Easy Churros Recipe - Gluten Free
Churros are one of my favorite treats ever, and with my homemade churros recipe you can make them any time you want. Better yet, they're gluten free! Dip these fried cinnamon sugar snacks in chocolate sauce for the ultimate snack!
Servings: 10 churros
Equipment
- Kitchen Scale (optional)
- Deep Frying Thermometer
- Stand Mixer
- Piping Tip Set
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 them 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 the 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
Notes
- 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.
Nutrition
Serving: 1churro | Calories: 272kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 72mg | Potassium: 82mg | Fiber: 2g | Sugar: 14g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg