Gluten-Free Churros

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Get ready to enjoy a gluten-free churro that is golden brown and crunchy on the outside, and soft and doughy on the inside. My recipe will take you back to your childhood and help you forget that you must eat gluten-free.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: Mexican

Keyword: churros, gluten-free choux pastry, gluten-free churros

Servings: churros

Calories: 39kcal

Author: Jenny Levine Finke

Equipment

1 medium-sized pot
1 piping bag with star tip
1 large heavy bottom pot
1 pair of kitchen scissors

Ingredients

½ cup butter see notes for dairy-free options
1 cup water
¼ teaspoon salt
1 cup gluten-free flour Bob’s Red Mill 1 to 1 gluten-free flour was tested, as well as a blend with rice flour, tapioca starch, and potato starch, see note
4 eggs at room temperature
½ cup sugar
½ teaspoon ground cinnamon

Instructions

To prepare the dough (Choux Pastry), bring the butter, water, and salt to a boil in a pot over medium-high heat.
Once the mixture boils, remove the pot from the heat and immediately stir in the gluten-free flour, working quickly to avoid large lumps. The dough will pull away from the sides of the pan and appear gummy. Let it cool for at least 10 minutes.
While the dough cools, whisk together the sugar and cinnamon in a small bowl. Set it aside.
After the dough has cooled for at least 10 minutes, transfer it to a medium-large bowl. Add the eggs one at a time and beat until smooth using a hand-held or standing electric mixer.
Scoop the gluten-free pate choux dough into a piping bag fitted with a star tip. Set it aside.
Over medium heat in a heavy-bottomed wide pan, heat 1-2 inches of oil for frying.
When the oil reaches about 360°F, or when a small drop of dough bubbles when it’s added to the oil and quickly floats to the top, pipe the gluten-free churros directly into the hot oil in about 6-inch pieces, cutting the dough with a pair of scissors. Be careful not to burn yourself, as the oil may splatter. Depending on the size of the pan, you will be able to fry 3-6 churros at a time.
Cook the churros for 2-3 minutes on each side until they turn golden brown all over.
Use tongs to remove the churros from the oil and place them either on a cooling rack over a baking sheet to drain or on a plate covered with a paper towel. After the churros cool for about one minute, roll each churro in the cinnamon-sugar mixture.
The churros taste best when served immediately and hot! See notes for making a chocolate ganache dipping sauce.

Notes

Dairy-Free: Instead of butter, use a dairy-free or vegan substitute, like Earth Balance, Melt, or Plant Butter. You can also use palm shortening or canola oil to make soy-free churros.

About the Flour: I used Bob’s Red Mill’s 1-to-1 Gluten-Free Flour. If you’re using another flour blend, results may vary. Be sure your flour blend contains xanthan gum, or add ¾ teaspoon of it to the flour before adding it to the boiling water. In addition to Bob’s Red Mill’s 1-to-1 Gluten-Free Flour, this recipe has been tested with the following flour blend:
• ½ cup rice flour
• ¼ cup tapioca starch
• ¼ cup potato starch
• ¾ tsp xanthan gum

Chocolate Ganache: To make a chocolate ganache for dipping, combine ½ cup of chocolate chips with 2-3 tablespoons of heavy whipping cream in a microwave-safe bowl. Heat in the microwave in 30-second intervals until the mixture is melted, mixing between each interval.

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