Gluten Free Churros – a lighter, airier variation of the traditional churro
These churros are amazing! Easy to make and takes just a few minutes to fry. Serve with cinnamon sugar or with thick dark chocolate dipping sauce.
Equipment
- 1 stockpot or Dutch oven
Ingredients
- 1 cup whole milk
- 7 tablespoons butter
- 1 teaspoon Mexican vanilla (Molina brand is gluten free)
- 1 cup, plus 1 tablespoon of 1 for 1 gluten free flour (I use Cup 4 Cup brand or Bob's red Mill, but use any 1 for 1 brand, which contains xanthan gum or another blend without xanthan gum with 3/4 teaspoon of xanthan gum added)
- 1 tablespoon of tapioca starch gf
- 1 1/4 teaspoon baking powder gf
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon of cinnamon (gluten free brand – such as McCormick Shilling)
- 2 eggs
- 2 - 2 1/2 quarts of vegetable oil or canola oil in a deep pan
Sugar For Coating
- 1 cup granulated sugar mixed with 2 teaspoons of cinnamon (gluten free)
Chocolate for dipping (Spanish Style) – optional
- 1/3 cup semi sweet or dark chocolate chips (I use the Guitard Extra Dark Baking Chips for a gluten free option)
- 1/8 cup heavy cream
- 1 1/2 tablespoons whole milk
Instructions
- Whisk the gluten free flour, tapioca starch, baking powder, sugar, salt and cinnamon together in a bowl to combine. Heat the milk with the butter in a saucepan. Bring to a boil and remove from the heat.
- Pour into the flour mixture and stir until well combined, or use a mixer to combine completely. Allow to cool for five minutes.
- Add the eggs, one a time, and vanilla and hand stir vigorously or mix with a mixer on medium until dough is smooth, fairly thick and sticky. Add additional milk to thin if needed (1 tablespoon) until dough is a piping consistency. Cool completely or refrigerate for 1 hour.
- At this point, you can proceed with cooking the churros or refrigerate the dough for up to 24 hours. If you refrigerate the dough for more than a few hours, before frying, bring dough to room temperature for 30-45 minutes before proceeding to fry.
- When ready to fry your churros, over medium high or high heat, in a large saucepan or Dutch oven, approximately two quarts of oil to 350 degrees.
- Fit a pastry bag with a 1M star tip (or what you have that is larger than 1/4″ inch wide) and fill the bag with the churro dough. Pipe dough directly into the hot oil, approximately 6-7" long, carefully, and two or three max at a time.
- Fry for 1-2 minutes per side, or until golden brown, before removing with tongs to a wire rack seated over a plate covered with several layers of paper towels.
- Let cool until you can handle. Then dip in granulated sugar or cinnamon sugar, until well coated. Or serve with thick dipping chocolate, recipe below, if desired, or use a brand of a packaged type of thick chocolate from Spain (which is gluten free).
- After churros are cooked and very slightly cooled to handle easily, dip each one in the cinnamon sugar mixture.
Chocolate for dipping (Spanish Style) – optional
- In a microwave safe ramekin or small bowl, melt chocolate with cream and milk, then stir until smooth and creamy. Set aside while frying your churros.
Notes
Tip #1: If you use too large of a tip these churros will be doughy in the inside. Try for a 1M tip or close to it. If you must use a larger tip, fry them a bit longer (but they will get browner on the outside).
Tip #2: For ease in frying and not having as much clean up, try laying sheets of foil around the burner you are frying on . It's such easy clean up!
Tip #3: Be sure to have a thermometer for checking the oil temperature. Try to keep it between 350 and 365 degrees F, adjusting your burner if needed.