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If you need a little something to sweeten up your taco Tuesday, then this homemade gluten-free churros recipe is just what you need to make tonight!
These gluten-free churros are nice and crispy on the outside while being tender and fluffy on the inside. I love these churros more so than the ones that we all know from the carnivals. Of course, I hear the gluten-free churros at Disney World are pretty good. If you're like me and haven't made it to Disney World lately and you still want to enjoy some churros, these gluten-free churros are for you. I mean who can resist delicious gluten-free fried foods? It being a gluten-free Mexican dessert just makes it even better.
Ingredients for making gluten-free churros.
- Milk or Water
- 1:1 Gluten-free Flour
- Xanthan Gum - Omit if your blend has it already.
- Oil for Frying
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Can you make dairy-free churros?
You can make these dairy-free churros by swapping out the butter for a dairy-free alternative like earth balance sticks. As well as swapping out the milk for water.
How to make gluten-free churros.
- Melt the butter into the milk with the salt.
- Stir in the flour.
- Return the pan to the heat and stir again until the mixture starts to pull away from the sides.
- Transfer the dough to a blender with the eggs and pulse until smooth.
- Cool the dough.
- Transfer the dough to a piping tip.
- Fry the churros until they are crispy and golden.
- Dust in the cinnamon and sugar and enjoy.
Tips and tricks for making the best gluten-free fried dough.
- Let the dough cool for at least 10 minutes before adding in the remaining ingredients. This allows the eggs to incorporate smoother and keeps you from ending up with scrambled eggs in the batter.
- I like to pipe 4-5 about 3-4 in pieces into the oil at one time. The dough might sink at first but then will start to float to the surface as it cooks.
- Don't let the oil get overly hot - I like the oil to be around 350 degrees. I use a candy thermometer to keep an eye on it. I find with it much warmer, the outside will get overcooked but leave the inside undercooked.
How much sugar and cinnamon is too much for a homemade churro?
If you like a lot of cinnamon and sugar on your churros, place them straight into the cinnamon and sugar mixture from the oil. If you want a little less, sugar, slightly dry them onto a paper towel before transferring them into the sugar mixture. The dryer the churros are, the less the sugar mixture will stick.
More tips and tricks for making gluten-free churros.
This comes down to the temperature of the oil. If the churro cooks in high heat it can become golden on the outside much faster than it cooks on the inside. Make sure your oil is about 350 degrees to ensure that the churro cooks evenly.
Yes, churros can be baked. Pipe the pastry dough onto a parchment-lined baking tray. Preheat the oven to 400 degrees. Bake the churros for 20-30 minutes or until they are golden and crisp.
This gluten-free churro dough is basically a choux pastry and it freezes really well. If you want to want to make it ahead of time simply pipe the dough onto a tray covered in parchment paper. Place the tray into the freezer and let them freeze for about 45 minutes. Once they are frozen you can transfer them into a freezer-safe container. The gluten-free churro dough will stay good in the freezer for up to 10 months.
When you are ready to fry the gluten-free churros simply warm up the oil and place the frozen dough into the oil and add an additional 1-2 minutes per side of frying time.
If you don't want to freeze the churro dough but still want to make it ahead of time just transfer it to the piping bag and place it in the fridge. The dough will stay good in the fridge for 2-3 days.
Storing and reheating leftover churros.
While I prefer these gluten-free churros fresh and hot they can be saved for another day. Store your leftover cooked churros in a container at room temperature for 2-3 days. To reheat your churros place them on a baking sheet in a 350-degree oven for about 5-7 minutes, or until they are warm.
More #tacotuesday Recipes to enjoy!
Easy Grain Free Churros!
- 1 Cup Milk or water
- ¼ Cup Butter
- ⅛ Teaspoon Salt
- 1 ¼ Cup 1:1 Gluten-free Flour
- ¼ Teaspoon Xanthan Gum Omit if your blend contains it.
- 3 Large Eggs
- Oil for Frying
- ¼ Cup Sugar
- 2 Teaspoons Cinnamon
- Bring the butter, milk or water, sugar, and salt to a medium boil in a medium saucepan.1 Cup Milk, ¼ Cup Butter, ⅛ Teaspoon Salt
- Once the liquids have come to a boil, remove the pan from the head and vigorously stir in the flour.1 ¼ Cup 1:1 Gluten-free Flour
- Return the pan to the head and continue to stir for about 3 minutes, or until the dough starts to pull away from the edges. The dough might leave a film in the pan.
- Let the dough cool slightly, then transfer it to a blender or food processor along with the eggs.3 Large Eggs
- Pulse the mixture until it is smooth.
- While the mixture is cooling, start to heat your choice of frying oil into a medium heavy bottom pot with high walls. You want the oil to be about two inches thick.
- Transfer the gluten-free churro dough to a pastry bag.
- Once the oil is hot, pipe the gluten-free pastry dough into the oil in about 3-5 inch long pieces. Make sure you don't overcrowd the pan.
- Let the churros cook for about 2-3 minutes, and then rotate and let them cook another 2-3 minutes until they are golden.
- In a shallow dish, combine the cinnamon and sugar.¼ Cup Sugar, 2 Teaspoons Cinnamon
- Depending on how much of the sugar mixture you want to stick to the finished churro, either transfer the cooked churros into the mix right away or let them rest for a minute on a paper towel, depending on preference.
- Once the churros have their coating, serve warm and enjoy!
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally Posted 03/24/2019