Gluten Free Churros Recipe
Don’t you just want to dive into this tray of crispy gluten free churros? Even if you’ve never had a churro, these golden brown, sugar covered doughnuts are hard to resist. Good thing we can now make them gluten free!
If you’re unfamiliar with churros, they hail from Spain and Portugal and were brought to the Americas with colonization. They’re most like a light, airy version of a fried doughnut piped into a long line or curvy or spiraled shape. Churros are made from choux pastry – a light pastry dough also used to make fun things like beignets, eclairs, and even French crullers. (for more gluten free doughnut recipes, just search my gfJules recipes … I have lots!)
They’re served at summer carnivals and fairs, but also for breakfast with hot chocolate or coffee. I like to bring a little summer into our lives during the cold, dreary winters by making unexpected recipes like gluten free churros. Call me crazy, but it sure makes winter more fun!
The base churro recipe is flour, lots of water and salt, with variations adding butter, eggs and even milk. I’ve chosen a combination of those which has enough yummy flavor that you don’t have to smother the churros in cinnamon and sugar … but you sure can!
Made with my gfJules All Purpose Gluten Free Flour, the batter and finished churros are remarkably light and crispy, with soft pockets of air scattered. There’s no funny aftertaste from bean flours and no grit from rice flour – just the perfect taste and texture you’d expect from a churro.
They’re way too easy to eat, I’ll just warn you right now. My husband even said they were as good if not better than any churros he’s had in a restaurant (with gluten), so that’s a pretty good sign.
The batter is squeezed through a star-shaped tip to give it its signature ridges, but beyond that, you can put your own spin on them. Here’s the star tip I used and it worked well, but you could use a smaller or larger one or just pipe them into the hot oil through the corner of a bag as you would with funnel cakes.
The colder the dough, the straighter the piped churros, in case you want to make sure your gluten free churros are very straight or very curvy.
Enjoy these treats on Valentine’s Day in heart shapes or on anytime you have a Spanish themed dinner or just a craving for a light, airy doughnut dredged in cinnamon and sugar.
Gluten Free Churros Recipe
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Total Time: 30- 45 minutes to make entire recipe
- Yield: approximately 25 churros, depending on size
INGREDIENTS
- 1 cup + 2 Tbs. milk of choice (dairy or non-dairy)
- 7 Tbs. butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)
- ½ tsp pure vanilla extract
- 1 cup gfJules Gluten Free All Purpose Flour
- 1 tsp baking powder
- 1 ½ Tbs sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- 2 eggs (or equivalent egg replacer like Ener-G brand)
- Mild, high heat oil, for frying (I use Kaila Organic Deep Fry Oil)
- ¼ tsp ground cinnamon
- ½ cup sugar
INSTRUCTIONS
Whisk the gfJules Flour in a large mixing bowl with baking powder, salt, cinnamon and 1 ½ tablespoons sugar.
Heat milk together with the butter (cut the butter into smaller pieces before adding to help them melt faster) in a large saucepan on the stove. Heat gently and as soon as the mixture boils, remove from heat.
Pour mixture into large mixing bowl with flour. Stir until combined, either with a wooden spoon or using an electric mixer.
Allow to cool for 5 minutes, then add eggs or substitute, one at a time with vanilla, mixing until incorporated. The dough should be thick and sticky with air pockets but not so thick that it cannot be piped through the bag. If it is too thick, add more milk, 2 tablespoons at a time.
At this point, the batter may be fried or covered to rest in the refrigerator for up to 24 hrs.
Fill a deep saucepan (at least 12 inches wide) with three inches of oil. Heat until it reaches 350°F on a candy thermometer. Cover a wire rack or tray with paper towels.
In a small bowl, mix the remaining sugar and cinnamon.
Fit a 1M star tip to a piping bag or a large plastic bag and cut the corner out to fit the tip.
Fill with the dough, then pipe directly into the pan, cutting off each dough strip with a knife.
Fry until light brown and crisp – approximately 1-2 minutes per side — then remove with a slotted spoon and drain on the paper towel covered rack.
Pipe more churros into the oil and then transfer the cooked churros to a tray with the sugar and cinnamon mixture. Toss gently then remove to parchment to finish cooling.
NOTES
Note: refrigerate the dough before piping if you want straight churros; frying right from the bowl makes the dough softer and more likely to curl into curved shapes.
I hope you love this recipe as much as we do!
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