Treat yourself to the delightful crunch of gluten free churros, coated in cinnamon sugar and perfect for dipping in a rich caramel or chocolate sauce. These churros are a wonderful gluten free version to the classic treat, offering all the flavour and texture without the gluten. Easy to make and irresistibly delicious, they’re perfect for satisfying your sweet cravings any time of day.
Pipping the dough
To get the classic churro texture you will want to make sure you use the right pipping tip. I used a Wilton 1M. Both worked well for me. The first time around I used a different tip and it didn’t have as many ridges to catch the cinnamon sugar along with it didn’t expand as much so it tasted eggy.
You will pipe the dough out of the pastry bag into hot oil that is at frying temperature. I use a knife to cut the dough at the end so it falls into the pot.
Ingredients
This recipe uses ingredients most of us have in our pantries.
- Bob’s Redmill 1-1 Gluten Free Flour
- Baking Powder
- Sugar
- Eggs
- Vanilla Bean Paste Or Vanilla Bean Extract
- Salt
- Cinnamon
- Caramel or Chocolate Sauce
- Vegetable Oil for frying
Tools
how to make without a deep fryer
I to do not have a deep fryer, instead I use a Dutch oven filled with oil. You do not have to have a large Dutch oven, I have used a large one and a small one. You just need to makes sure there is enough oil in the pot for them to cook without hitting the bottom of the pot.
I use a candy thermometer and attach it to the pot. It shows the perfect frying temperature so I do not have to keep temping it with my digital thermometer, I can visually see it is where it needs to be. Also, the candy thermometer can withstand high heat, and is perfect for when I made candy – such as my chewy caramels (recipe coming soon).
Caramel or chocolate to dip
I know, I know, the classic churro dips into chocolate. But there is something about dipping these into warm salted caramel! You have the crunch of the churro, cinnamon sugar and combine that with the salted caramel sauce… it is one of my favourite flavour combinations. My salted caramel sauce is easy to make in one pot.
Storing
These are the best when they are eaten while they are still warm. The cinnamon sugar, and crunch is the best texture to enjoy these.
I am guilty of eating these the next morning, they are still delicious. I just find they do not have the crunch like they do freshly made. They would also work out well if you wanted to air fry them the next day to regain their crunch. I would only do it for a couple of minutes and keep an eye on them.
Gluten Free Churros
Equipment
- 1 Dutch Oven
Ingredients
Churro Dough
- 190 grams water
- 90 grams butter
- 1 pinch salt
- 8 grams sugar
- 1 splash vanilla
- 80 grams Bob’s Red Mill 1-1 Gluten Free Flour
- 25 grams corn starch
- 3 grams xanthan gum
- 3 eggs
Cinnamon Sugar
- 100 grams sugar
- 30 grams cinnamon
Instructions
- Start heating up a pot of oil while you make the dough. My go-to frying oil is canola oil.
- Heat the water, butter, salt, sugar and vanilla in a pot until it starts to boil.190 grams water, 90 grams butter, 1 pinch salt, 8 grams sugar, 1 splash vanilla
- Once it has boiled, whisk in the flour, corn starch and xanthan gum. Continue to whisking until it is well combined.80 grams Bob’s Red Mill 1-1 Gluten Free Flour, 25 grams corn starch, 3 grams xanthan gum
- Put the mixture into a stand mixer and with a paddle, beat on medium until the heat escapes.
- While the heat is escaping, whisk the eggs in a bowl or glass measuring cup.3 eggs
- Turn the stand mixer to low, and slowly pour the egg mixture in. It will start to look like scrambled eggs, but continue mixing until it is glossy and smooth.
- In a pipping bag fitted with a Wilton 1M tip, transfer the dough to the bag.
- Ensure the pot of oil reaches 360F. Pipe the dough into the hot oil, and use a knife to cut the dough off the pipping tip.
- Flip the churros in the oil so they cook evenly on both sides. You will know when they are done as they will be golden brown.
- Take the churros out of the oil, and put on a drying rack so the oil does not sit on the churros.30 grams cinnamon
- In the bowl, combine the sugar and cinnamon together. When the churros are cool enough to handle, put the churro in the bowl of cinnamon sugar and cover with the cinnamon sugar. Remove the churro and shake off the rest of the cinnamon sugar and put it back on the drying rack until you are ready to eat.100 grams sugar
- While they are cooling, cook another batch and continue this process until all the dough has been used.
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
