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Gluten-Free Beignets Recipe

Gluten-Free Beignets Recipe
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★★★★★

5.1 from 19 reviews

This Gluten-Free Beignets recipe offers a delightful twist on the traditional French treat, perfect for those avoiding gluten. Light, airy, and golden-fried squares dusted generously with powdered sugar, these beignets are soft on the inside with a crispy exterior. Using a high-quality gluten-free flour blend and a careful yeast fermentation process, this recipe achieves the classic pillowy texture everyone loves, with the added benefit of being gluten-free and dairy-free adaptable.

Ingredients

Scale

Wet Ingredients

  • ¾ cup warm milk (or water for dairy-free), 105-115°F / 40-46°C
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter, melted (or neutral oil for dairy-free)
  • ½ teaspoon vanilla extract (optional)

Dry Ingredients

  • 2 ¼ teaspoons (1 standard packet) active dry yeast
  • ¼ cup granulated sugar, plus 1 teaspoon for proofing yeast
  • 2 ½ cups (approx. 300-320g) high-quality gluten-free all-purpose flour blend (ensure it contains xanthan gum, or add 1 teaspoon separately)
  • ½ teaspoon salt

For Frying and Serving

  • 3–4 cups neutral oil for frying (e.g., vegetable, canola, peanut)
  • 1–2 cups powdered sugar, for dusting

Instructions

  1. Proof the Yeast: In a large mixing bowl or stand mixer bowl, combine warm milk (or water), 1 teaspoon granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active. If no foam appears, discard and start again with fresh yeast and proper temperature.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the gluten-free flour blend, remaining ¼ cup sugar, and salt. Add xanthan gum if not already included in the flour blend.
  3. Mix Wet Ingredients: Once yeast is foamy, add the lightly beaten egg, melted butter or oil, and vanilla extract (if using) to the yeast mixture. Whisk briefly to combine.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix on low speed with a paddle attachment or by hand with a spoon until just combined. The dough will be soft and sticky, similar to a thick batter—do not add extra flour.
  5. First Rise: Cover the bowl tightly with plastic wrap or a kitchen towel and place in a warm, draft-free spot for 1 to 1.5 hours until the dough almost doubles in size and becomes airy.
  6. Prepare for Shaping: Gently punch down the dough to release air. Lightly dust a clean surface with gluten-free flour and turn dough onto it. Also dust the top of the dough and your hands lightly with flour.
  7. Shape the Beignets: Pat or roll dough to about ½ inch thickness. Using a floured knife or pizza cutter, cut into 2-inch squares or rectangles. Handle dough gently to avoid deflating.
  8. Second Rise (Optional): Place cut pieces on a lightly floured baking sheet spaced apart. Cover loosely and let rise for 20-30 minutes in a warm place to puff up slightly for extra fluffiness.
  9. Heat the Oil: Pour 3-4 cups of frying oil into a large heavy pot to 2-3 inch depth. Heat to 350-360°F (175-180°C) using a thermometer. Maintain temperature throughout frying.
  10. Fry the Beignets: Carefully lower 3-4 beignets at a time into hot oil. Fry 1-2 minutes per side until golden brown and puffed. Use a slotted spoon to turn gently and avoid overcrowding.
  11. Drain and Dust: Remove beignets and drain on a wire rack lined with paper towels. While warm, dust generously with powdered sugar using a sifter or fine mesh sieve.
  12. Serve Immediately: Serve the beignets warm for the best fluffy, airy texture and sweet finish.

Notes

  • Use a good-quality gluten-free all-purpose flour blend that contains xanthan gum for best texture. If your blend does not include it, add 1 teaspoon separately.
  • Temperature of liquid for proofing yeast is critical — too hot or too cold will prevent activation.
  • The dough is much softer than traditional wheat dough; avoid adding too much extra flour which can make the beignets dense.
  • Oil temperature should be stable between 350-360°F for perfect frying results.
  • Second rise is optional but will yield fluffier beignets.
  • Serve immediately after frying and dusting for best taste and texture.
  • Can substitute water for milk to keep recipe dairy-free.
  • Store leftover beignets in an airtight container and reheat briefly before serving.

Nutrition

Keywords: gluten-free beignets, gluten-free dessert, fried dough, French pastry, gluten-free recipe

Find it online: https://tastemadebyclara.com/gluten-free-beignets-recipe/