Gluten Free Churro Bowls and Rings (Baked)

I love churros, but this new recipe for gluten free churro bowls, as well as rings, is incredible! Fill them with ice cream or eat them plain. The best part is that they are baked, not deep-fried. So, you get all of the benefits without the added fat and calories. It gets even better. They’re not difficult to make. All you need is a standard or mini muffin pan. Be sure to check out the video. It shows the texture, which is like tender pastry. I’m going to start filling them more than just ice cream!

this recipe is similar to pate cboux, the dough used for cream puffs.

Gluten Free Churro Bowls and Rings

Prep Time: 20 minutes

Cook Time: 58 minutes

Total Time: 1 hour, 23 minutes

Yield: Makes 7 to 8 large bowls

Gluten Free Churro Bowls and Rings

Just like traditional churros, these gluten free churro bowls are crisp on the outside and creamy in the inside. This tender pastry shell is everything you want it to be with less calories and fat.


  • 1 cup + 5 tablespoons water
  • 1/2 cup (4 ounces or 1 stick) butter, plus 2 tablespoons, melted for basting
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 teaspoon salt
  • 1 cup Carla's Gluten Free All Purpose Flour Blend
  • 4 large eggs, at room temperature
  • 1/3 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • Can of gluten free cooking spray (Pam Organic Olive Oil)


  1. Preheat oven to 440ºF (or 425ºF if your oven only has 25 degrees increments). Place a muffin pan upside down on top of a baking sheet. Baste every other cup for a total of 6 cups, including the bottom of the pan, between each cup.
  2. In as small to medium saucepan, add water, butter, 2 tablespoons of sugar, vanilla, and salt. Cook over medium-high heat until the butter melts.
  3. Remove from heat and quickly stir in the flour blend using a wooden spoon. Set in the bowl of your mixer and allow to cool for 2 minutes.
  4. Run the mixer on medium speed to speed up the cooling process; allow to cool for an additional 3 minutes.
  5. Add eggs one at a time and beat for 1 - 2 minutes between additions. You want to beat a lot of air into the batter.
  6. Allow the batter to rest for 5 minutes. Then scoop it into a pastry bag or cupcake decorating device, either fitted with a large star tip. Starting at the base of every other cup, pipe the dough around, swirling your way to the top, covering the top completely.
  7. Bake on the center shelf for 10 minutes. Lower heat to 350ºF and bake for an additional 47 minutes. Remove from the oven and allow to cool on the pan for about 5 minutes. Baste with melted butter.
  8. Gently lift them away from their molds using a butter knife. Transfer to a wire rack. Place the rack directly on top of the baking sheet and place them in the turned off oven to crisp for 10 - 15 minutes.
  9. In a shallow bowl, whisk together the 1/3 cup sugar and cinnamon. Remove the bowls from the oven, spray with oil, roll them around in the cinnamon sugar, and spray again with oil. Serve filled with ice cream, fresh fruit, pie filling and whipped cream, or anything your heart desires.


Size Variation: Use a mini muffin pan and bake for about 5 - 10 minutes shorter.

Shape Variation: To make rings, only pipe the dough halfway up the cup mold.

Piping Tip: When you reach the top of the bowl, stop piping out the dough and quickly jerk the piping tip to the side. This will prevent pointy tips.

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