Boil 1 cup of water
Add 2 sticks of butter and let it melt completely
Remove the mixture from heat.
Add 1 cup of Glutino all-purpose gluten-free flour. Another mix with some bean flour might have better texture at the expense of flavor.
Add 1/2 teaspoon Xanthan Gum
Add 1 tablespoon tapioca flour
Beat and add three eggs, one at a time, incorporating completely.
The dough will start out the texture of mashed potatoes, but eventually become a soft, pliable consistency between dough and batter. Work the batter hard until it’s completely smooth.
Heat oil for deep frying to 375 °F.
Fill a pastry bag with the dough, cut a 1/2" hole for the tip. Squeeze sticks or curls into the hot oil carefully.
Fry until golden.