Vegan Gluten-Free Churros

Ingredients

• 79 g (½ cup)brown rice flour
• 79 g (½ cup)white rice flour
• 40 g (5 tbsp)cornflour
• ¼ tspsalt
• ⅛ tspbaking powder
• 240 ml (1 cup)unsweetened almond milk
• 12 g (1 tbsp)coconut sugar
• 30 ml (2 tbsp)oil or melted vegan butter
• ½ tspvanilla extract
• 720–960 ml (3–4 cups)vegetable oil, for frying
• 100 g (½ cup)sugar
• ½ tspground cinnamon

Instructions

1. 1

   Mix dry ingredients

   Whisk the brown rice flour, white rice flour, cornflour, salt and baking powder together in a mixing bowl. Set the bowl aside.

2. 2

   Make the dough

   Put the almond milk, coconut sugar, oil and vanilla in a medium saucepan. Heat over a medium heat, whisking constantly, until the mixture boils. Take it off the heat straight away and pour it over the flour mixture. Stir with a wooden spoon until you have a very thick, smooth paste.

3. 3

   Pipe the churros

   Fit a churro maker with its largest star-shaped disc and fill it with the dough. Cut 12 rectangles of baking parchment, each about 15 × 5 cm (6 × 2 inches), then pipe one churro onto each piece.

4. 4

   Heat the oil

   Heat the vegetable oil in a deep saucepan over a medium heat until it reaches about 190°C (375°F). Add 2–3 churros at a time, with their parchment, to help stop them sticking to the bottom of the pan.

5. 5

   Fry until golden

   Fry for 2–3 minutes, until the churros are golden brown. After 30 seconds, carefully remove the parchment, once the churros have begun to float.

6. 6

   Drain the churros

   Transfer the churros to a plate lined with kitchen paper to absorb excess oil. Repeat with the remaining churros.

7. 7

   Coat and serve

   Whisk the sugar and cinnamon together in a large, deep plate. Roll the churros in the mixture and serve immediately.

What are churros?

Churros are ridged lengths of fried dough, commonly associated with Spain and also popular across Mexico and other parts of the Spanish-speaking world. They are often eaten freshly fried, sometimes with a sweet coating or a dip.

This version uses rice flours and cornflour instead of wheat flour, and almond milk rather than dairy. The hot liquid is mixed into the dry ingredients to form a thick paste that can be piped into ridged shapes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 2g protein, 39g carbs, 11g fat.

Most of the carbohydrates come from the rice flours, cornflour and coating sugar; the almond milk and flours contribute some protein, while the cooking oil and added oil or vegan butter supply most of the fat. Serve a couple of churros with fresh fruit to add variety to the plate.

Why use two rice flours?

Brown rice flour and white rice flour make up the base of the dough, with cornflour helping bind the mixture. Measure the flours carefully so the dough keeps the thick, pipeable consistency described in the method.

Baking powder is included in a small amount, while salt balances the sweetness. Whisk these dry ingredients thoroughly before adding the hot liquid so they are evenly distributed.

Getting the dough smooth

Hot liquid: bring the almond milk, coconut sugar, oil and vanilla just to a boil, whisking as it heats. Pour it over the flour mixture as soon as it boils.

Mixing: stir with a wooden spoon until the paste is very thick and smooth. Work out any dry patches before transferring the dough to the churro maker.

Piping ridged shapes

Star-shaped disc: use the largest disc on the churro maker to form defined ridges. Pipe the churros onto separate pieces of baking parchment, making 12 pieces about 15 × 5 cm.

Parchment: add each churro to the oil with its paper underneath. The recipe uses the paper to help keep the dough from sticking to the bottom of the pan.

Frying and checking doneness

Oil temperature: heat the oil to about 190°C before frying. Add only 2–3 churros at a time, as directed, and take care around the hot oil.

Colour and timing: fry for 2–3 minutes, looking for a golden-brown surface. The churros should float so you can carefully remove the parchment after about 30 seconds.

Cinnamon sugar finish

Mix the sugar and cinnamon in a deep plate wide enough to roll the churros. Coat them while freshly fried so the mixture clings to their surfaces.

Serve straight away for the contrast of a crisp exterior and tender centre. A small bowl of chocolate sauce or fruit on the side can make a simple dessert plate.

Recipe notes & tips

• Use a deep saucepan and leave room for the oil to rise when the churros are added.
• Have the piped churros ready before heating the frying oil.
• Keep the oil close to 190°C so the churros cook at the intended pace.
• Fry in batches of 2–3 rather than crowding the pan.
• Remove the parchment carefully after about 30 seconds, once the churros float.
• Coat the churros just before serving for the best contrast of textures.

Variations

• Chocolate dip: serve the churros with melted dark chocolate for dipping.
• Citrus sugar: mix finely grated orange zest into the cinnamon sugar.
• Spiced coating: add a little ground cardamom to the sugar and cinnamon.
• Vegan butter: use melted vegan butter instead of the oil in the dough.
• Vanilla sugar: add a little extra vanilla to the dough for a more pronounced aroma.

Common mistakes to avoid

• Oil too cool: the churros may take longer to colour; heat the oil to about 190°C before frying.
• Pan overcrowded: the churros may not fry evenly; cook only 2–3 at a time.
• Dough not smooth: dry patches can affect piping; stir thoroughly until the paste is uniform.
• Parchment left in too long: it can get in the way as the churros float; remove it carefully after about 30 seconds.
• Churros left uncoated: the cinnamon sugar may not cling as well once they cool; roll them soon after frying.
• Oil splashes: wet ingredients can cause spluttering; lower each churro into the pan carefully with its parchment.

How to store

These churros are best eaten freshly fried. If needed, keep leftovers in an airtight container at room temperature for up to 1 day, then reheat briefly in an oven until warmed through; they will not be as crisp as when freshly made.

Frequently asked questions