There’s something truly magical about biting into a warm, pillowy beignet. That cloud-like texture, the gentle dusting of powdered sugar, the way it just melts in your mouth… it’s a little bite of New Orleans joy. But if you’re navigating a gluten-free lifestyle, that joy can often feel just out of reach. Well, my friends, not anymore. These Homemade Gluten-Free Beignets are here to bring that magic right back to your kitchen. They’re so light, so fluffy, and so incredibly delicious, you won’t believe they’re missing the gluten. They’re the perfect treat for a lazy weekend morning, a Mardi Gras celebration, or any day that needs a little extra sweetness.
Table of Contents
Table of Contents
Why You’ll Love These Gluten-Free Beignets
- Surprisingly Simple: Don’t be intimidated by frying! This recipe breaks it down into easy, foolproof steps.
- Total Crowd-Pleaser: These beignets are so good, no one will guess they’re gluten-free. They’re a guaranteed hit with everyone at the table.
- Quicker Than You Think: From bowl to bliss in under an hour, meaning you can satisfy those cravings without a huge time commitment.
- Customizable: While classic powdered sugar is perfection, you can also dip them in chocolate, cinnamon sugar, or your favorite glaze.
Ingredients
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Air Fryer Gluten-Free Beignets Recipe
- Total Time: 50 minutes
- Yield: 16 beignets 1x
Description
Make light fluffy gluten-free beignets in your air fryer Our easy recipe uses a special GF flour blend for the perfect airy texture Quick delicious keto friendly
Ingredients
- 2 cups gluten-free 1:1 baking flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) rapid-rise yeast
- 3/4 teaspoon salt
- 3/4 cup warm whole milk (about 110°F)
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Vegetable or canola oil, for frying
- Powdered sugar, for generous dusting
Instructions
- Activate the Yeast: In a small bowl, whisk the warm milk and yeast together. Let it sit for about 5-7 minutes until it becomes frothy.
- Combine Wet Ingredients: In a separate, larger bowl, whisk the egg, melted butter, and vanilla extract. Pour in the frothy yeast mixture and whisk until combined.
- Incorporate Dry Ingredients: Add your gluten-free flour, granulated sugar, and salt to the wet ingredients. Mix until a soft, slightly sticky dough forms.
- First Rise: Lightly oil a clean bowl, place your dough ball in it, and turn it over to coat. Cover the bowl with a clean kitchen towel and let it rest in a warm, draft-free spot for about 30 minutes.
- Heat the Oil: Pour about 2 inches of oil into a heavy-bottomed pot. Heat it over medium heat until it reaches 350°F (175°C).
- Shape the Beignets: Turn your risen dough out onto a surface dusted with gluten-free flour. Gently pat the dough into a rectangle about 1/2-inch thick. Using a sharp knife, cut the dough into 2-inch squares.
- Fry to Golden Perfection: Carefully lower a few dough squares into the hot oil. Fry for about 1-2 minutes per side, until puffed and golden brown. Transfer them to a wire rack to drain.
- Dust and Devour: Let them cool for a minute, then generously dust with powdered sugar. Serve immediately.
Notes
Light, fluffy, and delicious homemade gluten-free beignets. This simple recipe delivers a perfect New Orleans-style treat that’s a guaranteed crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 16 beignets
- Calories: 120 calories
- Sugar: 7 g
- Fat: 5 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- 2 cups gluten-free 1:1 baking flour (I love Bob’s Red Mill)
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) rapid-rise yeast
- 3/4 tsp salt
- 3/4 cup warm whole milk (about 110°F)
- 1 large egg, room temperature
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- Vegetable or canola oil, for frying
- Powdered sugar, for generous dusting
Step-by-Step Instructions
- Activate the Yeast: In a small bowl, whisk the warm milk and yeast together. Let it sit for about 5-7 minutes until it becomes frothy. This little step is your secret to achieving those light and fluffy gluten-free beignets.
- Combine Wet Ingredients: In a separate, larger bowl, whisk the egg, melted butter, and vanilla extract. Pour in the frothy yeast mixture and whisk until everything is happily combined.
- Incorporate Dry Ingredients: Add your gluten-free flour, granulated sugar, and salt to the wet ingredients. Using a stand mixer with a dough hook attachment or a sturdy wooden spoon, mix until a soft, slightly sticky dough forms. It won’t be a super firm dough, and that’s perfectly okay!
- First Rise: Lightly oil a clean bowl, place your dough ball in it, and turn it over to coat. Cover the bowl with a clean kitchen towel and let it rest in a warm, draft-free spot for about 30 minutes. You’re looking for it to puff up slightly.
- Heat the Oil: While the dough is resting, pour about 2 inches of oil into a heavy-bottomed pot or Dutch oven. Heat it over medium heat until it reaches 350°F (175°C). Use a candy thermometer for accuracy—this is key for perfect frying!
- Shape the Beignets: Turn your risen dough out onto a surface that’s been generously dusted with more gluten-free flour. Gently pat the dough into a rectangle about 1/2-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 2-inch squares.
- Fry to Golden Perfection: Carefully lower a few dough squares into the hot oil. Don’t overcrowd the pot! Fry for about 1-2 minutes per side, until they’re beautifully puffed and golden brown. Use a slotted spoon or spider strainer to transfer them to a wire rack set over a baking sheet to drain.
- Dust and Devour: Let them cool for just a minute (because patience is hard, I know!), then generously dust with powdered sugar. Serve immediately and enjoy that warm, fluffy goodness.
Equipment You’ll Need
- Heavy-bottomed pot or Dutch oven
- Candy/oil thermometer
- Slotted spoon or spider strainer
- Wire cooling rack
- Stand mixer (optional, but helpful)
Tips & Variations for the Best Beignets
Getting the oil temperature right is the biggest secret to success. Too hot, and they’ll burn on the outside while staying raw inside. Too cool, and they’ll soak up all the oil and become greasy. A thermometer is your best friend here! Don’t worry if your first one isn’t perfect—it’s a tester beignet (a chef’s treat!). For a fun twist, try rolling your warm beignets in a mix of cinnamon and sugar instead of powdered sugar. If you have a dairy sensitivity, you can easily swap the whole milk for your favorite unsweetened non-dairy alternative.
Serving Suggestions
These beignets are a star all on their own, but they love company! Serve them alongside a strong cup of New Orleans-style Café au Lait for the ultimate experience. They also make a decadent dessert after a comforting meal like my Creamy Cajun Chicken Pasta. For a real brunch spread, add some fresh fruit and crispy bacon on the side.
Nutrition Facts
(Per beignet, approximate) Calories: 120 | Fat: 5g | Carbs: 18g | Fiber: 1g | Sugar: 7g | Protein: 2g
Creating these gluten-free beignets filled my kitchen with laughter and a serious dusting of powdered sugar everywhere—a mess I’d happily make again. It reminded me of the first time I successfully made a gluten-free dough that actually puffed up. I did a little happy dance right there by the stove! That’s the joy I want to share with you. These Homemade Gluten-Free Beignets are proof that dietary needs don’t have to mean missing out on life’s sweetest, fluffiest moments.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, cover it tightly, and let it have its first rise in the refrigerator overnight. In the morning, let it sit on the counter for about 20 minutes to take the chill off before you roll and cut it. This is a fantastic make-ahead tip for a stress-free brunch.
What’s the best gluten-free flour to use for beignets?
I highly recommend a gluten-free 1:1 baking flour blend that contains xanthan gum. This blend is designed to replace regular wheat flour cup-for-cup and the xanthan gum helps bind the dough, giving you that essential structure and chew. My go-to is Bob’s Red Mill.
How should I store leftover beignets?
Beignets are truly best enjoyed the day they are made. However, if you do have leftovers, let them cool completely and store them in an airtight container at room temperature for a day. To reheat, pop them in a 350°F oven for 5-7 minutes to crisp them back up. I do not recommend microwaving, as they will become soft.
Can I bake these instead of frying them?
While frying is what gives beignets their classic texture, you can try baking them for a lighter option. Place the cut squares on a parchment-lined baking sheet, brush with melted butter, and bake at 375°F for 12-15 minutes, flipping halfway. They’ll be more like a sweet biscuit, but still delicious! Then, dust generously with powdered sugar right after they come out of the oven.