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


  • Author: Meagan Fikes
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Method: frying


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



  1. Line a plate with paper towels then mix cinnamon and 1/2 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 1/2 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 1/2 Tbsp 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!


  • 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 1/4 C sweetened condensed coconut milk.
  • If this is your first time making churros, see bullet points in the blog post above for additional tips.