If you haven’t tried making gluten free beignets yet, you are in for a special treat. These fried beignets are light and fluffy on the inside with crispy outsides and a dusting of powdered sugar. Beignets are a popular New Orleans dessert you can make in under 1 1/2 hours, including rise time. I include a dairy-free option, too!
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❤️ Sandi’s Recipe Summary
The Quick Bite: This recipe makes gluten-free beignets that taste like they were bought in New Orleans. They are crispy and have a generous coating of powdered sugar. There is a dairy-free version, and you can make a batch in only 1 1/2 hours.
Absolutely perfect as is recipe. Fried in half coconut half avocado oil. Made today for Fat Tuesday and they were sooooo good!”
Becca, Blog comment
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 inside, like gluten free fried dough.
Beignets are one of those desserts I really wanted to make a gluten free version of. Mr. Fearless Dining went to New Orleans for a conference, and he couldn’t find anywhere that had gluten free beignets. I thought it would be fun to create some for him to enjoy.
When making this recipe, it is really important to use a gluten free flour blend that works with yeast recipes. Some 1:1 blends, like King Arthur Measure for Measure and Bob’s 1:1, do not. You can read more about the different flour blends and which work best in which types of recipes. Just for fun, I did test Bob’s 1:1 in this recipe, but the dough didn’t rise well. For this reason, I can definitely verify not to use this blend in this gluten free beignet recipe.
When creating this beignet dough, I used my gluten free fried jelly donuts dough recipe as a base to start experimenting on. 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. If you want more dessert inspiration, you will want to check out my easy gluten free dessert recipes!
Ingredients Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I tested this recipe using Cup4Cup. That doesn’t mean others will not work; I have not tested other flours. I felt Cup4Cup is one of the best because it worked well with yeast. The dough got a nice rise. Many 1:1 blends do not work well in yeast recipes. If you use a blend I didn’t test, you may need to adjust the moisture level because every blend has a different starch-to-grain ratio. Read “Why Gluten-Free Flour Blends Vary” to learn more about this.
- Binder – Binders are very important in gluten free baking because they hold your baked goods together. If your gluten free flour blend doesn’t contain a binder such as xanthan gum or guar gum, please add 1 teaspoon. Read “Why Binders are Important in Gluten-Free Baking” to learn more.
- Yeast – I used regular active dried yeast, not quick-rise yeast. Do not use Red Star Platinum yeast because it is not gluten free.
- Butter – Use unsalted butter. I tested this recipe using Earth Balance 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 – My favorite oils for beignets are coconut and canola oil. Do NOT use olive oil or other low-heat oils. When frying food, it is important to use an oil that can tolerate high heat.
How to Make Gluten Free Beignets (Step-By-Step)
Step 1: Combine the yeast, sugar, and warm coconut milk in a bowl. Let it sit for 10 minutes until the yeast mixture is frothy with a lot of bubbles.
Step 2: Add your dry ingredients to a large
Step 3: Mix the ingredients to form a soft dough.
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Step 4: This is what your dough should look like. You want to shape the beignets before the main rise because you only get one good rise with gluten free.
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. Cover loosely with plastic wrap and let the dough rise until it doubles in size.
🔑 Sandi says: Easy Gluten-Free Dough Rising Tip: Heat your oven to 150º F. Turn the oven off. Rise your dough in the warm oven with the door cracked open.
Step 6: Heat the oil in a Dutch oven or large 12″ cast iron skillet. I use the side burner on my grill for this, so my house doesn’t smell like hot oil. You want to heat the oil to 350ºF.
Add the squares of beignet dough a few at a time. Cook for 1 1/2 minutes and flip them over with a slotted metal spoon. (Do not use plastic utensils or they can melt!)
👀 Sandi Says: 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 while warm and toss to coat.
Enjoy hot or cooled! These taste just as good as any gluten free beignets in New Orleans!
Your beignets will be best the day you make them. If you store them in the refrigerator, they will lose their crispness. You can store them for up to 3 days, then heat them in the oven to crisp them up again.
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.
Frequently Asked Questions:
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.
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 that the Cup4Cup blend did.
Delicious! I made these for Mardi Gras this year & they were a perfect dessert. I suggest serving them along with raspberry preserves as they are not too sweet even dusted with powdered sugar. Yum!”
Serena, Blog comment
More Gluten Free Dessert Recipes:
If you want more recipe inspiration, here are a few of my favorite gluten free dessert recipes:
- Gluten Free Honey Cake
- Gluten Free Chocolate Cake
- Easy Gluten Free Churros
- Gluten Free Chocolate Custard
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Beignets (Fried Dough Dusted in Powdered Sugar)
Ingredients
- 2 teaspoons dry active yeast * see note
- 6 tablespoons warm water 110º F
- 2 tablespoons cane sugar
- 1 ½ cups gluten free flour blend * see note
- ⅛ teaspoon salt
- ⅓ cup canned coconut milk * see note
- 1 large egg
- 2 tablespoons melted butter
- 2 cups oil * see note
- ½ cup powdered sugar
Method
- In a small dish, add the warm 6 tablespoons warm water, 2 teaspoons dry active yeast, and 2 tablespoons cane sugar. Allow the yeast to sit 10 minutes until it is frothy.
- Add 1 1/2 cups gluten free flour blend and 1/8 teaspoon salt to a bowl and whisk to blend. Pour the yeast mixture, 1 large egg, 1/3 cup canned coconut milk or regular milk, and 2 tablespoons melted butter into the bowl.
- Mix the ingredients together to form a soft dough. Move it to a silicone mat.
- Dust the dough with a little 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.
- Cover loosely with plastic wrap and allow the beignet dough to rise for 45-60 minutes until it doubles in size. I like to rise mine in an oven. Preheat your oven to 150ºF. Turn it off and rise it in the oven with the door cracked open.
- Heat 2 cups 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 1/2 cup powdered sugar and toss to coat.
Nutrition
Notes
- I have tested this recipe with Cup4Cup. It is important to ensure your flour blend will work in yeast recipes. Usually this information is on the brand website, not the back of the bag.
- If your gluten free flour blend does not contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter. I tested Earth Balance.
- I used full-fat canned coconut milk (with no hard cream lumps). You can also use evaporated milk or regular milk. There is 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 crisp them up again.
Private Notes
Tried this recipe?
Let us know how it was!
This post was updated from an older April 2021 post with more detailed instructions.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Delicious! I made these for Mardi Gras this year & they were a perfect dessert. I suggest serving them along with raspberry preserves as they are not too sweet even dusted with powdered sugar. Yum!
I want to try these with raspberry preserves next. That sound so good!
Cup4Cup won’t work if a dairy free option is needed. This flour blend actually has milk.
Can’t wait to try this recipe!
Would it be possible to bake instead of frying?
Hi Deborah, I have not tested baking these. Maybe try them in the air fryer?
hi, do we use quick rise yeast or regular?
Hi Sheri, I used active dry yeast. I suspect quick yeast would work, but I haven’t tested it.
These are amazing! I made them for my picky GF teen and they were a winner, soft and delicious! Thanks for sharing this easy recipe! You knocked it out of the park again Sandi!
I am so glad you and your teen loved these. I really appreciate your coming back and letting me know :-).
Does the Coconut Milk need to be at room temperature when you add it?
Hi Elle, you can use any temperature of coconut milk. (other milk types and non-dairy are also fine.)
Have you ever tried this without an egg, using an egg substitute?
Hi Angela, I haven’t tested this recipe without egg. If you try it, please come back and let us know how it turned out.
Can you replace the evaporated milk with heavy cream ?
Hi Sharon, I haven’t tested that. If you try it, please let me know how it turns out.
LOVED them! Whole family devoured and they don’t even need to be gf!
I’m planning on making them again but am confused to do I need 6 TBS of water AND the milk? I used both last time but after rereading realized it call the coconut milk to be warm.
I am so glad everyone loved them. I think the milk gives a little creaminess, but I don’t think using both is necessary if you prefer one over the other.
Hi, this recipe looks delicious and I’d love to try it, but I’m not seeing any amounts in the recipe. Like how much flour, sugar etc?? Am.i missing something?
Thanks
Hi Devora, the recipe card is below. I include step-by-step details because many readers like to see the actual steps. If you are at the top of the post, hit the big Jump to Recipe button to get to the actual recipe and amounts.
Weird, not sure how I missed that! Thank you!
So what do you do with the coconut milk???
Add it in with the wet ingredients. I edited the recipe to make this more clear. Thank you!