Why You’ll Love This Recipe

Crispy, Chewy Gluten-Free Churros offer all the golden crunch and tender chew of traditional churros—without the gluten. Made with simple pantry staples, these treats are fried to perfection and coated in cinnamon sugar for a nostalgic, carnival-style experience that’s completely gluten-free. Whether dipped in chocolate or eaten plain, they’re an irresistible dessert or snack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

gluten-free all-purpose flourxanthan gum (if your flour blend doesn’t already include it)waterunsalted buttergranulated sugareggssaltvanilla extractground cinnamonvegetable oil (for frying)

directions

In a saucepan, combine water, butter, salt, and a tablespoon of sugar. Bring to a boil over medium heat.

Reduce the heat to low and stir in the gluten-free flour (and xanthan gum, if needed). Stir vigorously until the dough pulls away from the sides and forms a ball.

Remove from heat and let the dough cool slightly.

Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract. The dough should be thick and smooth.

Transfer the dough to a piping bag fitted with a large star tip.

Heat oil in a deep skillet or pot to 350°F (175°C).

Pipe strips of dough directly into the hot oil, cutting with scissors to desired length. Fry in batches until golden brown and crispy, about 2–3 minutes per side.

Use a slotted spoon to remove churros and drain on paper towels.

Roll warm churros in a mixture of cinnamon and sugar until evenly coated.

Servings and timing

This recipe yields about 20 small churros.Preparation time: 15 minutesCooking time: 20 minutesCooling and coating time: 10 minutesTotal time: 45 minutes

Variations

Add a dash of nutmeg or cardamom to the dough for extra spice.

Fill churros with dulce de leche or chocolate ganache using a piping tip.

Serve with a side of warm chocolate sauce for dipping.

Make mini churro bites for party-friendly portions.

storage/reheating

Store cooled churros in an airtight container at room temperature for up to 2 days.To reheat, bake in a 350°F oven for 5–7 minutes or air-fry for 3–4 minutes to revive crispiness.

FAQs

Can I bake these instead of frying?

Yes, but they will be less crispy. Bake at 400°F for 18–20 minutes and broil briefly for extra color.

What gluten-free flour works best?

Use a 1:1 gluten-free all-purpose blend with xanthan gum for best results.

Do I need to use xanthan gum?

Only if your flour blend doesn’t already contain it—it helps with structure and chewiness.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 1 day. Let it soften slightly before piping.

Why are my churros greasy?

The oil may be too cold—ensure it’s maintained at 350°F for proper frying.

Can I freeze churros?

Freeze unfried piped dough on a baking sheet, then transfer to a bag. Fry straight from frozen.

How do I prevent them from collapsing?

Make sure the dough is cooked before adding eggs and avoid overmixing once eggs are added.

Are these safe for people with celiac disease?

Yes, as long as all ingredients used are certified gluten-free.

Can I make them dairy-free?

Substitute the butter with a vegan alternative and ensure your flour and other ingredients are dairy-free.

Are churros supposed to be chewy?

Yes, they should have a tender interior with a crisp, golden exterior.

Conclusion

Crispy, Chewy Gluten-Free Churros are a deliciously fun treat that brings the magic of fair-style desserts into your gluten-free kitchen. With their perfect texture and sugary finish, these churros are a must-try for anyone craving a sweet, satisfying bite without compromise. Serve them fresh and watch them disappear fast!