First warm 2/3 cup milk until room temperature. (I've used both reg milk and almond milk--both have worked just fine.)
Add 1 tablespoon yeast and stir until dissolved (mostly)
In a separate bowl combine:
½ cup potato starch
½ cup tapioca starch
½ cup arrowroot starch (I avoid cornstarch, but I’m sure you could use this instead of arrowroot starch)
1/4 tsp baking soda
2 teaspoons baking powder
½ tsp salt
2 ½ tsp xantham gum
In your mixer (I use my KitchenAid stand mixer) blend 2 tablespoons shortening with ¼ cup sugar.
¼ cup oil (I use olive oil)
1 tsp vanilla
and milk/ yeast mixture
Slowly add dry ingredients, mixing until smooth.
Heat oil (I used a heavy saucepan on the stove) to about 300degrees.
(I keep temp near 300degrees but sometimes it gets to 350)
Add approximately 1 level tablespoon dough to the oil at a time, not crowding. If they are too big they won’t cook in the middle. Keep turning them. They round out nicely and quickly float to the top.
Remove to paper towel covered plate when browned.
Don’t cook too fast or the center won’t be cooked. If you notice them sinking in (not holding their shape once removed) you will know to keep the next batch in the oil a bit longer.
Makes 2 to 3 dozen (depending on size)
Glaze when cooled.
I didn’t measure this real well, so these are approximate amounts:
Approx 2 ½ cups powdered sugar
1/4 to 1/3 cup milk
2 tsp vanilla
Blend well. You want it kinda soupy. Roll donut balls through the glaze a few at a time. I set them on a cooling rack over a plate before transferring to a silpat or wax paper covered surface so excess glaze can drip off and be added back to your bowl.
When making a double batch I double everything but the yeast. (1 tablespoon.)
These freeze very nicely!