Gluten free churros are one of my favorite recipes ever and I am thrilled to share it with you! The cinnamon sugar flavors of these homemade churros is irresistible, and you can’t help but dive in and munch away!
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I am not going to lie, even though I know eating sugar isn’t the best idea all the time my whole family enjoys our fair share of desserts. Besides, everything is okay in moderation….right? It is hard to resist churros!
Whenever we have friends come over for dinner, we often like to serve Grilled Pork Street Tacos and some gluten free churros. You wouldn’t believe how quickly food can disappear! I know that sometimes serving food for other people who aren’t gluten free that there can be some anxiety.
If you love Mexican foods, I put together a delicious collection of Gluten Free Mexican recipes our whole family loves.
What is a churro?
A churro is a scrumptious treat that is made from bread dough that has been fried. Then it’s coated in a cinnamon-sugar mixture. They are soft, sweet, and just plain delicious. You will most often find them in restaurants, carnivals, and fairs. Now you can make easy gluten free churros right in your own kitchen.
History of churros
Churros originated in Spain as a breakfast food, and they have evolved over the years. There are many historians that don’t agree where the churro actually came from, but honestly, they are so good it’s okay if the history is a little sketchy!
Some say that the Spanish shepherds made churros as a replacement for fresh bread and that they were named after the Churra Sheep. Similar to churros, Churra sheep have ridges, and that is what inspired the name.
Modern-day churros are used for breakfast, brunch, snacks, and dessert! Basically, any reason we can have to make or eat churros is acceptable!
Why this recipe is great:
This gluten free churros recipe is so easy to make following my simple steps. Mixing the batter is quick then it is a matter of frying them in coconut oil, and then carefully roll the churros in a sweet cinnamon-sugar mixture.
The insides of the gluten free churros are soft while the outside is slightly crispy. Once you try this churros dessert, you may never want anything else! For real, they are that good!
Gluten free churros ingredients:
- Gluten free flour blend - make sure your blend contains Xanthan gum or Guar gum, otherwise you will need to add a teaspoon to your mix.
- Coconut oil - this is the best oil for frying these gluten free churros.
- Butter - you can use vegan butter if you are dairy-free.
If you are excited to try the best churros recipe ever, you should look at these other cinnamon inspired dishes:
- My kids' favorite Simple Gluten Free Cinnamon Crumb Cake has the best crumb topping.
- Mr. Fearless Dining wrote this post...he loved these Gluten Free Cinnamon Rolls With Creamy Peanut Butter Glaze that much.
- This homemade Cinnamon Granola is so much cheaper than store-bought granola!
Are you ready to learn how to make this delicious Mexican treat?
Recipe step by step directions:
Step 1: Grab a medium-sized saucepan and add the water, butter, and sugar to the pot and bring to a boil over medium heat.
Step 2: Add gluten free flour and mix well.
Step 3: This is what your dough will look like after you mix it. The dough is sticky and a little tough to stir.
Step 4: Place the gluten free churro dough in a mixer with the eggs and mix on low. Add the dough to a pastry piping bag. I like these extra large cake decorating tips.
Step 5: Heat coconut oil in a cast-iron skillet. It is important to make sure to use an oil that can tolerate high heat. Heat the oil to 350º to 375º F.
I tend to use coconut oil because it lends a nice flavor, but you can also use canola oil. Olive oil and other more sensitive oils can not tolerate high heat and they will leave a rancid flavor to your frying.
Pipe the churro dough into the hot oil. Use scissors to cut the dough off the tip when you are done piping each churro.
Cook the churros for 1-2 minutes on each side and turn with tongs. Grease will spatter so I cooked this outside on a burner attached to our grill.
Step 6: When each churro is cooked, remove it from the oil to a paper towel-lined plate. Let sit 1 minute so extra oil can come off then put the churro in a bowl of cinnamon sugar. Roll the churro and put it on a plate.
I am making churros in all lengths. The short ones will be decorating my Gluten Free Churros Cupcakes.
Expert Tips and Recipe FAQ:
It is important to use an oil that can tolerate high heat. I recommend coconut or canola oil for this recipe.
Yes, you can freeze uncooked churros. The best way is to pipe the gluten free churro dough onto a parchment-lined sheet pan. Then place the entire pan into the freezer for 30-45 minutes. After they seem to be frozen, you can put them into a freezer-safe bag or container.
They will last 10-12 months in the freezer. If you happen to notice freezer burn, then toss them. Otherwise, you can just grab what you need, fry them and devour every bite.
Yes, you can save leftover gluten free churros. Simply, place leftovers in the fridge in an airtight container. You can place a paper towel in the container to help protect them too.
This is common if the churros are not cooked long enough. If the outsides of the churros look really done, your oil may be too high. Make sure your oil is between 350º and 375º F.
Topping ideas:
You can eat this easy churros recipe, just the way it’s written. I like to change what kind of toppings and dips I use. They taste great with just about anything! Here are my go-to ideas:
- Chocolate - Probably the most common way to eat these sweet treats! Just drizzle chocolate on them or dip the gluten free churros into a bowl of chocolate.
- Vanilla Cream Sauce - Seriously, this is highly addictive! Take a peek at my homemade vanilla cream sauce and pair the two for an amazing combination.
- Butterscotch Sauce - Make yourself a bowl of my creamy bourbon butterscotch sauce and dip the churros into it. Oh my goodness, so scrumptious!
- Icing - Drizzle a little bit of your favorite vanilla or cream cheese icing.
Reader adaptations:
I didn’t have the tip to make the traditional looking churro. But, they come out delicious anyways! They are more like donut holes. Will make them again!"
Olivia, Pinterest User
More Gluten Free Desserts:
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📖 Recipe
Mouthwatering Gluten Free Churros
Ingredients
- 1 cup gluten free flour blend * see note
- ⅛ teaspoon salt
- 2 tablespoons sugar
- 1 egg
- 4 tablespoons butter * see note
- 1 cup water
Topping:
- ⅓ cup sugar
- 2 teaspoons ground cinnamon
Instructions
- In a pot, cook water, butter, and sugar on medium heat.
- Bring to a gentle boil. Turn off the heat and add the flour.
- Mix well.
- Transfer the mixture to a standing mixer and add the egg.
- Mix on low speed until blended.
- Move the churro dough to a piping bag with a large tip (see post for tip suggestions).
- On a stove heat coconut oil in a cast iron pan. You want the oil between 350º and 375º F in temperature.
- Pipe the churro dough into the hot oil, use a knife or scissors to cut the end of the dough stripe.
- Cook 1-2 minutes and turn the churros with tongs.
- Add cinnamon and sugar to a bowl and mix.
- When the churros are done, transfer to a paper towel lined plate for 1-2 minutes.
- Move churros to the cinnamon sugar mixture and roll the churros to coat.
- Enjoy warm, dip in chocolate or eat as is.
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These churros will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- Frying can make a bit of a mess with the oil spatters so if you have a portable cooktop outside, fry your churros outside to avoid the big clean up.
Nutrition
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Justin
How much coconut oil do I use
Sandi Gaertner
Hi Justin, for the frying? It depends on your pan. You want the oil to be about 1 inch deep so you can cook the churros on both sides, turning them easily.
Justin
Ok thanks