Line 2 cookie sheets with parchment paper and set aside.

In a large saucepan bring milk, water, salt, sugar, and butter to a boil. Remove boiling mixture from heat and rapidly stir in gluten-free flour with a spatula. Remove from heat and transfer unto a bowl of a stand mixer or regular bowl. If using a stand mixer, use a paddle to beat in eggs one at a time. If not, use a wooden spatula. Mix in one egg at a time, waiting for each egg to be fully incorporated before adding next. Finish with egg white. Fill a piping bag with a star tip of approximately 1/3-inch diameter. Pipe batter into circles on parchment paper. Using scissors, cut close around piped circles, each cruller will have its own piece of parchment paper. Prepare glaze by combining all ingredients using a whisk. Cover with plastic food wrap and set aside. Heat about 2 quarts of oil to 345°F. Place dough circles upside down in oil (parchment facing up), about 3-4 crullers at a time. After about 2 minutes flip crullers upside down. Remove parchment, it will be released from crullers. After about another 1 minute in the oil, remove crullers using a slotted spoon or wire skimmer. Place on cooling rack and repeat with remaining crullers.