This small batch of gluten free egg free churro bites is the result of over a dozen attempts to perfect the perfect gluten free vegan donut. These little balls of deliciousness are addictive. They remind me of the texture of traditional sugar donuts, light and airy. Even the outside is the same texture.
I was originally going for donut holes, but when I achieved the lightness of churros with a moist, almost creamy, center, I accepted them as gluten free vegan churros instead. Without using eggs, it is usually difficult to achieve the expansion of the dough as it hits the hot oil. However, I used an ingredient you may be surprised about and it worked perfectly. Check them out for yourself!
Light with a moist center, these gluten free egg free (vegan) churro bites rolled in cinnamon-sugar, are perfect for dessert or a mid-morning treat.
Ingredients:
- 1/2 cup white rice flour, plus more for dusting
- 1/3 teaspoon active dry yeast
- 1/2 teaspoon gluten-free baking powder
- 1/16 teaspoon salt
- 1/16 teaspoon ground cinnamon (optional)
- 1 tablespoon organic (evaporated cane juice) sugar
- 6 tablespoons water
- 1 tablespoon white kidney/cannellini bean juice from drained canned beans* (Eden)
- 1 tablespoon vegetable shortening (Spectrum) or vegan margarine (Earth Balance), melted and slightly cooled
- 1/8 teaspoon pure vanilla extract
- Oil, for deep-frying
- 2 tablespoons organic sugar/evaporated cane juice
- 1/3 teaspoon ground cinnamon-sugar
Instructions:
- In a small bowl, sift together the flour blend, yeast, baking powder, salt, and cinnamon; set aside.
- In a separate bowl, whisk together the sugar, water, kidney bean liquid, melted shortening, and vanilla until the sugar granules dissolve.
- Add the wet mixture all at once and stir together using a silicone spatula.
- Gather the dough into one mass, place oiled plastic wrap directly over the dough, and set in a warm (80F) environment for at least 40 minutes or up to 4 hours.
- Preheat the oil in a deep-fryer, electric skillet, or deep saucepan or pot with a thermometer to 360°F.
- Place the dough on a lightly floured surface. Lightly dust the top of the dough with flour and pat it out to 3/4 to 1-inch thick.
- Using a rounded measuring teaspoon, scoop up a heaping spoonful of dough and roll somewhat into a ball, if desired. If the dough sticks to the spoon, scoop it out using a butter knife.
- Place the dough in a slotted metal spoon or spatula and gently place into the heated oil and fry for 2 minutes. Remove from the oil using the same slotted utensil and transfer to the paper-towel-lined plate to drain.
- Whisk together the cinnamon and sugar and roll each warm churro bite into the sugar mixture to coat all sides. Enjoy!
Tips
*If you do not have any canned white kidney beans on hand, make donut holes instead by omitting the bean juice. If you’re not vegan or a free, use 1 tablespoon of egg white.
Carla – you’re a marvel! So talented in coming up with the perfect GF solution to so many recipes that traditionally contain gluten…and often even better than the gluten version! Keep up the great work!
Thanks so much, Lola!
If you are not on an egg-free, dairy-free, or vegan diet, these are even better – https://glutenfreerecipebox.com/gluten-free-churros/ !
Carla