Gluten Free Beignets Recipe & Video (Yeast-Based Biscuit-Type Donut) (2024)

Ingredients:

• 1 cup white rice flour (Bob's Red Mill) (or brown rice flour)
• 1 cup cornstarch - Bob's Red Mill (or tapioca flour)
• 1/2 cup potato starchBob's Red Mill (or more cornstarch), plus more for dusting
• 2 tablespoons granulated sugar*
• 2 teaspoons xanthan gum
• 1 tablespoon gluten-free baking powder (Rumford's)
• 2/3 teaspoon baking soda
• 1 teaspoon instant yeast (SAF red package) (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup + 2 tablespoons (1-1/4 sticks) cold unsalted butter, cut into pieces (or dairy free margarine) (Earth Balance or Smart Balance)
• 2/3 cup cold buttermilk
• 2 large eggs*, at room temperature, lightly beaten
• 3/4 teaspoon pure/gluten free vanilla (or gluten free clear imitation - LorAnn Oils)
• 1 - 2 quarts neutral-flavored high smoke point oil. for frying (extra-light olive oil, canola, etc.)

Instructions:

1. In a large bowl, sifttogether the rice flour, cornstarch, potato starch, sugar, xanthan gum, baking powder, baking soda, yeast (if using), salt, and cinnamon; set aside.
2. Cut the butter into the dry mixture using a pastry cutter or two knives. Do not cut the butter into tiny pieces. Beignets should have large holes in the center. The size of the butter pieces will determine the approximate size of the holes, a little smaller actually.
3. Add the buttermilk and gently stir using a spoon.
4. Whisk together the egg and vanilla and add to the bowl; stir until just combined. (Do not over mix or your beignets will turn out tough.) Set aside for 10 minutes.
5. Preheat the oil to 375ºF.
6. Place the dough on a surface that is lightly dusted with potato starch. Dust the dough with a little additional potato starch. Need for about 15 - 30 seconds and pat out and shape into two 2-1/2 x 12-1/2-inch strips of dough, almost 1/2-inch high.
7. Slice into ten 2-1/2-inch squares using a bench/pastry dough cutter or knife. Fry in the preheated oil in small batches for 1 minute on each side, a total of 2 minutes. (I only fry two at a time. Overcrowding lowers the oil temperature,reducesbrowning, and slows down the cooking process.) Remove from the oil and transfer to a plate lined with at least four layers of paper towels to drain. Cook the remaining beignets.
8. Using a fine mesh strainer, shake tons of confectioners' sugar on top of each beignet. Serve warm.

Tips

For egg-free: I suggest omitting the egg and replacing with 3 tablespoons of white bean juice from a can such as navy beans; or try increasing the baking soda to a total of 1 teaspoon.