Gluten Free Beignets Recipe

Gluten Free Beignets Recipe

Gluten free beignets. Just the sound of those words causes me to sigh (happily).

For those of us in the gluten free community, a Beignet may seem like a faint, sweet memory, but now it doesn’t have to be.

gluten free beignets

At this Mardi Gras time of year, when we think all things New Orleans, take heart knowing these amazingly festive and special doughnuts, and even King Cakes are again within reach! So grab your plastic beads, and let’s make some Gluten Free Beignets!

This quintessential New Orleans treat, the Beignet: (pronounced: ben-yay), is a crispy-on-the-outside, feather-light, heavenly doughnut, flash fried and smothered in confectioner’s sugar … and totally full of gluten. They are unique to New Orleans, so I haven’t been lucky enough to have one since my parents’ trip to Bourbon Street in the ’80s, when they brought back boxes of famous Café du Monde Beignet Mix.

For years, the thought of ever enjoying such a soft, airy, gluten-free puffed doughnut seemed like an unachievable dream to me.

Now, sharing my gluten free beignet recipe with a host of friends and family (and two Louisiana natives), I am happy to pronounce my gluten free beignets are a resounding success! Made with my award-winning gfJules Flour, you would never know these delicate puffs are gluten free. No grit, no denseness, no funky taste. Just gluten free beignet perfection.

Whether you have had and now miss Beignets since going gluten-free, or are just curious to try these little puffs of New Orleans deliciousness, give this recipe a try, even if it’s Mardi Gras time!

My children have never been to New Orleans, so when they tasted these gluten free Beignets, they announced that they taste just like funnel cakes, only better because they’re fluffy! Sounds pretty yummy to me!

To make these beauties, you prepare the dough as outlined in the recipe, then cut into parallelograms (see, and you thought you would never use high school geometry again).

rolling out gluten free beignet dough -gfJulesThen repeat to use up all the dough:

gluten free beignet cutting - gfJules

Then they rise for an hour or two or even overnight (covered, in a cold garage works great!). Once they’ve risen, you simply fry them. Check out my specific directions below for the oil temperature and for how long — it’s not hard or complicated, but it is precise.

gluten free beignet frying - gfJulesThis year I plan to try them in my new Air Fryer! I’ll report back and let you know how that experiment goes!

Laissez Les Bon Temps Rouler!

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Gluten Free Beignets Recipe

gluten free beignets with bite - gfJules

5 from 3 reviews

  • Author:
  • Prep Time: 1 hour 15 minutes including rise time
  • Cook Time: 4 minutes per beignet
  • Total Time: 2 hours
  • Yield: Yield: approximately 24 Beignets.

Ingredients

  • 1 cup warm water (110° F)
  • 1/4 cup granulated cane sugar
  • 1 package rapid rise yeast
  • 1 large egg (or 1 Tbs. vegetable oil + 2 Tbs. water + 2 tsp. baking powder)
  • 1/2 cup evaporated milk (see directions below for making non-dairy evaporated milk or use Nature’s Charm Coconut Evaporated Milk)
  • 3 3/4 cup gfJules™ All-Purpose Gluten Free Flour
  • 1/2 tsp. salt
  • 2 Tbs. shortening (vegetable or palm shortening)
  • high heat vegetable oil for frying
  • confectioner’s sugar to dust Beignets

Instructions

Combine the warm water, sugar and yeast; stir and set aside to activate the yeast. Allow mixture to sit until it becomes frothy, at least 5 minutes.

Meanwhile, beat together the egg and milk. Add 1 cup of the gfJules™ Gluten Free All Purpose Flour and the salt. Beat until integrated.

Cut the shortening into small chunks and mix in with the 1 cup flour, egg and milk. Slowly beat in remaining flour and the proofed yeast mixture until completely mixed. The dough should start to pull away from the sides of the bowl and not be stiff or sticky at this point.

Turn the dough out onto a clean surface or pastry mat lightly dusted with gfJules™ Gluten Free All Purpose Flour. Roll gently into a 1/2-inch thick rectangle.

Using a large, sharp knife, cut strips of dough 2 inches wide, on a diagonal (not straight up and down, leaving a diagonal edge to the strips). Cut across these strips 2 inches across in the same way, creating 2×2 diamond-shaped Beignets.

Cut in this way, you should have approximately 24 Beignets with extra dough scraps.

Leave any scraps of dough to test the temperature of the oil – do not knead together and cut again. Place cut Beignets onto a parchment-lined baking sheet and cover loosely with a damp towel or parchment paper.

Allow to rise in a warming drawer or an oven brought to 200° F, then turned off. The Beignets will roughly double in size after rising for 45 – 90 minutes (I’ve left them covered overnight to rise as well, and they turned out great!)

After the Beignets have risen, pour vegetable oil into a large saucepan to a depth of 2-3 inches. Heat the oil on medium-high to approximately 370° – 385° F.

Test the temperature of the oil by using any risen scraps of dough remaining. Gently submerge a piece of dough in oil – if it rises to the top of the oil immediately and begins to bubble, the oil is hot enough; if it does not rise to the top of the oil, it is not hot enough. If the dough turns dark brown within 30 seconds of being submerged, the oil is too hot.

Once the oil is to temperature, gently submerge 2 – 3 Beignets in hot oil and cook until lightly browned and puffed on each side – approximately 1- 2 minutes only.

Remove with a skimmer or slotted spoon to drain on paper towels, and sprinkle confectioner’s sugar liberally over top of each Beignet. Serve warm.

Directions for Non-Dairy Evaporated Milk:

Measure 1 cup non-dairy milk of choice and pour into a small saucepan.

Over low-medium heat, stir milk occasionally to prevent a skin from forming or the milk from sticking to the pan. Heat until the milk is reduced by half to measure 1/2 cup of liquid (allow approximately 30 minutes for this process).

Once reduced, remove from heat and allow to cool slightly before adding to dough per recipe.

Alternatively, mix 2/3 cup warm water with 1/2 cup powdered milk – I used Vance’s Dari-Free potato-based milk for a non-dairy substitute. Whisk together, then measure out enough for your recipe.

I can’t wait to hear how much your family loves this treat!

And if you try it an air fryer first, let me know!!!

 

gluten free beignets | gfJules

gluten free beignets - gfJules

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72 thoughts on “Gluten Free Beignets Recipe

  1. Anyone try the air fryer yet! I just returned from NOLA and had CO-workers eat the regular ones. Couldn’t wait to get home and try these.

  2. I love NOLA. That is where we honeymooned…before I was diagnosed with celiac disease. These beignets are mouth watering! I can’t wait to surprise my hubby with some.

  3. They sell non dairy condensed milk in the store now. It’s Carnation brand in a box, along with the other regular brands. It’s cost is a bit more, but I’m glad I found it.

    • Good find, Linda! I’ll have to look for that! I have seen and used other brands’ non-dairy condensed milks — they’re coconut-based. What is the Carnation made from?
      ~jules

    • Hi Alaine, you can certainly try monk fruit as the sweetener. There will be a difference in flavor, but since there’s only 1/4 cup in the dough, there shouldn’t be a problem with performance. Let me know how it works out!
      ~jules

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  6. These turned out great! I used a sweetened condensed coconut milk and my own blend gf flour, let them rise overnight covered in cling wrap before cutting and frying. They puffed and crisped – delicious!

  7. Do you by any chance have the calories for these? My poor Mum has to be Gluten Free Diary Free and count calories ???? and I want to surprise her, it’s fine if you don’t though. Thanks!

  8. Just finished the beignets, delicious. My 7 year old granddaughter is celiac and type 1. She loves to help cook but wants to make things she can eat. We made your cinnamon rolls last week and now the beignets. The only thing we did different was to use swerve confection instead of real sugar. Thank you for helping make our little girl happy, delicious and she can eat them.

    • Oh Emily, that’s music to my ears! So glad the Swerve worked for the low glycemic sweetener. I have some in my cabinet – I need to try it in these recipes! SO happy you are able to make some favorites like these for her to enjoy again! Happy Baking!
      ~jules

    • I love that: “pinning forever and ever!” What a great way to demonstrate how much you loved a recipe. SO happy it was this one!!! Thanks for letting me know, Stephanie!
      ~jules

  9. LOVE this recipe! It was soooooo easy to make and it tastes so good!!
    And the next day we warmed them in the microwave for about 10 seconds and they were just as good!
    Also, the instructions on how to make the Non-Dairy Evaporated Milk was AWESOME! That will be helpful for other recipes I’ve been wanting to try to to make dairy-free for my daughters!
    Thanks, Jules!!!!!!

    • YAY! I’m so glad you decided to make the beignets. I think a lot of people are afraid it’ll be hard to do, but it’s not hard to do and SO worth it!!! Thanks for taking time to leave a review and share your sweet success!
      ~jules

  10. I would like to use your recipe to make beignets for a small fundraiser at our local folk school. You mention that you’ve let these rise overnight; would you mind sharing your methodology for doing so? When I experimented with this, the dough was dry and crusty and the pieces hadn’t risen well. When I tested the, out with a regular rise and fry, making and eating on the same day, they were delicious!

    • Hi Erin, when I let them rise overnight, I laid them out on the parchment-lined cookie sheet and then covered them with plastic wrap, making sure all edges were sealed. You just don’t want air getting into the pan and drying them out. I left them in a cool garage and they were lovely when fried the next day. You definitely want to fry and eat them on the same day; fried donuts or beignets just don’t have the same texture on day two. Best of luck!
      ~jules

      • Thanks! I think my error was not sealing them with plastic, rather I left them overnight with a damp cloth. They weren’t risen, yet dry and crusty on top. I’m trying again tonight; if it doesn’t work, I’ll be getting up super early Saturday morning to prep the dough!

    • Hi Tiffany! It’s so great to hear from you, and what a great idea to plan ahead for Mardi Gras by getting this recipe ready. You’re going to love it!!! Happy New Year!
      ~jules

  11. Love this recipe! one of the first recipes I ever tried after being diagnosed with CD. Soooooooo delicious and really not that difficult. Totally worth the time and effort! I dream about how good these are!
    one of my favorite things I have ever or will ever make!

    • That is wonderful to hear, Liz! Good for you, diving head-first into your gluten-free baking by trying GF Beignets! So glad you had a sweet reward!
      ~jules

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