Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 cup warm milk (or milk alternative)
- 2 eggs
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 packet (2 1/4 teaspoons) instant yeast
- 1/2 teaspoon salt
- Powdered sugar for dusting
- Oil for frying
Instructions
- Mix the gluten-free flour blend, warm milk, eggs, sugar, melted butter, yeast, and salt to form a dough.
- Knead briefly or mix until smooth.
- Let the dough rise in a warm area until slightly domed, about 45-75 minutes.
- Roll out to 1/4–1/2 inch thickness and cut into 2½–3 inch squares.
- Heat oil to 350–375°F (175–190°C).
- Fry in small batches until golden on each side.
- Drain on a wire rack and dust with powdered sugar immediately.
Notes
For best results, use an instant-read thermometer to ensure the oil is at the correct temperature. Pair with seasonal toppings like pumpkin pudding for fall flavors.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 beignet
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg