churros and chocolate – gluten free




churros and chocolate - gluten free
A delicious Spanish donut dipped in cinnamon sugar, dunked in heavenly chocolate sauce - all tummy friendly!
Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. 1 cup milk
  2. 60g butter chopped up
  3. ¼ teaspoon salt
  4. 190g gluten free flour
  5. 1 teaspoon xanthan gum (unless your flour already contains it)
  6. 4 eggs basically 240g eggs out of their shells
  7. 50g sugar approximately ( too make a cinnamon sugar)
  8. 2 teaspoons cinnamon
  9. oil for frying
  10. piping bag
  1. 200g chocolate chopped and melted
  2. 50ml cream
  1. Too make the churros, heat the milk, butter and salt in a saucepan until the butter has melted and the milk is hot but not boiling. Remove this from the heat and stir in the flour and xanthan gum. Basically you are making a roux similar to making choux pastry. You need to stir this mixture vigorously until the mixture comes away from the side of the saucepan and begins to make a ball. It can appear a little lumpy, definitely not a smooth dough, but not too worry as those lumps do disappear later.
  2. Transfer the dough to a food processor or free standing mixer. Add the egg in a slow trickle until the mixture is smooth and well blended. I mix it on a high speed for about 4 minutes to make sure the dough is cool and glossy. If there are still a few lumps don’t stress as they cook perfectly.
  3. Heat the oil in a heavy-bottom pot with high sides or a deep fat fryer. This is a deep fry not a pan fry, so pour your oil into the pot until it is halfway up. The temperature should be about 180ºC, but a good way of testing is to put a little bit of the dough into the oil and if it sizzles and cooks it is ready to go.
  4. A piping bag is a must, as you will be piping over hot oil and this is the easiest way to get a nice sausage shape without burning yourself. Fit the piping bag with a star shaped nozzle if you have one other wise don’t stress. They taste just as good without the fancy shape. The star shape simply helps the cinnamon sugar stick a little better to the cooked churros.
  5. Mix up your cinnamon sugar ready to go.
  6. Pipe strips of dough into the hot oil and allow to fry until golden brown. Remove with a slotted spoon onto a paper towel for a few minutes before rolling in the cinnamon sugar. Repeat with the remaining dough.
  7. To make the chocolate sauce: melt the chocolate and stir in the cream until smooth, if it is too thick add more cream. It should be a runny sauce so you are able to get a churros dunked in and coated without too much trouble.
  8. I have also kept the dough in its piping bag overnight and made fresh churros in the morning and the dough held very well.
Adapted from Gluten free on a shoestring
Adapted from Gluten free on a shoestring
Amanda In The Kitchen



Leave a Reply

Your email address will not be published. Required fields are marked *