Comments on: Gluten-Free Beignet Recipe

By: Michelle

Michelle — Fri, 27 Apr 2012 01:20:05 +0000

I am doing the Snoopy Dance right now! Being from Louisiana and somewhat newly GF, it is torture to watch my family eat the things I grew up with – specifically beignets.

My wonderful friend, Judi, found this page and we’re going to make these for my birthday (I think she just wants me to bring over my coffee and chickory to make cafe au lait – LOL!). So excited to try this! Thank you!

P.S. If you make the beignets and top them with cinnamon sugar and then drizzle with honey, it’s very similar to the sopapillas you get in Mexican restaurants. Cinco de Mayo anyone?

By: Rachel

Rachel — Thu, 23 Feb 2012 02:17:16 +0000

I tried these today in honor of Mardi Gras this week and thought I would comment because I replaced the melted butter with olive oil (refined so it doesn’t have the strong taste) so they would be dairy free. The dough was a little sticky and wouldn’t come up off of the parchment paper very well at all. I had to scrape it off and then flatten it out between my hands in order to fry it. They still tasted pretty yummy but didn’t puff up much so if you have to make some dairy free and use oil, you might want to add more of one of the flours.

Thanks for the recipe and for this great site!

By: It’s Mardi Gras ~ Time for Gluten-Free King Cake | The Baking Beauties

Mon, 20 Feb 2012 14:46:19 +0000

[...] Gluten Free Beignet This entry was posted in Breads, Cakes & Cupcakes, Desserts, Uncategorized, Yeast Bread. Bookmark the permalink. ← Gluten Free Chocolate Raspberry Cupcakes [...]

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, [...]