Gluten-Free Churros

Ingredients

• 240 ml (1 cup)water
• 57 g (1/4 cup)unsalted butter, diced into small cubes
• 38 g (3 tbsp)sugar
• 1.5 g (1/4 tsp)salt
• 120 g (1 cup)gluten-free baking flour
• 24 g (3 tbsp)cornflour
• 1 largeegg, at room temperature
• 2.5 ml (1/2 tsp)vanilla extract
• 2.6 g (1 tsp)ground cinnamon
• As neededoil, for frying
• 60 ml (1/4 cup)milk
• 5 g (1 tsp)butter, softened
• 85 g (1/2 cup)bittersweet chocolate, chopped
• 100 g (1/2 cup)sugar
• 0.6 g (1/4 tsp)ground cinnamon

Instructions

1. 1

   Mix dry ingredients

   Combine the gluten-free baking flour and cornflour in a mixing bowl, stirring until evenly mixed.

2. 2

   Heat butter mixture

   Put the water, butter, sugar and salt in a saucepan. Heat over medium heat until the mixture boils.

3. 3

   Cook the dough

   As soon as it boils, lower the heat. Add the flour mixture and stir quickly until smooth and no longer sticking to the sides of the pan.

4. 4

   Transfer the dough

   Turn off the heat and transfer the dough to a large mixing bowl.

5. 5

   Release the steam

   Using an electric mixer on low speed or a wooden spatula, work the dough to release the hot steam.

6. 6

   Add egg and flavour

   Once the dough has cooled, mix in the egg, vanilla extract and cinnamon until smooth and combined.

7. 7

   Fill piping bag

   Spoon the dough into a piping bag fitted with a star tip.

8. 8

   Mix cinnamon sugar

   Combine the sugar and ground cinnamon on a shallow plate, then set aside.

9. 9

   Make chocolate dip

   Heat the milk in a small saucepan until small bubbles appear, then turn off the heat. Add the chopped chocolate and stir until melted; mix in the butter until incorporated. Pour into a tall, narrow glass.

10. 10

    Heat frying oil

    In a heavy-based pan or deep fryer, heat oil over medium heat, filling the pan to around 5 cm (2 inches) from the bottom.

11. 11

    Pipe the churros

    Pipe 8–10 cm (3–4 inches) of dough into the pan, cutting it from the star tip with scissors or a very sharp knife. Fry in batches of 3 or 4 churros.

12. 12

    Fry until golden

    Fry for 2–3 minutes per side, until golden brown. Transfer to a plate lined with kitchen paper.

13. 13

    Coat and dip

    Let the churros drain for about 1 minute. While they are still warm, roll them in the cinnamon sugar, then dip about one-third of each churro into the chocolate.

14. 14

    Finish the batches

    Repeat with the remaining dough.

What are churros?

Churros are ridged fried dough snacks enjoyed in Spain and across Latin America, including Mexico, where they are often served with a sweet dip. This version uses gluten-free flour and cornflour to make a pipeable dough, then pairs the crisp exterior with a tender centre.

The star-shaped piping tip gives the dough its familiar ridges, which catch the cinnamon sugar. A warm chocolate dip makes these churros especially suited to sharing as a dessert or treat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 347 calories, 5g protein, 48g carbs, 15g fat.

The dough's main carbohydrate sources are the gluten-free flour, cornflour and sugars; butter and frying oil contribute most of the fat, while the egg, milk and chocolate provide some protein. Balance a serving with fresh fruit, or share the churros as a dessert after a meal that includes vegetables and a protein source.

Building the dough

Flour mix: Combining the gluten-free baking flour and cornflour first helps distribute the starch evenly through the dough.

Hot base: The flour mixture goes into boiling water, butter, sugar and salt. Stir it briskly over lower heat until the dough gathers into a smooth mass and pulls away from the pan.

Cool before adding the egg

Steam release: Work the dough with a wooden spatula or a mixer on low speed after transferring it to a bowl. This lets hot steam escape before the egg goes in.

Egg and cinnamon: Let the dough cool first, then mix in the egg, vanilla and cinnamon until smooth. Adding the egg while the dough is very hot can make it difficult to incorporate evenly.

Piping and frying

Star tip: Pipe short lengths, around 8–10 cm, and cut each one cleanly from the piping bag. The ridged shape helps the churros cook evenly and gives the coating places to cling.

Small batches: Fry only 3 or 4 at a time, as directed, and turn them after 2–3 minutes per side. They are ready when golden brown; transfer them to kitchen paper to drain.

Coating while warm

Cinnamon sugar: Give the churros about 1 minute to drain, then roll them in the sugar mixture while they are still warm so it adheres.

Chocolate dip: Melt the chocolate into the hot milk off the heat, then stir in the softened butter. Pouring it into a tall, narrow glass makes it easier to dip about one-third of each churro.

Serving ideas

Serve the churros soon after frying, with the chocolate alongside for dipping. Fresh fruit such as berries or orange segments can add a bright contrast to the sweet coating.

For a dessert spread, offer the chocolate in a shared glass and bring out the churros while they are warm. The cinnamon sugar and chocolate are rich enough that a small serving can still feel satisfying.

Recipe notes & tips

• Have the star-tip piping bag, scissors and cinnamon sugar ready before you begin frying.
• Use an egg at room temperature, as specified, so it is easier to mix into the dough.
• Lower the heat before adding the flour mixture, then stir promptly to bring the dough together.
• Keep the frying batches to 3 or 4 churros so there is room to turn them.
• Roll the churros in cinnamon sugar while they are still warm.
• Pour the chocolate coating into a tall, narrow glass for easier dipping.

Variations

• Extra cinnamon: Add a little more ground cinnamon to the sugar coating for a stronger spice flavour.
• Chocolate on the side: Serve the chocolate coating in a bowl instead of dipping the churros before serving.
• Citrus note: Add a little finely grated orange zest to the cinnamon sugar.
• Different chocolate: Use another type of chopped chocolate while keeping the same melting method.
• Shorter churros: Pipe shorter lengths for smaller, easy-to-share pieces.

Common mistakes to avoid

• Adding the egg too soon: Cool the dough first so the egg can mix in smoothly.
• Skipping the steam release: Work the hot dough briefly before adding the egg, as directed.
• Crowding the pan: Fry only 3 or 4 churros per batch so there is room to turn them.
• Coating after they cool: Roll the churros in cinnamon sugar while still warm so it sticks.
• Overcooking the chocolate: Take the milk off the heat before adding the chocolate and stir until melted.
• Frying before preparing the coating: Mix the cinnamon sugar and make the chocolate dip before cooking the churros.

How to store

These churros are best served freshly fried, while their outside is crisp. If needed, keep leftovers in an airtight container at room temperature for up to 1 day and warm them briefly in an oven until heated through; the texture may soften. Store leftover chocolate dip separately in the fridge and rewarm gently.

Frequently asked questions