Beignets

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Tapioca Starch
• 1/4 cup Granulated Sugar
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 packet (2 1/4 tsp) Active Dry Yeast
• 3/4 cup Warm Milk (dairy or non-dairy)
• 1 Large Egg
• 2 tbsp Melted Butter (dairy or non-dairy)
• 1 tsp Vanilla Extract
• 4-6 cups Vegetable Oil (for frying)
• 1 cup Powdered Sugar

Instructions

1. 1

   In a large bowl, whisk together the gluten-free flour, tapioca starch, sugar, baking powder, and salt.

2. 2

   In a separate bowl, dissolve the yeast in the warm milk. Let it sit for 5-10 minutes until foamy.

3. 3

   Add the egg, melted butter, and vanilla extract to the yeast mixture and whisk to combine.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. It will be sticky.

5. 5

   Cover the bowl and let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.

6. 6

   Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).

7. 7

   Gently turn the dough out onto a well-floured surface (using gluten-free flour). Pat or gently roll the dough to about 1/2-inch thickness.

8. 8

   Cut the dough into 2-3 inch squares or rectangles.

9. 9

   Carefully drop the beignets into the hot oil, a few at a time, and fry for 2-3 minutes per side, or until golden brown and puffed up.

10. 10

    Remove the beignets with a slotted spoon and place them on a wire rack lined with paper towels to drain.

11. 11

    Dust generously with powdered sugar while still warm and serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.