Gluten Free Beignets - by Rachel Ciordas
Hello Friends,
Before we get started I wanted to share with you a podcast I was on recently, it’s not often I get the chance to share about life, celiac disease, parenting, my work and the passions that light me up. I feel so lucky to be a guest on the glutenfreeglobalicious podcast with
from the Pure Fresh Daily newsletter. It was so fun to chat with her she’s an absolute peach and a kindred spirit. Check it out and check out her wonderful newsletter!Podcast with Rachel Ciordas, Gluten-free Cooking Teacher, Celiac Mama, and World Traveler
Rachel Ciordas is a gluten-free cooking teacher, Celiac Mama, Wife and world-traveler. In this episode we talk about the great things she's doing in her local community, raising much needed awareness about Celiac disease, through education. You're definitely going to be impressed…
5 months ago · 1 like · Lori Miller
Now, It’s time to let the good times roll - or at least time to make the donuts. These gluten free beignet (fluffy yeasted powdered sugar coated donuts) are light, fluffy and a snap to make. They’ll remind you of the piles of powdered sugar goodness found in New Orleans, and Mardi Gras is the perfect time to make them. Although, it is always a great time for a beignet I’d argue.
This recipe is based on one I developed for a savory tuscan fritter, (in a cooking class based on my adventures in Italy - see this Gluten Free Fettucine with Garlic Tomato Sauce for more on that, and a bangin’ recipe.)
Gluten Free Fettucine with Tomato Garlic Sauce
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October 10, 2023
Once my students tasted that savory delight (it truly is delightful) they commented that is was ALMOST a beignet and asked if I could develop a beignet recipe. So here it is! This recipe is simple and straightforward in technique - I wanted you to be able to get right to the best part… the eating!
I’ve dusted this with traditional powdered sugar here. If you are going to make extra to freeze (I did) you should freeze them without the sugar coating as it will likely dissolve and then run them through powdered sugar once you’ve thawed out the beignet the day you’re going to eat them.
In Person Cooking Class opportunity: What if gluten free bread was really delicious? Well the time has come to make that a reality! Focaccia, Ciabatta, Cheesebread (without yeast or grains!!!) and even flaky gluten free biscuits. Join me for an in- person brand new Next Level Gluten Free Simple Breads cooking class on Saturday February 24th in the Kansas City Area. Innovative but easy techniques, I’ll break it all down for you and your house will always smell like fresh baked bread!
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