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    Jules Shepard

    Beignets (Gluten-Free)

    Jules Shepard
    Reviewed and edited by a celiac disease expert.

    Beignets are puffs of dough that arequickly deep fried and smothered in confectioner's sugar. These yeastydoughnuts are full of gluten and are unique to New Orleans, so you might think you'll never enjoy Café du Monde-stylebeignets again.  Not a chance!  With this easy recipe, you can share a delicious gluten-free version with friends and family (and even Louisiana natives)!

    1 cup warm water (110 F)
    ¼ cup granulated cane sugar
    1 package rapid rise yeast
    1 large egg
    ½ cup evaporated milk (dairy orsee directions below for non-dairy)
    3 ¾ cup Jules Gluten FreeAll Purpose Flour
    ½ tsp. salt
    2 Tbs. shortening
    Vegetable oil for frying
    Confectioner's sugar to dust beignets

    Combine the warm water, sugar andyeast; stir and set aside to activate the yeast. Allow mixture tosit until it becomes frothy, at least 5 minutes. Meanwhile, beattogether the egg and milk. Add 1 cup of the Jules Gluten FreeAll Purpose Flour and the salt. Beat until integrated. Cut theshortening into small chunks and mix in with the 1 cup flour, egg andmilk. Slowly beat in remaining flour and the proofed yeast mixtureuntil completely mixed. The dough should not be stiff or sticky atthis point.

    Turn the dough out onto a clean surfaceor pastry mat dusted with Jules Gluten Free All PurposeFlour. Roll gently into a ½-inch thick rectangle. Using alarge, sharp knife, cut strips of dough 2 inches wide, on a diagonal(not straight up and down, leaving a diagonal edge to the strips). Cut across these strips in the same way, creating diamond-shapedbeignets. Leave any scraps of dough to test the temperature of theoil – do not knead together and cut again.

    Place cut beignets ontoa parchment-lined baking sheet and cover loosely with a damp towel. Allow to rise in a warming drawer or an oven brought to 200 F, thenturned off. The beignets will roughly double in size after risingfor 50 – 90 minutes.

    After the beignets have risen, pourvegetable oil (high heat, preferably) into a large saucepan to adepth of 2-3 inches. Heat the oil on medium-high to 310 – 360 F. Test the temperature of the oil by using any risen scraps of doughremaining. Gently submerge a piece of dough in oil – if it risesto the top of the oil immediately and begins to bubble, the oil ishot enough; if it does not rise to the top of the oil, it is not hotenough. If the dough turns dark brown within 30 seconds of beingsubmerged, the oil is too hot.

    Once the oil is to temperature, gentlysubmerge 2 – 3 beignets in hot oil and cook until lightly brownedand puffed on each side – approximately 1- 2 minutes only. Removewith a skimmer or slotted spoon to drain on paper towels, andsprinkle confectioner's sugar liberally over top of each beignet. Serve warm.

    Yield: approximately 15 beignets.

    Directions for Non-Dairy EvaporatedMilk:
    Measure 1 cup non-dairy milk of choiceand pour into a small saucepan. Over low-medium heat, stir milkoccasionally to prevent a skin from forming or the milk from stickingto the pan. Heat until the milk is reduced by half to measure ½cup of liquid (allow approximately 30 minutes for this process). Once reduced, remove from heat and allow to cool slightly beforeadding to dough per recipe.


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    Oh my gosh, I thought I would never have the pleasure of eating scrumptious Beignets ever again! When we made our trip to New Orleans right before Katrina hit, we spent every morning enjoying Beignets and coffee at Cafe Du Monde. It's probably the thing I miss most from New Orleans! Thank you, thank you!!!! I have saved your recipe in in my personal file of gluten-free recipes.

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    They were disgusting. They tasted like dry sour bricks. They weren't even sweet. What a waste of gluten free flour.

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  

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