Everyone wants warm, sugary gluten-free cinnamon churros straight from the fryer. Adventurous cooks make them at home and make planning, cooking, and serving all part of the fun! That's thinking like a celiac.
Churros can be an event in themselves but they can also be served after any Mexican or Spanish meal. I've got lots of those in these posts, 23 Cinco De Mayo Recipe Ideas, a Spanish Dinner Club menu or 7 Spanish Tapas.
Ingredients
This is a simple batter so you want a flour blend you love, the kind that makes food that doesn't taste gluten free.
- Butter
- Sugar & cinnamon
- EGFG gluten free flour blend - In recipes like this it's all about the flour. I think everyone needs a flour blend that works in 'most' of their baking. About 80% of the things I make most often work with My House Blend. If you don't have a blend like that then look for one.
- eggs
- Oil for deep frying
See recipe card for complete ingredient list and exact amounts.
Instructions
It doesn't matter what you use to deep fry, what matters is that when you want to deep fry, you can and will do it. Don't make it a big deal. Get organized, check out my tips below, then every once in awhile just do it.
Search Google images to see churro hearts, pretzel shapes, churro waffles, little bites or pops, chocolate churros (cocoa in the batter) or even stuffed churros. I could not make straight churros with this recipe but we always have fun trying.
Substitutions
Flour blends - Whenever you substitute a different gluten free flour blend for the one in a recipe, the results will be different. The goal is simply to find a blend that works for you and works in some recipes. Pay attention to what flours are in the blends you're using and find a favourite.
One of the early breakthroughs in gluten free baking was when I discovered I could use my EGFG flour blend in place of America's Test Kitchen flour blend. I found their recipe had too much white rice flour and 'tasted gluten free.' By substituting my flour blend I had a whole cookbook of recipes to try using a blend that I preferred.
Variations & Serving
Gluten free kids need to do fun 'over-the-top' ideas at at home. So to make up for the times they feel left out. These are two popular variations for serving churros.
- Churro Bites - Make miniature, bite-sized churros using a piping bag. Alternately use a small portion scoop to make round churros that will look like mini donuts (and there's nothing wrong with that).
- Chocolate Sauce is popular with churros. Melt ¾ cup chocolate chips with ¾ cup whipping cream, 1 teaspoon of cinnamon and ¼ teaspoon salt. Stir until smooth and plan to have leftovers.
- Dulce de Leche is another popular sauce. Similar to sweetened condensed milk many cooks use in their holiday baking, there is now a dulce de leche version also found in the baking aisle.
- Fairy bread churros - Fairy bread is soft white bread, buttered and covered with candy sprinkles. To follow this idea simply dip churros in an icing sugar glaze (recipe on the icing sugar package) then cover in colourful candy sprinkles.
Equipment
To make churros with the familiar ridges you need a pastry bag with a star tip. The size and type of tip will change the look but not the taste. Straight or curly, thick or thin, anything goes. Here are some tools to consider.
- Reusable piping bag set with 6 tips, a larger set with 18 tips or disposable piping bags.
- If you have piping bags you just need decorating tips. There are different numbering systems but you're looking for a star tip about 1-inch across at the wide end. If you don't have anything this set of 5 tips is a great choice.
- Wilton #1M is a smaller, open star tip that makes thin, crunchy churros. They're said to be hollow in the centre so can be stuffed. I haven't tried that yet.
- ATECO #847 is a closed star tip with a wider opening that makes thick churros, crispy on the outside and spongy on the inside.
- ATECO #849 has a closed star tip that is best for short churro bites.
Storage
Churros are meant to be eaten as soon as they're cooked. However, you can store the batter in the fridge overnight and fry them fresh the next day.
Storage also includes systems in the kitchen for storing tools and my motto is Organize For Success. These are tips for a system that makes deep frying easy (in a wok or anything that isn't a deep fryer).
- Store your wok where it's easy to get. Mine lives in the cupboard above my fridge and it’s been in that spot everywhere I’ve ever lived. The wire basket for removing fried foods is right beside it.
- I buy a 3 litre jug of vegetable oil specifically for deep-frying. It has a spot near the stove and I put a big X across the label and write DEEP FRY on it in big letters so there's no mistaking it for cooking oil.
- A large 4-cup pyrex measuring cup is nearby with all my measuring cups and that is what I use to cool the oil and transfer it back into the bottle.
Top Tip
Keep deep frying oil clean. Toss a slice of raw potato into the hot oil after you finish cooking. This helps absorb the flavours of what you cooked and prevents them from transferring to the food you cook next.
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Gluten Free Cinnamon Churros
Ingredients
- 1 cup water
- ½ cup butter
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 cup EGFG flour blend*
- 3 eggs room temperature
CINNAMON-SUGAR TOPPING
- ½ cup sugar
- 1 teaspoon cinnamon
- oil for deep frying
Instructions
- Combine water and butter in medium saucepan over medium-high heat. Bring to a boil and whisk to combine.
- Add sugar and salt. Allow it to return to a boil.
- Add flour whisking constantly, 1-2 minutes, until mixture becomes a sticky dough. Do not allow it to burn.
- Remove from heat and transfer to bowl of an electric mixer. Turn to medium-high speed and add eggs one at a time, mixing well before adding the next.
- Beat on high speed for 2-3 minutes until dough is shiny and smooth.
- Transfer dough to pastry bag with star tip being careful not to overfill the bag. Dough can be stored in the fridge if not using immediately. If the dough becomes too warm the ridges will disappear as the churros cook.
CINNAMON-SUGAR TOPPING
- Combine in shallow dish that will hold the churros.
DEEP-FRYING - Heat oil to 350°F.
- Working carefully not to splash the oil pipe a 4-6 inch long churro onto the oil by squeezing the bag while pulling it away from you. Twist it up at the end so the dough breaks off or use scissors to cut the strip of dough.
- Work with 2-4 churros at a time being careful not to overcrowd them in the oil.
- Fry each side for 2 minutes until golden brown and cooked. Turn them over and cook another 2 minutes.
- Transfer to a paper towel lined plate to drain. When cool enough to handle place churros on top of the sugar-cinnamon mixture and spoon it all over each churro. Remove to serving platter, serve warm.
Notes
Nutrition
More Deep-Fried Favourites
I definitely want to take advantage of the set up so when I deep fry anything I plan to deep fry again the next day. These are the recipes that come to mind.
Tannis
Hi Cinde, Tannis from Dryden here, my grand daughter and I are trying your Churros, wondering should we be adding xanthum gum. For structure. Thks t
Cinde Little
Hi Tannis! When I used my EGFG flour blend I didn’t need to add xanthan gum. It’s a batter and cooks up light and fluffy in the hot oil. If you’re using a different flour and you think you need some I generally add 1/4 tsp for every 1 cup of flour. Let me know what you do and how they turn out!