Gluten-Free Churros

Crispy, golden, gluten-free churros made with a perfect blend of almond flour and gluten-free flour. Sweet, crunchy outside with a soft, airy interior — a celiac-friendly dessert that tastes authentically Spanish.

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Course: Dessert, Snack

Cuisine: Mexican, Spanish

Prep Time: 15

Cook Time: 15

Resting Time: 7

Total Time: 37

Servings: churros

Calories: 210kcal

Cost: $6–$8

Equipment

1 Large saucepan or deep fryer For boiling water and butter, then frying churros
1 Piping bag with large star tip To create signature churro ridges
1 Slotted spoon For removing churros from oil
1 Cooking thermometer Keep oil at consistent 350°F
1 Shallow dish For cinnamon sugar coating
Several Paper towels For draining excess oil
2 Mixing bowls For dough and coating mixtures

Ingredients

1 cup water Bring to boil with butter
½ cup butter Can substitute with coconut oil for dairy-free
1 cup gluten-free all-purpose flour blend Preferably with xanthan gum
¼ cup almond flour Adds nutty flavor and texture
¼ teaspoon salt Balances sweetness
2 tablespoon sugar For dough flavor
1 teaspoon cinnamon Mix with sugar for coating
oil for frying Vegetable or canola oil works best
chocolate sauce Optional for dipping

Instructions

Heat water and butter until bubbling.
Add flours and stir until dough forms.
Let dough rest 5–7 minutes.
Fill piping bag and form churros.
Cook at 350°F until golden.
Roll in cinnamon sugar immediately.
Enjoy with warm chocolate sauce.

Notes

For dairy-free, substitute butter with coconut oil. You can also flavor the coating with nutmeg or vanilla sugar for variation.

Nutrition