Gluten Free Churros

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I am a bit of a churros addict, I will not lie. One of my favorite things to get at Costco are their churros. Or anytime I go to a theme park I seek them out. But they are so easy to make at home as well. And if you happen to be on a gluten-free diet, these gluten free churros are perfect for you!

While I am not specifically on a gluten-free diet, I do have requests from time to time to make more gluten-free dishes and recipes. I have a few others here on my website. If you are looking for a non-gluten-free churros recipe you can check this churros recipe out.

These gluten free churros are super easy to make, if I can do it, you can do it. Let’s get started!

Step 1: Gather the ingredients

In order to make these awesome gluten-free churros you need just a handful of ingredients:

• Water – I use filtered water because my tap water doesn’t taste very good.
• Butter – You can use salted or unsalted.
• Salt
• 1 to 1 Gluten-Free flour mix – You don’t have to use this specific one, but I do like the Bob’s Red Mill brand. But any gluten-free flour baking mix should work.
• Egg
• Sugar
• Cinnamon
• Oil – I typically use vegetable or canola oil, but other oils like peanut oil, coconut, avocado, etc. will work as well.

Tools

• Disposable pastry bags
• Pastry tip
• Pots
• Wooden spoon or another sturdy spoon
• Bowls
• Paper towel
• Pie plate or plate
• Tongs or spider ladle/strainer

Step 2: How to make gluten-free churros at home

Begin by taking a large pot and adding about an inch deep of cooking oil to it. Set the heat to medium. The oil needs to heat up to between 350 and 375 F (176 to 190 C).

In a medium pot, combine the water, butter, and salt. Set the burner temp to medium and heat the mixture until the butter melts and the mixture starts to boil. If using salted butter, reduce the amount of salt added by half.

Next, pour in all of the gluten-free 1 to 1 four mix at once and stir. Stir really quickly, eventually, a dough will form. Keep stirring and pushing down on the dough, for about a minute which will help cook down some of the flour. Now remove it from the heat.

Now add the hot gluten-free churro dough to a bowl. Stir the dough until it cools down and is just barely warm but not hot anymore. It will take 5 to 10 minutes.

NOTE: If the dough is too hot it will cook the egg once we add the egg and you don’t want that to happen.

Once the dough has cooled, add the egg and start stirring again. At first, it will seem like the egg doesn’t want to mix in with the gluten-free churros dough, but eventually, it will.

You may use a stand mixer with a dough hook too if you like, this part is a bit of an arm workout. Make sure to use a sturdy spoon if you use a spoon because the dough is firm and may break the spoon if it isn’t a wooden spoon or something sturdy like that.

Once the egg has been incorporated, the gluten-free churro dough is ready to go. Only 5 ingredients, pretty easy right?

Step 3: Frying up the gluten free churros

Time to fill up the piping bag. You really need to use a piping bag for this. With this type of dough, a standard zip-lock freezer bag tends to not work as well, but you can always try that too.

Make sure to add the pastry tip first. I really like this particular pastry tip. It produces a wonderful perfect-sized churro. But you can always experiment with other tips depending on the size you want to make them. For example, in this churro recipe, I showcase a different tip that gives more of a Spanish Churros style.

Now fill up the bag with the gluten-free churros dough.

TIP: If you place the bag in a large tall glass and fold the opening over the rim it is easier to fill. But you can certainly use your other hand.

With this recipe, you should be able to completely fill up a standard 12-inch pastry bag with all of the dough. And still, have a little room to twist the top.

Time to fry these gluten-free churros up! Check the temp of the oil, it should be between 350 F and 375 F (176 to 190 C).

Now squeeze on the back of the pastry bag and force the dough through the tip, creating a classic churro shape. Allow the dough to gently go into the hot oil. Use your finger to separate it from the pastry tip or you can also snip it with kitchen shears.

Be careful! The oil is really hot. 🙂

Don’t overcrowd the pot, 5 to 6 churros is usually the limit, depending on the size of pot you are using.

Allow the churros to cook for 5 to 8 minutes, turning them with tongs or a spider ladle. This will make sure they evenly brown. Once they are lightly golden brown they are ready to be taken out. Allow the excess oil to drain off.

Place them on a paper towel to dry.

Step 4: Finish those churros!

Mix together the cinnamon and sugar and put it on a pie plate or something like that. Then roll those gluten-free churros in the cinnamon and sugar.

Time to serve them up! They taste amazing, almost identical to churros made with regular flour. Enjoy!

What are you waiting for? Time to impress your gluten-free friends and family members with this awesome snack. 🙂

How long do gluten-free churros last?

The gluten free churros are best eaten within a few hours of frying them. However, you can store them on the counter in a ziplock bag or an airtight container for a few days. They won’t be crispy the next day however, but still taste good.

Here are some other gluten-free recipes you may like:

Gluten Free Muffins

Gluten Free Caramel Brownies

Keto Shortbread Cookies

Brazilian Cheese Bread

Gluten Dairy Free Chocolate Strawberry Tart