Gluten Free Churros
If you like churros but can't have gluten, then this recipe is for you! These gluten free churros are amazing and incredibly easy to make. Crunchy//crispy on the outside and soft in the middle. So yummy!
Servings: 10 people
Calories: 175kcal
Equipment
- Disposable pastry bags
- Pastry tip
- Pots
- Wooden spoon or another sturdy spoon
- Bowls
- Paper Towel
- Pie plate or plate
- Tongs or spider ladle
Ingredients
- 1 cup water 237ml
- 1/2 cup butter salted or unsalted (113g)
- 1/2 tsp salt 2g
- 1 cup of 1 to 1 Gluten-free flour mix 148g
- 1 large egg
- 1 cup granulated sugar
- 1 to 2 tsp. cinnamon or more if you like (2 to 5g)
- Oil for frying canola, vegetable, coconut, etc.
Instructions
- Begin by taking a large pot and adding about an inch deep of cooking oil to it. Set the heat to medium. The temp should be between 350 F and 375 F
- 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 it starts to boil.
- Pour in all of the gluten-free 1 to 1 four mix and stir really quickly, eventually, a dough will form. Keep stirring and pushing down on the dough, for about a minute. Now remove it from the heat.
- 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.
- Once the dough has cooled, add the egg. Start stirring again. At first, it will seem like the egg doesn't want to mix in with the dough, but eventually, it will.
- Add the pastry tip to a piping bag. Now fill up the bag with the gluten-free churros dough.
- Pipe the dough and allow it 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.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. Place them on a paper towel to dry.
- 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. Enjoy!
Notes
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.
TIP: If you place the bag in a large tall glass and fold the opening over the rim it is easier to fill.
