I’ve discovered a gluten-free churro that is just as yum as the original!
The other big change is coconut oil instead of butter. I even tried baking them but the results were marginal. So, to be as authentic as possible with ridges, crunch and all, fried is best. Hey, two out of three ain’t bad!
1/2 cup coconut oil
1 cup water
1/2 teaspoon salt
1 cup gluten-free flour (I used Bob’s Red Mill)
1 1/2 teaspoon vanilla
24 oz canola oil
Cinnamon and sugar for dusting or honey for dipping
In a saucepan, heat coconut oil, water and salt till boiling. Remove pan from heat and add flour. Stir until a dough is formed and pulls away from the sides.
Transfer to a stand mixer with a dough paddle. Add one egg at a time on medium speed. Then add vanilla. Alternately, a hand mixer can be used but the dough tends to clump on the beaters.
Meanwhile, heat oil to 325 degrees. Put dough into a pastry bag with a large star tip. Oil is ready when a test piece of dough sizzles on the edges. Pipe 2 1/2 to 3 inch churros into the oil, cutting the dough with kitchen shears at desired length. Turn with a slotted spoon when dough is lightly brown and repeat on the other side. Transfer churros to a cooling rack lined with a paper towel for 1 minute then carefully roll them in cinnamon sugar or serve with honey laced with cinnamon.