Vegan Gluten-Free Churros

Crispy on the outside, and tender on the inside, these Spanish-inspired churros are vegan and gluten-free! Rolled in a delicious cinnamon sugar coating!

📝 Ingredients

• 1/2 cup brown rice flour
• 1/2 cup white rice flour
• 5 tbsp cornstarch
• 1/4 tsp salt
• 1/8 tsp baking powder
• 1 cup unsweetened almond milk
• 1 tbsp coconut sugar
• 2 tbsp oil (or melted vegan butter)
• 1/2 tsp vanilla extract
• 3-4 cups vegetable oil (for frying)
• 1/2 cup sugar
• 1/2 tsp cinnamon

👨‍🍳 Instructions

1. 1In a mixing bowl, whisk together the brown rice flour, white rice flour, cornstarch, salt, and baking powder. Set aside.
2. 2To a medium saucepan, add the almond milk, coconut sugar, oil, and vanilla extract. Heat over medium heat, whisking constantly until it comes to a boil. As soon as it boils, remove from the heat and pour over the flour mixture. Using a wooden spoon, mix until it forms a very thick and smooth paste.
3. 3Transfer the dough to a churro maker fitted with the largest star-shaped disc. Cut 12 rectangles (of about 6x2-inch) of parchment paper. Pipe a churro on each piece of parchment paper.
4. 4Next, heat the oil in a deep saucepan over medium heat. Once the oil is hot (at about 375°F), add 2-3 churros to the oil, with the parchment paper as well. Doing this will prevent the churros from sticking to the bottom of the pan.
5. 5Fry for 2-3 minutes, or until churros are golden brown. You can carefully remove the parchment after 30 seconds, as the churros will float.
6. 6Transfer the churros to a plate line with kitchen paper towel to remove the excess oil. Repeat with the remaining churros.
7. 7To coat the churros, whisk together the sugar with the cinnamon in a large deep plate. Roll the churros into the cinnamon sugar and serve immediately!