I got this recipe from Carol Fenster's 1000 Gluten Free Recipes. I love every recipe I've tried out of that book.

Beingets: (Makes 24 servings)

1 tbsp active dry yeast

½ cup warm water + 2 tbsp

1 tbsp sugar, divided

1 cup Carol's Sorghum Blend (see below)

¾ potato starch

¼ cup sweet rice flour

½ tsp xanthan gum

1 tsp salt

1 tbsp canola oil or butter or butter spread

1 tsp vanilla extract

White rice flour for dusting

Canola oil for frying

Powdered sugar for dusting

Steps:

Dissolve 1 tsp of sugar in the ½ cup warm water and stir in yeast. Set aside to foam, about 5 minutes.

In a large mixing bowl, combine sorghum blend, potato starch, sweet rice flour, remaining sugar, xanthan gum, and salt. Add yeast mixture, oil/butter, and vanilla. Blend in low, adding remaining water to form a thick but soft dough.

Roll out the dough to ⅛ inch thickness, dusting with white rice flour. Cut into 2x2 inch squares.

Heat 4 inches of oil to 375 degrees in a saucepan or an electric fryer.

Use a slotted spoon to carefully place squares in the oil. When the dough rises to the top, flip occasionally till golden brown. (1 to 2 minutes total) Remove and drain on a paper towel. Serve immediately with a generous dusting of powdered sugar.

Sorghum Blend:

35% (1.5 cups) sorghum flour

35% (1.5 cups) potato starch

30% (1 cup) tapioca flour

I usually just use rice flour in place of the blend. I also fried in olive oil because I didn't have canola. These were delicious and puffed up nicely. Enjoy!