Cajuns and Gulf Coasties unite! Finally there is an authentic recipe for Grain Free Paleo Beignets you can really sink your teeth into.
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.
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.
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.Print
Grain Free Paleo Beignets
- 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
- 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 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
- 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 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)
- 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 2×2″ or 3×3″ (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