Gluten-Free Beignets with Powdered Sugar

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and airy gluten-free beignets dusted generously with powdered sugar, capturing the essence of New Orleans’ classic treat without gluten. This American-inspired gluten-free recipe, ready in about 105 minutes, pairs gluten-free all-purpose flour blend, granulated sugar, instant yeast for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 90 min Cook: 15 min Serves 8 American cuisine 250 cal/serving

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Ingredients

2 cups gluten-free all-purpose flour blend
2 tbsp granulated sugar
2 1/4 tsp (one packet) instant yeast
3/4 cup warm water (110°F)
1/2 cup whole milk, warmed
3 tbsp unsalted butter, melted
1 large egg
1/2 tsp salt
for deep frying, about 4 cups vegetable oil
1 cup for dusting powdered sugar

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Instructions

Step 1: In a large bowl, whisk together 2 cups gluten-free flour blend, 2 tbsp granulated sugar, 2 1/4 tsp instant yeast, and 1/2 tsp salt.
Step 2: In a separate bowl, combine 3/4 cup warm water (110°F), 1/2 cup warmed whole milk, 3 tbsp melted unsalted butter, and 1 large egg, whisking until smooth.
Step 3: Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a sticky dough forms. Cover the bowl with plastic wrap and let rise in a warm place for 1 to 1.5 hours until doubled in size.
Step 4: Heat 4 cups vegetable oil in a deep heavy-bottomed pot to 360°F.
Step 5: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Cut into 2-inch squares.
Step 6: Fry the dough squares in batches, carefully lowering them into the hot oil. Fry for about 2-3 minutes per side until puffed and golden brown.
Step 7: Remove with a slotted spoon and drain on paper towels. Immediately dust generously with 1 cup powdered sugar while still warm.
Step 8: Serve warm for best texture and flavor.