If you haven’t tried making gluten free beignets yet, you are in for a special treat. These fried beignets are light and fluffy with a delicious powdered sugar crispy outside. This is a popular New Orleans dessert that is easy to make gluten free! I include a dairy-free option, too!
If you have been to New Orleans, you have heard of beignets. They are fried pieces of dough dusted in powdered sugar. They are fried crispy on the outside and soft and fluffy on the insides like gluten free fried dough.
Beignets are one of those desserts I swore to make a gluten free version of. This beignet dough is similar to my gluten free fried jelly donuts dough. Both make a great donut base for fried donuts and donut holes!
If you are planning to celebrate Mardi Gras, here are some of my favorite Gluten Free Mardi Gras Recipes.
Why These GF Beignets are the Best:
- This gluten free beignets recipe is not only epic on the scale of yummy gluten free desserts, but this dessert is a great beginner dessert.
- It is easy to make and enjoy at any time!
- Dust them in powdered sugar or dip them in chocolate.
- Eating these gluten free beignets will take you back to all of the fun of New Orleans :-).
If you love dessert, you will want to check out my easy gluten free dessert recipes!
This is an awesome gluten-free flour blend for pizza crust, biscuits, and pie crust. It is also great for yeast recipes! Note, this blend does have dry milk powder, so it is not suitable for those who avoid dairy.
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and Cup4Cup. I do NOT recommend the Bob’s Red Mill 1:1. It didn’t rise well. That doesn’t mean others will not work; I have not tested other flours. Cup4Cup is the best for fluffy beignets.
- Xanthan gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Yeast – I used regular dried packet yeast and not quick-rise yeast. Do not use Red Star Platinum yeast. This one is not gluten free.
- Butter – Use unsalted butter. Use dairy-free butter to make this recipe dairy-free.
- Coconut milk – I used canned full-fat coconut milk. You can also use milk.
- Powdered sugar – If you can sift it so you get the lumps out.
- Oil – Make sure to use an oil that can tolerate high-heat cooking. My favorite oils for beignets are coconut and canola oil. Do NOT use olive oil or other low-heat oils.
This is the best recipe! I added a little honey to the batter ❤️”LeeLee S., Pinterest user
Tips For Sucess:
- Make sure the gluten free flour blend you choose to use works with yeast. Many brands will state on the back of the bag not to use yeast recipes.
- Use an oil with a high smoking point! This article talks more about oils with a high smoking point.
- When removing the fried beignets from the hot oil, use an extra-long slotted spoon not to get your hand too close to the hot oil.
- Always line your plate or baking sheet with paper towels to absorb excess oil after frying.
I absolutely love my 12-inch cast iron skillet. I use it for pancakes, skillet cakes, and many of my dinner recipes. It is easy to clean, and perfectly non-stick!
Recipe Step-By-Step Directions:
Are you ready to make this simple gluten free beignet recipe? Here is an easy step-by-step list of the directions.
Step 1: In a bowl, add the yeast, sugar, and warm coconut milk. Allow it to sit for 10 minutes until the yeast mixture is frothy.
Step 2: Add your dry ingredients to a large
Step 3: Mix the ingredients to form a soft dough.
Step 4: Cover the bowl with plastic wrap and allow the beignet dough to rise for 45-60 minutes.
🔑 Sandi says: Easy Gluten Free Dough Rising Tip: Warm your oven to 200º F. Turn the oven off. Rise your dough in the warm oven.
Step 5: Remove the plastic and put a piece of wax paper down. Dust it with gluten free flour and put the dough on top. Roll the dough to 1/2 inch thickness and use a sharp knife or pizza wheel to cut small 1-inch squares.
Add the squares of beignet dough a few at a time. Cook for 1 1/2 minutes and flip them over with a slotted spoon. If your oil is too hot, your beignets will get dark on the outside but be raw inside, so ensure your oil temperature is no hotter than 350º F!
Step 7: Remove the cooked gluten free fried dough pieces and place them on a paper towel-lined platter or pan. The paper towel will absorb the extra oil. Dip the beignets in powdered sugar and toss to coat.
Enjoy hot or cool! These taste just as good as any gluten free beignets in New Orleans!
Beignet Topping Ideas:
- Dip the beignets in chocolate! Then add sprinkles! (Make sure to use gluten free sprinkles!)
- Drizzle icing over them.
- Glaze them (1/2 cup powdered sugar to 2 TBSP milk or coconut milk)
- Dust them in sugar and cinnamon.
Tips and Recipe FAQ:
If your beignets are raw inside, you didn’t cook them long enough, or your oil was too hot and cooked the outsides too fast.
Beignets taste like fried dough or are similar to funnel cakes.
Your beignets will be best the day you make them. If you store them in the refrigerator, they will lose the crisp outside. You can store them for up to 3 days, then heat them in the oven to re-crisp them.
Many flour blends, including the Bob’s 1:1 I tested, do not work with yeast. A reader said they had luck with this blend. I tested it as well but didn’t get the fluffy rise like the Cup4Cup blend.
More Gluten Free Dessert Recipes:
- Gluten Free Honey Cake
- Gluten Free Chocolate Cake
- Easy Gluten Free Churros
- Gluten Free Chocolate Custard
Gluten Free Beignets
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- 2 teaspoons dry active yeast
- 6 tablespoons warm water 110º F
- 2 tablespoons sugar
- 1 ½ cups gluten free flour blend * see note
- ⅛ teaspoon salt
- ⅓ cup canned coconut milk * see note
- 1 egg large
- 2 tablespoons melted butter
- 2 cups oil * see note
- ½ cup powdered sugar
- In a small dish, add the warm water, yeast, and sugar. Allow the yeast to sit 10 minutes until it is frothy.
- Add your dry ingredients to a bowl and whisk to blend. Pour the yeast mixture, eggs, milk, and butter into the bowl.
- Mix the ingredients together to form a soft dough.
- Cover the bowl with plastic wrap and allow the beignet dough to rise 45-60 minutes. I like to rise mine in an oven. Preheat your oven to 200º F. Turn it off and put the bowl into the oven. Leave the door cracked open.
- Remove the plastic and put a piece of wax paper down. Dust it with gluten free flour and put the dough on top. Roll the dough to 1/2 inch thickness and use a sharp knife or pizza wheel to cut small 1 inch squares.
- Heat the oil in a dutch oven or large cast iron skillet. I use the side burner on my grill for this so my house doesn't smell like hot oil. You want your oil to be 350º F.
- Add the squares of beignet dough a few at a time. Cook 1 1/2 minutes and flip them over with a slotted spoon. If your oil is too hot, your beignets will get dark on the outside but be raw inside so make sure your oil temperature is no hotter than the 350º F!
- Remove the cooked gluten free fried dough pieces and place on a paper towel. The paper towel will absorb the extra oil. Dip the beignets in powdered sugar and toss to coat.
- I have tested this recipe with Cup4Cup and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours. Note Bob’s didn’t work well as it is not made for yeast recipes. It had some rise, but not a ton so I recommend Cup4Cup and it is linked above.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I used full-fat canned coconut milk (with no hard cream lumps). You can also use evaporated milk. There is a dairy evaporated milk and many stores carry a dairy-free version made with coconut milk. You can also use milk
- It is important to use an oil that can tolerate high heat. I recommend using either coconut oil or canola oil for frying these beignets.
- When frying, you want your oil deep enough so the beignets are not close to the bottom of the pan. If they are close to the bottom while frying, they can burn.
- These beignets will keep up to 3 days, but they are definitely better the day you fry them. If they get soggy in the refrigerator, bake them in the oven to re-crisp them.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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This post was updated from an older April 2021 post with more detailed instructions.