Gluten Free Dairy Free Small Batch Beignets
I have to admit I haven’t ever had true New Orleans Beignets but we have enjoyed them on several occasions while traveling on vacation. After the first time we had them I came straight home to find a classic beignet recipe. I have made this classic recipes now for years but it is not only loaded with gluten and made with evaporated milk but it also makes enough dough to feed an entire army beignets for a week!
So I went on a mission to figure out a way to make them not only gluten and dairy free but in a small batch. After reviewing dozens of recipes I hit the kitchen. As is with most gluten free versions of seriously sinful recipes, they are not quite an exact replica of my old classic recipes but since it doesn’t come with the side effects of eating a plate full of gluten and dairy, I was pretty happy with them. You might want to tweak the sweetness some. Since I cover mine in Swerve powdered sugar then dunk them in honey I prefer to not make mine quite a sweet, but you could definitely up the Swerve sweetener to 1.5 tbsp or even 2 tbsp for a sweeter dough. As always, make it work for you!! Enjoy.
Gluten Free Dairy Free Small Batch Beignets
These small batch Beignets are perfect for 2 people and are both Gluten Free and Dairy Free!
Ingredients
- 1/2 tsp active dry yeast
- pinch of Swerve sweetener
- 2 tbsp warm water (heat to 105-110 degrees)
- 2 tsp olive oil
- 1 tbsp Swerve sweetener (up to 2 additional tbsp for sweeter dough)
- 3 tbsp unsweetended almond milk
- 1 egg white
- 3 tbsp hot water (105-100 degrees)
- 1-1/4 cup cup for cup gluten free flour
- 2 cups oil for frying canola
- 1 cup Swerve powdered sweetener
Instructions
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Heat 6-8 tsp water to 105-110 degrees. Add 2 tbsp of hot water to a small bowl with pinch of sugar and yeast. Allow to sit until yeast gets foamy. If it doesn't get foamy, throw it out and start again. Be sure yeast is fresh.
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Combine oil, Swerve, almond milk and egg white in a small bowl and whisk together. Add 3 tbsp of hot water (105-110 degrees) and stir to combine.
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Combine the yeast mixture to the oil mixture and whisk together. Add Gluten Free flour and stir until just combined. Cover with plastic wrap and let rest of 1 hour. You can place the dough in a covered container in the refrigerator for up to 3 days until you are ready to use. The dough is slightly easier to work with cold.
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Heat 2 cups of oil in a deep pan to 365 degrees. While heating, flour a worksurface and roll out 1/2 of the dough with a floured rolling pin to about 1/8" thick. Use a pizza cutter to cut into 6-8 squares.
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Drop 3-4 squares into the hot oil at a time. Cook on the first side until the dough puffs up and is slightly golden (about 1-2 minutes) then flip and cook the other side briefly. Remove with a slotted spoon to a paper towel lined plate to cool slightly.
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Repeat with the other half of the dough. Keeping in mind that the oil will continue to get hotter and the squares will cook faster.
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Dusk the beignets with powdered sugar and serve with honey.
Recipe Notes
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