GLUTEN FREE BEIGNETS RECIPES

Steps:

• Remove the yeast packet from the pizza mix. Whisk the yeast and warm water together in the bowl of a stand mixer. Allow to stand for five minutes.
• Whisk together the pizza mix, granulated sugar, egg replacer, baking powder, and salt in a large mixing bowl.
• Add the whisked flour mixture, apple juice, applesauce, and vinegar to the yeast mixture. Fit the mixer with the flat paddle attachment. Mix dough until smooth, about three minutes. If dough is dry, add an additional tablespoon of water.
• Dust counter with white rice flour. Turn dough out onto the counter. Knead a few times. Pat dough into a disk. Cut in half. Dust a 12x18  piece of parchment paper with white rice flour. Place the dough in the center of the parchment paper. Dust the top of the dough with white rice flour. Cover the dough with a second piece of parchment paper. Roll dough out into 1/4 inch thickness. Do not roll the dough thinner than this or it won’t puff. Repeat with the second piece of dough.
• Allow dough to rise until puffy, about one hour. (Keep it covered between the parchment paper as it rises.)
• Heat 2 inches of vegetable oil to 365 degrees F. Place a rimmed baking sheet near the fryer. Line it with two layers of paper towels.
• Remove the top piece of parchment paper from one piece of dough. Cut the dough with a sharp knife into 2x3 inch pieces. (A sharp knife is key. If the edge is ragged, the beignets might not puff during frying.)
• Gently place 3-4 beignets into the oil. (Cover remaining dough while you fry.) Fry until golden brown. Halfway during frying, carefully turn the beignets over.
• Place the fried beignets on a paper towel-lined baking sheet to drain.
• Toss in powdered sugar. After the beignets have drained for a minute or two, toss with powdered sugar.

Steps:

• Pour the water into a medium bowl or a large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
• Add the eggs, milk, melted butter and whisk to combine.
• In a large bowl or bowl of a mixer, whisk together the flour, salt and sugar.
• While slowly stirring dry ingredients, add wet ingredients until incorporated.  Then increase mixer speed to medium/high and beat for about 2 to 3 minutes until fully combined.
• Grease a large bowl with oil and transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until it has about doubled in size, about 1 hour.
• Punch dough down with your fist, then turn it out onto a lightly floured surface.
• Roll the dough into a large rectangle, about 1/4 inch thick. With a sharp knife, cut the dough into 2-inch squares, then transfer the squares to a baking sheet lined with parchment paper.
• Heat the oil or shortening in a large pot over medium-high heat until it reaches 350 degrees F.
• Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes. Transfer beignets to a wire rack to drain.
• Dust the beignets with powdered sugar and serve warm.