Gluten-Free Beignets

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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.

Prep Time30

Cook Time15

Rise Time1

Total Time1 45

Keyword: Beignets, gluten-free dessert, new orleans

Servings: servings

Author: Sabine Venier

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

US Customary - Metric

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