Gluten Free Churros
Indulge in crispy, cinnamon-sugar coated gluten free churros, perfect for dipping in rich chocolate sauce or enjoying on their own.
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.