Description

These gluten-free churros are perfectly crispy on the outside and chewy on the inside, coated in cinnamon sugar and served with your favorite dipping sauce.

Ingredients

Units Scale

1 cup water
2 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup gluten-free all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/2 cup granulated sugar (for coating)
1 teaspoon ground cinnamon
Vegetable oil, for frying

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Instructions

In a medium saucepan, combine water, sugar, salt, and 2 tablespoons of oil. Bring to a boil over medium heat.
Remove from heat and stir in the gluten-free flour until a dough forms.
Let the dough cool slightly, then beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Heat oil in a deep pan to 375°F (190°C).
Transfer the dough to a piping bag fitted with a star tip.
Pipe 4-6 inch strips of dough directly into the hot oil, cutting with scissors if needed.
Fry until golden brown and crispy, about 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels.
Mix the 1/2 cup sugar and cinnamon in a shallow bowl, then roll warm churros in the mixture to coat.
Serve immediately with chocolate sauce or dulce de leche if desired.

Notes

Make sure the oil stays at the correct temperature to ensure crispy churros.
Use a sturdy piping bag as the dough is thick.
Churros are best served fresh but can be reheated in the oven to restore crispiness.

Nutrition

Serving Size: 1 churro
Calories: 130
Sugar: 9g
Sodium: 90mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg