Preheat the oven to 350°F. Meanwhile in a bowl, mix together your gluten free flour, baking soda, baking powder, and granulated sugar. In a separate bowl, mix together the eggs, milk, yogurt, and pure vanilla extract. Like I said above, if you cannot find pure vanilla extract, then synthetic is fine). Pour the wet ingredients (or dry ingredients) into the other bowl and fold together.
Get a pastry bag and place it in a cup (this will help stabilize it). Place the gluten free dough inside of the bag. Spray your donut pan with a nonstick spray and then pipe the gluten free donut batter into the donut pan. Bake for 12 minutes. The gluten free baked donuts will be done when they are a nice golden brown color and when you touch them, they spring back a bit. If you have any remaining batter, keep it until the donuts are done baking and then reuse the donut pan.
When the donuts are done, remove from the oven. Wait a minute for them to cool and then remove from the donut pan. Place then on a wire rack to cool. I do not like to glaze warm donuts (ss I think it makes the glaze run a bit more than it would, but, it is your choice!).
To make the glaze, place the chocolate, corn syrup, and butter into a small bowl and place in the small bowl into the microwave. Heat in 30 second sessions and mix after each. When the glaze is ready, it will be smooth and there will be no lumps. Dip the donuts into the chocolate glaze and voila, your chocolate donuts are born! This recipe will yield a soft donut that is absolutely delicious and will no doubt be added to your repertoire of gluten free recipes!