Dough:

In a medium bowl, combine gluten free flour blend, guar gum, salt, and sugar and stir to combine. Set aside.

In a microwave safe bowl, heat the milk for approximately 1 minute or until the temperature is around 110 degrees F. Add the yeast and gently stir until combined. Set aside for 5 minutes.

In a large mixing bowl (I like to use my stand mixer for this) add the butter and eggs and beat until combined. Add the milk with yeast and stir to combine (your milk should have a foamy mixture on top where the yeast is growing. If this didn't happen your milk could've been too hot or your yeast is no longer good. You will have to start over or your dough won't rise!). Add your flour mixture to the milk and butter mixture and stir for 2-3 minutes.

Using a spatula, scrap the dough from the edges of the bowl to form a ball in the center. Cover the bowl with plastic wrap and place in a warm location for 1 hour, or until the dough has doubled in size. I use the 'proof' setting on my oven, which is around 100 degrees F. (Note: after your dough rises, you can place in the refrigerator overnight to use the next morning)

Apple filling:

While the dough is resting, in a medium skillet, melt the butter and add the apples, sugar, cinnamon and salt over medium heat and cook for about 10 minutes. The apples should be softened. Remove the skillet from the heat and allow the apples to cool.

Assembling the fritters:

Prepare your work space by starting with a clean surface to roll your dough on. I like to use a Silpat mat, or parchment paper to roll my dough on. Sprinkle cornstarch over the surface so your dough (which WILL be sticky) will not stick and coat your rolling pin as well. I like to keep a pile of cornstarch in the corner of my work surface so I can lightly coat my hands or rolling pin quickly if needed. The trick with cornstarch is to use what you need so the dough doesn't stick, but not so much that you alter your dough.

You can do this in one large batch, but I'm going to walk you through splitting the dough in half and doing this twice to make it easier to work with. Take half of your risen dough and lay it on your dusted work space. Using your rolling pin, gently roll the dough out, until your dough is about 12 in. wide by 8 in. tall. Spread half of the apple mixture across half of the dough, and then fold the dough in half (it will look similar to a calzone). This is where the bench scraper comes in handy, but if you don't have one a knife will do. Make several (maybe 10-12) 1 in. vertical slices through the dough. Now come back and make another series of slices at a 45 degree angle, making several diamond shapes through the dough. (See pictures above). Using your bench scraper or knife, cut the dough into 6 equal pieces. Take each piece and gently press it together to form a flattened ball, about 4 in. diameter. Set these aside for 20 minutes to allow for a small rise on the dough before frying. Now take the other half of your dough and repeat.

Heat your fryer to 350 degrees F. Only fry 1-2 fritters at a time to avoid overcrowding the pan.

Using a slotted spoon or spider basket, gently lower the fritter into the oil and fry for 1-2 minutes, gently flip the fritter and fry another 1-2 minutes. Using your spider or slotted spoon, remove the fritter and place on a wire cooling rack with paper towel underneath to catch any grease drippings. Repeat with remaining fritters.

In a small bowl, combine powdered sugar, vanilla and water and stir until smooth and no lumps remain. The consistency will be very runny, which you want so a fine layer of icing will spread over and seep down into the fritter. Using your spoon or a pastry brush, gently brush the icing over each fritter.

Best eaten the same day, but you can store any uneaten ones (good luck!) in an airtight container.