Gluten Free Beignet Recipe


My daughter, E., has wanted to try beignets since we saw them in the movie ‘The Princess and the Frog’. We made a few batches, but then they were taken off the menu when we went gluten free.

After a E. made a recent request for beignets, I made up a gluten-free recipe that works AND tastes delicious.

E.’s Gluten Free Beignets with Honey Glaze

2 3/4 cups White Rice Flour
3/4 cups Potato Starch
1/4 cup Tapioca Flour
1/2 cup Warm Water (or Milk, if you prefer)
2 tsp. Vanilla
3 Tbsp. Room Temperature Butter
4 Tbsp. Sugar
1 Tbsp. Yeast
1 tsp. Baking Powder
1/4 tsp. salt (optional)
2 Eggs
Oil for frying

Honey Glaze:
3/4 cup Powdered Sugar
3 Tbsp. Honey
1-2 Tbsp. Milk (or Water)
1/8 tsp. Finely Grated Orange Zest
pinch of Salt (optional)
Additional powdered sugar for dusting (optional)

Make the dough ahead of time. In order to roll out the dough, you must refrigerate it for at least 8 hours.

For the Beignets:
In a small bowl, dissolve yeast in warm water or milk (about 5 minutes).

In a large mixing bowl, combine sugar, vanilla and butter. Beat at medium-high speed until mixture is light and fluffy. Add yeast and water (or milk) and mix until uniform. Add eggs one at a time, beating well after each addition. Add salt (if desired) and baking powder. Mix in rice flour, potato starch and tapioca flour. Mix until dough is uniform and begins to stick together.

Place dough into a resealable plastic bag or a lidded container (dough will rise somewhat in the refrigerator, so make sure there is some extra room in your container). Refrigerate 8 hours or overnight.

Prepare the glaze:
In a medium bowl, combine powdered sugar, salt (optional), honey and orange zest. Add water (or milk) a Tablespoon at a time. Beat until smooth. The consistency should be thin enough to drop from the spoon in a ribbon. If it is still too thick, add more liquid one teaspoon at a time until desired consistency is reached.

Before you begin rolling out the dough, put about 2″ of oil into a thick-bottomed frying pan. Preheat the oil to about 350 degrees.

Roll out dough on surface dusted with cornstarch. Cut dough into 2″x2″ squares. Place one square at a time into the preheated oil. The dough will sink to the bottom and then rise up to the top on its own. Quickly spoon hot oil over the top of the beignet after it rises to the top. This will cause the beignet to “puff up”. Cook each beignet for about 1 minute on each side. place onto a wire rack or paper towel to drain.

Place the slightly cooled beignet into bowl of glaze. Spoon glaze over the top, lift out and place onto another wire rack to dry. Just before serving beignets, dust with additional powdered sugar, if desired.

Glazed Beignets

Glazed beignets awaiting powdered sugar.

Serve immediately.

Sugared Beignets

Beignets after dusting with sugar.

Edit: This is an original recipe. Please do not repost without permission. Thanks!

posted under Recipes
2 Comments to

“Gluten Free Beignet Recipe”

  1. Avatar June 8th, 2015 at 1:37 pm Christel Says:

    I love beignets! Cafe Orleans is a favorite of my boyfirend and i we dine there more than i’d like to admit. But yes, the beignets are amazing! haha Okay, thanks for this recipe, we will probably use it a lot!

  2. Avatar June 8th, 2016 at 10:56 am RMAU Says:

    See how they start out as thin little, not-very-exciting-looking squares of gluten free dough? Look what a quick spin in the fryer does! Okay, and a generous dusting of confectioners sugar.

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