This fried dessert of gluten free churros is totally delicious and served with a rich caramel rum dipping sauce.
Churros – the deep-fried choux pastry snacks popular in many parts of the world – are pretty unfamiliar in my neck of the woods. So I’ve been keen to give them a try and see what all the fuss is about.
And wow, I’m glad I did – they’re the bomb! I LOVE how they puff up in the oil to create a delicately crispy exterior, with a light as air interior. Dredged in cinnamon sugar they’re good enough to eat as is, but paired with a kick-ass coconut sugar/coconut cream caramel sauce spiked with dark rum (which actually tastes like Bailey’s Irish Creme, only better), they’re insanely good! 
What I’m super-pumped about is that these babies are gluten-free. The original recipe thanks to Claire Aldous of New Zealand’s Dish magazine suggested a gluten-free flour blend. However, I opted for a blend of buckwheat, brown rice and corn flours which worked incredibly well – you’d never know these churros are gluten-free when you devour them.
I made the pastry dough several hours ahead of time, piled it into a large pastry bag, and refrigerated it until needed. I took it out of the fridge about half an hour before I needed it, to let it come to room temperature. I chose to pipe the batter directly into the hot oil, although if you’re concerned about doing that (there’s always a risk, especially if there’s any air bubbles in the pastry bag, that they’ll plop into the oil and splash you), you can pipe the churros onto oil-sprayed lined baking trays, refrigerate them for about 30 minutes to set firm, and then transfer them into the hot oil from there.
By the way, I kept some left-over batter in the fridge for about 24 hours and it was still perfectly good. And, as I discovered, the caramel sauce is WAAAY better the next day too – a lot thicker and far more flavoursome. So, I’d definitely suggest making it a day ahead.
If, like me, you’re a complete newbie to the world of churros, or if you’ve been looking for a gluten-free option, I can wholeheartedly recommend this recipe. As a sumptuous brunch, an afternoon treat, or a decadent dessert with ice cream on the side, you’re gonna love it!
Click here for the caramel sauce recipe.
Print
Gluten Free Churros and Caramel Rum Sauce
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Gluten-Free
Description
Crispy gluten-free churros, fried to golden perfection and served with a luscious caramel rum dipping sauce. A delightful dessert for any occasion.
Ingredients
- 1 cups (237 ml) milk
- 100 grams (3.5 oz) butter
- Pinch of sea salt
- 1 cups (237 ml) self-raising gluten-free flour
- 1/4 teaspoon ground cinnamon
- 3 eggs
- Vegetable oil
- 1 cups (237 ml) sugar
- 1/2 - 1 teaspoon ground cinnamon
Instructions
- For the caramel sauce:
- For the churros:
- Put the milk, butter, and salt in a medium saucepan and slowly bring to a boil to melt the butter. Turn the heat to low and add the flour (or flour mix) and cinnamon, beating vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the saucepan.
- Tip the dough into the bowl of a standing mixer and let it cool for 5 minutes.
- Add the eggs one at a time, beating thoroughly between each addition. The dough should be thick, shiny, and smooth. Adjust with more egg yolk or a dash of milk if needed; the batter should fall very slowly from a spatula when lifted.
- To cook:
- Fit a large pastry bag with a large star nozzle and fill with some of the dough. Do this in batches if necessary.
- Heat 3cm of vegetable oil in a deep medium-sized frying pan or saucepan to 190°C (375°F) or until a cube of bread dropped into the oil turns golden in 30 seconds.
- Pipe lengths of dough directly into the oil (use scissors to cut each length), but don’t overcrowd the pan as the churros need room to puff up during cooking.
- Cook for a few minutes, turning carefully from time to time, until golden and crisp. Lift out of the oil with a slotted spoon and place on paper towels to soak up extra oil. Then roll in the cinnamon sugar.
- Serve warm with the chilled caramel sauce for dipping.
Notes
- For gluten-free flour, use a blend specifically designed for baking to ensure optimal texture.
- To prevent soggy churros, ensure the oil is at the correct temperature before frying and don’t overcrowd the pan.
- Store leftover churros in an airtight container at room temperature for up to 2 days; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 3 churros
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
What type of gluten-free flour blend did you use for the churros?
I used a blend of buckwheat, brown rice, and corn flours, which worked incredibly well for the churros.
How long should I let the pastry dough sit at room temperature before piping?
Let the pastry dough sit at room temperature for about half an hour before you pipe it into the hot oil.
What is the best way to pipe the churro batter into the oil?
It’s best to pipe the batter directly into the hot oil, but be cautious of air bubbles in the pastry bag to avoid any splashes.
You’re most welcome! It truly is super tasty – hope you enjoy!
These look so good! I need to try this recipe soon, Thank you so much for sharing the recipe :)