Gluten-free churros

DifficultyBeginner

Delicio! These gluten-free churros are crispy on the outside and fluffy on the inside. Dip and eat!

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Gluten-free churros
Prep Time40 minsTotal Time40 mins
Ingredients
 2 ½ dl water
 50 g margarine
 2 tbsp sugar
 ¼ tsp salt
 3 eggs
 1 tsp vanilla extract
Sugar frost
 1 dl sugar
 1 tsp cinnamon
chocolate dip
 50 g margarine
 100 g milk chocolate
 2 dl double cream (use less if you want deeper chocolate flavor)
Directions

Start by heating up the oil in a pot or a deep fryer. Depending on the size of the pot use at least 1 L of oil. Let it slowly heat up while making the dough.

In a pot boil water, margarine, sugar and salt together. Add in the flour mixing with a spatula. The dough is dense at this point. Let it cool down for a few minutes. While waiting, mix the sugar and cinnamon in a bowl. Add the eggs and vanilla extract to the dough. Mix with a mixer. The dough will break apart before coming together - just keep mixing!

Transfer to a piping bag and seal tightly. When the oil is 170-180-degrees start frying. You can check the temperature with a little bowl of dough. It should rise within seconds. Squeeze out dough and cut with scissors. Don't fry too many at the time. Bake golden brown and crispy on both sides and move on a plate lined with a paper towel. Then roll the churros in the sugar mix you prepared.

Don't cover after baking or the churros will turn soggy!

Chocolate dip

You can prepare this the day before. It will turn thicker and easier to dip.

Melt the butter in a pot and add cream. Toss in chocolate and mix even.

Ingredients

 2 ½ dl water
 50 g margarine
 2 tbsp sugar
 ¼ tsp salt
 3 eggs
 1 tsp vanilla extract
Sugar frost
 1 dl sugar
 1 tsp cinnamon
chocolate dip
 50 g margarine
 100 g milk chocolate
 2 dl double cream (use less if you want deeper chocolate flavor)

Directions

1

Start by heating up the oil in a pot or a deep fryer. Depending on the size of the pot use at least 1 L of oil. Let it slowly heat up while making the dough.

In a pot boil water, margarine, sugar and salt together. Add in the flour mixing with a spatula. The dough is dense at this point. Let it cool down for a few minutes. While waiting, mix the sugar and cinnamon in a bowl. Add the eggs and vanilla extract to the dough. Mix with a mixer. The dough will break apart before coming together - just keep mixing!

Transfer to a piping bag and seal tightly. When the oil is 170-180-degrees start frying. You can check the temperature with a little bowl of dough. It should rise within seconds. Squeeze out dough and cut with scissors. Don't fry too many at the time. Bake golden brown and crispy on both sides and move on a plate lined with a paper towel. Then roll the churros in the sugar mix you prepared.

Don't cover after baking or the churros will turn soggy!

2

Chocolate dip

You can prepare this the day before. It will turn thicker and easier to dip.

Melt the butter in a pot and add cream. Toss in chocolate and mix even.

Gluten-free churros

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