These homemade gluten-free churros will bring back memories of summer festival foods and family trips to Disney. The cinnamon sugar flavor, the golden brown crispy exterior, and the soft and chewy middle are irresistible. This easy gluten-free churros recipe is easy to make in a skillet or Dutch oven with just a few simple ingredients. No fancy tools are needed! Make a batch in under 40 minutes!
I am not going to lie; it is hard to resist these homemade gluten-free churros! They are fried crispy on the outside and soft on the inside, surrounded by cinnamon sugar, which makes me want more. Serve them up for Cinco de Mayo, Taco Tuesday, or any time! I share some tasty dipping sauce recipes below as well.
Whenever we have friends come over for dinner, we often like to serve my Slow Cooker Pulled Pork Tacos and some gluten-free churros. You won’t believe how quickly the food can disappear! If you love Mexican foods as much as I do, I put together a delicious collection of Gluten-Free Mexican inspired recipes our whole family loves.
What sets this gluten-free churros recipe apart:
- I share how to make these gluten-free churros using a piping bag and star tip, but I also share how to make them without these tools. I want to ensure everyone can make this fun recipe without buying any kitchen tools or specialty supplies.
- Since so many of my readers are dairy-free, I share a way to make these churros dairy-free in the Allergen Information section below.
- I tested different gluten-free flour blends, so I know what works in this recipe. If you use a flour blend different from the one I tested, I will share tips so you can have a great turnout.
Allergen Information:
These homemade churros are gluten-free, nut-free, oat-free, and soy-free. You can use plant-based butter to make them dairy-free. If you have other allergens, you can eliminate them often by the gluten free flour blend you choose.
Use my DIY Gluten-Free Flour Blend if you are gum-free. It uses psyllium husks as the binder.
Gluten-Free Churros Ingredients:
- Gluten-Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend, Pillsbury Gluten-Free Flour Blend, and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other gluten free flour blends.
- Xanthan Gum – make sure your blend contains Xanthan gum or Guar gum. Otherwise, you will need to add ¾ teaspoon to your mix.
- Sugar – I used cane sugar in the recipe and churro coating.
- Eggs – Use size large eggs.
- Butter – Use unsalted butter. See the Allergen Information above for dairy-free options.
- Coconut Oil – It is important to use a high-heat oil when frying foods. I like using coconut or canola oil to fry these gluten-free churros. Other high heat-tolerant oils also work well.
Are you ready to learn how to make this delicious Mexican treat? Drop me a note and let me know what you think!!
Step-By-Step Photos and Directions:
Step 1: Grab a medium-sized saucepan and place it on the stove. Add the water, butter, and sugar to the pot and bring the liquid to a gentle boil over medium heat. This will create a syrup for the dough. Stir and then reduce the heat.
Step 2: Add the gluten-free flour to the hot liquid and use a large spoon to mix the dough well.
Step 3: This is what your gluten-free choux pastry dough will look like after you mix it all together. You will find that your dough is sticky and a little tough to stir. This is normal.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your choux dough is too runny, add more flour, and if it is thicker than mine pictured above, add a little more liquid. Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Place the gluten free churro dough in a stand mixer bowl. Add a whisk attachment. Add the eggs to the churro dough and mix the ingredients together at low speed.
Note: If you don’t have a stand mixer, you can also mix the eggs into the choux dough with an electric hand mixer or use some muscle using a whisk.
Step 5: Choose a large star tip and add it to your piping bag. I like these extra-large cake decorating tips. Use a large spoon to fill the pastry bag with the dough.
Directions if you don’t have a piping bag:
Sandi says: If you don’t have a piping bag and decorating tips, the best way to pipe the dough is to use plastic baggies. (I recommend the quart-size bags.) Fill the bag with the dough and make a small cut to remove the bottom corner of the bag so the dough can be squeezed out into the hot oil.
Oil type matters when frying!
It is important to make sure the oil you use can tolerate high heat and have a high smoke point. You can read here for more information about high-heat oils and why they are important.
I like using coconut oil because it adds a nice, sweet flavor that works well with the cinnamon sugar churro coating. You can also use canola or avocado oil. Canola has a very mild flavor. Many varieties of olive oil and other more “sensitive oils” can not tolerate high heat, and they will leave a rancid flavor to your frying.
Step 5: Heat the cooking oil in a cast-iron skillet or Dutch oven. Heat the oil to 350º to 375º F. Use a digital thermometer or candy thermometer to read the temperature.
Step 6: Take your dough-filled piping bag. Squeeze the bag to pipe the churro dough into the hot oil. When you are done piping each churro, use scissors to cut the dough off the tip. You can make your churros as long or as short as you like. Make the churros straight like rods, or have fun and add curly shapes as well.
Step 7: Cook the churros in the hot oil on each side for 1-2 minutes and then flip them over with metal tongs. Because grease will spatter, I cooked this outside on a burner attached to our grill. Use long metal tongs so you are not too close to the hot oil when turning the churros over.
INDOOR FRYING TIP: If you will be frying these gluten free churros indoors, use a Dutch oven. The high sides of the Dutch oven will help minimize the oil spatter.
Step 8: When each churro is cooked, remove it from the hot oil to a paper towel-lined plate. Let the churros sit for one minute so the extra oil can drip off onto the paper towel.
Step 9: Use the tongs to put the churros in a bowl of cinnamon sugar. I recommend coating one to two churros at a time so you have room to roll them to ensure they are evenly coated.
I am making churros in all lengths. The short ones will be decorating my Gluten Free Churros Cupcakes. Enjoy the churros while they are warm.
Churro Troubleshooting:
Sometimes something didn’t go quite as planned. Here are some common pitfalls when learning how to make gluten-free churros:
Why did the churros turn out raw inside?
This is common if the churros are not cooked in the hot oil long enough. If the outsides of the churros look really dark quickly, your oil may be too high. Make sure your oil is between 350º and 375º F.
Why did the churros burn?
If your churros burned, either the oil was too hot or you left them in the hot oil for too long.
How do you thicken churro batter?
If your churro batter is runny, you can refrigerate the churro dough to stiffen it up or add more flour. As I mentioned above, every gluten-free flour blend has a different grain-to-starch ratio. This will affect the moisture level of your gluten-free choux dough in this recipe.
Frequently Asked Questions:
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. Note they will not stay crispy once stored in a container. See below for reheating instructions
You can reheat the churros in an air fryer or oven. To reheat them in an air fryer, place the churros into the air fryer basket and cook at 360º F for 4-5 minutes. Bake the churros at 350º F for 5-10 minutes to reheat in the oven.
I do not recommend using the microwave to heat the churros because they will get soggy.
Yes, you can freeze the churro batter. 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 grab what you need, fry them, and devour every bite.
Disney has gluten-free churros. You will find them at the Nomad Lounge in Animal Kingdom in Disney.
Dip your churros in one of these sauces:
You can eat this easy churros recipe as I made them or change it up with some of these fun variations. They all taste great with just about anything! Here are my go-to ideas:
- Chocolate – Dipping your churros in homemade chocolate sauce is 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 Rave
I didn’t have the tip to make the traditional looking churro. But they come out delicious, anyway! They are more like donut holes. Will make them again!” Olivia., Pinterest comment
More Gluten Free Dessert Ideas:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know that this recipe is delicious. Thank you!
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 Cup4Cup, 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
When do you add the salt?
Hi Nichole, add salt with the dry ingredients.
what happens if you don’t have the Xanthan gum?
How much coconut oil do I use
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.
Ok thanks
I never knew making churtos would be so easy & delicious!!! Been dairy free for a couple of years & had to forego gluten to help stop inflammation. Never thought I would have churros again.
Tip: Don’t use silicon piping bag … stick with strong plastic piping bags.
I am so glad you loved them, Patty!!
Can the dough be made in advance? Thanks!
Hi Jack, that is a tough question. Technically, yes it can be made in advance. The downside is your cupcakes won’t be as light and fluffy. You only want to mix the batter until it is just mixed…and if you refrigerate it, the batter will dry a little. You would possibly need to add more water, which will deflate the batter if you add and mix some water in. I hope this makes sense.
I will keep that in mind the next time I make churros. I actually made some today, and they tasted great! Thanks again!
I am really glad you liked them Jack :-).
We are crazy about churros in my house! I’ve never made homemade ones, but you have certainly made it look so easy that I’ll have to try it.
I will make them if you all come visit 🙂
We used to make a churro dessert at the restaurant, piping them in curlicues and calling them “pigtails.” We stored full sheet pans of them in the freezer and then dropped them in the fryer as people ordered them. It’s nice to know they work ad gf treats too!
What a cute idea Jenni!! I love the idea of churros on demand 🙂
I love churros and am so happy to have found this GF version. Served mine with chocolate dipping sauce and they were amazing!
I am so glad everyone loved them 🙂
I love churros and these are perfect to make for everyone! I love that these only require a few ingredients too.
I hope you like them Ashley 🙂