Grain Free Paleo Beignets (Edit recipe)

Cajuns and Gulf Coasties unite! Finally there is an authentic recipe for Grain Free Paleo Beignets you can really sink your teeth into. Like, no grain, yeasted and risen, fried in the best oils, and not one speck of gluten – beignets. Makes about 1 dozen beignets.

1 hour and 40 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	211
Fat:	7 g
Carbohydrates:	37 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	194 mg
Fiber:	1 g
Sugars:	13 g
Calculated per serving.

by Jennifer Robins

View original recipe

Serves: 6

Ingredients

1/4 cup Pure Maple Syrup
1/2 cup Water, warm
2 whole Quick Rise Yeast, packets
3 Eggs, room temperature
3 Tbsp Extra Virgin Olive Oil
1/2 tsp Sea Salt
1 Tbsp Apple Cider Vinegar
3 Tbsp ground Psyllium husk
1 cup Potato Starch
1.25 cups Tapioca Starch
3 Tbsp Grain-free Powdered Sugar
Coconut Oil, (spray coconut oil or ghee)
Avocado Oil, or light olive oil for frying
Grain-free Powdered Sugar, for dusting

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
Stir in the active yeast into the maple/water mixture and set aside for at least 10 minutes or until it is activated and frothy.
While the yeast proves, combine the flours, sea salt, 3 tbsps powdered sugar, and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET.
In a 3rd bowl, combine the eggs, apple cider vinegar, and oil.
Once the yeast has bloomed, combine the mixture with the egg/oil mixture.
Whisk them together thoroughly.
Then pour wet ingredients into the dry starch mixture and stir QUICKLY.
The starches will start absorbing the liquid quickly and there will be lumps so the quicker you stir, the easier will be to smooth the dough.
Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
The first rise is 30 minutes. After 30 minutes has passed, "punch" the dough down in its bowl and cover it once more.
The 2nd rise is 1 hour. Make sure to cover your bowl as the dough can dry out (don't worry, there's a remedy to this if it does).
During the last 10 minutes of your 2nd prove, heat the oil to 320F in a small to medium saucepan. The oil should be around 1-2 inches deep (the smaller the saucepan the less total oil you have to use).
On a large sheet of parchment paper, spray the ghee/oil and then place your dough on top.
Oil the top of your dough and roll/press it out until it is around 1/2" thick.
Use a pizza cutter and slice the dough into squares measuring 2x2 or 3u00d73u2033 (can be approximate)
Fry them in small batches, they will brown on one side and can be flipped to the other, around 1 minute per side
Once browned and puffed, remove them with a slotted spoon or skimmer and placed on a towel-lined plate
Once slightly cooled, dust with powdered sugar and serve warm