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Gluten-Free Beignets

Delicious light and fluffy pastries perfect for breakfast, dessert, or any special occasion, made gluten-free for everyone to enjoy.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 beignets
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • ¾ cup warm milk (or water for dairy-free)
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar, plus 1 teaspoon for proofing yeast
  • 2 ½ cups high-quality gluten-free all-purpose flour blend Ensure it includes xanthan gum for texture.
  • ½ teaspoon salt
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter (or neutral oil for dairy-free)
  • ½ teaspoon vanilla extract (optional) Almond extract can be used for variation.
  • 3-4 cups neutral oil for frying Keep at the right temperature (350-360°F).
  • 1-2 cups powdered sugar for dusting Dust generously before serving.

Method
 

Preparation
  1. In a large mixing bowl, combine warm milk (or water), 1 teaspoon of sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. In a separate bowl, whisk together the gluten-free flour blend, remaining sugar, and salt.
  3. Once the yeast is foamy, add the beaten egg, melted butter (or oil), and vanilla extract to the yeast mixture.
  4. Gradually add the dry ingredients to the wet mixture, mixing gently.
  5. Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours.
  6. After the dough has risen, punch it down and turn it out onto a floured surface.
  7. Roll the dough out and cut it into squares.
  8. Let the squares rest for another 20-30 minutes.
Cooking
  1. Heat oil in a pot to 350-360°F.
  2. Fry the beignets in batches until golden brown, about 1-2 minutes per side.
  3. Remove them and drain on paper towels, then dust with powdered sugar. Serve warm.

Notes

These beignets can be enjoyed on their own or with a drizzle of chocolate sauce or fruit preserves. For storage, keep in an airtight container at room temperature for two days or freeze for longer storage.