Puff Pastry Beignets | Gluten-Free, Lactose-Free

gluten-free, lactose-free puff pastry beignets made with schar puff pastry dough and organic powdered sugar

Gluten-Free Puff Pastry Beignets

Yes, please!  They were good.  Really, really good.  

And it only took three ingredients to make these amazing little gluten-free puff pastry beignets.  

We recently discovered that Schär makes a gluten-free puff pastry dough.

And it is lactose-free too (no dairy ingredients as far as I can tell).  

I can’t even describe how excited I was.

schar gluten-free puff pastry dough

Right now the only place we could find it in Austin was at the Fresh Plus in Hyde Park and Central Market Westgate.  

We don’t eat sweets often but when we do they usually have been dairy-free as well as gluten-free.  This dough is lactose-free so I think it is okay, too.

I just love how these lemon ricotta cookies came out using Kite Hill almond milk ricotta.  

And my favorite little experiment with orange marmalade gave us orange marmalade oatmeal cookies.  So addictive!  

We made plain puff pastries and stuffed them with spinach artichoke dip and they were so good. 😊

But the best thing we made with the gluten-free puff pastry were these amazing little beignets.  I miss being able to eat these in NOLA or even here for that matter.

So we decided to make them from the puff pastry.

It was so easy, too.

  1. Just thaw the puff pastry and cut into little squares.  
  2. Heat some coconut oil in a sauce pan.  
  3. Drop in the pastry dough and fry until they puff up.  
  4. Flip once then when done remove to a plate covered with a paper towel to soak up any excess oil.  
  5. Sprinkle with some Wholesome organic powder sugar.  
  6. And indulge!

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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2 Responses

  1. Aimee says:

    I really need to make these. Such a good idea to use puff pastry! Mouth watering now… 🙂

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