A little powdered sugar. A little New Orleans magic. And absolutely no gluten.

When you think “beignet,” you might picture a French Quarter café, jazz humming in the background, and a cloud of powdered sugar floating through the air. It’s indulgent. It’s nostalgic. And yes—now it’s completely gluten-free.

These Gluten-Free Beignets start with Petley Grain’s Pancake & Waffle Mix and deliver everything you want in a fried dough treat: a soft, pillowy center, golden crisp edges, and that perfect sugar-dusted finish. They’re deceptively simple and fry up in just minutes, making them ideal for a weekend brunch or a sweet late-night experiment.

And while traditional beignets lean on wheat flour and yeast, our version skips the wait without sacrificing the puff. You’ll still get that satisfying lift—thanks to a few smart ingredient tweaks—and none of the guesswork.

Why They Work

Petley Grain’s mix brings just the right balance of starches and lift to mimic that tender beignet texture. With a little extra moisture, a rest to hydrate the batter, and oil at the proper temp, you’ll be biting into warm, airy perfection.

Petley Grain Gluten-Free Beignets

Ingredients:

• 1 cup Petley Grain Gluten-Free Pancake & Waffle Mix
• 1 tsp baking powder
• 2 tsp sugar
• ¼ tsp salt
• ¼ tsp cinnamon (optional)
• 1 egg
• ¼ cup milk (dairy or plant-based)
• 1 tsp apple cider vinegar
• 1 tsp vanilla extract
• 1 tbsp neutral oil or melted butter
• Oil for frying (canola or avocado recommended)
• Powdered sugar, for dusting

Instructions:

1. Heat about ½ inch of oil in a heavy-bottomed pan to 360°F. (Use a thermometer—temp matters here!)
2. In a bowl, whisk together the pancake mix, baking powder, sugar, salt, and cinnamon.
3. In another bowl, beat the egg with milk, vinegar, vanilla, and oil or melted butter.
4. Add the wet ingredients to the dry and stir until a soft, slightly sticky dough forms. Let rest for 10–15 minutes to hydrate.
5. Lightly flour a surface with more pancake mix and roll the dough out to ¼ inch thick. Cut into 2-inch squares.
6. Fry a few pieces at a time, flipping once, for 1–2 minutes per side or until golden brown and puffed.
7. Drain on paper towels, then dust generously with powdered sugar while still warm.

Beignet Tips:

• Stick with it: If your first one comes out dense, don’t panic. Make sure the oil stays hot and your dough is hydrated. You’ll dial it in.
• Make it yours: Add a pinch of nutmeg or a dash of almond extract. Serve with chocolate sauce or espresso drizzle.
• Make ahead: You can mix the dough a few hours in advance and keep it covered in the fridge. Just let it come to room temp before rolling and frying.

From Café Dreams to Your Kitchen

These beignets are more than a recipe—they’re a reminder that going gluten-free doesn’t mean giving up magic. At Petley Grain, we believe great food should always be within reach. So grab your mix, heat the oil, and create your own little café moment—powdered sugar cloud and all.

Ready to bring gluten-free indulgence to your weekend?