Churros are one of the best treats ever, and this easy churros recipe means you can make them at home any time you want. Better yet, they’re gluten free! Dip these fried cinnamon sugar snacks in chocolate sauce for the ultimate delight!
Easy Churros Recipe
Add a fun treat to any celebration with this easy churros recipe! Cinnamon, sugar, fried dough…do I need to go on?
Churros are a sweet and delicious treat, especially when dipped in chocolate sauce. They’re perfect for a quick snack or a fun dessert. Basically they are just fried dough covered in sugar and cinnamon, and boy are they good!
This easy churros recipe is so simple. You can fry these up on the stove and have them ready for any occasion. I think they’re just perfect for a Cinco de Mayo party, but I’d serve these any day of the year! They are welcome at birthday parties, game day, Taco Tuesday, or any other celebration you can think of.
Cinnamon sugar plus chocolate just makes sense, so don’t forget to make the chocolate sauce to serve with your homemade churros. Yum! Everyone is going to eat these up! Oh, and did I mention they’re gluten free?
These Gluten Free Churros with chocolate sauce are the sweetest snack!
Gluten Free Churros
YOU GUYS…I’m back using my all-time favorite product for easily making favorite recipes Gluten Free, Bob’s Red Mill 1:1 Gluten Free Baking Flour! I’m obsessed with this stuff because there’s literally zero extra work. It’s a 1:1 swap with traditional flour to make things super simple and gluten free!
If you suffer from a gluten free allergy or just prefer your recipes sans gluten, this flour is for you. These churros taste EXACTLY like every other churro recipe (well I mean, they’re better than most) but thanks to Bob’s Red Mill they have no gluten. HOORAY!
Try these other easy gluten free desserts!
- Best Gluten Free Brownie Recipe
- Gluten Free Lemon Bars
- Gluten Free Chocolate Chip Cookies
- Best Gluten Free Spritz Cookies
Homemade Churros with Chocolate Sauce
There’s nothing better than a fresh, crispy, hot, fried churro covered in cinnamon and sugar. My mouth is watering just thinking about it!
Okay, there is one thing better…that’s homemade churros dipped in chocolate! The warm chocolate sauce just makes them extra decadent and delicious. I love that I can make this easy churros recipe at home so I can eat this amazing snack any time I want!
Churros Ingredients
- Sugar
- Baking Flour (gluten free)
- Butter
- Cinnamon
- Egg
- Vanilla Extract
- Salt
- Water
How to Make Churros – Step by Step
Making homemade churros is a lot easier than you would think. You just need a piping bag with a star tip to make the shape, and you can fry them up right on the stove top. They only take a few minutes to fry, and then they’re ready to eat!
How to Make Churros with Chocolate Sauce:
- Heat 1-2 inches of vegetable oil in a deep skillet.
- In a large saucepan, combine water, butter, sugar, and salt. Bring mixture to a boil then reduce heat. Stir in the flour until fully combined, then turn off the heat.
- Pour the mixture into a stand mixture and let it cool for a few minutes. Then add the egg and vanilla, and mix on high until smooth. When it’s done, transfer it into a piping bag with star tip.
- Combine cinnamon and sugar in a shallow bowl (to roll churros in later) and set aside.
- Use a candy thermometer to check the temperature of the oil. When it reaches 375°F, you’re ready to start frying.
- Pipe a 5-6 inch length churro directly into the oil, using a knife to cut them from the tip of the piping bag. You should be able to fit about 3 at a time in the skillet.
- Let them fry for 2-3 minutes on each side, flipping to make sure it’s fried all around and golden brown.
- Transfer them to a paper-towel lined plate to dry for 1 minute, then roll each one in the cinnamon sugar.
- Repeat the process until all the batter is used up, and you’ll have a plate full of churros!
- To make the chocolate sauce, place chopped chocolate pieces in a bowl. Heat the heavy cream on the stove, then pour it into the bowl with the chocolate. Stir it until everything is fully melted and combined.
Dip those churros in the chocolate sauce and enjoy!
If you’ve never had churros before, then you’re in for a real treat with this homemade recipe. And if you have had them before, then YOU’RE WELCOME for giving you a gluten free version that you can eat any time you want.
See the recipe card for details on how to make Churros at home. Enjoy!
Be sure to try out these other easy snacks and desserts:
- Cinnamon Sugar Biscuit Bites
- Strawberry Salsa with Cinnamon Tortilla Chips
- Cinnamon Sugar Microwave Apple Chips
- Fried Apples Recipe
- Deep Fried Brownie Bites
Easy Churros Recipe - Gluten Free
Equipment
- Kitchen Scale (optional)
Ingredients
- Vegetable oil for frying
- 1 cup water 227 grams
- ¼ cup unsalted butter 57 grams, cubed (½ stick)
- 1 tablespoon granulated sugar 13 grams
- ¼ teaspoon kosher salt
- 1 cup Bob's Red Mill 1:1 Gluten Free Baking Flour 148 grams
- 1 large egg 50 grams
- ½ teaspoon pure vanilla extract 4 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ cup granulated sugar 100 grams
For the Easy Chocolate Sauce
- 3 ounces chopped dark chocolate 85 grams
- ½ cup heavy cream 114 grams
Instructions
- Heat 1-2 inches of vegetable oil in a deep skillet set over medium-high heat to 375°F.Vegetable oil
- While the oil heats, in a separate large saucepan, heat the water, butter, sugar, and salt. Bring to a boil and then reduce heat to low.1 cup water, ¼ cup unsalted butter, 1 tablespoon granulated sugar, ¼ teaspoon kosher salt
- Stir in the flour and stir constantly until combined and mostly smooth. Turn off heat.1 cup Bob's Red Mill 1:1 Gluten Free Baking Flour
- Pour the flour mixture into the bowl of a stand mixer and allow to sit/cool for 2-3 minutes.
- Add egg and vanilla and mix on high until smooth.1 large egg, ½ teaspoon pure vanilla extract
- Transfer mixture to a piping bag with a star tip.
- Add cinnamon and sugar to a shallow bowl and stir to combine. Line a plate with paper towels. Set aside.½ cup granulated sugar, 1 teaspoon ground cinnamon
- Carefully pipe a 5-6 inch length into the oil, using a sharp knife or scissors to cut off from the star tip.
- Allow to fry 2-3 minutes per side, or until golden brown. Transfer to a paper towel-lined plate.
- Allow to dry for about 1 minute, then roll in the cinnamon/sugar mixture.
- Repeat with the rest of the dough, frying 3 at a time.
For the Chocolate Sauce
- Place the chopped chocolate in the bottom of a heat-safe bowl.3 ounces chopped dark chocolate
- Heat the heavy cream over medium high heat until starting to bubble. Pour the cream over the chocolate and stir to combine/melt the chocolate.½ cup heavy cream
- Serve with the warm churros.
Video
Becky's Tips
- If your churros are doughy inside, try frying them a little longer. If they seem too dark on the outside and still raw on the inside, it's probably because your oil is too hot. If you've adjusted the time and temperature, and they're still doughy inside, you likely made them too thick. Try piping thinner churros.
- If your churros seem really oily, it's likely that the oil is not hot enough. If you place too many churros in the oil at once, this can also reduce the oil temperature and lead to oily churros. I recommend using a deep frying thermometer to keep track of the oil temperature.
- If your churros are expanding or exploding, it's because the outside is cooking faster than the inside. If this is happening, reduce the oil temperature.
- If your churros are splitting, it's because they don't have enough room to puff up properly. Make sure to only fry a few churros at a time and not to crowd the pot.
- If your churros are cooking unevenly, use tongs to gently turn them as they cook.
- Churros are best enjoyed on the day they are made. After about 30 minutes, they will start to lose their crispy texture.
- To reheat churros, place them in a single layer on a baking sheet and bake at 375°F for about 5-8 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Can you make the batter ahead of time and store it? Or does the batter need to be made and used immediately? I’d really love to make these on a rafting trip for our dessert!
Hi Meredith, you can make the dough ahead of time, but it must be stored in the refrigerator!
PHENOMENAL recipe. Would make this 100x over. I was reading some of the comments and it seems like some people are confused why their batter is too sticky or whatever. Weigh your ingredients! This kind lady posts the damn measurements for you already so you don’t have to look all of it up. That might just be the most helpful part of the recipe. Made this DF too by the way with smart balance.
We’re so happy to hear you enjoyed this recipe, Griffin! Thanks so much for your kind words!
We followed the recipe exactly as it was written and they were delicious!! Would never know they were gluten free!! Our only problem was piping the dough. It was so thick we broke the first pastry bag and then switched to a reusable bag. That one worked for a while but then started stretching and the tip started falling out. Any suggestions to avoid this happening again? They were perfect otherwise!
If the batter seems a bit too thick, try adding a little bit more water next time!
I followed the receipe exactly and these churros were a hit! Thanks, Becky.
Wonderful to hear, Kristy!
Can this recipe be made with any other baking flour?
It will not be gluten-free if any other kind is used!
Hi, can these churros be frozen after being made?
I imagine so, but best served fresh!
These were amazing! Made these for a family member with Celiac and I swear no one would EVER know these are GF. I used King Arthur measure for measure gluten free flour because that is what I had. They are as good as any churros I have ever had. thank you for the recipe!!
Thanks for stopping by and sharing, Kathleen!
Would this recipe work if pipped into an air fryer (on parchment paper)?
You can definitely give it a try if you love using your air fryer!