Gluten-Free Beignet Tossed in Powdered Sugar

Gluten-Free Beignets

Perfect Gluten-Free Beignets. Just like the ones served at Walt Disney World. Perfect for Mardi Gras. 

Note: This beignet recipe is very specific. Replacing any of the ingredients--including the flour-- can alter the results.

recipe adapted from Port Orleans at Walt Disney World Resort

Prep Time 10 minutes
Rise 1 hour
Total Time 1 hour 10 minutes
Servings 24 beignets


  • 1 bag Bob’s Red Mill Gluten-Free Pizza Mix
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons Bob’s Red Mill Egg Replacer
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup apple juice
  • 1/2 cup applesauce
  • 2 teaspoons apple cider vinegar
  • White rice flour for dusting
  • Oil for frying
  • 1 pound Powdered sugar


  1. 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.
  2. Whisk together the pizza mix, granulated sugar, egg replacer, baking powder, and salt in a large mixing bowl.
  3. 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.
  4. 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.

  5. Allow dough to rise until puffy, about one hour. (Keep it covered between the parchment paper as it rises.)

  6. 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.
  7. 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.)
  8. 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.
  9. Place the fried beignets on a paper towel-lined baking sheet to drain.
  10. Toss in powdered sugar. After the beignets have drained for a minute or two, toss with powdered sugar.