How to Make

Gluten-Free Red Velvet Beignets

Estimated Bake & Assembly Time: 2~3 hours

Makes: 25-30 beignets

Best eaten immediately!

Love is like a beignet—soft, sweet, and best when shared!

What’s in the box?

Psyllium Husk

Yeast

Sugar

Gluten-Free Flour

Vanilla

Dusting Flour

Non-Dairy Chocolate Chips

Cocoa Powder

Beet Root Powdered Sugar

Heart-Shaped Cutter

Ingredients you’ll need:

  • 2/3 cup + 1/2 Cup milk ~or~ Non-dairy Sub (divided)

  • 3/4 cup water (divided)

  • 5 tbs butter ~or~ Non-dairy Sub

  • 1 tsp white vinegar or Lemon Juice

  • 2 tbsp honey, Maple syrup, or Agave

  • 1.5 liters of frying Oil

Equipment you’ll need:

  • Mixing bowls

  • Measuring utensils

  • Electric Mixer

  • Dough hook (optional)

  • spatula

  • Rolling pin

  • Baking tray

  • Parchment Paper

  • cling wrap

  • Paper towels

  • Metal slotted spoon or tongs

  • Pot for frying

  • Saucepan

  • Thermometer (optional)

Tips & Tricks

Dough

1

As you mix the dough, it will seem very wet and sticky. That’s okay! You’ll be using extra flour to roll it out, which creates a soft and tender dough.

I like to use a dough hook with the electric mixer on a low setting when adding the butter, but you could use a paddle attachment if you don’t have one.

When you start to proof your heart-shaped beignets, make sure you cover the sheet pan with either plastic wrap or a slightly damp cloth. This prevents the dough from drying out. I usually turn my oven light on and proof them in the oven. Careful to make sure everyone knows NOT to turn the oven on!

Chocolate Sauce

2

While making the chocolate sauce, remember to keep it on a low heat. This will help prevent the chocolate from burning. Stirring it consistently will also help to prevent burning and scalding as well.

Frying

3

Best practice when frying is to use a oil thermometer to temp the oil. The beignets fry best at temperatures between 325° and 350°. If you don’t have a thermometer, you can test the oil with a small piece of dough (you’ll have plenty of beignets to go around) to see if the oil is ready.

Frying in smaller batches will help regulate the oil temperature. Adding in too much dough at a time will drop the temperature of the oil too much, resulting in uneven frying.

Step-by-Step Instructions

Make Psyllium Gel & Activate Yeast

1

Psyllium Husk

Yeast

Sugar

Mix psyllium husk and 1/2 cup cold water to make a gel. In separate bowl, mix yeast, 1 tbsp of the sugar, and 2/3 cup warm milk (no warmer than 110°). Let yeast mixture sit for 5-10 minutes or until foamy.

Start Mixin' The Dough

2

Sugar

Gluten-Free Flour

With electric mixer, mix sugar and gluten-free flour blend. Make a well in the center of the flour mixture and add psyllium gel, yeast mixture, 1/2 tsp of vanilla, and 1 tsp of white vinegar or lemon juice. On medium speed, mix until a shaggy dough starts to form.

At this point you can change your attachment from paddle to dough hook if you have one. Add in 5 TBS of butter, 1 TBS at a time, mixing until well combined.

Rolling and Cutting the Dough

3

Dusting Flour

Vanilla

On a clean surface, lightly dust the surface with some of the dusting flour then place your dough ball on top of it. Dust the top of your dough ball with some flour as well.

Using a rolling pin, roll the dough out so it’s 1/2 in thick. You may have to flip the dough over and add a little more flour as you roll it out to prevent it from sticking to the surface.

Once you’ve rolled it out to 1/2 in thick, use the provided heart-shaped cutter and place each beignet onto a parchment lined baking sheet. Make sure you space them about 1/2 in - 1 in apart so they have room to rise.

You can re-roll out the dough as many times as you want until you’ve used as much of the dough as possible. You could save some of the dough for testing in your oil. Just wrap it in some plastic wrap and leave it on the counter.

Proof Beignets

4

After making all of your cutouts, cover them with plastic wrap or a damp towel and allow them to proof (rise) in a warm area for 1-1.5 hours.

Fry

5

Heat your frying oil in a dutch oven or stock pot. Using thermometer, bring oil to 325°. Fry 4 at a time - 1-2 minutes per side or until golden brown. Place donuts on paper towel to drain oil and cool.

Let your beignets cool before coating in powdered sugar.

Make Chocolate Dipping Sauce

6

Non-Dairy Chocolate Chips

Vanilla

Cocoa Powder

While beignets are cooling, heat 1/2 cup milk and 1/4 cup water in a small saucepan over medium heat. Heat until just steaming, but do not let it boil. Reduce heat to low and add in chocolate chips, stirring constantly until melted and smooth.

Add in cocoa powder, the rest of the bottle of vanilla, and 2 tbsp of your choice of sweetener - maple syrup, honey, or agave. Whisk vigorously until combined. Allow chocolate sauce to reduce until it’s thick enough to coat a spoon. Remove from heat and set aside.

Coat Beignets and Enjoy!

7

Beet Root Powdered Sugar

Empty the package of powdered sugar into a bowl. Toss your slightly cooled beignets into the powdered sugar and coat generously. Leave any beignets that you plan to save uncoated, as they store better in an airtight container.

Serve coated beignets with a side of chocolate sauce and some fresh berries. Enjoy!