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Gluten Free Beignet Recipe

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!

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

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 this is not recommended.
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.