Kick gluten-envy to a French Quarter curb with GRAIN FREE BEIGNETS!
2.5 cCassava FlourDivided
1envelopeActive Dry YeastEquivalent to 2.5 tsp
Vegetable Oil For Frying
Gently whisk to combine 2 cups of cassava flour with 1/2 tsp baking powder and 1 tsp xanthan gum in a medium bowl. Set aside.
In a mixing bowl, place 1/4 cups granulated sugar, 3/4 cups 110°F water, and 1 envelope (or 2.5 tsp) of active dry yeast. Set aside for about 5 minutes or so, or until frothy.
Add 1/2 tsp salt, the beaten egg, and 1/2c evaporated milk to the yeast mixture, mixing with a dough hook or by hand on low speed.
Add about half of the flour mixture, mixing until it comes together. Pause to scrape down the sides if needed.
Add 1/8c shortening. Once incorporated, add the remaining flour a bit at a time until you have a dough.
Remove the dough to a lightly floured counter top, and gently roll out into a sheet about 1/4-1/2" thick, adding a bit more cassava flour if it's too sticky, or a dash of evaporated milk if it's too crumbly.
Cut parallel lines into the dough, and repeat on the diagonal for traditional diamond-shaped beignets.
Leave dough to rise 30-45 minutes.
In a deep-walled pot suitable for frying, heat vegetable oil to 360°.
Carefully lower several beignets into the pot. Cook 2-3 minutes, then flip them.
Cook another 2-4 minutes until golden brown, and remove to screen or paper towel-covered plate.
Sift a generous amount of powdered sugar onto beignets and serve immediately.