• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Start Here
  • About
  • Contact
  • Podcasts
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Everyday Gluten Free Gourmet
  • Recipes
  • Cooking Classes
    • Gift Certificates
    • Testimonials
  • Videos
  • Lifestyle
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Start Here
  • Recipes
  • About
  • Contact
  • Podcasts
  • Videos
  • Lifestyle
  • Cooking Classes
    • Gift Certificates
    • Testimonials
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • Cinde wearing a white Everyday Gluten Free Gourmet apron; standing at the counter chopping tomatoes, peppers and cucumber.
      How To Cook A Meal For A Celiac
    • Food Allergy Survival Kits made with an eraser, a penny, a marble, a elastic, a paper clip and a small heart to match the saying on the printed card inside.
      Food Allergy Club at School
    • Someone holding a full sheet of pasta in front of the hand-cranked pasta machine.
      Homemade Gluten Free Pasta Dough
    • Gluten Free Chicken Pesto Pasta in a blue bowl
      Chicken Pesto Pasta
    • A card listing many edible flowers you can grow surrounded by fresh edible flowers from my garden.
      How to Use Edible Flowers in the Kitchen
    • If you went to the trouble of cutting brownies with perfect edges you get to eat all the leftover edge pieces. I say it's worth it every time!
      Chocolate Cheesecake Brownies
    • Gluten free recipes for Cinco De Mayo
      Cinco De Mayo Recipe Ideas
    • A metal rack with cheese buns and someone pulling one apart showing how stretchy they are.
      Brazilian Cheese Bread (Pão de Queijo)
    • A bottle of Balsamic Glaze vs Balsamic Vinegar surrounded by fresh tomatoes, basil, bocconcini and olive oil.
      Balsamic Glaze vs Balsamic Vinegar
    • Grilled Salmon with West Coast Dill Barbecue Sauce on top of cooked asparagus with a purple pansy garnish.
      Grilled Salmon with West Coast Dill Barbecue Sauce
    • Asparagus with Black Bean Butter Sauce
      Asparagus with Black Bean Butter Sauce
    • Dinner Club Thai Menu
      Dinner Club: A Thai Menu
    Home » Recipes » Snacks and Treats

    Cinnamon Churros

    Published: Jul 9, 2021 · Modified: Jul 26, 2023 by Cinde LittleThis post may contain affiliate links2 Comments

    Jump to Recipe Print Recipe

    There’s nothing like eating sugar-dusted Cinnamon Churros still warm from the deep fryer and if you’re looking for gluten free ones, look no further than your own kitchen. The only challenge with this recipe is having a set up that works for you to deep-fry. Do it occasionally, enjoy what you make and consider it a treat. Whether you’re making sweet Cinnamon Churros or something savoury like arancini, it always seems like a treat.

    Contents show
    1 PIN for later...
    2 What You Need To Deep Fry Churros
    3 Organize For Success
    4 Tips for Deep-Frying
    5 More Recipes – Deep Fried Delights
    6 Cinnamon Churros
    6.1 Ingredients
    6.1.1 CINNAMON-SUGAR TOPPING
    6.2 Instructions
    6.2.1 CINNAMON-SUGAR TOPPING
    6.2.2 DEEP-FRYING - Heat oil to 350°F.
    6.3 Notes

    I’ve written about my deep-frying set up using a wok in many recipe descriptions. I use my wok every week so it's right there in my kitchen, above the fridge. The bonus of deep-frying in a wok is the large surface area for cooking, yet a smaller base requiring less oil than a saucepan.

    Like most jobs in the kitchen it’s all about knowing what tools you need and having them handy. You can certainly shallow fry in a saucepan (that’s the one with the straight sides) or a deep fryer. Many people tell me they bought a deep fryer early on their gluten free journey. Fried foods become less available when you need them cooked in a dedicated gluten free fryer. Use any method you like, just get a system that works and don’t pass over deep fried recipes because you don't have a set up.

    PIN for later...

    A plate of warm Cinnamon Churros covered in cinnamon-sugar and ready to eat.

    This post contains affiliate links. When you purchase using these links your cost is the same, but I receive a few cents for every dollar spent. I appreciate your support for this website.

    What You Need To Deep Fry Churros

    To make churros with the familiar ridges you need a pastry bag with a star tip. There are various shapes and sizes but they only cost a few dollars so it's not a big investment. For those of you who don't want to buy anything I guarantee you can make and enjoy churros squeezed out of plastic bag. Here are some tools to consider for churros.

    • Large wok for deep-frying and a 4-cup pyrex measuring cup to transfer the oil after you're finished cooking.
    • Whether you have a deep-fryer or not you'll need a nice slotted spatula or two
    • Baking sheet lined with paper towel
    • Reusable piping bag set with 6 tips or a larger set with 18 tips or disposable piping bags if you prefer.
    • Separate decorating tips - There are different systems of numbering but you're looking for a star tip about 1-inch across at the wide end. These are the same star tips for icing cupcakes so if you don't have anything a set of 5 tips would be a good start to experiment with.
    • Wilton #1M - a smaller, open star tip that makes thin, crunchy churros. They're said to be hollow in the centre so can be stuffed but mine weren't hollow. I'll keep trying.
    • ATECO #847 - a closed star tip has a wider opening that makes nice thick churros, crispy on the outside and spongy on the inside.
    • ATECO #849 - this closed star tips is best for short little churro bites.

    Organize For Success

    Whether you use a deep fryer or a wok you need to store it somewhere. My wok lives in the cupboard above my fridge and it’s been in that spot everywhere I’ve lived. Of course that won’t work for a deep fryer filled with oil but the message is, create a system. Deep-frying is only a big deal if you make it a big deal.

    I also have a spot in the back of a cupboard where I store the large jug of oil specifically for deep-frying. It’s the jug I bought it in with a big X across the label and DEEP FRY written on it so there's no mistaking it for cooking oil.

    Tips for Deep-Frying

    Toss a slice of raw potato into the hot oil after you finish cooking to keep the oil clean and absorb the flavours of what you just cooked. I might deep fry twice in one week and then not for two months. As a general rule you can reuse the oil three or four times.

    Much like cooking bacon, deep frying in oil creates an aroma you don't want to smell long after you've eaten. Lighting candles, incense or baking in the oven all replace that smell with a more pleasing aroma. I can't say I do that every time but making it part of your system is a good idea.

    I’d love to hear if you made Cinnamon Churros for the first time, how it went or what tips you have for deep-frying at home.


    __________________________________________________________________________________________

    New here? Join our community and get your FREE resource, the tips I wish I knew when I started cooking gluten free.

    Yes, I need 29 Tips For Cooking with Gluten Free Flour.

    Still haven't mastered gluten free cooking? Check out our online Cooking Classes.

    More Recipes – Deep Fried Delights

    Click on the text on the image(s) to go to the recipe/blog post.

    Just fried Chinese Chicken Balls
    Chinese Chicken Balls
    A tray of Vegetable Fritters, also known as pakora.
    Vegetable Fritters
    Amusement Park Corn Dogs
    Amusement Park Corn Dogs
    Cinnamon Churros on a black platter ready to eat.

    Cinnamon Churros

    Cinde Little
    There’s nothing like eating sugar-dusted Cinnamon Churros still warm from the deep fryer. If you're set for deep frying you can make them now.
    Print Recipe Pin Recipe
    Course Snacks & Treats
    Cuisine Canadian

    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. Don’t overfill the bag.

    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

    *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour
    Keyword cinnamon churros
    Tried this recipe?Let us know how it was!

    More Snacks and Treats

    • Three dishes of Lemon Curd with a hand taking a spoonful out of one.
      Homemade Lemon Curd
    • A bamboo place mat with two plates; one with whole pods of edamame beans, the other with shelled beans.
      Easy Edamame Bean Snack
    • A white, oval shaped dish filled with lemony hummus surrounded by cherry tomatoes and cucumber slices.
      Lemony Hummus
    • A bowl of Hot and Spicy Mixed Nuts
      Hot and Spicy Mixed Nuts
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Tannis

      July 05, 2022 at 3:08 pm

      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

      Reply
      • Cinde Little

        July 05, 2022 at 3:39 pm

        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!

        Reply

    Primary Sidebar

    Cinde Little, Everyday Gluten Free Gourmet

    Welcome! I’m Cinde, a foodie who loves teaching people to cook and have fun in the kitchen. I know you can learn to make the foods you miss and create a gluten free lifestyle you love.

    More about me →

    You might also like

    • A boule of Gluten Free Crusty Bread right from the oven.
      Homemade Crusty Bread
    • A stack of Chocolate Chip Cookies with teff flour.
      Chocolate Chip Cookies with Teff
    • Four bowls of gluten free flour for my EGFG flour blend; millet, sorghum, sweet rice flour and potato starch.
      EGFG Gluten Free Flour Blend
    • Three gluten free Banana Muffins resting on a turquoise tea towel waiting to be eaten warm.
      Banana Muffins

    Footer

    ↑ back to top

    About

    • About Cinde
    • New to Gluten Free?
    • Contact

    Newsletter

    • Sign up here for updates and free resources

    Cooking Classes

    • Class Calendar
    • Gift Certificates

    As an Amazon Associate I earn from qualifying purchases.

    Disclaimer · Privacy Policy · Disclosure Policy

    Copyright © 2023 Everyday Gluten Free Gourmet