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–+ servings

Gluten Free Beignets

These gluten free beignets are pillowy, golden, and dusted with powdered sugar for a perfect sweet treat. A classic New Orleans favorite anyone can enjoy.
Prep Time 2 hours 15 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine French
Servings 24 pieces
Calories 109 kcal
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Equipment

  • Dutch oven
  • candy thermometer

Ingredients
  

  • 1 cup Warm Whole Milk (110 F)
  • 2 1/4 tsp Active Dry Yeast
  • 1/4 cup Granulated Sugar
  • 1 Large Egg
  • 2 tbsp Unsalted Butter, melted
  • 1/2 tsp Salt
  • 3 cups Gluten Free 1-to-1 Baking Flour
  • 1/4 cup Tapioca Starch
  • Vegetable Oil, for frying
  • Powdered Sugar, for dusting

Instructions
 

  • Stir together warm milk, yeast, and a pinch of the granulated sugar in a large bowl. Let sit for 5 to 7 minutes until foamy.
  • Whisk in the egg, melted butter, remaining granulated sugar, and salt until smooth. Add the gluten free 1-to-1 baking flour and tapioca starch and stir until a soft, sticky dough forms. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Turn the chilled dough out onto a surface dusted with tapioca starch. Pat or roll the dough to about 1/2-inch thickness. Cut into roughly 2-inch squares and place them on a parchment-lined baking sheet.
  • Heat about 3 inches of vegetable oil in a heavy pot or Dutch oven to 360 F. Working in batches of 4 to 5, carefully lower the squares into the oil. Fry for about 1 to 2 minutes per side until puffed and deep golden brown.
  • Transfer the beignets to a paper towel-lined plate to drain for about 30 seconds, then move to a serving plate. Pile on a very generous amount of powdered sugar while they are still hot and serve immediately.

Nutrition

Serving: 1servingCalories: 109kcalCarbohydrates: 17gProtein: 1gFat: 4g
Keyword beignets, French pastry, fried dough, gluten-free
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