Gluten-Free Churros Recipe
By: Sarah Menanix
Yields: 16 (4-6 inch) churros
Prep time: 10 minutes
Cook time: 15 minutes
Rest time: 10 minutes
Total time: 35 minutes
These gluten-free churros are as crispy and delicious as the traditional ones. They have a crunchy exterior with soft, chewy centers and can be made easily at home using a blend of gluten-free flours. Perfect for enjoying a carnival treat right in your kitchen!
Ingredients:
For the Churros:
- 1 cup water
- ¼ cup unsalted butter, diced into small cubes
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- ½ cup gluten-free oat flour
- 3 tablespoons millet flour
- 3 tablespoons sweet rice flour (mochiko)
- 3 tablespoons cornstarch
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- 2 quarts vegetable oil (for frying)
For the Coating:
- ½ cup granulated sugar
- ¾ teaspoon ground cinnamon
Instructions:
- Heat the Oil:
- In a large saucepan, heat 1½ inches of vegetable oil over medium heat.
- Use a candy thermometer to ensure the oil temperature is between 360°F-365°F for proper frying. Adjust the heat as needed to maintain this temperature.
- Mix the Flours:
- In a small bowl, whisk together oat flour, millet flour, sweet rice flour, and cornstarch. Set aside near the stove.
- Prepare the Dough:
- In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat.
- Add the flour mixture all at once and stir with a rubber spatula until fully incorporated. The mixture should form a smooth dough.
- Cool the Dough:
- Transfer the dough to the bowl of a stand mixer (or a large bowl if using a hand mixer) and let it cool for 10 minutes.
- Add the Egg and Vanilla:
- Once the dough has cooled, add the egg and vanilla extract. Mix until completely combined and smooth.
- Pipe the Churros:
- Transfer the dough to a piping bag fitted with a ½-inch closed star tip (such as Ateco 847 or 846).
- When the oil reaches the desired temperature, pipe the dough directly into the oil, cutting strips about 4-6 inches long using clean kitchen scissors.
- Fry the Churros:
- Fry the churros in batches (3-4 at a time) to avoid overcrowding. Fry each churro for 1½-2 minutes on one side, then flip with tongs and fry for another 1½-2 minutes until both sides are golden brown.
- Transfer the fried churros to a wire rack to cool slightly before coating.
- Coat the Churros:
- In a shallow bowl, mix the sugar and cinnamon for the coating.
- Toss the warm churros in the cinnamon-sugar mixture to coat evenly.
- Serve:
- Serve the churros warm, optionally with a dipping sauce like chocolate.
Storage and Reheating:
- Storage: Store churros uncovered at room temperature for up to 12 hours, or in an airtight container at room temperature for 2-3 days.
- Reheating: To reheat, preheat the oven to 350°F. Place churros on a wire rack over a baking sheet and bake for 5-7 minutes until warm.