Gluten Free Pumpkin Spice Beignets

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 3/4 cup Evaporated milk

• Baking & Spices

  • 1 tsp Baking powder
  • 1 2/3 cup Brown rice flour
  • 1/4 cup Granulated sugar
  • 1 tbsp Instant yeast
  • 1/2 cup Potato starch
  • 1 1/2 tbsp Pumpkin pie spice
  • 1/2 tsp Salt
  • 3/4 cup Tapioca starch
  • 1 tsp Vanilla extract, pure
  • 1 tbsp Xanthan gum

• Oils & Vinegars

  • 1 Oil

• Dairy

  • 2 tbsp Butter, unsalted

Found on faithfullyglutenfree.com

Description

Ingredients

• 1 2/3 cup (265 g) brown rice flour, plus extra for dusting
• 3/4 cup (95 g) tapioca starch
• 1/2 cup (85 g) potato starch
• 1/4 cup (50 g) granulated sugar
• 1 1/2 tablespoons (23 ml) pumpkin pie spice
• 1 tablespoon (15 ml) instant yeast
• 1 tablespoon (15 ml) xanthan gum
• 1 teaspoon (5 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 3/4 cup (175 ml) evaporated milk
• 3/4 cup (175 ml) pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 2 tablespoons (30 ml) unsalted butter, melted
• 1 teaspoon (5 ml) pure vanilla extract
• Oil for Frying

Directions

• Whisk together the brown rice flour, tapioca starch, potato starch, sugar, pumpkin pie spice, yeast, xanthan gum, baking powder and salt in the bowl of a stand mixer.
• In a separate bowl, whisk together the evaporated milk, pumpkin puree, eggs, melted butter, and vanilla.
• With the mixer running on low speed, slowly add the wet ingredients to the dry ingredients. Mix on medium speed for 1 minute, until the dough has a nice uniform look. It will be a soft dough, but it should not be too sticky.
• Place a sheet of parchment paper on the counter, and sprinkle it with a few tablespoons of brown rice flour on the paper. Scrape the dough out onto the prepared parchment paper, sprinkling a little more rice flour on the dough if necessary. It should be a nice soft dough, but not very sticky.
• Place a sheet of plastic wrap over the dough, and roll the dough out until it is about 1/2-inch (1.25 cm) thick. Using a bench scraperor pizza cutter, cut the dough into 2-inch (5 cm) squares.
• Carefully pick up each piece, and place it on a parchment lined baking sheet, leaving an inch (2.5 cm) between pieces. Cover with a clean, lint-free cloth and let rise in a warm, draft-free place for 30-45 minutes, or until the dough has puffed up to nearly double its original size.
• Heat about 1-2-inches (2.5-5cm) of high smoke point oil (like peanut or canola) in a heavy bottom pot over medium-high heat until a thermometer reads 365 degrees F (185 degree C). Be sure to use a thermometer for accuracy. Oil can quickly become too hot, and dangerous, or be too cool, and not fry properly.
• Once the oil is the correct temperature, carefully place a few of the beignets in the hot oil. You dont want to have too many, or the oils temperature will drop too quickly. Gently lay them in the oil, letting them gently fall away from you, in case there is any splashes. The oil is hot, and will burn you if you get any splashed on yourself.
• Fry the beignets for about 45 seconds per side, or until both sides are a nice brown colour.
• Carefully remove the beignets with a metal slotted spoon, and place them on a baking sheet lined with paper towel.
• Pumpkin Spice Beignets are best eaten fresh. Let them cool for about 15 minutes before sprinkling them with confectioners sugar and serving.