Baked Gluten-Free Churros
Cozy, cinnamon-sugared baked churros that are gluten-free and perfect for fall evenings.
Ingredients
Dough ingredients
- 1 cup water or unsweetened dairy-free milk
- 4 tablespoons unsalted butter or neutral oil
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup gluten-free all-purpose flour blend (with xanthan gum included)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Coating ingredients
- 1/2 cup sugar
- 1 tablespoon ground cinnamon for coating
- 2 tablespoons melted butter for brushing (or neutral oil for dairy-free)
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment and lightly grease it. Fit a large piping bag with a large star tip.
Dough preparation
- In a small saucepan, combine water (or milk), butter (or oil), sugar, and salt. Bring to a gentle boil over medium heat.
- Remove from heat and quickly stir in the gluten-free flour until a smooth dough forms and pulls away from the pan.
- Let the dough cool for 3–5 minutes so the eggs don’t scramble. Beat in eggs one at a time, mixing until smooth before adding the next. Stir in vanilla.
Piping and baking
- Transfer dough to the prepared bag and pipe 3–4 inch lengths onto the baking sheet, spaced 2 inches apart.
- Brush each churro lightly with melted butter or oil. Bake 15–20 minutes until puffed and lightly golden.
Coating and serving
- Mix sugar and cinnamon in a shallow bowl. While still warm, brush churros again with butter and roll in cinnamon sugar. Serve immediately with your favorite dip.
Notes
For best results, ensure not to overcrowd the baking sheet for even crisping. You can experiment with flavors such as adding pumpkin spice to the coating.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 60mgFiber: 1gSugar: 4g
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