This is a harder recipe, but it's super delicious 😋The donuts are so moist and thick. what you'll need is in the following:

• 1 cup gluten free flower
• 1/4 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 a teaspoon salt
• 1/2 a teaspoon ground cinnamon 
• 1/4 teaspoon ground nutmeg 
• 1 large egg, at room temperature 
• 1/3 a cup of packed light brown sugar
• 1/4 cup milk
• 1/4 yogurt
• 2 tablespoons of unsalted butter 🧈 melted
• 1 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Spray a donut pan with non-stick spray. Set aside. 
Whisk the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium size bowl. Set aside. 
Whisk together the egg, brown sugar, milk, and yogurt until smooth. Add the melted butter and vanilla, whisking until fully combined. It should taste and smell like butterscotch. 

Mix it until you can no longer see chunks of yogurt. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't overmix. The batter will be very thick. 

Spoon the batter into the donut cavities using a large ziplock bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 to 3/4 of the way through. Bake for 9-10 minutes or until the edges are lightly browned. Allow to cool for about 2 minutes and transfer to wire rack set on a large dish towel or parchment paper. Bake the remaining donut batter(there is usually enough batter for 1-2 more donuts) and once baked, transfer to the wire rack. Allow donuts to cool down until you can handle them. 

Topping: you'll need 

• 1 cup granulated sugar
• 1 1/4 teaspoon ground cinnamon 
• 1/2 cup unsalted butter, melted

combine the sugar and cinnamon in a medium bowl. 

Dip the donuts in the melted butter, then dunk into cinnamon sugar mixture coating all sides. Donuts are best served immediately.