Gluten-Free Churros: You’d Never Guess They’re Missing a Thing!

Close your eyes and imagine: you’re holding a warm, freshly fried churro, its ridges dusted in a snowy coat of cinnamon-sugar. You take a bite, and it’s perfectly crisp on the outside, yet miraculously soft and tender on the inside. That heavenly, melt-in-your-mouth texture is what we’re achieving today, and the best part? These are completely gluten-free churros.

I promise you, these are not a “good for being gluten-free” treat; they are a legitimately incredible churro that will have everyone begging for the recipe. Forget the food cart, your kitchen is about to become the new churro hotspot.

WHY THIS GLUTEN-FREE CHURROS RECIPE IS A GAME-CHANGER

Let me tell you exactly why this gluten-free churros recipe is about to become your new favorite.

• First and foremost, the texture is absolutely spot-on. By using a blend of gluten-free flours, we recreate that classic structure without any gumminess.
• Furthermore, this gluten-free churros recipe is surprisingly simple and uses a classic choux pastry method, which is easier than you think and requires no resting time for the dough.
• Moreover, they fry up in just minutes, meaning you can go from craving to devouring in under half an hour.
• Finally, that classic cinnamon-sugar coating is a non-negotiable, and we’re making it the star of the show.

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WHAT YOU’LL NEED FOR THE PERFECT GLUTEN-FREE CHURROS

Gathering your gluten-free churros ingredients is the first step to success. Using a good gluten-free flour blend is key here!

For the Churro Dough:

• Water: 1 cup. This creates the steam that puffs up the dough.
• Unsalted Butter: 4 tablespoons (1/2 stick). Butter adds richness and flavor.
• Granulated Sugar: 1 tablespoon, for the dough itself.
• Salt: 1/4 teaspoon, to balance the sweetness.
• Gluten-Free 1:1 Baking Flour: 1 cup. Crucial Note: Use a reliable blend that contains xanthan gum, like Bob’s Red Mill or King Arthur Measure for Measure. This is essential for structure.
• Large Eggs: 3, at room temperature. They bind the dough and add lift.
• Vanilla Extract: 1 teaspoon (optional, but highly recommended for depth of flavor).

For the Cinnamon-Sugar Coating:

• Granulated Sugar: 1/2 cup.
• Ground Cinnamon: 1 teaspoon. Feel free to add more if you’re a cinnamon lover!

For Frying:

• Neutral Oil: Such as vegetable, canola, or avocado oil. You’ll need enough to fill your pot with about 2 inches of oil.

THE TOOLS YOU’LL WANT TO HAVE READY

You don’t need any fancy equipment! A medium saucepan, a wooden spoon, a piping bag fitted with a large open star tip (like a 1M or 8B), a candy thermometer (highly recommended for perfect frying), and a spider strainer or slotted spoon. You’ll also need a baking sheet lined with paper towels for draining.

STEP-BY-STEP: HOW TO MAKE GLUTEN-FREE CHURROS

Follow these steps for foolproof, incredible churros every single time.

HEAT THE WET INGREDIENTS

In your medium saucepan, combine the water, butter, 1 tablespoon of sugar, and salt. Place it over medium-high heat. Bring the mixture to a rolling boil, stirring occasionally until the butter has fully melted. The butter must be completely melted before you move to the next step.

ADD THE FLOUR AND COOK THE DOUGH

Reduce the heat to low. Immediately add all of the gluten-free flour at once. Stir vigorously with your wooden spoon. The mixture will form a ball of dough that pulls away from the sides of the pan. Keep stirring and cooking for about 1 minute. This step cooks the flour and helps remove excess moisture, which is vital for the dough to absorb the eggs properly.

COOL SLIGHTLY AND ADD THE EGGS

Transfer the hot dough to a large mixing bowl and let it cool for about 5 minutes. This is important so the eggs don’t scramble when you add them. Using a hand mixer or a sturdy wooden spoon, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Finally, beat in the vanilla extract. The final dough should be smooth, thick, and pipeable.

HEAT THE OIL AND PREPARE THE COATING

Pour oil into a heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat over medium heat until it reaches 350°F (175°C). Use your candy thermometer for accuracy. This is the key to crispy, not greasy, churros. While the oil heats, mix the 1/2 cup of sugar and cinnamon in a shallow dish (like a pie plate) and set it aside.

PIPE AND FRY THE CHURROS

Spoon your dough into your piping bag fitted with the star tip. Carefully pipe 4-6 inch strips of dough directly into the hot oil, using kitchen scissors to snip the end. Do not overcrowd the pot; fry in batches. Fry for about 2-3 minutes per side, turning once, until they are a deep golden brown and crisp.

DRAIN AND ROLL IN CINNAMON-SUGAR

Use your spider strainer or slotted spoon to transfer the fried churros to the paper-towel-lined baking sheet to drain for just 30 seconds. While they are still very hot, roll them in the cinnamon-sugar mixture until thoroughly coated. The heat helps the sugar to stick perfectly.

TIPS FOR THE ABSOLUTE BEST GLUTEN-FREE CHURROS

Is the dough too thick to pipe? Your gluten-free churros dough might be a bit too dry. Simply beat in a tablespoon of warm water at a time until it becomes pipeable.
For the crispiest gluten-free churros, ensure your oil is at the correct temperature. If it’s too low, they’ll be greasy; too high, and they’ll brown too quickly.
No piping bag? You can use a heavy-duty zip-top bag with the corner snipped off, though you won’t get the classic ridged shape on your gluten-free churros.

DELICIOUS DIPPING SAUCES

A churro is only as good as its dip! Here are a few ideas:

• Rich Chocolate Sauce: Melt together 1/2 cup dark chocolate chips with 1/4 cup heavy cream.
• Dulce de Leche: Warm up store-bought or homemade dulce de leche for a creamy, caramel dip.
• Vanilla Bean Pastry Cream: For an extra-indulgent experience.

TROUBLESHOOTING : COMMON QUESTIONS

My churros are soft/not crispy. This is usually due to oil temperature being too low, leading to oil saturation. Use a thermometer!
Can I bake these gluten-free churros? You can, but they will be more like churro-shaped donuts and won’t have the same crisp exterior. Spray piped dough with cooking spray and bake at 375°F (190°C) for 20-25 minutes.
My dough is too runny. Different GF flours absorb liquid differently. You can add another tablespoon or two of GF flour to thicken it back up.

MAKE-AHEAD AND STORING

gluten-free churros are always best served immediately. However, you can pipe the dough onto a baking sheet and freeze it solid, then transfer the frozen dough to a bag. Fry directly from frozen, adding a minute or two to the cooking time. Leftover cooked churros can be reheated in a 350°F (175°C) air fryer or oven for a few minutes to re-crisp.

MY STORY: A PASSION FOR PERFECT GLUTEN-FREE CHURROS

I’ll never forget the disappointment of realizing the fairground churros I loved were off-limits after going gluten-free. That was the driving force behind months of testing. This final recipe, crisp, light, and utterly divine, is the happy ending to that story. It’s the recipe I make for family movie nights, and the one that proves you don’t have to miss out on anything.

FINAL CHECKLIST BEFORE YOU FRY

• Oil is heated to a steady 350°F (175°C).
• Cinnamon-sugar mixture is ready in a shallow dish.
• Piping bag is fitted with a star tip and filled with dough.
• Paper towels are laid out for draining.

GLUTEN-FREE CHURROS FAQS