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.
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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.
Servings: 24 pieces
Nutrition
Serving: 1serving | Calories: 109kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g
Calories: 109kcal
Cost: $8