Yes. And thank you for this as I can no longer have things made with wheat flours which means I will never have a beignet again, but that's okay - I miss other things more, LOL.frugalmom wrote: ↑Wed May 12, 2021 1:14 pmBtw, are real beignets supposed to be soft like donuts or harder? I had a famous mix from Louisiana Cafe Monde kind I think and when I made it, it was hard(maybe I made it wrong?)? But the grocery store sells one from France which I tried and it was good but like a soft donut-so I was wondering what do real Beignets taste like and the texture? Does anyone know?
I know nothing of Louisiana beignets but French beignets are light. More air pockets inside than a donut, more... it's not grainy, because the flour is sooo fine. Donuts used to seem more like cake to me and less like pastry, except Krispy Kremes, which are in a different category altogether and just too sweet, like 1/4 of one was all I could eat but I had a friend in high school who could put those things away by the dozen.
At any rate, beignets are light little bites of fluff that isn't very 'sweet' at all, which I guess is why they dust them w/sugar.
Wow I miss wheat.