If you’ve ever mourned the loss of crispy, cinnamon-sugar-dusted churros after going gluten-free, I feel you. It’s like watching someone else live your best snack life while you’re stuck with rice cakes and polite smiles.

Every carnival, food festival, or Instagram reel becomes a battlefield of churro FOMO. But here’s the thing—gluten free doesn’t have to mean fun-free. These churros are your golden, sugary comeback with all the crunch and comfort, minus the gluten gut punch.

Imagine this: warm sticks of dough, fresh from a bubbling pot of oil, perfectly ridged from the star-tip piping, still steaming when you roll them in a cinnamon-sugar blizzard. The kind of smell that draws people from three rooms over.

The outside is audibly crispy, the inside light enough to float off your plate, and it all happens in your kitchen. No complicated flour blends or scary science projects—just basic pantry staples doing what they do best. Let’s dive into this snack redemption story together. Churros are back on the menu.

Recipe Snapshot

Category	Details
Yield	18–20 churros
Serving Size	2–3 churros
Prep Time	15 minutes
Cook Time	15 minutes
Total Time	30 minutes
Calories per Serving	~180
Primary Cooking Method	Deep frying
Occasion	Dessert, snack
Diet Type	Gluten-free

Calories are approximate and may vary depending on exact ingredients used.

Gluten Free Churros

Recipe by Angela JonesCourse: DessertCuisine: French (with Spanish flair)Difficulty: Easy

Servings

churros

Prep time

minutes

Cooking time

minutes

Calories

180

kcal

Let’s be real—making churros gluten-free sounds like a setup for soggy disaster. We’ve all seen how some gluten-free baked goods go straight from promising to pancake-flat heartbreak. But here’s the twist: with the right flour blend (yes, the kind with xanthan gum), some stovetop stirring action, and a well-heated pot of oil, you’re about to pull off churros that hold their shape like pros.

They puff up, fry golden, and get that signature crispy crunch on the outside with an airy middle. And the best part? Serve them to your friends and no one—absolutely no one—is going to guess they’re gluten-free. It’s the ultimate kitchen mic drop.

Ingredients

For the Dough
1 cup water
1/2 cup unsalted butter (or dairy-free butter for DF)
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup gluten-free all-purpose flour (with xanthan gum)
2 large eggs
For Frying
Vegetable oil (for deep frying, about 3 cups)
For the Cinnamon Sugar Coating
1/2 cup granulated sugar
1 teaspoon ground cinnamon
Optional: For the Easy Chocolate Sauce
3 ounces chopped dark chocolate (85 grams)
1/2 cup heavy cream (114 grams)

Directions

Heat the Oil
Pour about 3 cups of vegetable oil into a deep skillet or heavy-bottomed pot, aiming for 1–2 inches of depth. Set it over medium-high heat and bring the oil temperature up to 375°F. Use a kitchen thermometer for accuracy—this temp gives the churros their signature crisp.
Make the Dough Base
In a large saucepan, combine 1 cup of water, 1/2 cup unsalted butter, 2 tablespoons of granulated sugar, and 1/4 teaspoon salt. Stir and bring it all to a gentle boil.

Once it bubbles, reduce the heat and quickly stir in 1 cup of gluten-free all-purpose flour. Keep stirring until the mixture forms a smooth dough ball and pulls away from the sides.
Cool Slightly, Then Mix
Remove the dough from heat and scoop it into a stand mixer bowl. Let it sit for 2–3 minutes. Then add 2 large eggs and 1/2 teaspoon of pure vanilla extract. Beat the mixture on high speed until it becomes smooth, glossy, and thick enough to pipe. Don’t worry if it looks separated at first—it’ll come together.
Set Up Your Coating Station
In a shallow bowl, mix 1/2 cup granulated sugar with 1 teaspoon ground cinnamon. Line a plate with paper towels for draining the churros after frying.
Pipe and Fry
Spoon the dough into a piping bag fitted with a large star tip. Once the oil hits 375°F, carefully pipe 5–6 inch lengths of dough directly into the hot oil. Snip each length with scissors or a butter knife. Fry in batches of 3 to prevent overcrowding. Fry each churro for 2–3 minutes per side until they’re golden and crisp.
Drain and Coat
Use a slotted spoon to lift the churros from the oil and transfer them to the paper towels. After about a minute, while still warm, roll them generously in the cinnamon-sugar mixture until coated all over.
Optional: Chocolate Dipping Sauce
Add 3 ounces of chopped dark chocolate (85 grams) to a heat-safe bowl. In a small saucepan, heat 1/2 cup heavy cream (114 grams) over medium-high until it starts to bubble. Pour it over the chocolate and let it sit for 1 minute. Stir until melted and smooth. Serve alongside warm churros for the ultimate treat.

Extra Tips

Use a star piping tip: It’s not just for aesthetics—it helps create those iconic churro ridges that crisp up beautifully.
Monitor oil temperature: Keep a thermometer handy to maintain the oil at 375°F. It’s the sweet spot for golden, crunchy churros.
Let the dough rest: Cooling the dough before adding eggs prevents them from scrambling and keeps the mixture smooth.
Pipe onto parchment first (optional): If you’re nervous about piping into hot oil, start with parchment. Cut and transfer pieces carefully.
Fresh is best: Always. But if reheating, go for the oven—not the microwave—for the best texture.

Equipment List

Medium saucepan
Wooden spoon
Mixing bowl
Hand mixer or strong arm
Piping bag with large star tip
Kitchen scissors
Heavy-bottomed pot or deep fryer
Cooking thermometer
Slotted spoon
Paper towels
Large bowl for cinnamon sugar

Substitution Options

If you’re working with allergies or dietary needs, no worries—these churros are flexible. Swap out the unsalted butter for any plant-based alternative like Earth Balance or coconut oil if you’re dairy-free. The eggs help bind the dough, but if you’re going egg-free, a flax egg or 1/4 cup of applesauce per egg can do the trick. For the gluten-free flour, make sure you’re using a blend that already includes xanthan gum. If yours doesn’t, add 1/2 teaspoon per cup of flour to keep the dough structured and pipeable.

Don’t have dark chocolate for the sauce? Use milk chocolate or even a dairy-free chocolate alternative. And yes, you can skip the dipping sauce entirely and just go all-in on that cinnamon sugar. Still drool-worthy.

Make-Ahead Tips

Planning ahead? You can prep the dough up to a day in advance. After cooking it on the stovetop, let it cool, add the eggs and vanilla, then transfer it to a piping bag. Store the filled piping bag in the fridge, tightly sealed. When you’re ready to fry, let it sit at room temperature for about 15–20 minutes so it softens up enough to pipe easily.

You can also pre-mix the cinnamon sugar and keep it in an airtight container—just give it a quick shake before coating. While churros are definitely best fresh, this hack can save you some time when prepping for parties or dessert cravings on demand.

Storage Instructions

Storing Leftovers

Gluten-free churros are best enjoyed hot and fresh, but if you’ve got leftovers (lucky you!), you can store them in an airtight container at room temperature for up to 2 days.

Reheating

To bring back that crispy magic, pop churros in an oven or toaster oven at 350°F for about 5–7 minutes. Avoid the microwave—it turns that beautiful crunch into a rubbery mess.

Freezing the Dough

Want to prep ahead? Pipe the dough into logs and freeze them on a parchment-lined tray. Once firm, transfer to a freezer bag. You can fry them straight from frozen—just add an extra minute or two to the frying time.

FAQ Section

Can I make these dairy-free?

Yes! You can easily make these churros dairy-free by swapping the butter with a plant-based version or coconut oil. Some users also asked about lactose-free 2% milk, and while it’s not in the base recipe, it could work if you’re experimenting with texture tweaks—just know it’s not a one-to-one replacement for butter in this case.

Can I bake the churros instead of frying?

Baking is possible, but not recommended if you’re aiming for that crispy, golden exterior. An air fryer is the better alternative, offering a slightly lighter texture while still getting some of that crunch. Just don’t expect bakery-level puffiness—it’s a compromise.

What kind of oil should I use for frying?

Stick to neutral oils like canola or vegetable oil. These can handle high temps without adding any funky flavors. Make sure your oil stays at 375°F—anything lower and your churros might soak up too much oil and go limp.

Can this dough be used for eclairs or other pastries?

While not a traditional pâte à choux, this dough shares some similarities. One user asked about making eclairs with it—it could work, but you’d probably need to increase the egg content to get that hollow center classic to eclairs. It’s a great starting point if you like to experiment.

What if the churros are too soft?

One user mentioned their batch turned out a bit soft and more like funnel cake. If that happens, your oil might not have been hot enough. Stick to 375°F and avoid overcrowding the pan—it cools the oil quickly and messes with the texture.

Serving Suggestions

Serve these churros hot, right after their cinnamon sugar roll, for that irresistible crunch and softness combo. For an extra treat, pair them with small bowls of chocolate sauce, caramel, or even dulce de leche for dipping.

Hosting a crowd? Stack them in a tall glass jar or dessert stand with mini cups of dip. Feeling brunchy? Drizzle with maple syrup, top with whipped cream or a scoop of vanilla ice cream, and go to town. Basically—if it’s warm, creamy, or sweet, it probably goes great with churros.

Final Thoughts

There’s something ridiculously satisfying about biting into a warm churro—especially when it’s one you made yourself, from scratch, without any gluten-related compromises. These gluten-free churros are proof that you can still enjoy your favorite treats, no matter your dietary needs. They’re crunchy, fluffy, and sugar-coated perfection.

Whether you’re making them for a party, a cozy night in, or just because you miss fairground snacks, this recipe’s got your back. Fry up a batch, grab your favorite dip, and get ready to impress your taste buds—and anyone lucky enough to be around.

You don’t need a special occasion. You just need a reason. And churros? They’re reason enough.

Gluten Free Churros That Actually Taste Like The Real Deal

Recipe Snapshot