Gluten Free Churros Recipe (2024)

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Learn how to make delicious Gluten Free Churros from a simple dough recipe. These are a classic Spanish street food that you can enjoy in the comfort of your own home.

Gluten Free Churros Recipe (1)
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Taco Night just got a lot better! Cue the introduction to one of my favorite desserts–gluten-free churros.

This fried golden pastry rolled in cinnamon sugar makes me dream of warm sunny days. Winter days seem to melt away at the first taste of these gluten-free churros. Serve them with dairy or almond milk ice cream for an extra sweet treat. If you opt for no add-ons, you’ll be just as happy.

Raise your hand if you love having a strawberry margarita with your churros. This girl does! This Gluten-Free Churros Recipe will make Taco Tuesdays feel like the weekend!

What You Need To Know About This Gluten Free Churros Recipe

While churros are fried instead of baked, they’re made with the same exact pastry dough we’ve been making this month – gluten free Choux Pastry! Instead of baking and filling, they’re fried and rolled in cinnamon sugar.

They’re a fun, different way to eat the classic pastry shells.

Gluten Free Churros Recipe (2)

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Churros Ingredients

  • Gluten Free Flour– I used myNightshade Free Gluten Free Flour Blendin this recipe.
  • Xanthan Gum– omit if your flour blend contains it.
  • Unsalted Butter– I prefer using butter with at least 82% milk fat.
  • Granulated Sugar – for the pastry dough and for rolling the churros in
  • Salt– fine sea salt is my preferred salt for baking and cooking.
  • Water– I use all water for my Choux Pastry for a sturdier dough. You can use all milk or half milk + half water if you prefer. Using milk with produce a slightly more flavorful and richer pastry but the pastry will be a bit softer and won’t’ get quite as crisp.
  • Eggs– Use large eggs for this recipe, which is the standard size egg I use in all my baking recipes.
  • Cinnamon
Gluten Free Churros Recipe (3)
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Equipment Needed to Make Homemade Churros

Gluten Free Churros Recipe (4)

How to Make Churros

Step 1. Make the gluten free Choux Pastry and mix together the sugar and cinnamon on a rimmed plate.

Step 2. Transfer the pastry dough to a pastry bag fitted with a Wilton 1M tip and heat oil for frying.

Step 3. Pipe 4-5 inch strips of dough into the hot oil and use a pair of kitchen shears to cut the dough from the tip and fry 2-3 minutes and are golden brown.

Step 4. When the churros are done, remove from the oil and place on a paper towel-lined plate to absorb the oil. Then, immediately roll in the cinnamon sugar.

Step 5. Serve with chocolate ganache, caramel sauce, or Dulce de Leche. You can also serve them sans sauce!

Gluten Free Churros Recipe (5)

Tips for Making Churros

  • To avoid chewy churros (say that 10 times fast), simply fry them for longer to ensure that they’re cooking thoroughly.
  • Monitor the oil temperature throughout cooking and increase/decrease the heat as needed to keep it in the proper temperature range.
  • Be sure to roll the gluten-free churros in the cinnamon sugar as soon as the excess oil is off of them. Letting them cool for too long will keep the mixture from sticking.
Gluten Free Churros Recipe (6)

Other Gluten Free Choux Pastry Recipes To Try

  • Cream Puffs
  • Eclairs
  • Choux Buns
  • Profiteroles
  • French Crullers
  • Gougères (Cheese Puffs)
Gluten Free Churros Recipe (7)
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Gluten Free Churros Recipe (8)

Gluten Free Churros Recipe (9)

4.94 from 64 ratings

Learn how to make delicious Gluten Free Churros from a simple dough recipe. These are a classic Spanish street food that you can enjoy in the comfort of your own home.

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 12 Churros

By: Sharon Lachendro

Print Rate Pin

Ingredients

  • 1 cup gluten free flour blend see notes
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 8 tablespoons unsalted butter
  • 1 cup water
  • 4 large eggs room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • vegetable oil for frying

Instructions

  • In a small bowl, mix together your gluten free flour and xanthan gum and set aside.

  • Add the salt, sugar, butter, and water to a medium saucepan. Heat over medium-high heat and bring to a boil.

  • Decrease the heat to low and add all of the flour into the hot liquid. Immediately stir it in the flour until it's moistened and has absorbed all the liquid. The dough will start to form into a ball. Continue to cook over low heat for about a minute.

  • Transfer the dough to the bowl of a stand mixer and let the dough cool, no more than 5 minutes. Then, use the paddle attachment to start beating the dough before adding the eggs. This will help re-incorporate the butter if it has separated a bit.

  • With the mixer running on medium-low speed, add the first egg. Once the egg is beaten and incorporated, add the second egg. Repeat this step until all the eggs have been mixed into the dough. The dough will look curdled at first but with the addition of each egg, the dough will smooth out and come together. Scrape down the bowl as needed during this process.

  • Once all the eggs are added, mix for 30 seconds to a minute. You want a smooth, glossy dough. Please note, gluten free choux pastry dough is much thicker than traditional dough made with all-purpose flour but should still be pipe-able.

  • Transfer the dough into a piping bag fitted with a Wilton 1M piping tip.

  • Heat 2 inches of oil in a medium-large heavy-bottomed pot. While the oil is heating, mix together the granulated sugar and cinnamon and spread on a rimmed plate. Line a second plate with paper towels to drain the churros after they fry.

  • When the oil is hot (370 degrees), pipe 4-5 inches of dough into the hot oil and use kitchen shears to cut the dough away from the tip. Fry for 1 1/2 - 2 minutes per side, until golden brown and crisp. Fry 3-5 at a time but it will depend on the width of your pot. Be sure to keep the oil between 350-370 degrees.

  • Use kitchen tongs or a spider strainer to remove the churros from the hot oil and drain on the prepared plate lined with paper towels. Then immediately roll in the cinnamon/sugar mixture. Repeat this process until all the churros are cooked.

  • Serve immediately, as is, or with optional dipping sauces (see notes).

Video

Notes

  1. Watch the VIDEO in the blog post for step-by-step visuals on how to make the basic pastry dough.
  2. The recipe yield varies based on the size and type of pastry you're making but this recipe makes enough for about 1 - 1 1/2 dozen churros.
  3. I used my Nightshade Free Flour Blend. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
  4. Be sure to use a thermometer to be sure your oil is at the correct temperature.
  5. Choux Pastry is best eaten the day it's baked but the unfilled pastries can be stored at room temperature in an air-tight container. To re-crisp the churros, bake them for 5 minutes at 350 degrees.
  6. Serve with chocolate ganache (thinned with heavy cream for a more dippable consistency), caramel sauce, or dulce de leche.

Nutrition Information

Serving: 1g | Calories: 137kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 54mg | Potassium: 4mg | Fiber: 1g | Sugar: 10g | Vitamin A: 234IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.4mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Gluten Free Churros Recipe (17)
Gluten Free Churros Recipe (2024)

FAQs

What not to do when making churros? ›

Don't attempt any crazy heights, it's best to hold the churro maker just a few inches away from the oil to avoid getting burned by splashing oil. Oil disposal. Don't throw away your empty oil container just yet!

Do they have gluten-free churros at Disney World? ›

The gluten-free churros at Nomad Lounge are one of my favorite things to eat at Disney World. Sweet treats are hard when dining gluten-free like us and this one stands out. I did quite a bit of research and I believe that these are made from a gluten-free flour blend.

Why are my churros not crunchy? ›

To check all those boxes, it's important to fry your churros in very hot oil. 400°F (204°C) oil provides the heat necessary to brown and crisp the outsides of the churros while also creating almost-instant steam inside of them. Thus we get crispy churros that are not oil-logged and have a light texture.

What is gluten-free crust made of? ›

Wheat flour will usually be swapped out for another gluten-safe alternative. Some ingredients found in gluten-free pizza crust can include almonds, rice, corn and beans. Gluten-free crusts can also contain potato or tapioca starch in replacement of wheat flour.

Are churros very unhealthy? ›

Churros aren't just good because of what they contain, but also because of what they don't contain: they don't have any cholesterol, or “bad” fats like trans fats, or sugar (unless we add it afterwards), or any type of additive including colourants, preservatives, etc.

What is the best piping tip for churros? ›

When piping churros you always want to use a star tip. This gives them that classic churro look but also helps make them crispy. It's best to use a medium sized star tip. If you use one that's too large, you will just have churros that are too thick.

Why are Disney churros so good? ›

Disneyland's churros are served warm, and prepared right in front of you. That's part of the reason they taste so much better than Disney World's. While your churros are prepped backstage at Disney World theme parks, you'll watch your churros get “made” right at each cart.

What brand of churros does Disney use? ›

They'll have the latest info on where to find it. Where do Disneyland churros come from? Tio Pepe is the brand of Churros that Disneyland uses.

Is a dole whip gluten-free? ›

In addition to being light and refreshing, most flavors of Dole Whip are dairy free, vegan, no-cholesterol, low sodium, gluten free, kosher, and relatively low calorie. If you have allergies or other dietary needs, be sure to check the nutrition facts before consuming.

Why do my churros taste like egg? ›

Most recipes call for three or four eggs, which we find puffs them up too much and creates softer churros with an 'eggy' taste.

Why are my churros raw in the middle? ›

Try frying them a little longer. They need about 5 minutes in the hot oil. If they seem too dark on the outside and still raw on the inside, it's probably because your oil is too hot.

Do churros need to be refrigerated? ›

Only after use, you will need to refrigerate any left over dough, and churro filling. Unopened and uncooked dry mix and our cinnamon sugars do not need to be refrigerated.

What is churro dough made of? ›

What goes in churros. All you need is flour, baking powder, oil and boiling water to make the batter, then cinnamon and sugar for coating. Boiling water is key here – it makes the batter a unique “gummy” texture so when piped and cooked, it retains the signature ridges.

Can you buy gluten free churros? ›

If you don't know @losmochislondon is 100% gluten free (and nut free), and a mix of Japanese and Mexican influences. These gf churros were honestly out of this world.

What is Domino's gluten-free crust made of? ›

What ingredients are in Domino's® Gluten Free Crust? Water, Modified Rice Starch, Rice Flour, Brown Rice Flour, Potato Starch, Olive Oil, Potato Flour, Evaporated Cane Sugar, Fresh Yeast, Honey, Avicel, Salt, Calcium Propionate. Note: Avicel functions as a fat replacer in Gluten Free crusts.

References

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