Easy Gluten Free Churros Recipe

Happy Thursday!

I absolutely love love making churros. This recipe so easy and this makes me want to make them on the regular! But once I became gluten free, all that flour was a NO go for me. That’s where this easy gluten free churros recipe comes in to play. These churros really are crispy on the outside and chewy on the inside. I could not even taste the difference between these and all purpose flour churros. Having said that, being gluten free, it is important to have the right flours to attain the correct consistency. You will find a difference in how you feel after eating these, no bloating at all!

A few days ago we went to a restaurant and I had some pasta. knew it wasn’t a gluten free pasta. It had a lot of cream and cheese in the dish, my word did I regret that meal the second I came home! My Rheumatoid Arthritis flared up as well as my IBS, and I still have joint pain two days later. All I’m saying, is that if you are DF or GF and are prone to flare ups like myself, be careful when you eat out. It seems like a “cheat meal” but your body does feel the pain afterwards.

This easy gluten free churros recipe is really a stunning dessert and I find it so easy to make! I will write down a few tips that I’ve found work really well to achieve the best churro.

How to make the best Churros, gluten free edition:

1. Use a gluten free flour that contains Xanthan Gum. This will give you nice and chewy inside texture, minus the flare ups!
2. Your eggs should always be room temperature when you are baking, the same goes for this recipe.
3. When you’re using normal flour, the mixture will usually pull away from the bowl when you are stirring. However, this will not happen with GF flour. Therefore, make sure the GF flour is SIFTED to avoid lumps.
4. The mixture will look as if it’s separated and not coming together, but this is normal.
5. I use a piping bag with a star nozzle tip (medium to large sizes work best). If you don’t have one, that’s fine you can just place the mixture into a piping bag/plastic ziploc bag. I like to cut the corner slightly and voila you have a piping bag!
6. I used vegetable oil to fry the churros in, I would recommend using a small-medium pot so you don’t need much oil and you fill the pot up about 2-3 inches so it’s deep enough for the churros to fry in.

Easy Gluten Free Churros

Recipe by inthemidnightkitchenCourse: DessertDifficulty: Medium

Servings

13

servings

Prep time

15

minutes

Cooking time

15

minutes

These classic churros are easier to make than you think! The pâte choux batter is the same as eclairs and this recipe is super easy to follow. I tossed them in cinnamon sugar but dip into chocolate sauce for extra decadence!

Ingredients

• 38g salted butter

• 1/4 tsp. salt

• 1 cup water

• 2 eggs, room temp.

• 1 cup GF flour with xanthan gum

• 1 tsp. vanilla extract

• 1 tsp. cinnamon powder

• Vegetable oil for frying

• Churro Coating

• 1/3 cup caster sugar

• 2 tsp. cinnamon powder

Directions

• Using a small pot, add in your vegetable oil for frying and set to a low-medium heat for now.
• In a large pot, melt the butter with the water and salt. Let it come to a boil and once it starts boiling, reduce the heat to low.
• Then using a flat heat proof spatula, stir in the GF flour and cinnamon powder. The batter will look lumpy and stick to the pan a bit, this is normal.
• Stir for about 2 minutes to make sure the flour really cooks through. Then transfer to your stand mixer and allow to cool there for about 10 minutes, stirring the dough with the creaming tool (if possible) so it cools quickly.
• Use the creaming tool attached add in the eggs, one at a time until combined, set to a medium speed and scrape down the edges.
• Once the mixture is lighter in colour and more creamy in consistency, add to a piping bag with a star nozzle and once the oil is hot, pipe directly into the pot and when you think your churro is long enough, use a scissors to cut the pastry at the base of the nozzle for a clean look.
• The churros should take about 2-3 minutes to cook on each side, the temperature should be around medium to high heat. When they are golden brown, remove from the pot, place on a paper towel to remove excess oil and then coat in the cinnamon sugar as mentioned in the ingredients list.