Heat vegetable oil in large pan for frying.  Don’t heat above 340°. 

6 Tablespoons butter

1 Cup milk

¼ Cup Sugar

A pinch of salt

A pinch of cinnamon

Heat over medium heat until boiling

Whisk in ½ cup brown rice flour and keep beating until it forms a ball, one to two minutes.

Place ¼ cup tapioca starch in food processor with the blade attachment.  Add the dough ball and turn on the food processor.  Process until fully blended and let cool for about 5 minutes. 

Add 2 eggs, one at a time, and process until batter is smooth and thick.

Scoop batter into a pastry bag with a large star tip.  When the oil is hot, pipe the batter into the oil.  It will puff up almost double.  Allow to cook about 5 minutes until dark golden brown.  You may be tempted to turn them early because they are getting nicely brown, but resist the temptation!  You want them crispy.  Turn them over and cook on the other side an additional 5 minutes.


Remove from oil and place on paper towels.  Sprinkle lightly with cinnamon sugar and serve with chocolate sauce.