Gluten Free Baked Beignets + A Chocolate Spread

March 20, 2012

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Gluten Free Baked Beignets | @Susan Salzman | www.theurbanbaker.comI know, a beignet isn’t a beignet unless it is fried. I agree. Or at least I agreed until yesterday morning. Doughnuts, in general, have always been fried and a fritter should always have fried oil in the recipe. These beignets are the exception!

I have not been baking as much as I have in the past and much of that is owed to me not being completely comfortable in experimenting with the 12-20 different kinds of alternative flours that now reside in my pantry. I can easily follow someone else’s recipe. Some good, many not so good. While I work on recreating several of our family’s favorite cookie and cake recipes, much of it is not worth writing about (or eating). So much trial and error is going on that I, at times, feel a bit insecure when attempting a new recipe. Thus, searching the Internet for interesting ideas has become my latest hobby.

Homemade Chocolate Spread | @Susan Salzman | www.theurbanbaker.comAnd this past weekend, with a cold, wet, and windy two days, left me no choice but to spend hours looking at recipes, reading blogs, pinning on Pinterest, and printing out numerous recipes to add to the top of my every growing pile of “recipes to make”. Along with some gluten free sandwich bread, a new batch of cookies, gf graham crackers (two different batches without any success), and these baked beignets, I spent a few lovely hours in the kitchen.

#Gluten Free Beignets | @Susan Salzman | www.theurbanbaker.comMeasuring out the dry ingredients for the beignets the night before, makes these an easy weekday morning breakfast. The dough is similar in texture to a thick cookie dough, rather than a “doughnut” batter. With a double failed attempt at graham crackers, I was a bit skeptical. However, after really looking at the ingredients, I felt like these could be a winner. And a winner they are. Served warm with both my new fave pantry staple, chocolate spread, some homemade lemon curd, and homemade jam, I let the kids decide on what flavor they were in the mood for . The chocolate spread won big points and Levi was perfectly happy with a sprinkling of confectioner’s sugar. Accompanied by a protein shake, everyone left for school that morning with big smiles and lots and lots of kisses for the “chef”.

Gluten Free Beignets
adapted from here
yield: 12 beignets

ingredients:
2 1/4 ounces (1/2 cup) sorghum flour
1 1/4 ounces (1/4 cup) sweet rice flour
1 ounce (1/4 cup) tapioca flour
1/2 ounce (2 tablespoons) almond flour
1 1/2 ounces (3 tablespoons) brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon Celtic sea salt
2 1/2 ounces (5 tablespoons) unsalted butter, room temperature
2 ounces (1/4 cup) plain, greek yogurt
1 egg
1/2 teaspoon vanilla
1 ounce (2 tablespoons) whole milk

instructions:
• preheat oven to 350*
• grease (with butter) a 12 cup capacity muffin tin.
• in a medium bowl, whisk all of the dry ingredients.
• in a larger bowl, beat(I used a hand held mixer ) the softened butter until creamy.
• add the yogurt, egg, and vanilla. beat until incorporated.
• add the dry ingredients and with the mixer on a low setting beat until just combined. add the milk and mix thoroughly.
• using a small ice cream scooper (2 tablespoon), scoop and fill muffin tins.
• bake 11-13 minutes, rotating the pan mid way through baking.
• let cool and then either dust with sifted confectioner’s sugar and frost with chocolate spread (recipe below).

Homemade Chocolate Spread
yield: 4 ounces (1/2 cup)

ingredients:
2 ounces (4 tablespoons) unsalted butter
1 ounce (4 tablespoons) unsweetened natural cocoa powder
4 ounces (1 cup) confectioner’s sugar
1/2 teaspoon espresso powder
1 teaspoon pure vanilla extract
2-3 tablespoons hot water (preferably filtered)

instructions:
• in a small, heavy saucepan, melt the butter.
• sift the cocoa powder, confectioner’s sugar, and espresso powder together. whisk into melted butter.
• add vanilla and mix.
• add hot water, one tablespoon at a time until you reach the desired consistency(I used 3 tablespoons and got exactly what I wanted).

More Gluten Free Doughnut, Scones, + Beignets worth trying:
Chocolate Donuts w/Irish Cream Glaze – All Day I Dream About Food
Lara’s Gluten Free Maple Glazed Doughnuts – Cannelle et Vanille
Vegan Gluten Free Donuts – Gluten Free Goddess
Gluten Free Scones – Gluten Free Girl and the Chef

{ 21 comments… read them below or add one }

1 Alisa March 20, 2012 at 1:04 pm

Hi – so help me…I’m not worried about gluten and I can’t find all these flours in France. Can I just use regular flour?

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2 Susan March 20, 2012 at 1:09 pm

Hi Alisa! It’s worth a try. I would omit the xanthum gum and just measure out your ap flour to match the dry ingredients in the recipe (about 5 ounces). I would love to hear how they come out. My suggestion – treat yourself to the chocolate spread – it’s life changing!!! xx

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3 Alisa March 20, 2012 at 1:15 pm

It calls for rain tomorrow….maybe I’ll make these. I’ll let you know how they turn out.

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4 Allison [Girl's Guide to Social Media] March 20, 2012 at 1:07 pm

I’ve never had a baked beignet, but there is a first for everything! Thanks for sharing this recipe, Susan.

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5 Kim March 20, 2012 at 4:56 pm

I does’nt look that easy to cook gluten free… I hate when there is a lot of recipes that does’nt work… But these beignets looks good. And this chocolate spread, I like it!

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6 Lucy Lean March 20, 2012 at 9:23 pm

These look good – I’m always so wary of GF desserts – never really live up and taste kind of grainy but if you say these are good I’ll take a leap of faith. There’s a great BBC Good Food recipe for baked doughnuts that I love.

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7 jocelyn silverman March 21, 2012 at 6:00 am

Glad to know you don’t give up. It isn’t easy out there in the GF world. Kudos to you for plugging thru it.

xo
jocelyn

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8 Gina March 21, 2012 at 7:22 am

I’ve been gluten free for over 10 years. The baking is always the most difficult (in my opinion). Glutenfreeda.com developed recipes that use primarily one flour mix (The Gluten Free Pantry French Bread Mix) and most of the ones I’ve tried are really good. I’ve posted two cake recipes on my site that I love, and they’re gluten free – in case you’re interested in angel food and chocolate cake!

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9 Susan March 21, 2012 at 7:48 am

Hi Gina! Thanks for sharing. I am certainly going to check out your cakes as well as the site that you mentioned!!! Thanks for stopping by!

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10 Nancy@acommunaltable March 21, 2012 at 9:16 am

Those looks soooo good!! All I could think is that with that spread, my boys would not willingly leave the kitchen! I love making baked donuts but haven’t tried beignets – so of course, I’ve got to try these!!

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11 marla {family fresh cooking} March 21, 2012 at 5:41 pm

These beignets are so fun + I am in love with the idea of the chocolate spread!

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12 aida mollenkamp March 22, 2012 at 7:23 am

Such adorable little beignets, Susan! I haven’t worked with sorghum flour so I’ll have to add that to my list.

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13 Kristina Vanni March 22, 2012 at 7:38 pm

These look delicious! Sounds like a lovely way to spend in the kitchen! Thanks for sharing.

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14 Amanda March 23, 2012 at 9:31 am

You sure made Gluten Free look AMAZING!! Brilliant recipe my dear!

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15 Sylvie @ Gourmande in the Kitchen March 24, 2012 at 12:43 pm

Gluten free and baked not fried?! LOVE this!!

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16 Susan March 24, 2012 at 6:04 pm

they are life changing, Sylvie! Enjoy!

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17 Marta @ I love breakfast March 28, 2012 at 4:57 am

Your pictures look delicious. It is so inviting so I just have to try it :)

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18 Heidi Leon April 8, 2012 at 9:14 pm

Oh, this looks fantastic. Gluten & gilt free beignets?. I´m SO in.

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19 Susan April 8, 2012 at 9:46 pm

gilt, guilt – it’s all the same to me!!

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20 Heidi Leon April 8, 2012 at 9:17 pm

Sorry, I mean guilt. ;)

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21 sally cameron April 20, 2012 at 9:59 pm

These look fabulous Susan. My thoughts of beignets always turn to New Orleans. I rarely eat such stuff these days, but your recipe could be the exception! Love the photos. Thanks for another great post. Oh yeah…do your boys know how lucky they are?

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