Gluten Free Churros Recipes

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GLUTEN-FREE CHURROS



Gluten-Free Churros image

Gluten-free churros are surprisingly easy to make at home. Using gluten-free flours, these churros are super crisp on the outside with soft and slightly chewy centers and are just as good as their classic counterparts! You'll feel like you're at a street carnival.

Provided by Sarah Menanix

Categories     Desserts

Time 35m

Number Of Ingredients 13

1 cup (236g) water
¼ cup (56g) unsalted butter, diced into small cubes
1 tablespoon (13g) granulated sugar
¼ teaspoon kosher salt
½ cup (56g) gluten-free oat flour
3 tablespoons (28g) millet flour
3 tablespoons (30g) sweet rice flour (also called mochiko - different from "white rice flour" or "brown rice flour")
3 tablespoons (25g) corn starch
1 large egg, room temperature
½ teaspoon vanilla extract
2 quarts vegetable oil, for frying
½ cup (106g) granulated sugar
¾ teaspoons ground cinnamon

Steps:

  • Heat 1½ inches of oil over medium heat in a large saucepan. Use a candy thermometer to bring the oil between 360°-365°F (without knowing the temperature of your oil, you'll have trouble frying the churros so they turn golden brown while the inside cooks). Adjust the heat on the stove to maintain this temperature.
  • Whisk the oat flour, millet flour, sweet rice flour, corn starch together in a small bowl. Set near the stove.
  • In a medium saucepan, bring the water, butter, sugar, and salt to boil over medium heat. Add flours all at once and cook, mixing with a rubber spatula until completely incorporated.
  • Transfer the dough to the bowl of a stand mixer or a large bowl with a hand mixer and let cool for 10 minutes.
  • Add the egg and vanilla and mix until completely combined.
  • Transfer the dough to a piping bag fitted with a 1/2-inch closed star tip (I used the Ateco 847 star tip, but the 846 works just as well)
  • When your oil is at temperature, work in batches frying 3-4 churros at a time, so as not to crowd the pan. Pipe the dough directly into the oil in 4-6 inch long strips, using clean kitchen scissors to cut the dough from the tip. Adjust the heat on the stove to keep the oil at 360°-365°F. Fry the churros 1½-2 minutes, then use tongs to flip them and fry another 1½-2 minutes, until both sides are golden brown. Transfer to a wire rack to cool a few minutes and repeat with remaining churros.
  • Mix the coating sugar and cinnamon together in a shallow bowl. Toss each churro in the cinnamon sugar to coat. Serve warm with chocolate sauce, if desired.
  • Store churros uncovered at room temperature for up to 12 hours or in an airtight container at room temperature for 2-3 days. To reheat churros, preheat the oven to 350°F. Place the churros on a wire rack over a baking sheet and bake for 5-7 minutes until warm.

Nutrition Facts : Calories 77 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 39 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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