Gluten-Free Beignets with Berry Sauce

By AislePrompt Editorial · Published 2026-07-13 · Updated 2026-07-13

Light and pillowy gluten-free beignets dusted with powdered sugar and served with a vibrant mixed berry sauce perfect for dessert or brunch. This French-inspired recipe (gluten free), ready in about 60 minutes, layers gluten-free all-purpose flour, granulated sugar, active dry yeast into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 3 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup (110°F) warm water
• 1 large egg
• 1/4 cup whole milk
• 3 tbsp unsalted butter, melted
• 1/2 tsp salt
• for deep frying, about 4 cups vegetable oil (for frying)
• for dusting powdered sugar
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 1 tbsp lemon juice
• 2 tbsp honey

Instructions

1. Step 1: In a small bowl, dissolve 1 packet active dry yeast and 1 tsp granulated sugar in 3/4 cup warm water (110°F); let stand for 5-7 minutes until foamy.
2. Step 2: In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 2 tbsp granulated sugar, and 1/2 tsp salt.
3. Step 3: Add the yeast mixture, 1 large egg, 1/4 cup whole milk, and 3 tbsp melted unsalted butter to the dry ingredients; mix until a sticky dough forms.
4. Step 4: Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour until doubled in size.
5. Step 5: While the dough rises, combine 1 cup mixed berries, 1 tbsp lemon juice, and 2 tbsp honey in a small saucepan; cook over medium heat for 5-7 minutes until the berries break down and sauce thickens; set aside to cool.
6. Step 6: Heat vegetable oil in a deep pot to 350°F.
7. Step 7: On a floured surface (using gluten-free flour), roll out the dough to 1/2-inch thickness and cut into 12 squares.
8. Step 8: Fry the dough squares in batches, 3-4 at a time, for 2-3 minutes per side until puffed and golden; drain on paper towels.
9. Step 9: Dust the warm beignets with powdered sugar and serve immediately with the cooled berry sauce.