Gluten Free Churros

There’s nothing quite like a warm Gluten Free Churros - crisp on the outside, soft and tender on the inside, and coated in cinnamon sugar. Traditionally enjoyed in Spain and around the world, churros are a simple pleasure that never gets old.

This homemade version is easy to make, fun to eat, and even better when dipped in rich chocolate sauce. Whether you’re craving a cozy weekend treat or a dessert that’s sure to impress, these gluten free churros always hit the spot.

Recipe Ingredient Notes

Gluten Free Flour: The only pre-mixed gluten-free flour blend (combined with cornstarch) that generates a beautiful gluten-free choux to make this Gluten Free Churro Recipe is my Cup4Cup Copycat Recipe OR the ORIGINAL Cup4Cup Flour Blend (containing dairy). If you do not have access to Cup4Cup, you can use my homemade choux flour blend, which I also use to make my Gluten Free Eclairs. The high cornstarch content is what creates light and crispy choux pastry.

Cornstarch: Even though Cup4Cup main ingredient is cornstarch, the additional cornstarch will help to provide a sturdy gluten free churros. (omit additional cornstarch if you are using the Homemade Pâte à Choux Flour Blend)

Water: While I use milk to make my Gluten Free Cream Puffs, I use water to make Gluten Free Churros. Water makes the churros crisper while churros made with milk tend to be softer and less crispy once fried.

Eggs: You will need 175 grams of whole eggs for this recipe. To measure out 175 grams of whole eggs, combine 4 large eggs in a bowl and whisk to combine. In a separate bowl, weigh out 175 grams. If your eggs are already on the larger side, 3 eggs most likely will be 175 grams. Eggs must be at room temperature. Using too much egg will cause a very runny choux dough that can not be saved.

Oil for Frying: I use vegetable oil for frying. Canola Oil, Peanut oil or corn oil would work as well. It must be an oil with a high smoke point.

What are Churros?

Churros are a type of fried dough pastry that is popular in Spanish-speaking countries, particularly in Spain and Mexico. They are made with choux pastry, which is then piped through a star-shaped nozzle to create long, thin, ridged cylinders. These cylinders are then deep-fried until golden brown and crispy on the outside, with a soft and tender interior. Churros are typically dusted with sugar and cinnamon and often served with a chocolate sauce or dulce de leche. They are a popular snack food and can be found in many cafes, street vendors, and festivals in Spanish-speaking countries, as well as in many other parts of the world.

What does a gluten free churro taste like?

Churros have a unique taste and texture. The exterior of a gluten free churro is crispy and crunchy, while the inside is soft and doughy. The dough itself has a mild, slightly sweet taste from the addition of sugar and sometimes cinnamon. Dusting churros with cinnamon and sugar imparts a sweet and mildly spiced flavor to them. Furthermore, dipping churros in chocolate or caramel sauce elevate their taste by adding richness and sweetness. Overall, churros have a delicious and satisfying taste that makes them a popular snack food in many parts of the world.

How to make Gluten Free Churro Dough

1. To make gluten-free choux pastry, combine water, butter, sugar, and salt in a medium-sized saucepan and bring it to a boil at medium heat. If you like, add 1 teaspoon of vanilla extract to the mixture.
2. Once your liquid comes to a boil, turn off the heat and add all your sifted dry ingredients to the hot water mixture at once. With a wooden spoon, stir until the gluten-free flour is fully incorporated. This will take anywhere from 30 to 60 seconds. 

3. Turn the heat back on to a very very very low temperature and continue cooking the flour panade for one minute. Make sure to keep stringing the dough ball. It will form a film on the bottom of the pan.
4. Transfer your flour panade to your food processor and pulse 4-5 times. Take off the lid of your food processor and allow the mixture to cool for 5 minutes. The pulsing allows the steam and heat to evacuate.
5. While the dough cools, measure out 175 grams of whole eggs. To measure out 175 grams of whole eggs, combine 4 large eggs in a bowl and whisk to combine. In a separate bowl, weigh out 175 grams. If your eggs are already on the larger side, 3 eggs most likely will be 175 grams. Eggs must be at room temperature. Using too much egg will cause a very runny choux dough that can not be saved.

6. Once the cooked flour mixture has cooled down, turn your food processor on and add your egg mixture slowly through the feeder. Make sure to NOT add it all at once.
7. After adding all the eggs, blend the mixture for one minute more. Scrape down the sides of your food processor and blend for another 30 seconds. The gluten-free cream puff batter will have a smooth and glossy look.
8. Transfer the Gluten-Free Churro Dough to a piping bag fitted with a star tip. Place it in the fridge for 15-30 minutes to rest. This way it will be easier to pipe. No need to rush the process.

How to fry Churros

The first batch of churros will be the trickiest to fry. Make sure not to overcrowd the pan and try to keep an eye on the oil temperature. Please be careful when handling hot oil!

1. Line a sheet tray or platter with some paper towels and set aside. In a shallow dish (I use an 8x8 baking dish) combine the granulated sugar and cinnamon.
2. In a large pot or deep skillet with high sides, heat around 2 inches of vegetable oil slowly to 360F. If the oil is too hot, the churros will quickly brown on the outside and stay doughy in the center.
3. Once the oil is at 360F, pipe the choux dough directly into the hot oil in strips that are 4-6 inches long. Use clean kitchen shears or a pairing knife to cut the pastry dough from the tip. Only add 3-4 churros to the oil at a time not to overcrowd the pan. Keep an eye on the oil temperature since it will drop when you add the cold dough. Adjust as needed to keep it at 355 - 365F.

4. Fry the gluten-free churros for 90 seconds to 2 minutes, flip them carefully over using tongs, and fry for an additional 90 seconds until both sides are golden brown.
5. Carefully transfer the fried churros to the prepared sheet tray or a paper towel-lined plate. Allow the churros to drain on paper towels briefly before rolling them in the cinnamon sugar mixture. Don't add them while they're still wet and oily, or the sugar will clump up and create a thick coating. Be careful not to let them dry out completely or they won't stick to the sugar coating.
6. Repeat frying with the remaining churro dough.

Serve them along with some homemade fudge sauce, and caramel sauce or use them to decorate a hot fudge sundae (fried dough, ice cream, and warm chocolate sauce? heaven!)

Storage & Freezing

Churros are the best when enjoyed within 12 hours of making them since the fried dough does not store well for an extended period of time.

If you want to reheat churros in the oven, start by preheating the oven to 375 degrees Fahrenheit. Then, place your churros on a baking sheet and bake them for 5-8 minutes until they are heated through and crispy. This is the recommended method to achieve perfectly reheated churros without compromising their texture.

You can freeze churros for up to 3 months, as they freeze quite well and maintain their quality. Here's how to freeze them:

1. Allow the churros to cool completely to room temperature.
2. Place the churros in a single layer on a baking sheet or plate, and freeze them for about an hour.
3. After one hour transfer them to a freezer-safe bag or container.
4. Label the container with the date and contents.

To reheat frozen gluten free churros, you can either bake them in the oven at 375°F for 8-10 minutes or until crispy, or you can thaw them at room temperature for 10-15 minutes and then reheat them in the oven for a few minutes until crispy.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.