Easy Grain Free Churros!
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!
Ingredients
- 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
Instructions
- 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!
Notes
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.
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.
Nutrition
Calories: 264kcal
Tried this recipe?Let us know how it was!