In a large mixing bowl, beat together 2 eggs and ½ cup of sugar until creamy and well blended. Then, add ¾ cup of whole milk, ½ cup of sour cream, 1 teaspoon of gluten-free vanilla extract, and ¼ cup of melted butter. Stir until the mixture is smooth and fully combined.

In a separate bowl, whisk together 2 cups of gluten-free all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of gluten-free baking powder, ½ teaspoon of salt, and ½ teaspoon of xanthan gum. Ensure it’s thoroughly mixed.

Gradually pour the dry ingredients into the wet mixture, stirring gently to incorporate. Mix until everything is just combined, and be careful not to over-mix.

On a heavily floured surface, turn out the sticky dough and sprinkle some flour on top. Roll the dough out to about 1 inch thick and cut out donut shapes.

Heat about 2 inches of vegetable or canola oil to 375°F. Fry 2-3 donuts at a time for 2-3 minutes per side until golden brown.

Prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of melted butter, and 2-4 tablespoons of milk in a bowl until smooth.

Once the donuts are slightly warm, dip the tops into the glaze and place them back on the wire rack for the glaze to set.