Learn how to make delicious Gluten Free Churros from a simple dough recipe. These are a classic Spanish street food that you can enjoy in the comfort of your own home.

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Gluten Free Churros

Taco Night just got a lot better! Cue the introduction to one of my favorite desserts–gluten-free churros.

This fried golden pastry rolled in cinnamon sugar makes me dream of warm sunny days. Winter days seem to melt away at the first taste of these gluten-free churros. Serve them with dairy or almond milk ice cream for an extra sweet treat. If you opt for no add-ons, you’ll be just as happy.

Raise your hand if you love having a strawberry margarita with your churros. This girl does! This Gluten-Free Churros Recipe will make Taco Tuesdays feel like the weekend!

What You Need To Know About This Gluten Free Churros Recipe

While churros are fried instead of baked, they’re made with the same exact pastry dough we’ve been making this month – gluten free Choux Pastry! Instead of baking and filling, they’re fried and rolled in cinnamon sugar.

They’re a fun, different way to eat the classic pastry shells.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Churros Ingredients

Gluten Free Flour – I used my Nightshade Free Gluten Free Flour Blend in this recipe.
Xanthan Gum – omit if your flour blend contains it.
Unsalted Butter – I prefer using butter with at least 82% milk fat.
Granulated Sugar – for the pastry dough and for rolling the churros in
Salt – fine sea salt is my preferred salt for baking and cooking.
Water – I use all water for my Choux Pastry for a sturdier dough. You can use all milk or half milk + half water if you prefer. Using milk with produce a slightly more flavorful and richer pastry but the pastry will be a bit softer and won’t’ get quite as crisp.
Eggs – Use large eggs for this recipe, which is the standard size egg I use in all my baking recipes.
Cinnamon

gluten free churros on a wood platter lined with wax paper

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Equipment Needed to Make Homemade Churros

Medium Sauce Pan
Mixing Spoon – preferably wood or silicone
Stand Mixer or Hand Mixer but a stand mixer is preferred.
Large Piping Bag
Heavy Bottom Pot for frying
Wilton 1M piping tip
Kitchen Shears
Metal Tongs or Spider Strainer

a gluten free churros being dipped into chocolate sauce

How to Make Churros

Step 1. Make the gluten free Choux Pastry and mix together the sugar and cinnamon on a rimmed plate.

Step 2. Transfer the pastry dough to a pastry bag fitted with a Wilton 1M tip and heat oil for frying.

Step 3. Pipe 4-5 inch strips of dough into the hot oil and use a pair of kitchen shears to cut the dough from the tip and fry 2-3 minutes and are golden brown.

Step 4. When the churros are done, remove from the oil and place on a paper towel-lined plate to absorb the oil. Then, immediately roll in the cinnamon sugar.

Step 5. Serve with chocolate ganache, caramel sauce, or Dulce de Leche. You can also serve them sans sauce!

a gluten free churro being dipped into chocolate sauce

Tips for Making Churros

To avoid chewy churros (say that 10 times fast), simply fry them for longer to ensure that they’re cooking thoroughly.
Monitor the oil temperature throughout cooking and increase/decrease the heat as needed to keep it in the proper temperature range.
Be sure to roll the gluten-free churros in the cinnamon sugar as soon as the excess oil is off of them. Letting them cool for too long will keep the mixture from sticking.

a gluten free churro that's been dipped in chocolate sauce

Other Gluten Free Choux Pastry Recipes To Try

close up of gluten free churros on a wood platter lined with wax paper

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Gluten Free Churros

4.94 from 65 ratings

Learn how to make delicious Gluten Free Churros from a simple dough recipe. These are a classic Spanish street food that you can enjoy in the comfort of your own home.

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: 12 Churros

By: Sharon Lachendro

Print Rate Pin

Ingredients

1 cup gluten free flour blend see notes
1/2 teaspoon xanthan gum
1/4 teaspoon fine sea salt
1 tablespoon granulated sugar
8 tablespoons unsalted butter
1 cup water
4 large eggs room temperature
1/2 cup granulated sugar
1 teaspoon ground cinnamon
vegetable oil for frying

Instructions

In a small bowl, mix together your gluten free flour and xanthan gum and set aside.
Add the salt, sugar, butter, and water to a medium saucepan. Heat over medium-high heat and bring to a boil.
Decrease the heat to low and add all of the flour into the hot liquid. Immediately stir it in the flour until it's moistened and has absorbed all the liquid. The dough will start to form into a ball. Continue to cook over low heat for about a minute.
Transfer the dough to the bowl of a stand mixer and let the dough cool, no more than 5 minutes. Then, use the paddle attachment to start beating the dough before adding the eggs. This will help re-incorporate the butter if it has separated a bit.
With the mixer running on medium-low speed, add the first egg. Once the egg is beaten and incorporated, add the second egg. Repeat this step until all the eggs have been mixed into the dough. The dough will look curdled at first but with the addition of each egg, the dough will smooth out and come together. Scrape down the bowl as needed during this process.
Once all the eggs are added, mix for 30 seconds to a minute. You want a smooth, glossy dough. Please note, gluten free choux pastry dough is much thicker than traditional dough made with all-purpose flour but should still be pipe-able.
Transfer the dough into a piping bag fitted with a Wilton 1M piping tip.
Heat 2 inches of oil in a medium-large heavy-bottomed pot. While the oil is heating, mix together the granulated sugar and cinnamon and spread on a rimmed plate. Line a second plate with paper towels to drain the churros after they fry.
When the oil is hot (370 degrees), pipe 4-5 inches of dough into the hot oil and use kitchen shears to cut the dough away from the tip. Fry for 1 1/2 - 2 minutes per side, until golden brown and crisp. Fry 3-5 at a time but it will depend on the width of your pot. Be sure to keep the oil between 350-370 degrees.
Use kitchen tongs or a spider strainer to remove the churros from the hot oil and drain on the prepared plate lined with paper towels. Then immediately roll in the cinnamon/sugar mixture. Repeat this process until all the churros are cooked.
Serve immediately, as is, or with optional dipping sauces (see notes).

Video

Notes

Watch the VIDEO in the blog post for step-by-step visuals on how to make the basic pastry dough.
The recipe yield varies based on the size and type of pastry you're making but this recipe makes enough for about 1 - 1 1/2 dozen churros.
I used my Nightshade Free Flour Blend. If you use a flour blend that contains xanthan gum, omit the amount called for in the recipe.
Be sure to use a thermometer to be sure your oil is at the correct temperature.
Choux Pastry is best eaten the day it's baked but the unfilled pastries can be stored at room temperature in an air-tight container. To re-crisp the churros, bake them for 5 minutes at 350 degrees.
Serve with chocolate ganache (thinned with heavy cream for a more dippable consistency), caramel sauce, or dulce de leche.