My mother was born in New Orleans, Louisana. She introduced our family to delicious southern-style cooking. I’m going to New Orleans this fall and can’t wait to try gluten free beignets, a French, biscuit-like donut, served warm. Hopefully, the famous Cafe du Monde offers one. Meanwhile, this recipe turned out amazing!
UPDATE September 2018:
I went to Cafe du Monde but while they sell a gluten free beignet mix online on their website, they do not offer anything gluten free at their cafe. A matter of fact, the management there doesn’t know what the word gluten means.
After going to New Orleans this month, I realized that the center of the beignet should have holes in it. So, I have updated this recipe. Enjoy!
I’m not a big fan of warm donuts such as Krispy Kreme. I think they taste too greasy. These gluten free beignets do not taste greasy. They are so yummy that I blew my diet over them. Then, I had my gluten-eating neighbor pick some up. She enjoyed them as well.
Rather than use evaporated milk in this recipe like the famous Cafe Monde in New Orleans uses, I used buttermilk (which is an ingredient in their beignet mix) because of its high acidity level. Gluten free donuts need all of the help they can get. Acidity in baked or fried goods helps leaven the product in addition to baking powder and baking soda.
Egg-Free:
See the tips section for my recommendations for egg-free substitute.
Warm, buttery, scrumptious gluten free beignets.
Ingredients:
Instructions:
Tips
For egg-free: I suggest omitting the egg and replacing with 3 tablespoons of white bean juice from a can such as navy beans; or try increasing the baking soda to a total of 1 teaspoon.
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When is the yeast added to the recipe? Thanks.
Esther,
The yeast is added with the dry ingredients. The ingredients are listed in the order that they are added to the recipe. Meanwhile, thanks for asking this question as I forgot to mention it in the instructions because I did not use any. Yeast is optional.
Carla
Can gluten free sourdough starter be substituted for yeast?
Esther,
I’ve never tried sourdough starter as a substitute. You have to realize that a starter has liquid in it so you will have to reduce the liquid accordingly.
Carla