Make these! Make them right now! You need these in your life and you don’t even need to use cinco de mayo as an excuse. these are good enough to any time! I can’t tell you how many years it’s been since I had a churro, but they were one of my favorite childhood treats. The second I bit into one of these gluten free churros, I instantly had delicious memories of fairs and fiestas and trips to Disneyland.
I was actually shocked by this recipe. One, it was so easy! SO easy. And two, so delicious. Like, sugary, buttery, melt in your mouth, you never want to eat anything else every again delicious. I am always a bit wary of attempting to make desserts with French names and since the pastry used to make churros is choux pastry, I wasn’t feeling super confident going in. Luckily, I was proven wrong! choux pastry could not have been easier to make. Plus, baking the churros not only makes them a bit healthier, but takes care of a lot of the mess and work frying causes.
This recipe made a lot of churros. I got just over 40 mini churros out of this recipe. I was having piping bag issues, so I only made my churros about half the length of the baking sheet, which I think turned out to be the perfect size.
Gluten Free Baked Churros
Adapted from Sprinkle Bakes.
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon table salt
- 1/3 cup unsalted butter
- 1 cup all-purpose gluten free flour (I used Better Batter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon ground cinnamon (or to taste)
- Preheat oven to 425°F. Cover two baking sheets with parchment paper; set aside.
- In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.
- In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
- Transfer dough to a piping bag fitted with Wilton star tip #M1. You could also pipe the dough in a zip-top bag with the corner snipped, but the churros will be ridge-less (delicious, nonetheless).
- Pipe dough into long thin lengths on the parchment covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2-inches of space between the churros.
- Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you’re baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
- Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.