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Churros with chocolate dipping sauce and recipe title label
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Cinnamon-Sugar Churros

Light, fluffy inside with a golden-brown cinnamon-sugar outside make these gluten free churros irresistable. Can be made with regular all purpose gluten flour instead if desired.
Course Dessert
Cuisine Mexican
Diet Gluten Free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 10-15 Churros depending on the size
Calories 82kcal
Author Toni Dash

Equipment

  • 1-inch large Star Tip
  • Candy Thermometer or Instant Read Thermometer

Ingredients

  • 1 cup Water
  • 1 stick (8 tablespoons) unsalted Butter
  • ¼ teaspoon Kosher Salt
  • ½ cup + 1 tablespoon granulated Sugar
  • 1 cup Flour (I used Pamela’s Artisan Flour Blend)*
  • 3 Eggs , room temperature
  • 1 teaspoon ground Cinnamon
  • Canola or Vegetable Oil (enough to be 1 inch deep in pot used for frying)

Instructions

  • Begin to heat oil in a large pan. The optimum length of the churros is about 4-6 inches so the pan should be large enough to accommodate that length. Using a candy thermometer allow oil to reach 350 degrees. Oil can be heating while dough is constructed.
    It is important once cooking the churros that the temperature remain at 350 so as to not under or over cook the churro. Undercooking will leave them greasy; overcooking will alter their flavor.
  • In a medium pan over medium-high heat, combine the water and butter. Bring to a boil to melt butter; whisk to fully combine.
  • Add salt and 1 tablespoon of the granulated sugar; bring to a boil.
  • Add flour (gluten-free or regular) and stir vigorously and constantly until the mixture forms a slightly sticky dough; about 1-2 minutes. Remove from heat immediately and do not overcook.
  • Add dough to the bowl of a freestanding mixer. Add one egg at a time, beating on high speed, allowing each egg to incorporate with the dough before adding the next.
    Beat on high until forming a shiny, smooth ball of dough; about 2-3 minutes. Allow dough to sit.
  • Making the Cinnamon-Sugar: Combine the remaining ½ cup sugar and 1 teaspoon cinnamon in a rectangular baking pan or dish. Stir to mix thoroughly.
  • Place paper towels on a plate to allow cooked churros to have any excess oil absorbed.
  • Assemble the pastry bag with large star tip. Fill the pastry bag with churro dough and pipe into the hot oil, in 4 to 6 inch lengths.
    The churros should not touch while cooking so I cooked one at a time. With a heat proof spoon or spatula, turn the churro as the underside begins to turn golden to ensure even cooking.
    Churros are done when they are a dark golden brown. Remove and place on paper towels to absorb any excess oil (note: they are not greasy at all and there will not be obvious excess oil).
  • When cool enough to handle (a few minutes) place the churro in the cinnamon-sugar mixture. With your hands, sprinkle cinnamon-sugar densely on every side of the churro, turning it to fully allow to coat.
    Gently tap the churro to allow excess to fall back into the pan (a bit like applying glitter to a glue project).
  • Serve when warm and freshly cooked.

Notes

Gluten-Free Flour recommendation

I recommend a gluten-free measure-for-measure flour blend. My preferred brand is Bob's Red Mill gluten-free 1-to-1 Baking Flour. This recipe has also been made with Pamela's Artisan Flour Blend (now called Pamela's All Purpose Flour - Artian Blend + Whole Grain).

Nutrition

Calories: 82kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 41mg | Sodium: 65mg | Potassium: 15mg | Fiber: 1g | Sugar: 8g | Vitamin A: 60IU | Calcium: 14mg | Iron: 0.6mg