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the top view of a bunch of powdered sugar coated beignets

Gluten Free Beignets

Sandi Gaertner
If you haven't tried making gluten free beignets yet, you are in for a special treat. These fried beignets are light and fluffy. They are crisp on the outside and soft on the inside!
5 from 5 votes
Prep Time 15 mins
Cook Time 10 mins
Rise Time 1 hr
Total Time 1 hr 25 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 20 beignets
Calories 124 kcal

Ingredients
  

Yeast Mix:

  • 2 teaspoons dry active yeast
  • 6 tablespoons warm water 110º F
  • 2 tablespoons sugar

Beignets:

  • 1 ½ cups gluten free flour blend * see note
  • teaspoon salt
  • cup canned coconut milk * see note
  • 1 egg large
  • 2 tablespoons melted butter

Frying:

  • 2 cups oil * see note

Dusting:

  • ½ cup powdered sugar

Instructions
 

  • 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.

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Nutrition

Serving: 1gCalories: 124kcalCarbohydrates: 11gProtein: 2gFat: 40gSaturated Fat: 2gTrans Fat: 1gCholesterol: 8mgSodium: 29mgPotassium: 25mgFiber: 1gSugar: 5gVitamin A: 47IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword beignet dough, gluten free beignets, gluten free beignets recipe
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