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Gluten Free Churros

Name: Gluten Free Churros
Prep time: 30 min
Cook time: 30 min
Yield: 20
Ingredients: 1 cup milk; 100 grams butter, diced; pinch of sea salt; 1 cup self-raising gluten-free flour; ¼ teaspoon ground cinnamon; 3 eggs; Coconut caramel sauce; ¾ cup Chelsea Organic Coconut Sugar; 3 tablespoons water; ¾ cup coconut cream; 2 tablespoons dark rum; To cook; vegetable oil; 1 cup Chelsea White Sugar; ½ teaspoon ground cinnamon; pastry bag with large star nozzle

Preparation

30 mins

Bake

30 mins

Difficulty

Moderate

Servings

Golden, crispy churros made gluten-free! These irresistible treats are light and airy, with a hint of cinnamon and sugar. Perfect for dipping into rich chocolate sauce or enjoying as a crunchy snack on their own—so easy to whip up, you'll be craving them daily.

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Ingredients
Method

Ingredients

1 cup milk
100 grams butter, diced
pinch of sea salt
1 cup self-raising gluten-free flour
¼ teaspoon ground cinnamon
3 eggs

Coconut caramel sauce

¾ cup Chelsea Organic Coconut Sugar
3 tablespoons water
¾ cup coconut cream
2 tablespoons dark rum

To cook

vegetable oil
1 cup Chelsea White Sugar
½ teaspoon ground cinnamon
pastry bag with large star nozzle

Chelsea Products in Recipe

Organic Coconut Sugar

Made from the nectar of the...

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White Sugar

The uniform size of the...

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Method

Sauce: Put the sugar and water in a saucepan over a low heat until the sugar has dissolved. Bring to the boil then reduce the heat and simmer for 6 minutes.

Remove from the heat and carefully whisk in the coconut cream and rum. Return to the heat and simmer for 2 minutes. Tip into a bowl and cool then chill.

Churros: Put the milk, butter and salt in a medium saucepan and slowly bring to the boil to melt the butter. Remove from the heat and tip in the flour and cinnamon, beating vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the saucepan. This will happen quickly. Tip the dough into the bowl of a standing mixer and cool for 5 minutes. Add the eggs one at a time, beating thoroughly between each addition. The dough should be shiny and smooth.

To cook: Fit the pastry bag with the star nozzle and fill with some of the dough. Do this in batches.

Heat 3cm of vegetable oil in a deep medium-sized saucepan to 170°C or until a cube of bread dropped into the oil turns golden in 30 seconds.

Pipe lengths of dough directly into the oil but don't overcrowd the saucepan as the churros need room to puff up during cooking.

Cook for 1-2 minutes, turn over and cook for another 1-1½ minutes until golden and crisp. Lift out and place on paper towels then roll in the cinnamon sugar. Serve with the chilled coconut and rum sauce for dipping.

Recipe from Dish.