Just because you can’t have gluten doesn’t mean you can’t have Beignets! Check out this delicious New Orleans style gluten free beignet recipe that you can have at home anytime!
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My love affair with New Orleans and Mardi Gras is well documented. As the song says: these are a few of my favorite things!
No visit to the French Quarter is complete without visiting either Cafe Du Monde or Cafe Beignet ( the latter being my favorite ) for this sugar-dusted fried treats.
But I also have a son with a gluten allergy, specifically wheat. So I spend a lot of time converting New Orleans favorites ( Like this Gluten Free King Cake Recipe) to gluten free.
Anyway, we had the chance to have gluten-free beignets at Sassagoula Floatworks at Walt Disney World during one visit and my son was HOOKED. So of course, being THAT MAMA, I made it a goal to learn how to make the beignets gluten-free, at home.
So what exactly ARE beignets?
A beignet is French for fritter or doughnut. Beignets were introduced to Louisiana by the French Acadians in the 18th century. They are made by deep frying choux pastry dough which puffs up when cooked. Beignets are commonly served hot with powdered sugar for breakfast or as a dessert with Cafe au lait.
Tips and Recipe FAQ for this Gluten Free Beignets recipe
Can I use eggs instead of replacer?
You can use 2 eggs in place of the egg replacer, but your dough will be a little more wet and will required extra gluten free flour during the roll out and rise phases.
Can I bake these?
Yes but they will be flat, not light and fluffy, so i would not recommend.
Will it taste like pizza?
No. Using a pizza dough mix, cuts out measuring flour and yeast. It’s already done for you in the pizza dough mix. The beignets taste like fluffy dough clouds with a hint of apple.
Do I need applesauce?
Yes, especially if you are using the egg replacer. The applesauce not only aids in the texture, but gives it added liquid ingredients with the absence of whole eggs.
Does it matter is the apple sauce is sweetened or not?
The unsweetened applesauce is balanced by the powdered sugar. There is a hint of apple not a full apple cake flavor. If the apple sauce is sweetened it just carries a deeper apple flavor
The Tools You Need to Make Gluten Free Beignets
A Candy Thermometer to check the oil temperature
A Paper Towel
A Stand mixer with the paddle attachment
What You’ll Need to Make Beignets
1 Box gluten free pizza crust ( I like this one)
Warm water
Granulated sugar
Egg replacer
Baking powder
Salt
Cinnamon (optional)
Apple juice
Unsweetened apple sauce
Gluten free flour for dusting/rolling out
Canola or Vegetable Oil
Powdered Sugar for Dusting
How to Make Gluten Free Beignets
Ok let’s get started on this Gluten Free Beignet Recipe!
Start by whisking or stirring together the water and yeast (from the pizza mix packet) together in a large bowl.
Set it aside and let it sit for 5 mins.
In a separate bowl, whisk together pizza mix, sugar, egg replacer, baking powder and salt.
After five minutes add the yeast mixture, apple juice and apple sauce to the bowl of your stand mixer and mix with a paddle attachment on low speed until combined.
Add half of the dry ingredients and mix until just incorporated.
Add the remaining half of dry ingredients and mix until just incorporated.
Roll the large ball of dough out onto a lightly floured surface or gently knead it inside the mixing bowl using a light touch.
Roll out with a floured rolling pin on a floured surface (I rolled out on parchment paper because it makes it much easier to contain the clean up).
Using a pastry cutter, pizza cutter or a sharp knife, cut the pieces of dough into 3-inch squares.
Transfer to a parchment-lined rimmed baking sheet, with flour dusted on top of the parchment (to keep the dough from sticking).
Place in a warm area, covered with a towel for 20 mins while the dough rises.
Heat oil to 360 degrees.
Use one of the not-so-perfect squares of dough to test the temperature of the oil.
For best results, you need HOT OIL!
The dough will sink to the bottom and float back to the top within 1-2 mins. If it takes longer the oil isn’t hot enough.
If it floats faster the oil is too hot and the temp should be adjusted.
Place in 3-4 squares at a time careful not to overcrowd the pot as it will reduce the temperature of the oil.
Turn the beignet dough over one time while frying
Fry until the beignets are golden brown! Then remove from oil with a slotted spoon and let them drain on a paper towel-lined baking sheet.
Put a generous dusting of powdered sugar on top of the dough.
Eat while hot and enjoy!!!
Gluten Free Beignet Recipe
Ingredients
- 1 box gluten free pizza crust
- 1/2 cup warm water
- 1/4 cup granulated sugar
- 2 tablespoons egg replacer 1 tsp baking powder
- 1/4 tsp salt
- Dash of cinnamon optional
- 1/2 cup apple juice
- 1/2 cup unsweetened applesauce
- Gluten free flour for dusting/rolling out
- Canola or Vegetable Oil
- 1.5-2 cups Powdered Sugar for Dusting
Instructions
- Whisk or stir together the water and yeast (from the pizza mix packet) together.
Let sit for 5 mins.
In a bowl, whisk together pizza mix, sugar, egg replacer, baking powder and salt.
After five minutes add yeast/water mixture, apple juice and applesauce to the bowl of a stand mixer and mix with a paddle attachment until combined.
Add half of the dry ingredients and mix until just incorporated.
Add the remaining half of dry ingredients and mix until just incorporated.
The dough won’t fully hold together, that’s okay.
Roll the dough out onto a lightly floured surface or gently knead it inside the mixing bowl.
Roll out on a floured surface (I rolled out on parchment to contain the clean up).
Using a pastry cutter, pizza cutter or cookie cutters, cut the dough into squares.
Transfer to a parchment lined baking sheet, with flour dusted on top of the parchment (to keep the dough from sticking).
Place in a warm area, covered with a towel for 20 mins.
Heat oil to 360 degrees.
Use a not so perfect piece of dough to test the temperature of the oil.
The dough will sink to the bottom and float back to the top within 1-2 mins. If it takes longer the oil isn’t hot enough. If it floats faster the oil is too hot and the temp should be adjusted.
Place in 3-4 squares at a time careful not to over crowd the pot as it will reduce the temperature of the oil.
Turn the squares over one time while frying.
Remove from oil with a slotted spatula and let drain on paper towel lined baking sheet.- Toss or dust in powdered sugar.
Notes
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