Thursday, March 29, 2012

Gluten Free Beignets

Shawn used to live in New Orleans and really wanted me to make him one of his favorite treats from that area.  I tried several different recipes to get Shawn's approval, but he was pretty finicky.

I did stray from tradition and make them round instead of square.  I also used peanut oil instead of the recommended cottonseed oil.

Shawn finally approved the recipe as He devoured them one after the other, almost as quick as I could make them.

These are best while still warm and with a strong cafe au lait.


  • 1 and 1/4 cup sweet white sorghum flour
  • 3/4 cup tapioca flour
  • 3/4 cup certified gluten free oat flour
  • 1/2 cup potato starch (not potato flour)
  • 1 and 1/2 teaspoon xanthan gum
  • 1 envelope of active dry yeast
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/3 cup warm water
  • 1 egg
  • 1/2 cup Crisco Butter Flavored Shortening
  • 1/4 cup hemp milk
  • 2 tablespoons unsalted sweet cream butter (melted)

Step 1:
Whisk the flours, starches, salt, and xanthan gum together in a separate bowl thoroughly.

Step 2:
Cut the Crisco shortening into the flour using a pastry knife until only tiny lumps remain.

Step 3:
Melt the butter in the microwave.

Step 4:
Add the sugar to the 1/3 cup of warm water.  Add the envelop of yeast and set this in a warm spot to proof the yeast.

Step 5:
Mix the room temperature hemp milk with the room temperature egg and the 2 tablespoons of melted butter.

Step 6:
In your stand mixer bowl using dough hooks mix the dry ingredients with the wet ingredients.

Step 7:
Dust your work surface with a little flour and roll out your dough to about 1/4 inch thick. Cut out with a biscuit stamper.  Save the scraps to make small fritters, they are delicious too.  I used some of the scraps to test the oils temperature then the rest to make fritters.

Step 8:
Set the dough cut outs in a warm place to rise for about 1/2 hour.

Step 9:
Deep fry the beignets in peanut oil.  Too hot, and the dough will turn dark brown too fast and not cook the inside.  Too cool, and the dough sits on the bottom of the oil.  The beignets should float to the top of the oil almost immediately and cook quite fast.  Turn them over frequently and remove when golden brown and puffed.

Step 10:
Cool the beignets slightly on paper towels to drain some oil.

Step 11:
While still warm and slightly damp with oil, sprinkle with powdered sugar.