New Orleans-Style Gluten Free Beignets
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[pinit] Gluten Free Beignets. Oh yeah. TL;DR version: If you were thinking about getting one of those “Best Friends” broken heart necklace pairs, where I get “Best” and you get … more »

New Orleans-Style Gluten Free Beignets [pinit] Gluten Free Beignets. Oh yeah. TL;DR version: If you were thinking about getting one of those “Best Friends” broken heart necklace pairs, where I get “Best” and you get “Friends,” now would be the time. Gluten free beignets are really just a type of gluten free donut (and are, in fact, adapted from the recipe for Glazed Yeast-Raised Donuts from Gluten Free on a Shoestring Bakes Bread), but they’re even more yeasty, and (clearly) have no hole. They start out as squares of dough, rolled flat, and they puff up like crazy in the frying oil.

New Orleans-Style Gluten Free Beignets

Mardi Gras is coming, and these New Orleans-Style Gluten Free Beignets … are here to remind you of one thing: If they can make it with gluten, we can make it without!

New Orleans-Style Gluten Free Beignets

See how they start out as thin little, not-very-exciting-looking squares of gluten free dough? Look what a quick spin in the fryer does! Okay, and a generous dusting of confectioners’ sugar.

New Orleans-Style Gluten Free Beignets

I’m afraid that my words just cannot convey how delicious these tender, yeasty little super-puffy beignets are. Whether you make it to Mardi Gras or not (for me, that would be a “not”), there’s no reason you can’t eat like it.

New Orleans-Style Gluten Free Beignets

Oh, the pleasures of a warm beignet with a cuppa Joe. Let the good times roll!

Prep time: 20 minutes       Cook time: 10 minutes       Yield: 12 beignets
Ingredients

3 cups (420 g) Gluten-Free Bread Flour,* plus more for sprinkling

1/4 teaspoon cream of tartar

2 2/3 teaspoons (8 g) instant yeast

1/4 cup (50 g) sugar

1/2 teaspoon (3 g) kosher salt

12 ounces (1 can) evaporated milk, at room temperature

1 1/2 tablespoons white vinegar (I used white Balsamic vinegar, which is a bit more mild, but white wine vinegar would be fine, too)

4 tablespoons (48 g) vegetable shortening (I use Spectrum nonhydrogenated vegetable shortening—it is trans-fat free), melted and cooled

1 egg (60 g, out of shell) at room temperature, beaten

Vegetable oil, for frying

Confectioners’ sugar (at least 1 cup (115 g)), for sprinkling

*GLUTEN FREE BREAD FLOUR
Makes 1 cup (140 g) flour

100 grams (about 11 1/2 tablespoons) all-purpose gluten-free flour (71%)**

25 grams (about 5 tablespoons) unflavored whey protein isolate (18%)

15 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)

**For the all-purpose gluten-free flour in Gluten-Free Bread Flour, use this copycat recipe for Better Batter gluten free flour, or the commercially available Better Batter all-purpose gluten-free flour blend (which is what I use to build my gluten free bread flour blend). For a calculator to do the math for you, click here.

Directions
  • In the bowl of your stand mixer, place the flour, cream of tartar, instant yeast and sugar, and use a handheld whisk to combine well. Add the salt and whisk to combine well. Add the evaporated milk, vinegar, shortening and eggs, and mix on low speed with the dough hook until combined. Raise the mixer speed to medium and knead for about 5 minutes. The dough is a lovely, smooth enriched dough. Spray a silicone spatula lightly with cooking oil spray, and scrape down the sides of the bowl. Transfer the dough to a lightly oiled bowl or proofing bucket large enough for the dough to rise to double its size, spray the top of the dough with cooking oil spray, and cover with an oiled piece of plastic wrap (or the oiled top to your proofing bucket). Place the dough in the refrigerator for at least 12 hours and up to 3 days.**

    **Note: If you prefer, you may make and use this dough on the same day. It will not be as easy to handle, but you can still work with it. To use it the same day it is made, after making the dough, cover it as directed and set it to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

  • Preparing the dough for shaping. On baking day, line a rimmed baking sheet with unbleached parchment paper, spray it with cooking oil and set it aside. Turn out the chilled dough onto a lightly floured surface and, using the scrape and fold kneading method and using a very light touch, sprinkle the dough with more flour and knead it lightly, sprinkling with flour when necessary to prevent it from sticking, scrape the dough off the floured surface with a floured bench scraper, then fold it over on itself. Repeat scraping and folding until the dough has become smoother. Do not overwork the dough or you will incorporate too much flour and it will not rise properly.

  • Shaping the dough. Turn the dough out onto a lightly floured surface. Sprinkling lightly with flour as necessary to prevent sticking, roll it out into a rectangle that is about 1/2-inch thick. Spray a large piece of unbleached parchment paper generously with cooking spray, and transfer the dough to the greased paper. With a floured rolling pin, continue to roll out the dough into a rectangle about 1/4-inch thick and about 12-inches square, sprinkling very lightly with flour as necessary to prevent sticking. With a pizza wheel, pastry wheel or sharp knife, trim any ragged edges to create a proper square. Slice the rectangle into 12 3-inch squares. Transfer the squares to the prepared baking sheet, placed about 1 inch apart, and cover loosely with an oiled piece of plastic wrap. Set in a warm, draft-free location to rest and rise slightly for about 20 minutes.

  • Fry the beignets. While the dough is finishing its final rise, place about 3 inches of frying oil in a large, heavy-bottom stockpot. Over medium-high heat, clip a candy/frying thermometer to the side of the stockpot and bring the temperature of the oil to 325°F. For best results, keep a close eye on the temperature of the oil and maintain the proper temperature in between batches of frying dough. Uncover the risen dough and place the worst-looking beignet in the hot oil and fry until light golden brown all over (about 1 minute per side). The dough will puff up as it fries. This is the sacrificial fried dough. It dirties the oil a bit (slightly dirty oil fries more evenly than completely clean dough). If the dough browns too quickly or fries in a speckled fashion, the oil is too hot. Remove the beignet from the hot oil. Drain on paper towels. Place the remaining 11 beignets in the hot oil in batches of about 2 to 3 until light golden brown (about 1 minute per side). Drain on paper towels.

  • After all of the beignets are fried and while they are still warm, sprinkle both sides liberally with confectioners’ sugar. If you would like to cover the beignets very evenly and completely with confectioners’ sugar, place the sugar in a large zip-top plastic bag, and then place the warm beignets in the bag about 4 at a time. Seal the bag, shake vigorously, then remove the beignets from the bag. Serve immediately. If you’ve never had a warm beignet, you don’t know what you’re missing. If you have, you know what I mean!

  • Adapted from the recipe for Glazed Yeast-Raised Donuts on page 151 of Gluten-Free on a Shoestring Bakes Bread.

Love,
Me

 

P.S. Still don’t have a copy of Gluten Free on a Shoestring Bakes Bread? What are you waiting for? ;)

30 Responses to “New Orleans-Style Gluten Free Beignets”

  1. Kristy B. says:

    I so hoped this was where you were headed. Yesssss.

  2. Anneke says:

    I think your neck would be weighed down by all the “best” and “friend” halves you would get . . .

  3. Hi, Anita, please click on this link and scroll down to #6: http://glutenfreeonashoestring.com/gluten-free-resources/. I think you’ll find that I’ve covered most questions about gluten free bread in my Bread FAQs. You should be good to go!

    • Anita Ucke says:

      Thanks for replying Nicole. The issue with the American suppliers you’ve so graciously provided links to, is that they either don’t have the product in stock or the shipping cost is astronomical. I’ll assume then, that my fellow Canadians;

      1. Are opting to pay these high shipping costs from long distance US businesses.
      2. Have found a supplier closer to home with more reasonable shipping costs.
      3. Are out of luck for the time being, until Amazon carries it again, and can hopefully ship more economically.

      I’m interested in #2, and was hoping you’d have some additional info. on that subject, but based on your reply it seems you may not. Thanks for your time, and as always, your dedication to the cause ;) I know how busy you must be.

      • Yes, Anita, that’s why I suggested you scroll down to #6 in that Resources link for instructions on how to use Ultratex 3 in place of Expandex. You found the Canadian supplier of Ultratex 3 already. I believe that is what your fellow Canadians have been doing!

  4. Jennifer S. says:

    I almost spit out my skinny white chocolate raspberry mocha when I saw this recipe this morning!!! YUMMMMMMMMMMMMMMM! I’m so going to mix these up to make this weekend. I have not had a donut in soooo long. Also, this is going to sound like I live in the whole in the ground but I’ve never even had a beignet. Can you believe that?

    • LOL, Jennifer. I see you speak Starbucks! I, on the other hand, only know how to gawk at the treats with an eye toward recreating them, and order a “medium coffee with cream.” ;)

  5. Mare Masterson says:

    Nicole – hugs, kisses, jumping up and down, I love you and you rock big time!!! Can we add Zeppole to the recipes I would love Nicole to make section?

    • Ooooh excellent idea, Mare! I love zeppole. Especially served with a little pastry cream. Mmmmmm…. Consider it high on the list! Oh, and by the way, when I have my site redesigned (should go live sometime this May), there will be a way for readers to easily submit recipe requests. :)

  6. kld4413 says:

    I just ordered some ultratex 3 off of amazon. I’m in the US, but it was available for me with free shipping through amazon prime (so it’s being sold through amazon). It was a different brand than I’d seen before, but from what I can gather all Ultratex3 is the same. Also, the person who reviewed it on amazon specifically stated they had used it for a GFOASS recipe and it worked well. I’ve had trouble finding expandex in the US that wasn’t going to charge me what seemed like an obscene shipping rate, so I went with the ultratex. There were actually 2 brands available on amazon, but I went with the “4mular Ultratex 3″ because it was the cheapest per ounce and had that good review. Good luck!

    • Anita Ucke says:

      Thanks kld4413! I really appreciate the info. I checked it out and unfortunately Amazon.com won’t ship it to Ottawa :(

  7. Mare Masterson says:

    Oh, Donia…I have you to thank for this! I finally got double rise!. In the oven with bowl of hot water next to it. Thank you so much!

  8. Monica F says:

    Hi Anita,
    I’m in Ottawa as well and buy my Ultratex 3 online from modernist pantry. Shipping on 400 g is $20. I know it’s steep but the Ultratex adapted recipe calls for less of this ingredient than expandex so you don’t go through it as quickly. Hope this helps.

    • Anita Ucke says:

      Hi Monica, thanks! That’s a way better price per pound, and helps make up for the shipping cost! I also need the pea and rice protein isolates because we are dairy free as well…sigh!…and hoping to find those locally. I think Natural Food Pantry should carry the Now Foods Pea Protein Isolate.

  9. Brad G says:

    Hi Nicole, what do you think would happen if one popped these in the oven instead of putting them in the fryer?

    • I don’t recommend that at all, Brad. Baking yeast donuts doesn’t work very well, I’m afraid. Cake donuts might be what you’re looking for. I have a number of recipes for those, both on the blog and in my Quick and Easy cookbook.

  10. connorbarnas says:

    I’m online, searching “gluten free calzones”. You had me at “I don’t think you’re making pizza and calzones”. Funny, I read it as “Enough pizza and calzones” as in I’m not making Enough pizza and calzones. And I’m not. So I wanted to tell you and comment and the comments were closed so I came here to comment and you have Beignets on your current page. Have you ever had a true sopapilla, in New Mexico, fluffy and light, like a puffed up beignet? Heaven. So now you’ve had me at that first quote, and again, at “gluten free beignets”. Oh thank you. xo

    • Clearly, you’re in the right place, connorbarnas. You will get all the make-more-pizza-and-calzones encouragement a person could ever need right here. I have had sopapillas. Heaven indeed. These are pretty close. :)

  11. Linda Lord says:

    I’m also dairy free – what would be a good substitute for the evaporated milk? Also would an alternate all-purpose flour blend work (I can’t the whey protein)? Can’t wait to try these!!

    • Mare Masterson says:

      You can google non diary evaporated milk alternative and get your answer for that one. In the book Gluten Free On A Shoestring Bakes Bread, Nicole provides for non-dairy substitutes for the whey protein isolate, and she tells you how to adjust the recipe when using the non-dairy substitutes. Cannot recall the page numbers…I want to say 8-9?

  12. Diane Buma says:

    Nicole – you are AWESOME! I was so excited when I saw this recipe! In the things I’d love Nicole to create . . . how hard would it be to make these into a gingerbread beignet? Disneyland makes them at Holiday time and they are so good! Thanks again for all you do! The necklace is totally on order :)

  13. Pam Gordon says:

    remind me of my grams’ faschtnachts! only those had granulated sugar on the outside…….!

  14. Erin Lowery Baerwaldt says:

    Made these tonight! I had never had a beignet (we live in Nevada…. Never seen them before). These were super yummy! We loved them!

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/new-orleans-style-gluten-free-beignets/
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