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!
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!
Why you need to try this gluten free beignets recipe:
This 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 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 all of my easy gluten free dessert recipes!
Ingredients and notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- 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.
- Butter - Use dairy-free butter to make this recipe dairy-free.
- Coconut milk - I used canned full-fat coconut milk. You can also use evaporated milk if you are okay with dairy.
- 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.
Recipe step by step directions:
Step 1: In a bowl, add the yeast, sugar, and warm coconut milk. Allow it to sit 10 minutes until the yeast mixture is frothy.
Step 2: Add your dry ingredients to a bowl and whisk to blend. Pour the yeast mixture, eggs, and butter into the bowl.
Step 3: Mix the ingredients together to form a soft dough.
Step 4: Cover the bowl with plastic wrap and allow the beignet dough to rise 45-60 minutes.
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 ½ 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 1 ½ 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!
Step 7: Remove the cooked gluten free fried dough pieces and place them on a paper towel. The paper towel will absorb the extra oil. Dip the beignets in powdered sugar and toss to coat.
Enjoy hot or cool!
- Dip the beignets in chocolate! Then add sprinkles! (Make sure to use gluten free sprinkles!)
- Drizzle icing over them.
- Glaze them (½ 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.
You can easily make these dairy-free by using vegan butter.
Beignets taste like fried dough or 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 crispy outsides. You can store them up to 3 days, then heat them in the oven to recrisp them.
This is the best recipe! I added a little honey to the batter ❤️"LeeLee S., Pinterest user
More gluten free dessert recipes:
- Gluten Free Honey Cake
- Gluten Free Chocolate Cake
- Easy Gluten Free Churros
- Gluten Free Chocolate Custard
Gluten Free Beignets
- 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 ½ 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 ½ 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 King Arthur Measure for Measure GF 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.
- 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.
- 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.
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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