Comments on: Gluten-Free Beignet Recipe

By: Heather

Heather — Mon, 07 Mar 2011 19:42:08 +0000

Zebe – I’m glad it worked so well for you! Thanks for the tip about the fondue pot. I didn’t even think about using ours. I’ll have to try it next time.

By: Heather

Heather — Mon, 07 Mar 2011 19:33:47 +0000

Thanks for the addition, Andrea. That would be great to serve in the morning with coffee and tea, wouldn’t it? You could have it made up the night before, just waiting in the frig. Then, cook them up quickly in the morning.

By: Zebe

Zebe — Sat, 05 Mar 2011 19:32:23 +0000

These are FANTASTIC but I got a yield of twice as many as you. The texture is perfect and there isn’t a hint of gluten free taste to them. I’m so thrilled to have these for our New Orleans nights! We used our electric fondue pot to keep our oil hot and it worked perfectly. We fried them all up while we had the fryer going, and have found that they reheat perfectly in the toaster oven. YUMMY!

I saw the cake mix recipe for beignets and I think they would be really weird tasting & too sweet once sugar went on top. I was really happy find a more authentic recipe!

By: Andrea

Andrea — Mon, 28 Feb 2011 22:04:48 +0000

And, I made the dough and left some on a cookie sheet, uncut, wrapped in the refrigerator for 2 days. I just cut it and fried it today and it still came out great.

By: Heather

Heather — Sun, 27 Feb 2011 15:13:47 +0000

Thanks for sharing your results, Andrea. It’s always nice to hear when recipes work out for others.

By: Andrea

Andrea — Sat, 26 Feb 2011 20:27:25 +0000

I just made these today and they are amazing! I wish I had more, I cannot stop thinking about them. Thank you so much for sharing. We had a hard time keeping our oil at the right temperature, but when the oil was hot enough, they came out perfect.

By: Gluten-Free Menu Plan for a Weeek

Gluten-Free Menu Plan for a Weeek — Mon, 18 Oct 2010 13:29:26 +0000

[...] Cake recipe, and my King Cake recipe. This weekend I added 1/2 tsp of cinnamon to my recipe for gluten-free beignets, and fried them up for a nice breakfast treat. Since I didn’t get to make it last week, [...]

By: Heather

Heather — Wed, 18 Aug 2010 15:26:12 +0000

I did make the recipe with almond milk, which is dairy-free and casein-free. However, you’ll notice that I did use butter, which is not. I have not tried it with butter substitutes myself, but you should be able to make it work with a dairy-free alternative. If you give it a try, please let me know how it works so that other readers can benefit from the knowledge.

By: Gluten Free Diet Foods

Gluten Free Diet Foods — Tue, 17 Aug 2010 22:38:10 +0000

Is the recipe also milk free?

By: Celeste

Celeste — Thu, 05 Aug 2010 20:25:56 +0000

I’m looking forward to trying this version. I grew up in Louisiana and we always had “grand pate” or beignets. In the recipe I have from my grandmother’s church cookbook La_Cuisine_de_Mamere’from Iris McClung o Gramercy, LA (a tiny town on the Mississippi river) it calls for 1 package of yeast, 1 teaspoon of baking powder, 1 teaspoon salt, and 1 Tablespoon of sugar per 3 cups of flour. The original recipe is for 9 cups of flour and she uses the grandma measurements of 2 cooking spoons of vegetable oil for the whole batch and 4 cups of water. She just lets it rise while her oil is coming to temperature.

In my experience of cooking these through the years – the amount of water depends on the humidity and we never rolled them out a second time – you just ended up with some fun small pieces at the end, which I used to test my oil temperature.
I’m going visit a friend and will give them a try and let you know how it goes.