In this Instructable, I will show you how to make gluten-free churros. This easy gluten-free churros recipe is perfect for people who can't have gluten but love churros! They are incredibly simple to make with just a few ingredients. If I can do it, you can do it. Let's get started!

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Follow the easy steps below or watch the video tutorial or do both!

Step 1: Ingredients and Tools

Ingredients:

1 cup water (237ml)
1/2 cup butter, salted or unsalted (113g)
1/2 tsp salt (2g)
1 cup of 1 to 1 Gluten-free flour mix (148g)
1 large egg
1 cup granulated sugar
1 to 2 tsp. cinnamon, or more if you like (2 to 5g)
Oil for frying, canola, vegetable, coconut, etc.

Tools:

Disposable pastry bags
Pastry tip
Pots
Wooden spoon or another sturdy spoon
Bowls
Paper towel
Pie plate or plate
Tongs or spider ladle

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Step 2: Make That Dough

Begin by taking a large pot and adding about an inch deep of cooking oil to it. Set the heat to medium.

In a medium pot, combine the water, butter, and salt. Set the burner temp to medium and heat the mixture until the butter melts and it starts to boil.

Then pour in all of the gluten-free 1 to 1 four mix and stir. Stir really quickly, eventually, a dough will form. Keep stirring and pushing down on the dough, for about a minute. Now remove it from the heat.

Step 3: Cool and Egg

Now add the hot gluten-free churro dough to a bowl. Stir the dough until it cools down and is just barely warm but not hot anymore. It will take 5 to 10 minutes. If it is too hot it will cook the egg once we add the egg and you don't want that to happen.

Once the dough has cooled, add the egg. Start stirring again. At first, it will seem like the egg doesn't want to mix in with the dough, but eventually, it will.

You may use a stand mixer with a dough hook if you like. Make sure to use a sturdy spoon if you use a spoon because the dough is firm and may break the spoon if it isn't a wooden spoon or something sturdy like that.

And just like that, the gluten-free churro dough is ready to go. Only 5 ingredients!

Step 4: Piping Bag

Time to fill up the piping bag. You really need to use a piping bag for this. With this type of dough, a standard zip-lock freezer bag tends to not work as well, but you can always try that too.

Make sure to add the pastry tip first. I really like this particular pastry tip. It produces a wonderful perfect-sized churro. But you can always experiment with other tips depending on the size you want to make them.

Now fill up the bag with the gluten-free churros dough.

TIP: If you place the bag in a large tall glass and fold the opening over the rim it is easier to fill.

With this recipe, you should be able to completely fill up a standard 12-inch pastry bag with all of the dough. And still, have a little room to twist the top.

Step 5: Fry Those Churros Up!

Time to fry these gluten-free churros up! Check the temp of the oil, it should be between 350 F and 375 F (176 to 190 C).

Now squeeze on the bag of the pastry bag and force the dough through the tip, creating a classic churro shape. Allow the dough to gently go into the hot oil. Use your finger to separate it from the pastry tip or you can also snip it with kitchen shears.

Be careful! The oil is really hot. :)

Allow the churros to cook for 5 to 8 minutes, turning them with tongs or a spider ladle. This will make sure they evenly brown. Once they are lightly golden brown they are ready to be taken out. Allow the excess oil to drain off.

Place them on a paper towel to dry.

Step 6: Cinnamon and Sugar Oh Yeah!

Mix together the cinnamon and sugar and put it on a pie plate or something like that. Then roll those gluten-free churros in the cinnamon and sugar. Time to serve them up! They taste amazing, almost identical to churros made with regular flour. Enjoy!

Print the recipe here if you like.