, mixing well. In another bowl, whisk together the milk, brown rice syrup, pumpkin puree, oil, and vanilla extract until well combined.

2. Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to over mix (stop when you no longer see dry flour). Gently fold in the chocolate chips. The mixture will be thick.

3. Spoon the batter into the doughnut molds, filling to just below the top of each mold, 1/8- to ¼-inch (3 to 6 mm) from the top. Bake for 20 to 26 minutes until lightly golden brown around the edges. The cake is supposed to have a gooey center. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out. Then place on a cooling rack and allow to cool for 5 to 10 minutes before glazing.

4. To make the glaze: Mix the powdered sugar and coconut oil together until smooth. Stir in the cocoa powder until combined. Invert the doughnut into the glaze and let the excess drip off. Serve warm, topped with ice cream.

Yields: 8 to 10 standard doughnuts