Gluten-Free Beignet Recipe
•These aren’t terribly sweet. Most of the sweetness comes from the powdered sugar, so you can easily adjust it to your liking. You can even drizzle a little honey on it, like my husband did, if you have a sweet tooth.
•In case you’re wondering: I didn’t find it necessary to wait and allow the dough to rise. I simply cut them out and fried them up.
•This dough wasn’t very sticky, so you might be able to roll out the dough without using the parchment paper and plastic wrap, but I find it convenient. A little dusting of potato starch on the counter and rolling pin should work fine.
•Just roll out the dough once. I tried to re-roll the dough (balled it up and rolled it out again) to cut perfect squares. As a result, the dough fried up flat and a little tougher.
•Watch the temperature of the oil while frying. If it’s too low, the beignets won’t puff up. If it’s too high, the center won’t cook through and will be a little gummy. If you’re having trouble, try putting two pieces of dough into the oil at a time when it’s at 380° F.
•Although I don’t believe it’s traditional, I think these would be nice with a little cinnamon mixed into the dough. I might try that next time.
•In order to save time for breakfast, the traditional meal time to eat these, make up the dough the night before and keep the dough in the refrigerator. In the morning, roll it out, cut it and fry.
- 1/2 Cup warm water
- 1/4 Cup sugar
- 2 tsp yeast
- 3/4 Cup almond milk (Regular milk should work, too.)
- 1/2 Cup butter, melted
- 2 eggs, lightly beaten
- 2 Cups brown rice flour (I use Authentic Foods finely ground.)
- 1 Cup potato starch
- 1/2 Cup sweet rice flour
- 1 Tbsp xanthan gum
- 1/2 tsp salt
- 1 liter vegetable oil for frying beignets
- powdered sugar for dusting the beignets after cooking
1.You’ll need a large pot of vegetable oil to fry the beignets. Electric deep fryers are great for keeping the temperature consistent. However, you can use a pot of oil on the stove top, but you’ll need to watch the temperature closely. You should fry the beignets between 360° - 380° F.
2.Start by combining the yeast with the sugar and the warm water (110° - 115° F is recommended but I don’t usually check the temperature.) in a small bowl. Set it aside.
3.In a large bowl, mix together the brown rice flour, potato starch, sweet rice flour, xanthan gum, and salt. Add in the melted butter, milk, and eggs and mix thoroughly.
4.Now stir the yeast mixture into the flour mixture. The dough should start to pull together into a soft ball.
5.Turn the dough out onto a sheet of parchment paper and top with plastic wrap. Using a rolling pin, roll out the dough until it’s about 1/8″ thick.
6.Using a pizza cutter, cut the beignets into 2-1/2″ squares. You should be able to make 24 – 30 beignets.
7.Fry the dough in the heated oil 1 – 3 beignets at a time. Don’t fry too many at once, as it can lower the temperature of the oil too fast. Thus, inhibiting the beignets to puff up like they should. Once the beignets start to brown, flip them over using a slotted spoon or tongs. Once the beignets have been lightly browned on both sides, carefully remove them from the oil and place on paper towels to absorb extra oil. The beignets should only take one or two minutes to brown on each side.
8.Generously top each beignet with powdered sugar and serve while warm.