Gluten Free Beignets (Fluffy + Not Dense)
These gluten free beignets are light, fluffy, and made without seed oils. A classic powdered sugar treat that’s soft, airy, and easy to make at home.
Ingredients
Bloom the Yeast
- 4 tsp Yeast
- 2 tbsp Honey
- 1 cup Water warm
Remaining Ingredients
- 3 cups Gluten Free Flour One-to-One
- 1/2 tsp Salt
- 1/2 cup Raw Milk or milk substitute
- 2 Eggs
- 4 tbsp Butter melted
- 36 oz Tallow (for frying)
Topping
- 2 cups Powdered Sugar
Instructions
Proof the Yeast
- Prep yeast by combining warm water, honey and yeast. Once combined, place in a proofing oven or on the counter to proof.
Make the Dough
- Combine flour and salt together followed by milk, eggs and melted butter.
- Once the yeast has proofed, add it in and mix until well combined. (Around 5 minutes in a stand mixer).
- Lightly flour a surface and roll the dough out - be careful not to push the dough down hard when rolling, we want to capture the fluffiness of the dough.. The lightness of the dough is what makes it so fluffy after you fry it!
- Form the dough into a 1 inch thick rectangle. Using a floured dough scraper, divide the large rectangle into 12 small rectangles. (Roughly 2 inches pieces).
- Cover the dough pieces and place it in a proofing oven. Proof for 45 minutes.
Baking the Beignets
- Once proofed, heat the tallow to around 350°F. This doesn’t have to be exact, but shouldn’t go over 350°F.
- When the tallow is around 350°F, carefully place the beignets into the tallow and fry until golden brown on both sides and reaches an internal temperature 186°F.
- The beignets are the best when they are served warm and fresh! Coat in Powdered sugar and enjoy!