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In a large bowl, add the gluten free flour blend, cane sugar, and sea salt. Use a wire whisk to blend the dry ingredients together.
In a medium bowl, add the warm milk or non-dairy milk, cane sugar, and active dry yeast. Allow the mixture to sit for 5-10 minutes until bubbly.
Add in the eggs and softened butter to the yeast mixture. Mix the wet ingredients well.
Pour the wet ingredients into the dry ingredients and mix them into a soft dough.
Place the dough onto a silicone mat or parchment paper. Use a donut cutter to make donut shapes.
Cover the donuts loosely with plastic wrap and let them rise in a warm place for 45 minutes.
Heat oil in a large cast-iron pan or Dutch oven until it reaches 350º F.
Carefully drop the donut rings into the hot oil and cook for 2-3 minutes on each side until golden brown.
Remove the donuts and place them on a paper towel lined baking sheet to cool.
Top, dip, or coat the donuts as desired.