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Perfect Gluten-Free Beignets

Authentic, yeast-risen gluten-free beignets that are crispy on the outside, pillowy on the inside, and buried under a mountain of powdered sugar. A taste of New Orleans at home!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 18 beignets
Course: Breakfast, Dessert, Snack
Cuisine: American, Creole, French
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1/2 cup Warm Water 105°F to 110°F (40°C-43°C)
  • 2 1/4 teaspoons Active Dry Yeast 1 standard packet
  • 1/3 cup Granulated Sugar Divided
  • 1/2 cup Warm Whole Milk 105°F to 110°F (40°C-43°C)
  • 1 large Egg Room temperature
  • 2 tablespoons Unsalted Butter Melted and slightly cooled
  • 3 cups Gluten-Free 1-to-1 Baking Flour Must contain xanthan gum
  • 1/2 teaspoon Fine Sea Salt
Frying and Garnish
  • 4 cups Neutral Oil Canola, vegetable, or peanut oil, for frying
  • 1 cup Powdered Sugar For generous dusting

Equipment

  • Deep Fryer or Heavy Dutch Oven
  • Deep-Fry/Candy Thermometer
  • Stand Mixer or Mixing Bowl
  • Rolling pin
  • Slotted spoon

Method
 

  1. In a large bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and 1 teaspoon of the granulated sugar. Let sit for 5-10 minutes until frothy.
  2. Add the warm milk, remaining granulated sugar, egg, and melted butter to the yeast mixture. Whisk to combine.
  3. Add the gluten-free flour blend and salt. Mix on low speed until combined, then increase to medium and beat for 3 minutes until a wet, sticky dough forms.
  4. Cover the bowl tightly with plastic wrap and place in a warm, draft-free spot. Let the dough rise for 1 to 1.5 hours, or until visibly puffed and nearly doubled in size.
  5. Turn the proofed dough out onto a surface generously dusted with gluten-free flour. Dust the top of the dough and roll it out into a rectangle about 1/4-inch thick.
  6. Using a pizza cutter or sharp knife, cut the dough into 2-inch to 3-inch squares.
  7. In a heavy-bottomed pot or Dutch oven, heat 2-3 inches of neutral oil over medium heat until a deep-fry thermometer registers 360°F-370°F (182°C-188°C).
  8. Carefully place 3-4 dough squares into the hot oil. Fry for 1-2 minutes per side until puffed and deep golden brown.
  9. Use a slotted spoon to transfer the fried beignets to a wire rack set over a baking sheet to drain.
  10. While still hot, immediately and generously dust the beignets with powdered sugar. Repeat the frying process with the remaining dough.
  11. Serve immediately while warm and crispy.

Notes

Maintaining the correct oil temperature is crucial. If the oil drops below 350°F, the beignets will be greasy. If it gets above 375°F, they will burn on the outside and be raw inside.