A mother on a budget and a mission, to give wholesome and yummy food to a family could use this idea ASAP! Many gluten free items in stores are not that good for you. Dr. Oz constantly complains it is junk in another package, and overpriced, flaky, falls apart and the kids often feel forced to eat it. Being in Galveston, many of you know how important beignets are, after all the recipe I tried is adapted from a cookbook published on the island. Needless to say we often feel like New Orlean’s lesser known twin, with tales that could win more favor if ever given the time of day.
Note: I have mentioned many times that I purchased a cook book at an Oktoberfest a few years ago on the island, called ”Past treasures, New favorites” by First Evangelical Lutheran Church. Out of all my many numerous cookbooks, this one keeps floating up to the top of my stacks because it is all relevant to this Texas/Louisiana Gal!
This recipe makes 2 dozen, but the photos show more which are smaller in size, appropriate for lil fingers. Substitute Garbanzo bean flour for wheat flour and you not only make it gluten free, but you pump up the fiber and protein! They look a little bit messier than the perfected version at Foodnetwork.com etc, but I can definitely link you to other great sites with similar recipes, and hey for the price, the recipe is a hit. This Southern recipe looks very much like the ones pictured here but the recipe is different. The recipe calls for 3 cups of flour, and the entire bag of garbanzo bean flour is under $4.00. Place 2 tsp. of xanthan gum in the mix to make sure it doesn’t flake. Each beignet packs 2.5 grams of fiber, and the protein is 3.25 grams a piece.
To get the recipe, that is almost exactly the same before modified to gluten free, check out this “Basic No Yeast Beignets” recipe on the Big Oven website. The only difference I saw is that in the book the sugar is 2 tsp. and it doesn’t mention nutmeg, (which after making the Swedish meatballs in this book tonight, I can imagine it’s great.) Everything else is the same. I was a little concerned with 2 tablespoons of baking powder, I can taste it easily and even in my G.F. biscuit recipe I was picky about it. Yes, you can taste it before the powdered sugar and honey. Blah, but well, if you don’t have time to use yeast, this is worth a shot. I’d give it 4 stars for that reason only. After all, not everyone has yeast on hand.
Also, the kids love the sturdy thick texture (it doesn’t flake or crumble!) You can cut them in half and serve them as PB and J’s, instead of topped with honey, for a brunch or lunch!