Ingredients
- Gluten-Free All-Purpose Flour Blend (with xanthan gum): 2 cups (plus 1/4 cup for dusting)
- Warm Whole Milk (105-115°F): 3/4 cup
- Active Dry Yeast: 2 1/4 teaspoons (one standard packet)
- Granulated Sugar: 1/4 cup
- Unsalted Butter (melted and cooled slightly): 3 tablespoons
- Large Egg: 1
- Fine Sea Salt: 1/2 teaspoon
- Vegetable Oil or Canola Oil (for frying): 4 cups
Instructions
- Step 1: Activate the Yeast. In a large mixing bowl, combine the warm milk and the granulated sugar. Sprinkle the active dry yeast over the mixture and let it sit for 5-10 minutes until foamy. Whisk in the melted butter and the large egg until fully combined.
- Step 2: Form the Dough. Gradually add the gluten-free flour blend and salt to the wet ingredients, mixing thoroughly with a wooden spoon or stand mixer until a soft, slightly sticky dough forms. Cover the bowl with plastic wrap and allow the dough to proof in a warm place for 1.5 to 2 hours, or until roughly doubled in size.
- Step 3: Roll and Cut. Lightly dust a clean surface with extra gluten-free flour. Gently turn the risen dough out onto the surface and pat or roll it out to approximately 1/4 inch thickness. Use a pizza cutter or sharp knife to cut the dough into 2-inch squares.
- Step 4: Heat and Fry. Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven, heating it to 350°F (175°C). Carefully drop 3-4 beignet squares into the hot oil, ensuring not to crowd the pot. Fry for 45-90 seconds per side, until deeply golden brown and puffed.
- Step 5: Finish and Serve. Use a slotted spoon or spider to transfer the finished beignets to a cooling rack lined with paper towels to drain excess oil. While still warm, generously dust the beignets with powdered sugar before serving immediately.
Notes
- For maximum crispness, store leftover beignets uncovered at room temperature for no more than 24 hours; airtight containers will trap moisture and cause sogginess.
- To recapture a hint of their original puff, reheat stale beignets in a 300°F oven for 3-5 minutes, then dust generously with fresh powdered sugar immediately before eating.
- Pair these light, pillowy treats with a strong chicory coffee or serve them alongside a rich chocolate dipping sauce or tangy fruit compote for an elevated brunch experience.
- Maintain the oil temperature precisely at 350°F while frying; if the temperature drops too low, your delicate gluten-free dough will quickly absorb the oil instead of puffing up light and airy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American