In a small bowl, mix warm water with 1 teaspoon sugar. Sprinkle yeast on top and let it rest for 5-10 minutes until it forms a foamy layer.

In a large bowl or stand mixer, whisk together the gluten-free flour, remaining sugar, salt, and xanthan gum if needed.

In a separate bowl, whisk warm milk, melted butter, eggs, and vanilla (make sure it’s not too hot).

Pour activated yeast into the dry ingredients, then add the wet mixture. Mix on low, then medium speed for 3-5 minutes until it forms a soft, sticky batter-like dough.

Lightly grease a large bowl, place dough inside, and cover tightly. Let it rise in a warm area for 1 to 1.5 hours until it’s nearly doubled in size.

Dust a clean surface with gluten-free flour. Gently punch down the dough and roll it to about 1/4 to 1/3-inch thickness.

Cut the dough into 2-inch squares or diamonds (you’ll get about 20–24 beignets).

Place the cut pieces on a parchment-lined baking sheet dusted with flour. Cover loosely and let them rest for 20-30 minutes.

Pour 4-6 cups of oil into a heavy pot to a depth of 2-3 inches. Heat over medium-high until it reaches 360-375°F (182-190°C).

Carefully fry 3-4 pieces at a time for 1-2 minutes per side until golden brown.

Use a slotted spoon or tongs to remove them and drain on a paper towel-lined rack.

While warm, dust liberally with powdered sugar for that Instagram-worthy finish!