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Grain Free Paleo Beignets

February 26, 2020 by predominantlypaleo 14 Comments

 

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Cajuns and Gulf Coasties unite! Finally there is an authentic recipe for Grain Free Paleo Beignets you can really sink your teeth into. 


Grain Free Paleo Beignets

I have some very good news. Maybe even the best news I’ll deliver this month. I mean, that could be a slight exaggeration but…wait for it… I made authentic paleo beignets. Like, no grain, yeasted and risen, fried in the best oils, and not one speck of gluten – beignets. 

Grain Free Paleo Beignets

The angels are singing, the clouds have parted. Not only can you now make grain free KING CAKE each year for Mardi Gras, you can now stroll down to Cafe du Monde in your own kitchen. It’s basically the best thing that could possibly happen each February, besides the groundhog fictitiously deciding whether or not Spring wants to come early. 

Grain Free Paleo Beignets

And because nobody should live without beignets, this 4th generation Gulf Coast Houstonian knew it had to happen. I attempted to create them a few years ago, and while delicious, they didn’t have that same pillowy doughy appeal. It took until now to have to guts to try again. And so I did. 

I am beyond pleased to announce that 1. I did it, 2. they are worthy, and 3. they are about as authentic as you’ll get without grain, gluten, and terrible frying oil. I made a batch, watched my family inhale them after school, and even reheated a few today for a friend. Oh and my visiting mom approved too so basically nobody anywhere ever can be disappointed. And that’s a win if I’ve ever known one.

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Grain Free Paleo Beignets

Grain Free Paleo Beignets
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5 from 1 review

  • Author: Jennifer Robins

Ingredients

Scale
  • 1/4 cup maple syrup
  • 1/2 cup warm water
  • 2 packets quick rise yeast
  • 3 eggs, room temperature
  • 3 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons psyllium husk powder
  • 1 cup potato starch
  • 1.25 cups tapioca starch
  • 3 tablespoons organic powdered sugar (or grind maple sugar)
  • Spray ghee or coconut oil
  • Avocado oil or light olive oil for frying
  • Powdered sugar for dusting

Instructions

  1. Start by combining the warm water and maple syrup. If your maple syrup is cold from the fridge, warm it just slightly.
  2. 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
  3. While the yeast proofs, combine the flours, sea salt, 3 tbsps powdered sugar, and psyllium husk powder in a separate bowl. Do not add any wet ingredients YET
  4. In a 3rd bowl, combine the eggs, apple cider vinegar, and oil
  5. Once the yeast has bloomed, combine the mixture with the egg/oil mixture
  6. Whisk them together thoroughly
  7. Then pour wet ingredients into the dry starch mixture and stir QUICKLY
  8. 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
  9. Once smooth, cover the bowl and set aside in a warm spot to let the dough rise. You will let it rise twice.
  10. The first rise is 30 minutes. After 30 minutes has passed, “punch” the dough down in its bowl and cover it once more
  11. 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)
  12. During the last 10 minutes of your 2nd proof, 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)
  13. On a large sheet of parchment paper, spray the ghee/oil and then place your dough on top
  14. Oil the top of your dough and roll/press it out until it is around 1/2″ thick
  15. Use a pizza cutter and slice the dough into squares measuring 2×2″ or 3×3″ (can be approximate)
  16. Fry them in small batches, they will brown on one side and can be flipped to the other, around 1 minute per side
  17. Once browned and puffed, remove them with a slotted spoon or skimmer and placed on a towel-lined plate
  18. Once slightly cooled, dust with powdered sugar and serve warm

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Filed Under: baked goods, dairy free, gluten free, grain free, nut free, paleo, snacks, soy free, treats

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Comments

  1. Ashley A. says

    February 26, 2020 at 2:23 am

    Hi!

    I’m allergic to psyllum seeds/husks. Are there any substitions that would work instead?

    Reply
    • predominantlypaleo says

      February 26, 2020 at 3:19 pm

      I haven’t tried any other versions. Possibly xanthan gum but I wouldn’t make that sub unless I knew for sure.

      Reply
  2. Nan says

    March 7, 2020 at 11:31 pm

    Can you suggest a substitute for the potato starch, not using nightshades, because of arthritis.

    Reply
  3. Holly Sale says

    April 6, 2020 at 11:34 pm

    Jennifer, how do you think these would come out with sweet potato starch instead of white potato starch? Wondering if you have any experience with that? like a lot of others, I can’t have white potatoes but I can do sweet potatoes. Thanks in advance.

    **I’m checking out your beauty counter products now from the link in my email. There’s some interesting stuff there.

    5.0 rating

    Reply
    • predominantlypaleo says

      April 7, 2020 at 12:44 am

      Yes sweet potato starch will work great! Thanks Holly

      Reply
  4. Maggie says

    April 22, 2020 at 11:13 pm

    I see that you say sweet potato starch would work as a potato starch substitute, but that’s not one of the many grain-free flours in my pantry. Any other options? Would really like to make these this weekend in honor of the Jazz Fest I’m missing this year.

    Reply
    • predominantlypaleo says

      April 25, 2020 at 6:38 pm

      Did you find a solution? Potato and sweet potato starch are the main ones I sub for each other.

      Reply
      • Maggie says

        May 2, 2020 at 2:20 pm

        Yes! I just posted it on Instagram @chronicles_of_a_crazytarian. I tagged you in the post! Thanks for creating a great recipe that I was able to adapt.

        Reply
  5. CHristina says

    May 26, 2020 at 2:57 pm

    Have you used the Air fryer with this recipe? I am curious as to how to get them fluffy without frying them

    Reply
    • predominantlypaleo says

      June 8, 2020 at 1:44 pm

      I tried the air fryer but I thought they weren’t as good and were flat

      Reply
  6. Sarah says

    November 8, 2020 at 11:30 pm

    Can you use an icing tip and bag and fill these with jam or pie filling to make a filled donut-type creation?

    Reply
    • predominantlypaleo says

      November 10, 2020 at 3:39 pm

      I haven’t tried it but probably!

      Reply
  7. Kath says

    February 17, 2021 at 5:36 am

    Any sub for tapioca starch? I’ve figured out that I react to it and cassava flour :(. It’s killin me cuz I love me some Otto’s and everything I can do with these starches.

    Reply
    • Leah says

      March 2, 2024 at 5:56 pm

      Arrowroot is an equal alternative. I get very sick from tapioca flour as well and arrowroot is a great swap 🙂

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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