1. Cover a baking sheet with parchment paper, plastic or a silicone mat. Set aside.
2. Place several paper towels in a baking pan. Set aside.

For the Yeast Mixture

1. Whisk together the apple juice, teaspoon of sugar, and yeast.
2. Allow the yeast to proof (bubble/foam) for 5 minutes.

For the Dough

1. In a medium bowl, combine the gluten free flour, baking powder, salt, and 2 tablespoons sugar.
2. Add in the proofed yeast, the warm water and the olive oil. Gently knead until combined.
3. Roll the dough into a 12 inch log.
4. Cover the dough pieces with plastic wrap (do not allow for any air holes), and allow the dough to rise in a warm spot for 30 minutes.
5. While the dough is rising, place at least 4 cups of peanut (or canola/avocado) oil in a Dutch oven. Heat the oil to approximately 350°F.
6. Cut the log into 12 pieces. Carefully roll a piece into a ball then slightly flatten. Place on the prepared baking sheet. Repeat with the remaining dough pieces.
7. Drop several pieces of risen dough into the oil. Fry on both sides, until golden brown – around 2 minutes on each side.
8. Remove the donuts from the oil and allow them to cool on the prepared paper towels. Repeat with the remaining dough.

To finish

1. Take a long, thin, sharp knife and make a hole/slit into the center of each donut.
2. Using a “Bismarck” pastry tip set in a pastry bag (or a large zipper bag with a tip cut off), place the preserves in the pastry bag with the tip. Squeeze some of the preserves into each donut.
3. Dust each donut with powdered sugar. Serve fresh donuts to your hungry GFE (Gluten Free Eater) friends and family!