On a clean surface, sprinkle some gluten-free flour and spread it evenly around with your hand. Using the spatula, scrape your ball of dough out onto the floured surface.
Sprinkle some additional gluten-free flour on top of the dough and start to press it down with your hand until it is in a disk-like shape.
Then using your rolling pin, roll it out until it is about 1/2 to 3/4 inch thick. You can even go up to 1 inch thick if you want larger doughnuts.
Using a floured doughnut cutter, cut out the doughnut shapes carefully – the dough will be flimsy so be careful while handling it.
Cut out as many as you can from your rolled out dough. Then combine the remaining scraps and repeat the process of flouring, rolling out and cutting until you've used up all the dough. You will usually get around 8 to 10 small doughnuts – depending on the size of your doughnut cutter.
Line a deep glass baking dish with parchment paper. Place each cut out doughnut onto the parchment paper. Allow a bit of space between each doughnut as they will rise and spread a bit.
Cover your glass dish with oiled plastic wrap. The easiest way to do this is to prepare the sheets of plastic wrap first on the counter, spray one side of them with cooking spray, and then top the glass baking dish with them – oiled side down. The plastic wrap should create a tight seal so that no air can get into the pan.