Gluten-Free Churros

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Enjoy this classic dessert at home with this baked gluten-free churros recipe. Featuring a perfectly crispy exterior and a soft, tender interior, these choux pastry churros are finished with a warm and aromatic cinnamon-sugar coating.

Prep Time15

Cook Time17

Total Time32

Course: Baking, Dessert

Keyword: gluten-free churros

Servings: churros

Author: Cheryl Johnson

Ingredients

1 cup water
½ cup unsalted butter (115 grams)
1 tablespoon granulated sugar
1 tablespoon light brown sugar packed
¼ teaspoon salt
1 cup gluten free flour (140 grams) I use Cup4Cup
1 tablespoon cornstarch
¼ teaspoon xanthan gum only if your flour blend doesn’t already include it
½ teaspoon vanilla extract
3 large eggs room temperature

Coating

½ cup granulated sugar (100 grams)
2 teaspoons ground cinnamon

Instructions

Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper and spray with non-stick baking spray. Set aside for now.
In a medium saucepan over medium-high heat, combine the water, butter, granulated sugar, brown sugar, and salt together and whisk together until melted and the mixture comes to a boil.
Reduce the heat to low and whisk in gluten-free flour, cornstarch, and xanthan gum (if needed). Use a wooden spoon to stir, over low heat, until the mixture starts to come together into dough and is no longer sticking to the side of the saucepan. Remove the saucepan from heat and let cool for 5 minutes before moving on to the next step.
Add the vanilla extract into the mixture with 1 egg. Stir until the egg is completely mixed into the dough. Then, stir in the second egg until it is completely combined. Then, stir in the third egg until completely combined. It’s important to only add in eggs 1 at a time.
Add a Wilton 1M tip (or similar large star shape) to a large icing bag. Use a spatula to fill the icing bag with churro dough.
Pipe churros onto the parchment paper and non-stick baking spray-lined baking sheet. Leave the churros at least 1-inch apart on the tray. Churros should be piped in straight lines and should be about 5 to 6 inches in length each.
Lightly spray the tops of the churros with more non-stick baking spray.
Place into the oven (only bake 1 sheet of churros at a time) and bake for 17 to 18 minutes or until the tops are just starting to lightly brown. Do not overbake as they could burn quickly.
Remove from the oven and let cool on the baking sheet for at least 10 minutes. If you try to toss them into the cinnamon sugar mixture right away, they will be too soft and they’ll break apart.
Combine the coating ingredients (sugar and cinnamon) onto a large plate.
Carefully roll each churro into the cinnamon sugar mixture to fully coat.
If the cinnamon sugar mixture isn’t sticking well enough to the churros, you can lightly brush melted unsalted butter over the churros before rolling each into the cinnamon sugar mixture.

Notes

Nutrition