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. I love when I can be the bearer of good news: gluten free Beignets are here, and you can make them ANYTIME you like! No need to wait for a trip to New Orleans or even for Mardi Gras. Gluten free Beignets are yours for the taking whenever you have the craving!

gluten free beignets

Especially at 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 (you simply MUST try my gluten free King Cake recipe! Oh, and my gluten free étouffée!

Here are some other Mardi Gras recipe ideas from Southern Living Magazine I think I might have to dive into soon, as well! They’re not necessarily gluten free, but with my gfJules Flour, anything is possible!).

So grab your plastic beads, and let’s make some Gluten Free Beignets!

gluten free beignets

A little background on Beignets first. 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 hadn’t been lucky enough to have one since my parents’ trip to Bourbon Street in the ’80s, when they brought back boxes of famous wheat-filled Café du Monde Beignet Mix.

Since I devised this recipe, I’ve actually had some gluten free beignets at Disney World which was a really cool experience to be able to order them out, but mine are better. Just being honest. Which means when you make these gluten free beignets with my recipe, yours will be better than a Disney chef’s too! (I think it’s the gluten free flour talking – it makes a huge difference, as you know.)

gluten free beignets with bite - gfJules

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 not 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! (Oh and yes, I have a recipe for gluten free Funnel Cakes too!).

How to Make Gluten Free Beignets

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 chilly garage for a long, slow rise 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.

Making Beignets in an Air Fryer

This year I tried something new and even made these babies in my Air Fryer! I have to say they were definitely a success! There are some differences though.

When the risen dough hits hot oil, it causes air pockets to form quickly in traditional beignets and in my gluten free beignets; in an air fryer, there’s no such rapid contact with high heat, so there are no huge air pockets formed. Nonetheless, the dough is still light and airy, if more uniform.

Gluten Free Beignets in air fryer

Gluten free beignets made in an air fryer!


In my Cuisinart Toaster Air Fryer set on 350F, they only took about 2 minutes to cook in the air fryer. I misted them with water first and then with cooking oil spray so that they would be a bit wet when I took them out of the air fryer so that the powdered sugar would stick to them because … powdered sugar.

And lest you think these gluten free beignets must be too difficult to master, take inspiration from young Cosette:

Cosette's Gluten Free Beignet review

Laissez Les Bon Temps Rouler!

gluten free beignets with bite - gfJules

Gluten Free Beignets Recipe

Yield: Yield: approximately 24 Beignets.
Prep Time: 1 hour 15 minutes
Cook Time: 4 minutes
Total Time: 1 hour 19 minutes

Feather-light, airy puffs of dough fried (or air fried) and smothered in powdered sugar. That's heaven on a plate. That's a gluten-free beignet.


  • 1 cup warm water (110° F)
  • 1/4 cup granulated cane sugar
  • 1 package instant or quick 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


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 2x2 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 in the refrigerator or a chilly garage for a long, slow 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 non-dairy milk (like coconut milk powder). Whisk together, then measure out enough for your recipe.

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

Pin for later!!


gluten free beignets | gfJules

Gluten Free Beignets

gluten free beignets - gfJules

Gluten Free Beignets Recipe

Gluten Free Beignets Recipe

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93 thoughts on “Gluten Free Beignets Recipe

  1. I’m dying to try this recipe but I have a question…On the top part of the recipe it says to let them rise up to overnight even in a cold garage but in the actual recipe it says to let them rise in a warm oven. Which is the best way to let them rise, cold or warm?

    • Hi Maria, I’m so glad you’re going try this gluten free beignets recipe! There are two ways to rise the dough: overnight for a slow, long rise where the dough should not be very warm at all in order to control the speed of the rise, or a warmer, faster rise. The oven should be off though, for the latter method. Hope that helps!

  2. The Beignets were truly wonderful. I spent all morning making them and they truly are the best thing I’ve put in my mouth in a long time! I paired them with a chocolate sauce and it was heaven. I’m 12 so I didn’t deep fry them. I air fried them in our Zenchef air fryer and it worked great. They were done in 5 minutes and the powdered sugar stuck to them. Your flour have been amazing and now I bake almost everyday with it. Thank you so much for bringing back real food for me!

    • SO PRETTY, Cosette! I’m totally impressed and so very happy to se that these gluten free beignets worked in an air fryer! I suspected they would, but hadn’t had time to try they yet, myself! Thank you so much for taking the time to let me know, and to share your pic!!!! Five minutes to cook heavenly gluten free beignets is a pretty great deal! I’m thrilled to know you are baking so much and so appreciate you sharing your baking joy with me!!! Keep up the great work!!!

  3. Hi Jules –
    This beignet recipe is similar to my family’s Zeppole (Italian fried doughnut) recipe.
    This was my third attempt at this recipe but with your flour. The result was just perfect! Browned and very light on the inside.

    Here’s how I made them:
    1 envelope of fast rise/instant yeast
    1 cup of warm water
    1 cup of GF Jules Flour
    Canola oil for frying
    Sugar for dusting

    I let the yeast/water proof for 5 mins and mixed into the flour gradually. Dough was not dry but not too sticky
    Let is rise overnight

    Heated up the oil and dropped the dough (in shape of small balls) in the hot oil.
    Cooked until browned, then placed on a towel to absorb the additional oil
    Rolled in sugar while hot.

    Thank you Jules!!

    • Thank you SO MUCH for sharing your family’s Zeppole recipe made gluten free, Angela! I can. not. wait. to try this!!!! They look amazing! And I bet they are very similar to these gluten free beignets — so light and airy!!! I’m thrilled to hear that your family has these back in again, gluten free!

  4. This is a delicious recipe. GF Jules flour didn’t taste sandy or gritty. The texture is very smooth. They rose perfectly, and fried up great. I have an induction cook top which made it easier to control the temperature of the oil. They did have a denser consistency than full gluten beignets. This could have been my technique though! I will certainly make these again! Yum!

    • I’m so glad you loved them, Debby, and that you noticed how lovely and light the gfJules Flour is! No grit is our trademark!!! Beignets are a treat no one should have to go without, don’t you agree?

  5. My family absolutely adored these beignets! I’ve never worked with a gluten free dough that is so springy and pliable; very impressive. Instructions were great and clear! These are going to be made again.

    • Fantastic to hear, Ashleigh! Thanks so much for taking the time to leave a review! It’s amazing what working with gfJules Flour can do with doughs like this – it makes all the difference in the world, and makes it fun to bake again!!!

  6. These were absolutely fantastic! Took me back to French class! I did it both in the Air Fryer and deep fried them for a side by side comparison. While the Air Fryer ones were good (mine took 3-4 minutes), the deep fried ones were sensational! If you aren’t having to super be careful and have to watch trans fats and/or cholesterol, I would recommend taking the time to deep fry them!

    • I agree, Alesia. It’s nice to have options with the air fryer, but the deep fried gluten free beignets are truly magic and exactly like the ones from the French Quarter! So glad you loved them, too!