Prepare the Dough: Activate the yeast by dissolving it in warm water with a pinch of sugar. In a large bowl, combine your gluten-free flour blend, sugar, and salt. Add the activated yeast mixture, warmed milk, melted butter, and eggs. Mix until the dough comes together smoothly. Unlike traditional dough, gluten-free dough won’t develop the same elastic network, but ensure all ingredients are well combined.

Proof the Dough: Cover the bowl and allow the dough to proof in a warm, draft-free place until it nearly doubles in size. This initial rise is vital for developing flavor and creating an open crumb structure. It might take slightly longer than conventional dough, so patience is key for truly delicious gluten-free beignets.

Prepare for Frying: Once proofed, gently roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut the dough into squares or rectangles using a pizza cutter or knife. Handle the dough gently to maintain its airy texture.

Fry the Beignets: Heat neutral-flavored oil in a deep pot or Dutch oven to precisely 350-375°F (175-190°C). This temperature range is crucial; if the oil is too cool, the beignets will absorb too much oil and become greasy. If it’s too hot, they’ll brown too quickly on the outside while remaining raw in the middle. Use a deep-fry thermometer to monitor the temperature constantly. Fry the beignets in small batches to avoid overcrowding the pot, which lowers the oil temperature abruptly. You’ll notice them puffing up beautifully as they cook. Fry each side for 1-2 minutes, or until they achieve a gorgeous golden-brown hue.

Drain and Dust: Once fried, transfer the beignets to a wire rack lined with paper towels to drain any excess oil, ensuring your gluten-free beignets are perfectly crisp, not greasy. While they are still warm, and ideally very warm, their surface is slightly tacky, which helps the powdered sugar adhere beautifully. You can either place several warm beignets in a large paper bag with a generous amount of powdered sugar, then shake gently to coat, or use a fine-mesh sieve to dust them liberally over a platter. Don’t be shy with the sugar; the more, the merrier!

Serve Immediately: Serve your freshly sugared gluten-free beignets immediately for the best flavor and texture. The contrast between the warm, fluffy beignet and the sweet, cool powdered sugar creates a delightful sensory experience.