We worship Alice Medrich and her award winning cookbook, Flavor Flours.We can't recommend it enough as an inspiring and useful resource to bake gluten free recipes that are so delicious you would never know they are gluten free. We recommend you purchase it and it will become one of your most trusted gluten free baking resources.
Please use a small digital scale to weigh your ingredients to the exact gram. The scale and time to measure are very worth the investment!
Yield: 18 beignets
Preheat your home fryer to 350 degrees. We have the Presto Pro Fryer and love how easy it is to use and clean.
Put the following ingredients in a small bowl and let them sit:
In a small saucepan add:
Bring items to a boil on high heat and then add:
Mix the flour into the liquid until it becomes a ball. Turn the temperature to low and stir the ball for 2 minutes. Keep the ball moving around so it doesn't burn.
Move the dough ball to a mixing bowl and fit the mixer with a paddle.
Keep the saucepan on the stove, but not on the hot burner. Add three large eggs and swirl them around the pan to warm them.
Add one egg at a time to the mixer and mix the dough until the egg is incorporated. After all three eggs are mixed in add to the bowl:
Mix on medium speed until the dough is smooth.
Use a medium cookie scoop to make balls of dough and place six balls in your fryer. Use tongs to turn them over approximately every 30 seconds for four minutes. The beignets will be a rich, brown color.
Remove the beignets and place on paper towels that are on top of baking racks.
Keep frying 6 beignets at a time until you have used up your batter.
As soon as they are cool enough to touch, sprinkle with powered sugar or with glaze or both! Enjoy one of the great gifts of life - donuts!
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