Gluten-Free Beignets
Published
All I need sometimes is a warm, fluffy fried dough smothered in powdered sugar. These gluten-free beignets are just like the New Orleans classics. I love working with yeast dough, and it’s been so fun (and delicious) perfecting these light and airy fried doughs. They puff up beautifully in the fryer with a soft, tender center and lightly crisp edges. A generous dusting of powdered sugar takes them over the top.
Easy Gluten-Free Beignets Recipe
I love making these gluten-free beignets for weekend brunches or whenever I’m craving something sweet and doughy. The dough is surprisingly easy to work with, and what I love most is that it only needs one rise. Once it’s puffed up, I roll it out, cut it into squares, and get the oil nice and hot. A quick fry and a heavy sprinkle of powdered sugar later, and I’ve got the fluffiest, sweet treat.
Notes from the Test Kitchen
- Gluten-free dough is naturally softer, so don’t worry if it feels a little tacky. If the dough is too sticky, lightly flour your hands and work surface, and add extra flour, just 1 tbsp at a time until the dough is easier to handle without becoming dense.
- Make sure the oil is hot enough. If the beignets are soaking up oil, this usually means the oil isn’t hot enough. Keep it at a steady 350°F to get that golden crust without making them greasy. It should return to 350°F between batches. Use a thermometer to check.
- Get the soft, airy texture. Letting the dough rise fully is what gives these beignets their soft, airy texture. Don’t skip this step, it’s worth the wait.
- Make in advance. You can make the dough in advance and refrigerate it for up to 12 hours. Just let it come back to room temperature before shaping and frying.
Gluten-Free Beignets
Ingredients
- 2-2½ cups gluten-free bread flour blend, with xanthan gum
- 2 tsp instant yeast
- 2 tbsp sugar
- ½ tsp salt
- 1 cup evaporated milk
- 3 tbsp unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup powdered sugar, for dusting
For frying
- 4-5 cups vegetable oil
Instructions
- In a large bowl, whisk together the gluten-free flour, instant yeast, sugar, and salt.
- Add the evaporated milk, melted butter, egg, and vanilla. Mix on low speed until combined.
- Turn up the speed and knead for about 5 minutes until a smooth dough forms. Since different flours and environments will affect the moisture of the dough, I recommend starting with 2 cups of flour and adding 1 tbsp at a time if the dough is too soft and sticky too handle. If it is too dry, add 1 tbsp milk at a time to create a soft and slightly sticky dough as seen in the pictures.
- Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.
- Once risen, turn the dough out onto a lightly floured surface (using more GF flour) and gently pat it out to about ½-inch thickness.
- Cut into 2-inch squares using a knife or pizza cutter.
- Heat 2–3 inches of oil in a deep skillet or pot to 350°F. Fry a few beignets at a time, turning once, until golden brown on both sides (about 1–2 minutes per side). Use a slotted spoon to transfer to a paper towel–lined plate.
- While still warm, dust generously with powdered sugar. Serve immediately and enjoy.
Notes
- You can make the dough in advance and refrigerate it for up to 12 hours. Just let it come back to room temperature before shaping and frying.
- Baking will not yield the same puff and texture, but it is possible. Bake at 375°F for 12–15 minutes until lightly golden. Brush with melted butter and dust with powdered sugar.
- Yeast gives beignets their traditional texture. Baking powder can work in a pinch, but the flavor and rise will be different—more like a biscuit or fritter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Beignets Step by Step
Gather the Ingredients: Gather all the ingredients together.
Mix the dry ingredients: In a large bowl, whisk together 2 cups (270g) gluten-free bread flour blend, 2 tsp (6g) instant yeast, 2 tbsp sugar (12g), and ½ tsp (3g) salt.
Add wet ingredients: Add 1 cup (240ml) evaporated milk, 3 tbsp (45ml) melted unsalted butter, 1 large egg, and 1 tsp (5ml) vanilla extract to the dry ingredients. Mix on low speed until just combined.
Knead and adjust the dough: Increase the speed and knead the dough for about 5 minutes until smooth. Start with 2 cups of flour and add more (1 tbsp at a time, up to 2½ cups total) if the dough is too sticky to handle. If the dough seems too dry, add a bit more milk, 1 tbsp at a time, until it’s soft and slightly sticky.
Let the dough rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Shape the dough: Once the dough has risen, turn it out onto a lightly floured surface (use more gluten-free flour as needed). Gently pat it out to about ½-inch thickness.
Cut the dough into squares: Cut the dough into 2-inch squares using a sharp knife or pizza cutter.
Fry the beignets: In a deep skillet or heavy-bottomed pot, heat 4-5 cups (950 ml) of vegetable oil to 350°F. Fry a few beignets at a time, turning once, until golden brown on both sides, about 1 to 2 minutes per side.
Drain the beignets: Use a slotted spoon to transfer the beignets to a paper towel–lined plate to drain.
Dust and serve: While they’re still warm, dust generously with 1 cup (120g) powdered sugar. Serve immediately and enjoy!
Serving Suggestions
I love serving these gluten-free beignets warm, fresh out of the fryer, with a thick dusting of powdered sugar. They’re perfect on their own with a cup of coffee, but you can also dip them in chocolate sauce or top them with a cinnamon sugar coating like you would for gluten-free churros.
Storage Instructions
Gluten-free beignets are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day.
To keep them longer, refrigerate for up to 2 days and reheat in a toaster oven or air fryer to bring back some of their crispness.
Freeze-shaped (unfried) dough squares on a tray, then transfer to a freezer bag. Fry directly from frozen, adding 1–2 minutes to the cook time. You can also freeze cooked beignets and reheat in the oven at 350°F for 5–8 minutes. Freeze for up to 3 months.
More Instant Yeast Recipes to Try
Gluten-Free Yeast Donuts: Gluten-free donuts are a breakfast staple in my house—I can never make enough because my kids devour them! I love this easy yeast donut recipe because it fries up light as air, and using gluten-free flour with instant yeast gives them the soft, pillowy rise I’m always after.
Gluten-Free Croissant: There’s something about a fresh croissant that feels like a little moment of magic—the flaky layers, soft centers, and buttery edges. For a long time, I had to watch everyone else enjoy them because I’m gluten-free. I get it—I’ve tried the frozen ones, the mixes, the shortcuts—and none of them came close to the real thing… until now!
Gluten-Free Danish: These gluten-free Danish pastries are one of my favorite weekend bakes. I love biting into the soft, buttery pastry filled with jam and topped with a sweet glaze—it tastes just as indulgent as anything you’d find in a bakery. I spent a lot of time testing this recipe to get the texture just right—flaky, tender, and not too sweet.
Gluten-Free Hot Cross Buns: There’s nothing I love more than the smell of warm, gluten-free hot cross buns in my kitchen. I’d struggled for years to find a version that wasn’t dense or dry, but after plenty of experimenting, I finally landed on one with a pillowy-soft texture, lightly sweet, yeasty flavor, and the perfect touch of cinnamon, nutmeg, and zesty orange.
