gluten free drop donuts

This is my 3rd attempt.  The pumpkin drop donuts were very yummy and cake like, these are equally as yummy and very light.   Sooooo Good!

Ingredients
oil for frying, I used a cast iron skillet with about 2 inches of oil set at medium heat (warm this while preparing your batter)
2 eggs
2 T butter
1/2 c white sugar
1t vanilla
1t cinnamon
1/2 c almond meal flour
1/2 cup sorghum
1 cup tapioca starch
2 heaping teaspoons baking powder
1 scant teaspoon baking soda
3/4 t xanthum gum
3/4 c - 1 cup soured milk (I used lemon juice)


mix butter and sugar to creamy, add eggs blend till fluffy add vanilla and cinnamon. Blend in dry ingredients and pour in milk till the batter is a consistency that will allow you to spoon.  (you may need to adjust the liquids, or add more flour depending on what you use for flours.  I am always just adapting recipes for what I have on hand. )Drop by small teaspoons full into the hot oil.  They will turn on their own but if they don't turn them gently with a slotted spoon until they are a nice even golden brown. Remove them from the oil with the spoon and let drain on paper towels.  I rolled them in granulated sugar while still warm.  The outside is slightly crunchy and the inside is very moist and yummy.

Pumpkin drop donuts

I have been craving donuts like nobody's business lately.   When I was a kid my mom used to make drop donuts.  They were so good.  A little crunchy on the outside and yummy in the middle.  I had an idea on Saturday, did a little research and went for it on Sunday morning.  Not much turns out great the first try but these were awesome. When I cook I am all about easy, least amount of dishes, and using what I have available.  Sometimes it works and sometimes it doesn't.  Here goes...
Ingredients:

• 2 Tbsp butter or margarine, softened
• 1/2 cup white sugar
• 1/2 cup canned pumpkin
• 1/3 cup sour cream
• 2 eggs
• 1/2 tsp vanilla
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup tapioca starch
• 1 cup white rice flour
• oil for frying
• sugar

Directions
Heat oil in a small to medium size fry pan (I used my cast iron skillet) on medium heat.
mix butter and sugar until smooth and well blended. While the blender is still running on low I added in this order eggs (let mix in), then pumpkin, sour cream and vanilla.  Turn blender off. Mix all the dry ingredients and add to the batter stirring until well mixed but not overly beaten.
Drop by a teaspoon into the skillet.  I like to test a small one and make sure the oil seems hot enough.  It should bubble immediately and float up to the surface, or if you have a thermometer you could use that.  Let cook on one side and when it is golden brown gently flip over with a slotted spoon and cook the other side.  All together it should only take a few minutes to cook.  Remove them with a slotted spoon and drain on paper towels.  While the next round is cooking add the previous round to some sugar if you'd like and put on a plate.   I rolled my in cinnamon sugar and they were very yummy!  All in all it took less than a half hour.