Gluten-Free Churros with Rice Flour

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend (containing rice flour) 1.5 cups certified gluten-free all-purpose flour blend (containing rice flour)
• 0.75 cup granulated sugar or coconut sugar 0.75 cup granulated sugar or coconut sugar
• 0.5 cup butter or vegan butter alternative or coconut oil 0.5 cup butter or vegan butter alternative or coconut oil
• 2 large eggs 2 large eggs
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup vegetable oil for frying 1 cup vegetable oil for frying
• 0.5 cup granulated sugar for coating 0.5 cup granulated sugar for coating
• 1 tbsp ground cinnamon for coating 1 tbsp ground cinnamon for coating

Instructions

1. 1

   In a medium saucepan, combine the butter or coconut oil with 1/4 cup of the granulated sugar and 1/2 cup of water. Heat over medium heat, stirring occasionally, until the butter is melted and the sugar is dissolved, about 3-5 minutes. Bring the mixture to a rolling boil, then immediately remove from heat.

2. 2

   Add the certified gluten-free all-purpose flour blend and salt to the hot liquid. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, which should take about 1-2 minutes. The dough will look thick and slightly sticky.

3. 3

   Transfer the dough to a large bowl. Let it cool for about 5 minutes, stirring occasionally to release steam. Then, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough will become smooth and glossy. Stir in the pure vanilla extract until just combined.

4. 4

   Prepare your frying station. In a shallow dish, combine the 1/2 cup granulated sugar for coating with the ground cinnamon. Heat the vegetable oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to ensure accuracy.

5. 5

   Transfer the churro dough to a piping bag fitted with a large star tip (like an Ateco 824 or similar). Carefully pipe strips of dough, about 4-6 inches long, directly into the hot oil, cutting them off with scissors or a knife. Fry in batches, being careful not to overcrowd the pot, for about 3-4 minutes per side, until golden brown and puffed up. The churros should float to the surface when they are ready to be flipped.

6. 6

   Using a slotted spoon or spider strainer, remove the cooked churros from the oil and immediately place them on a wire rack set over a baking sheet to drain any excess oil. While still warm, gently roll the churros in the cinnamon-sugar mixture until evenly coated. Serve immediately with your favorite dipping sauce or filling, such as the gluten-free chocolate chips or berries mentioned.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.