Gluten-free Churros
Homemade Gluten-Free Churros: A Sweet Treat with a Classic Twist
Churros are one of those irresistible treats that instantly bring to mind the fun and excitement of fairs, carnivals, and street festivals. Originating in Spain and Portugal, churros have been enjoyed for centuries, and they’ve made their way around the world as a beloved snack. Crispy on the outside, soft on the inside, and usually dusted with cinnamon sugar, they’re a delicious indulgence that’s hard to resist.
A Simple Recipe for a Crowd-Pleaser
The best part? You don’t need a lot to whip up a batch of these golden delights at home. My gluten-free churros recipe only calls for a few basic ingredients: gluten-free flour mix, water, butter, eggs, sugar, salt, and frying oil. That’s it! Despite being so simple, they turn out just as delicious as the ones you find at fairs—maybe even better since they’re homemade and gluten-free.
Why Make Them at Home?
Making churros at home is not just easy, but also incredibly satisfying. You get to enjoy them fresh and hot, straight out of the oil, with a crunchy exterior and a soft, fluffy center. Plus, you can customize them just the way you like—maybe dipping them in chocolate or dusting them with extra cinnamon sugar.
So next time you’re craving that classic fairground snack, try making these gluten-free churros. With just a few ingredients, you can bring a taste of the carnival right into your kitchen.
Gluten free Churros
Ingredients
Instructions
- In a medium saucepan, combine the water, butter, salt, and 50 grams of granulated sugar. Heat the mixture over medium heat until the butter melts completely, and the mixture comes to a gentle boil.
- Once boiling, reduce the heat to low. Add the 65 grams of Schär gluten-free flour mix and 25 grams of cornstarch to the saucepan all at once. Stir continuously with a wooden spoon until the mixture forms a smooth dough that pulls away from the sides of the pan. This should take about 2-3 minutes.
- Remove the dough from the heat and transfer it to a large mixing bowl. Allow the dough to cool for 10-15 minutes, or until it's just warm to the touch.
- Once the dough has cooled, begin adding the room temperature eggs one at a time, mixing well after each addition. The dough will appear to break apart at first, but keep mixing until it comes together and becomes smooth and glossy.
- After incorporating the eggs, add the 3 tablespoons of Schär gluten-free flour mix and 2 tablespoons of cornstarch to the dough. Mix thoroughly until the flour and cornstarch are fully incorporated, and the dough is smooth.
- Transfer the dough to a piping bag fitted with a large star-shaped tip.
- Place the piping bag in the refrigerator and let the dough chill for about 30 minutes to 1 hour. This will help the dough firm up and make it easier to pipe.
- In a deep frying pan or pot, heat oil over medium-high heat until it reaches 180°C (350°F). Make sure the oil is deep enough to submerge the churros completely.
- Carefully pipe the dough directly into the hot oil, creating long strips or loops. Use scissors or a knife to cut the dough as you pipe.
- Fry the churros in batches, turning them occasionally, until they are golden brown and crispy, about 2-4 minutes per side.
- Use a slotted spoon to remove the churros from the oil and place them on a paper towel-lined plate to drain excess oil.
- While the churros are still warm, roll them in the remaining 100 grams of granulated sugar until they are evenly coated.
- Serve the churros warm, and enjoy them on their own or with a dipping sauce like chocolate or caramel.
