Gluten free churros that are crispy on the outside and warm and fluffy on the inside! Just the way a churro should be.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:12 churros 1x
1/4cup plant butter, chopped
1cup gluten free all purpose flour blend
3 tbsp white sugar
2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tbsp white vinegar
1/2 tsp vanilla extract
Oil for frying
1cup white sugar
1 1/2 tsps cinnamon
In a medium-sized pot, bring to boil the water, vegan butter, and sugar. Stir and remove from heat.
Stir in the remaining churro ingredients. Stir until the dough comes together and is smooth.
Add frying oiling about 2 inches deep to a medium sized pot. Heat until roughly 360 degrees.
While the oil is heating, add the the gluten free churro dough into a piping bag. Once the oil is hot, carefully pipe dough, 6 inches at a time, into the hot oil. Cut with kitchen scissors and repeat.
Fry the churros for 2 minutes, flip and fry for 2 more minutes. While the churros are frying, prepare the cinnamon sugar mixture.
Once the churros are cooked, remove them from the oil with tongs or a slotted spoon. Briefly set them down on a paper towel to drip off any excess oil. Don’t let them sit for more than 10-15 seconds or they will dry to much and the cinnamon sugar won’t stick!
Roll the churros in the cinnamon sugar mixture. Serve while fresh and warm.