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For the donuts:
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Preheat the oven to 325 F. Spray the wells of a 12-count donut pan with nonstick spray or brush with additional coconut oil.
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In a large bowl, whisk together the brown rice flour, sorgum, potato starch, arrowroot, salt, baking soda, xanthan gum and baking powder. Set aside.
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In a medium bowl, combine the coconut oil, agave, applesauce, vanilla, 2 teaspoons grapefruit zest and 1/2 teaspoon grated ginger.
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Add the wet ingredients into the dry ingredients and stir until well combined. Fill the wells of the prepared donut pan 2/3 full and bake for approximately 15 minutes, until light golden brown. Allow the donuts to cool in the pan completely before gently removing them.
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(Adapted from Babycakes Covers the Classics.)
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For the glaze:
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Combine the powdered sugar, 1/4 teaspoon grapefruit zest and 1/4 teaspoon grated ginger. Stir in the grapfruit juice. Slowly stir in the almond milk, a little bit at a time, until your desired glaze consistency is achieved.
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To finish the donuts, arrange a cooling rack over a sheet pan. Dip the top of the donuts in the glaze and set the donuts, glazed side up, on the cooling rack, allowing the excess glaze to drip down. Decorate with sprinkles, if desired. Allow the glaze to harden before eating.
