Donut Holes

1 cup water
1/3 c. butter
1 c potato starch flour
1 TBSP sugar
1/4 tsp salt
3 eggs
oil for frying
Cinnamon/Xylitol for coating donuts afterwards.

Heat water and butter until boiling. Remove from heat.
Stir the combined dry ingredients into the butter/water all at once.
Continue stirring until the mixture forms a ball and pulls away from sides of pan.
Then use an electric mixer or stick blender to beat in the eggs, one at a time, beating well.
Fry in hot oil. We dropped half teaspoon amounts of the batter in, because they double in size. If you make them too big they will be gooey in the centers.
Drain on paper towels and coat with cinnamon sugar, or cinnamon xylitol.

We really liked these a lot, but we rarely eat anything so greasy and we all agreed that we couldn't eat these donuts very often.

Gluten Free Gingerbread

The kids tried several different gingerbread recipes, and this is the one that tasted the best, and made the best gingerbread house walls with the least crumbling.

3/4 c shortening (we used real butter from Mad Cow's cream)
1 c sugar
1 egg
1/2 c molasses
2 1/4 c sorghum flour mix
1/2 tsp xantham gum
2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
1/2 tsp salt

Cream shortening, sugar, egg, molasses. Combine the dry ingredients, then add to creamed mixture. Chill dough thoroughly. We then flattened it all over the cookie sheet to make our walls, but you could cut out shapes, or whatever.