These worked out really well – we eat them freshly fried.  Batter should not be runny.  If it’s too stiff add a little extra water/or milk.

Gluten Free Ollie Bollen
1/2 cup warm water
1 tablespoon yeast
1 teaspoon sugar

2 tablespoons pysillium husk

3 cups 3% milk with 2 teaspoons vinegar – mix together and let sit a few minutes.
1 apple peeled and finely chopped optional
1 cup raisins (or more – i used more as I like raisins)
1 1/2 teaspoon salt
3 eggs – large
1/4 cup sugar
1 teaspoon baking soda
2 cups rice flour
1 cup sweet rice flour
1 1/2 cup tapioca flour (tapioca starch/white)
2 cups potato starch or cornstarch
3 teaspoons xanthan gum
Method:
In large mixing bowl place the water, yeast and sugar.  Stir.  Let sit 10 minutes until yeast starts to work.  In mixing bowl  add the pysillium husk to the milk and vinegar mixture.
Mix dry ingredients together and add to mixing bowl.  Add eggs.  Mix well with mixer or with wooden spoon until a soft dough.  Dough will be sticky but not runny.  Add a  more water if too stiff.
Mix in apple and raisins.  Let rise until almost double in volume.
Deep Fry:
Add oil to fryer and heat until 375*.  Using a tablespoon sized spoon scoop dough into oil.  Do not over crowd.  Ollie bollen should not be large or they will not cook in center.  Usually they flip by themselves.  Otherwise flip them with a tong to fry otherside.

Eat Warm with powdered sugar.  Usually served New Years Eve.