Gluten-Free Beignets

Ingredients

• 2-2½ cups gluten-free bread flour blend (with xanthan gum)
• 2 tsp instant yeast
• 2 tbsp sugar
• ½ tsp salt
• 1 cup evaporated milk
• 3 tbsp unsalted butter (melted)
• 1 large egg
• 1 tsp vanilla extract
• 1 cup powdered sugar (for dusting)
• 4-5 cups vegetable oil

Steps

1. 1

   In a large bowl, whisk together the gluten-free flour, instant yeast, sugar, and salt.

2. 2

   Add the evaporated milk, melted butter, egg, and vanilla. Mix on low speed until combined.

3. 3

   Turn up the speed and knead for about 5 minutes until a smooth dough forms. Since different flours and environments will affect the moisture of the dough, I recommend starting with 2 cups of flour and adding 1 tbsp at a time if the dough is too soft and sticky too handle. If it is too dry, add 1 tbsp milk at a time to create a soft and slightly sticky dough as seen in the pictures.

4. 4

   Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.

5. 5

   Once risen, turn the dough out onto a lightly floured surface (using more GF flour) and gently pat it out to about ½-inch thickness.

6. 6

   Cut into 2-inch squares using a knife or pizza cutter.

7. 7

   Heat 2–3 inches of oil in a deep skillet or pot to 350°F (175°C). Fry a few beignets at a time, turning once, until golden brown on both sides (about 1–2 minutes per side). Use a slotted spoon to transfer to a paper towel–lined plate.

8. 8

   While still warm, dust generously with powdered sugar. Serve immediately and enjoy.