Gluten Free Beignets

(Adapted from Gluten-Free Baking)

​Must-Haves: 
- Candy Thermometer (oil temperature is critical, so don't try to guess)
- Bob's Red Mill Gluten Free Baking Flour (this is the only brand of gluten free flour that really tastes and feels like non-gluten-free baked goods)
- Parchment paper  

Ingredients: 

• 1 bag of Bob's Red Mill Gluten Free one-to-one Baking Flour
• 2 1/2 tsp quick rising yeast
• 1/2 cup warm water
• 1/4 cup granulated sugar
• 2 1/2 teaspoons liquid egg whites
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup apple juice
• 1/2 cup applesauce
• 2 teaspoons apple cider vinegar
• extra flour for dusting
• Oil for frying

Instructions

1. Add yeast, warm water, and sugar to a large mixing bowl. Whisk and let stand for 5 minutes.
2. In a seperate bowl, whisk together flour, baking powder, and salt. 
3. Add flour mixture, egg whites, apple juice, applesauce, and vinegar to the yeast mixture. Using the dough hook attachment, mix until smooth, about three minutes. 
4. Dust countertop with flour and turn dough out onto counter. Knead a few times, then flatten it out and cut in half. Dust a piece of parchment paper with flour and place dough in the center. Dust the top of dough with flour and roll out until 1/4 inch thick. Cover with parchment paper. Repeat with second piece of dough.
5. Heat 2 inches of oil in a big pot to 350 degrees F (a deep pot will help prevent oil splatter as you're frying). Place a lined baking sheet or cooling rack near the fryer and line with paper towels. 
6. Remove the top piece of parchment paper from one piece of dough. Using a pizza cutter, cut into 2x3 inch pieces. Clean edges are crucial for making sure the beignets puff!
7. Gently place 3-4 beignets into the fryer. Once you see the beignet puff, it is ready to gently turn. Once beignet is golden brown, remove from oil and place on lined pan to drain/cool. Repeat with remaining dough. 
8. Toss in powdered sugar (the traditional way!) or in cinnamon sugar (my family's favorite!) Serve hot. 

Full disclosure: this is a complicated process that takes practice! I've messed them up several times, but they are always tasty. Enjoy!