Gluten free Taco Bell's Cinnamon twists

Combine first set of ingredients, adding each ingredient as listed, and enough gluten free flour so that the wheat free dough is no longer sticky, but still very soft.

Using a gluten free floured working surface, roll small portions of gluten free dough at a time to paper-thin. Cut into 2 x 5-inch strips, and arrange in single layer on oiled cookie sheets.

In a deep, heavy saucepan or deep fryer, bring oil (at least 3 inches deep) to 400F Carefully add a few strips to the oil. They'll fall to the bottom but will surface as they brown (about 2 minutes).

Lift out with tongs and drop into brown grocery bag containing seasoning mix. Gently shake then remove coated strips. Serve immediately.