(GF Utah group)
1/2 cup water
4 Tbsp. butter
1 Tbsp. sugar
1/2 tsp. salt
1/3 cup rice flour
3 Tbsp. potato starch
1 Tbsp. tapioca starch
1/4 tsp. xanthan gum
4 large eggs
2 tsp. vanilla
butter, sugar, and salt in a medium saucepan and bring
to a steady boil.
Combine rice flour,
starches, and xanthan; add all at once to saucepan.
Sir vigorously, without stopping, over medium heat
until mixture comes together and takes on a shine.
Continue to cook, stirring constantly for 2 minutes.
Remove pan from heat
and transfer mixture to a bowl. Add eggs, one at a
time, beating on medium speed for 2 to 3 minutes after
each addition and scraping down the sides of the bowl.
The mixture should be smooth and shiny. Beat in
dough, a tablespoon at a time, into deep oil or fat
heated to 365 degrees. Fry 4 or 5 beignets at a time
until puffed and golden on both sides.
Drain well on paper
towels and dust with powdered sugar.
Makes about 15.