These gluten free churros are perfection! They have a crisp outer crust with a creamy center. You couldn’t ask for more. A dairy-free option is provided.
This gluten free churros recipe was adapted from the gluten Churros Recipe on All Recipes. Though their recipe did not call for egg, churros are usually made from a choux, French for a dough made with egg such as cream puff pastries. It is the ideal dough to use, as it creates that well known, creamy, marshmallow-like texture in the center. I have only tasted churros once and did not like them at all. Once I did some research and found out about the marshmallow center and the choux, I knew I’d love them. These babies are better than donuts! Enjoy this Spanish favorite!
How to Brown Your Churros:
Baking soda aids in browning, as well as tapioca flour/starch. Gluten free dough needs all the help in can get in this area. However, because I am allergic to tapioca, I opted to use cornstarch instead of tapioca flour/starch. Cornstarch browns almost as well as tapioca starch and is not chewy like tapioca flour. (See the all-purpose gluten free flour recipe link below for details).
While the use of butter in this recipe will result in browner and richer churros, cooking oil may be used as a dairy-free substitute.
A light gluten free churros recipe, crisp on the outside with a creamy marshmallow-like texture on the inside. Roll in cinnamon sugar or dip in chocolate.
To Make the Sugar Coating:
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
For the Churros:
- 1/2 cup Carla's Gluten Free All-Purpose Flour Blend Recipe*, sifted
- 1/4 teaspoon baking soda
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter
- 2 extra-large eggs, at room temperature
- 1 to 2 quarts neutral-flavored oil, for deep-frying
For the Spicy Chocolate Dipping Sauce:
- 1/2 cup granulated sugar
- 1/2 cup gluten-free brown rice syrup or light corn syrup
- 1/4 cup water
- 4 ounces gluten-free bittersweet chocolate, finely chopped
- 1/8 teaspoon salt
- 1/4 cup gluten-free Dutch processed cocoa powder
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 2 tablespoons heavy whipping cream
- 1-1/2 teaspoons pure vanilla extract
- 2 teaspoons chili powder
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne
To Make the Sugar Coating:
- Combine sugar and cinnamon in a bowl. Transfer to a shallow bowl or small baking pan; set aside.
To Make the Churros:
- Set out a plate lined with paper towels. Whisk together the flour and baking soda; set aside.
- In a small saucepan add water, sugar, and butter. Whisk together well. Bring to a boil over medium-high heat. Remove pan from the heat and turn off burner.
- Add flour mixture and beat very quickly using a wooden spoon until the dough removes itself from the sides of the pan and forms into a ball.
- Transfer to a food processor. Add eggs one at a time, and mix thoroughly after each addition.
- Refrigerate dough for 45 minutes, covered, or inside a piping bag or use a decorating device. (Chilling the dough aids browning.)
- When the dough has 15 minutes left to chill, preheat at least 1 quart of oil in a deep-fryer, Dutch oven/deep pot, or deep skillet to 350°F over medium-high heat.
- If not already done, add dough to a piping bag or piping device, fitted with a large star tip. Working in small batches, pipe strips of dough in desired lengths into the oil. Do not over-crowd the oil. Fry on one side until they reach your desired crispness and color, about 10 - 20 seconds. Flip them over and cook until they are golden brown.
- Remove using metal tongs or a metal slotted spatula, allowing excess oil to drip into pan or deep-fryer. Set on the paper towel-lined plate to drain.
- If desired, once slightly cooled, but still warm, roll churros in cinnamon sugar. Store leftovers in a resealable storage bag with a paper towel to absorb moisture for up to 24 hours. Freeze any that you will not consume within one day. Allow to defrost at room temperature.
To Make the Chocolate Dipping Sauce:
- In a small, cold saucepan, whisk together sugar, brown rice syrup, and water. Over medium heat, bring to a boil. Stir gently once the sugar begins to melt. (Prevent it from splashing on the sides of the pan.)
- Remove the mixture from the burner and whisk in chocolate and salt. Return to low heat, continuing to stir. Once the chocolate almost melts, remove from heat and whisk until smooth.
- Add the cocoa powder and whisk until creamy.
- Add the butter, cream, and vanilla. Whisk until smooth and no longer hot, but just warm.
- Sprinkle in the chili powder, cinnamon, and cayenne and stir to incorporate.
- Serve immediately with sugar-coated or plain churros. Store leftover sauce in a heat-proof jar or container, covered. To reheat, microwave uncovered or set in hot or boiling water until creamy.
If you chose to make looped churros, a skillet is best to use, to keep its shape and stay connected, though this is very difficult. Otherwise, a deep-fryer is best for maintaining temperature during frying.
If you make a mistake and add the sugar to the flour, it will still work since the dough is hot enough to melt the sugar in the mixing stage.
If you desire a heavier churro, I would suggest skipping the baking soda, or not sifting the flour, however, the use of baking soda help in browning.
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