Gluten Free Beignets Recipe with Light and Fluffy Homemade Dough
Updated: Sep 25
Recipe overview
This gluten free beignets recipe is straightforward, but a little timing helps.
Detail | Amount |
Prep time | 20 minutes |
Proving time | 30 minutes |
Cooking time | 10 to 15 minutes |
Total time | About 1 hour |
Makes | About 18 to 24 small beignets |
Best served | Warm, with lots of icing sugar |
Ingredients
7 g fast-action dried yeast
100 ml warm water
25 g caster sugar
1 egg
120 ml milk
75 g potato starch
75 g sweet rice flour
250 g gluten free flour blend, such as Doves Farm
½ tsp salt
30 g melted butter, slightly cooled
Extra gluten free flour, for dusting
Neutral oil, for frying
A generous, bordering-on-dubious amount of icing sugar, for serving
Equipment you will need
You do not need a stand mixer for these beignets. A bowl and spoon are enough.
Large mixing bowl
Small bowl or jug
Wooden spoon or sturdy spatula
Rolling pin
Sharp knife or pastry cutter
Deep, heavy-based saucepan
Slotted spoon or spider strainer
Kitchen paper
Thermometer, if you have one
A thermometer makes frying easier, but it is not essential. If you do not have one, you can test the oil with a tiny piece of dough. It should sizzle and rise to the surface steadily, not sit at the bottom or darken almost instantly.
Method
Activate the yeast. Add the fast-action dried yeast, warm water, and caster sugar to a small bowl or jug. Stir briefly, then leave it to sit for 10 minutes. The mixture should look slightly foamy or cloudy on top. This shows the yeast is waking up.
Add the egg and milk. Beat the egg lightly, then stir it into the yeast mixture along with the milk. Mix until combined.
Combine the dry ingredients. In a large bowl, add the potato starch, sweet rice flour, gluten free flour blend, and salt. Stir well so the starches and flour are evenly mixed.
Make the dough. Pour the yeast mixture into the bowl of dry ingredients. Mix with a spoon until you have a soft, slightly sticky dough. It will not feel like a stretchy wheat dough, so do not worry if it looks more tender.
Fold in the butter. Add the melted butter and fold it through the dough until fully combined. The dough should look soft and smooth, but still fairly delicate.
Let the dough rise. Cover the bowl with a clean tea towel or cling film. Leave it in a warm place for 30 minutes, until it has puffed up slightly. It may not double in size, but it should look lighter and more aerated.
Prepare your frying area. Add neutral oil to a deep, heavy-based saucepan, filling it no more than halfway. Heat the oil to around 170°C to 180°C. Line a plate or tray with kitchen paper ready for the cooked beignets.
Dust the work surface. Sprinkle a clean surface generously with gluten free flour. Gluten free dough can stick quickly, so keep a little extra flour nearby for your hands and rolling pin.
Roll the dough gently. Turn the dough out onto the floured surface. Dust the top lightly with more gluten free flour, then roll it out gently to about 1.5 cm thick. Use a soft touch. There are not many binders in this dough, so it will be more delicate than regular dough.
10. Cut into rectangles. Use a sharp knife or pastry cutter to cut the dough into small rectangles. If any pieces look too fragile to lift, slide a floured spatula underneath them rather than picking them up by hand.
11. Fry in small batches. Carefully lower a few pieces of dough into the hot oil. Do not overcrowd the pan, as this drops the oil temperature and can make the beignets greasy.
12. Turn until golden. Fry the beignets, turning frequently, until they are puffed and a lovely golden brown all over. This usually takes a few minutes per batch, depending on the size of the pieces and heat of the oil.
13. Drain briefly. Lift the beignets out with a slotted spoon and place them on kitchen paper for a minute. They should feel light rather than heavy.
14. Cover with icing sugar. While the beignets are still warm, dust them generously with icing sugar.
15. Serve straight away. Eat the beignets warm, ideally as soon as the final batch is done.
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