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    Churros

    October 1, 2019 By Meagan Fikes 3 Comments

    Churros | Churros made from gluten free, dairy free pâte à choux which is fried until crisp and dusted in cinnamon sugar. | eatsomethingdelicious.com

    Churros | Churros made from gluten free, dairy free pâte à choux which is fried until crisp and dusted in cinnamon sugar. | eatsomethingdelicious.com


    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. Additionally, I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to Amazon.com and affiliated sites. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!


    Click this button to skip straight to the recipe

    I have to admit, I absolutely do not like any sort of dipping sauce with my churros yet I included photos of churros served with chocolate sauce. It's not that I think it's gross or anything. I just feel like it takes away from the churro rather than adding to it if that makes any sense. I mean, it's fried dough coated in cinnamon sugar. What more could you ask for? If your answer is chocolate, I just did a super basic chocolate sauce you could try. Just melt together equal parts dark chocolate and full fat coconut milk.

    I've also seen churros served with caramel dipping sauce. I've been making a really good dairy free caramel sauce using the caramel from my caramel stuffed crispy rice treats but you can scale down the recipe by melting together 2 oz (9-10 pieces) of Cocomels candy with ¼ C sweetened condensed coconut milk.

    Churros | Churros made from gluten free, dairy free pâte à choux which is fried until crisp and dusted in cinnamon sugar. | eatsomethingdelicious.com

    Did you know cream puffs and churros can be made with the same dough? I just learned that after making my cream puff recipe so I decided churros would be fun. Besides, how else am I going to get a fresh, still warm churro that also happens to be gluten free and dairy free? It's probably not going to happen unless I do it myself.

    No issues there of course! Am I the only one crazy enough to love frying foods? I can't stand cleaning up the mess after but these weren't messy. They don't seem to splatter much and since they're fried in a deep pot, everything is pretty well contained. You can also use a deep fryer if you have one. I know air fryers are super popular these days and I love the idea of saving money on cooking oil but can stuff like this be made in an air fryer? I don't think they can but I've seen some air fryer recipes that really surprised me. I think I still want to buy a deep fryer. Am I allowed to have both?

    Churros | Churros made from gluten free, dairy free pâte à choux which is fried until crisp and dusted in cinnamon sugar. | eatsomethingdelicious.com

    This was actually my first time ever making churros. If you've never made them before either, here are a few helpful tips:

    • Measure carefully when making the dough. You are looking for a very specific texture/thickness and don't want to run into any issues while piping it into the oil.
    • Use a wide, deep pot. Each churro is about 6 inches long and you need the diameter of the pot to allow you to pipe that length. A deep pot also prevents oil splatters and allows you to attach a candy thermometer to the side.
    • Make sure the candy thermometer doesn't touch the bottom of the pot or you will get an inaccurate temperature reading. Having an accurate thermometer is very important - see my next tip.
    • Keep a very close eye on the temperature of the oil. If you let the oil get too cold it will soak into the dough and make it soggy and greasy. Too hot and the dough will burn. I've found that if the temperature is even a little too low the churro is basically inedible and gross but you can go a few degrees over without it getting hot enough to burn so if anything, stay on the hotter side.
    • Use a large closed star tip instead of an open one. This will make the shape a little more defined. I know it seems like they will be too skinny but they puff up a lot when they cook. I used a Wilton 2D tip.
    • Fry one churro at a time until you get the hang of it. Once you are consistently getting them right, add a few more to the pot at at time but make sure there is enough space so they don't stick together and you can flip them over easily. I stuck with three at a time.
    • Another reason you might end up with a soggy churro other than low oil temperature is if they are undercooked. The outside will be a light golden brown and crisp and the inside should be soft and fluffy, almost like a light donut. If you've tested your thermometer, the thermometer isn't touching the bottom of the pot, and are sure the oil is hot enough yet still have a soggy churro, try leaving them in a little longer.
    • You want the churro to be warm when you coat it in the cinnamon sugar mixture, otherwise the sugar won't stick as well. I just quickly dabbed the excess oil onto a paper towel then coated them in sugar immediately.
    • Even more reasons for soggy churros: When the churros are finished, they should be in a single layer and not stacked on top of each other. If you serve them in a paper cone, they should be cooled completely. They should also be eaten fresh as they do not keep and will (you guessed it) turn soggy.

    Churros | Churros made from gluten free, dairy free pâte à choux which is fried until crisp and dusted in cinnamon sugar. | eatsomethingdelicious.com

    Before we get to the recipe, I wanted to share something really neat with you guys. Every year we get tons of monarch butterflies in our back yard. Yesterday, I think I saw the most I've ever seen at a time. Every tree and bush out there were absolutely covered in these things. I wish I had gotten better photos but they all fly off when you get even a little close. Does anyone know if there's anything different about them this year that we would have so many? I'm pretty sure this is more than we've had in previous years.

    Monarch Butterflies Monarch Butterflies Monarch Butterflies Monarch Butterflies

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    Recipe

    Churros | Churros made from gluten free, dairy free pâte à choux which is fried until crisp and dusted in cinnamon sugar. | eatsomethingdelicious.com

    Churros

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Meagan Fikes
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
    • Method: frying
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    Description

    Churros made from gluten free, dairy free pâte à choux which is fried until crisp and dusted in cinnamon sugar.


    Ingredients

    • 1 Tbsp cinnamon
    • ½ C + ½ Tbsp sugar, divided
    • Spectrum vegetable shortening for frying (quantity varies depending on the size of your saucepan, you only need about 1 ½ inches.)
    • ½ C water
    • 2 ½ Tbsp dairy free butter, I used Earth Balance soy free baking sticks
    • pinch of salt
    • ½ C gluten free one to one baking flour (xanthan gum containing), I strongly recommend using Bob’s Red Mill GF flour
    • 2 eggs

    Instructions

    1. Line a plate with paper towels then mix cinnamon and ½ C of sugar together in a shallow dish. Set both of these items aside for now.
    2. In a pot (preferably a large diameter and deep enough to attach a candy thermometer to the side), add 1 ½ inches of the shortening. Alternatively, you can use a deep fryer and add fat according to the manufacturer's specifications. Heat the pot of shortening over medium-high heat until it reaches 360ºF. Use a candy thermometer and keep a close eye on the temperature. Too cool and the churros will absorb the oil and get soggy. Too hot and they will burn.
    3. While the oil heats up, add water and dairy free butter to a saucepan over medium heat. Once the butter is melted, stir in ½ tablespoon sugar and a pinch of salt then bring to a boil.
    4. Dump all the flour into the boiling mixture at once and stir until it forms a ball of dough. Remove from heat and let cool slightly, about 5 minutes or so.
    5. Transfer dough to the bowl of a stand mixer with a paddle attachment. Beat in one egg and make sure everything is well incorporated before adding a second egg. Note that traditionally this mixture should be smooth but it’s near-impossible with the gluten free flour. As smooth as possible will work just fine.
    6. Scoop the dough into a piping bag with a large closed star tip (I used a Wilton 2D tip). Make sure your paper towel lined plate and cinnamon sugar mixture are nearby.
    7. Once the oil is hot, pipe about 6 inches of dough directly into the oil using kitchen shears to cut the lengths of dough off of the piping bag. (If you've never made churros before, start with just one length of dough until you get the hang of it. I only did 3 at at time because I didn't want to overcrowd the pot.) Allow the dough to cook about 2 minutes then flip it over and cook another 2 minutes or until golden brown. Remember to carefully watch the temperature.
    8. As each churro finishes cooking, use tongs to remove from the oil and gently blot each side on the paper towel. Only leave it on the towel for a few seconds then roll it in the cinnamon sugar mixture (use a spoon to help coat it evenly). Shake off the excess sugar.
    9. Serve your finished churros while fresh and eat up - the leftovers don't keep!

    Notes

    • Potential allergens in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
    • You probably won't use all of the sugar in this recipe but having a little extra makes it easier to coat the churros evenly. If you want, you can save the excess to use on things like oatmeal, apple slices, or more dessert recipes.
    • Since I don't enjoy chocolate sauce on my churros, I'm not really an expert on what type of chocolate sauce to use and didn't want to provide a chocolate recipe you guys won't enjoy. Therefore, I omitted a recipe for chocolate sauce but my basic chocolate sauce that I used in the photos is equal parts chocolate and full fat coconut milk melted down together if you guys want to try it. There are also recipes online that look a little richer because they include butter/dairy free butter but I haven't tried any of them.
    • I also have a basic dairy free caramel sauce recipe that can be used for dipping. In a small saucepan over medium-low heat, melt together 2 oz (9-10 pieces) of Cocomels candy with ¼ C sweetened condensed coconut milk.
    • If this is your first time making churros, see bullet points in the blog post above for additional tips.

    Did you make this recipe?

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    Churros | Churros made from gluten free, dairy free pâte à choux which is fried until crisp and dusted in cinnamon sugar. | eatsomethingdelicious.com

    Churros | Churros made from gluten free, dairy free pâte à choux which is fried until crisp and dusted in cinnamon sugar. | eatsomethingdelicious.com
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    Reader Interactions

    Comments

    1. Tracy

      October 02, 2019 at 8:35 am

      These are delicious and perfect for sharing with your non-gluten free friends. The chocolate sauce was yummy and added variety but the are good with or without it.

      Reply
    2. Kat

      January 17, 2021 at 3:00 pm

      Has anyone tried in an air fryer??

      Reply
      • Meagan Fikes

        January 17, 2021 at 3:06 pm

        I've never tried these in the air fryer because I didn't think it would work. The dough is fairly wet and it starts to cook as soon as it's piped into the hot oil. However, I know people do make churros in their air fryers. I would worry this would get too messy but it might be worth trying one and having some cooking oil on hand in case the rest needs cooked on the stovetop.

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
    Big news: I cleaned my house the other day 😅 Bu Big news: I cleaned my house the other day 😅 But seriously, it’s amazing how much having a clean space can help. My energy levels are completely uncalled for considering we’re well beyond a month of Erika barely sleeping at night and at least one family member dealing with a cold. I’m so tired of snot 😩 And being responsible for 3 peoples noses. We’re trying to graduate one nose to self-care but apparently the art of nose blowing takes a lot more boxes of tissues to master. We’ll get there.
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
👉@eatsomethingdelicious
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
.
• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
.
DIRECTIONS
.
1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
.
• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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