Crispy Gluten Free Churros (Ready in 30 Minutes)

These gluten free churros are crisp and golden on the outside with a soft, airy center, just like the classic fried dough you remember.

A simple stovetop dough comes together fast with a handful of pantry staples, and a quick tumble in cinnamon sugar makes them wildly snackable.

Why These Churros Come Out So Crisp

I rely on a blend of gluten free all purpose flour and a little cornstarch to give the churros their shatteringly crisp shell without any gumminess.

Cooking the dough on the stovetop first hydrates the flour fully so the churros puff up hollow and tender inside.

They stay crunchy for at least an hour after frying, so you can make a batch, keep it warm, and serve them while they’re still irresistible.

Ingredients

• 1 cup (240ml) water
• 6 tbsp (85g) unsalted butter, cut into pieces
• 2 tbsp granulated sugar
• ¼ tsp salt
• 1 cup (140g) gluten free all purpose flour blend: use a blend that contains xanthan gum, like Bob’s Red Mill 1 to 1 or King Arthur Measure for Measure
• ½ tsp vanilla extract
• 3 large eggs, cold
• Vegetable oil, for frying
• ½ cup (100g) granulated sugar, for coating
• 1 tbsp ground cinnamon

Variations and Substitutions

• Dairy free: swap the butter for a solid vegan butter stick, one that’s at least 78% fat, so the dough firms up correctly.
• Spice swap: stir a pinch of ground nutmeg or cardamom into the cinnamon sugar, or skip the cinnamon and use all vanilla sugar.
• Dipping sauce: pile the churros next to a bowl of melted dark chocolate, warm dulce de leche, or thick caramel.
• If you love fried dough, try my classic churros recipe.

How to Make Gluten Free Churros

Step 1: Make the Dough

Combine the 1 cup water, 6 tbsp butter, 2 tbsp sugar, and ¼ tsp salt in a medium saucepan. Set it over medium-high heat and bring to a boil, stirring once or twice so the butter melts evenly. Once the mixture hits a full rolling boil, pull the pan off the heat and dump in the 1 cup gluten free flour and the vanilla all at once. Stir hard with a wooden spoon until a shaggy dough forms, then return the pan to medium heat and cook for about 1 minute, mashing and pressing the dough against the sides of the pan.

You’re looking for a smooth, thick dough that pulls into a tight ball and leaves a light film on the bottom of the pan. Scrape it into a clean bowl and let it sit for 3 to 4 minutes so it cools a bit, then beat in the cold eggs one at a time. Work the first egg in completely before adding the next, and be patient: the mixture will look slippery and broken at first, then turn into a glossy, pipeable paste that holds its shape when you drag a spoon through it.

Step 2: Pipe the Churros

Fit a sturdy piping bag with a large closed star tip, about ½ inch across. Spoon the dough into the bag and twist the top to seal. Line a baking sheet with parchment paper and pipe 4-inch lengths of dough onto the sheet, using scissors or a knife to cut the end cleanly. Leave an inch or so between them. If the kitchen is warm and the dough feels very soft, slide the whole tray into the fridge for 10 to 15 minutes so the ridges stay defined when they hit the oil. The chilled dough will feel firmer to the touch and hold its shape better during frying.

Step 3: Fry Until Golden

Pour 2 inches of vegetable oil into a deep, heavy pot and clip on a thermometer. Heat the oil to 350°F (175°C) over medium-high heat. Once it reaches temperature, carefully lift 3 or 4 chilled churros off the parchment with a spatula and lower them into the oil. Fry for about 3 to 4 minutes, turning them once with tongs, until they are deep golden brown and the ridges look crisp.

The churros should puff up a little as they cook and feel light when you lift them. Don’t crowd the pot, or the oil temperature will drop and the churros will soak up grease. Let each batch drain on a paper towel lined plate for 30 seconds while you fry the next round.

Step 4: Toss in Cinnamon Sugar and Serve

Stir the ½ cup sugar and 1 tbsp cinnamon together in a shallow bowl or a brown paper bag. While the churros are still warm, drop them into the sugar mixture and toss gently until they are fully coated. Pile them onto a plate and serve right away, still hot, with a bowl of warm chocolate or caramel on the side.

A Few Notes Before You Start

• The star tip does all the work. A large closed star tip, not an open star, gives those deep, classic grooves that turn crunchy and hold onto the sugar. A plain round tip makes smooth, soft churros that don’t crisp up the same way.
• The dough should be glossy and stiff enough that a piped rope holds its shape without spreading. If it droops flat immediately, chill the dough or the whole tray for 10 minutes before frying.
• Temperature is everything. If the oil is below 340°F (170°C), the churros absorb too much oil and turn greasy. If it shoots over 375°F (190°C), they darken before the center cooks through. Use a thermometer, not a guess.
• Cinnamon sugar sticks best when churros go straight from frying into the sugar. If they cool too long, the surface dries out and the coating falls off.

How long to fry them, depending on your oil temperature:

Storing Leftover Churros

• Refrigerate: Keep fried churros in an airtight container for up to 2 days, though they lose crunch over time.
• Reheating: Spread them in a single layer on a baking sheet and warm in a 350°F (175°C) oven or air fryer for 5 minutes until crisp again.
• Freeze raw dough: Pipe the churros onto a parchment lined tray, freeze until solid, then transfer to a zip top bag. Fry them straight from frozen, adding about 1 minute to the cooking time.

What to Serve With Gluten Free Churros

A thick mug of Mexican hot chocolate, spiced and slightly bitter, is the classic partner because the creamy richness balances the crunchy, sugary churro. They’re just as good dunked in warm caramel sauce or a bowl of melted dark chocolate that cools into a thin shell as you dip.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes. Make the dough, pipe the churros onto the sheet tray, cover with plastic wrap, and refrigerate for up to 24 hours before frying.

Why did my churros turn out raw in the middle?

The oil was likely too hot, cooking the outside before the inside had time to set. Keep the oil at 350°F (175°C) and use a thermometer.

Why did my churros fall apart in the oil?

This happens when the dough is too dry or the eggs weren’t fully worked in. The dough should be glossy and pipe smoothly, with no dry lumps.

Can I bake these instead of frying?

Baking won’t produce the same puffy, crisp shell. You can try 400°F (200°C) for 15 to 18 minutes, but the texture will be bready rather than classic churro crisp.

Gluten Free Churros Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 275

Ingredients Method Notes

Ingredients

  

• 1 cup (240ml) water
• 6 tbsp (85g) unsalted butter
• 2 tbsp granulated sugar
• ¼ tsp salt
• 1 cup (140g) gluten free all purpose flour blend
• ½ tsp vanilla extract
• 3 large eggs, cold
• Vegetable oil, for frying
• ½ cup (100g) granulated sugar, for coating
• 1 tbsp ground cinnamon

Method

 

1. Combine water, butter, sugar, and salt in a saucepan, bring to a boil, then stir in flour and vanilla and cook until a smooth dough forms, about 1 minute.
2. Let dough cool slightly, then beat in eggs one at a time until glossy and thick. Transfer to a piping bag with a large star tip and pipe 4‑inch lengths onto a parchment lined tray. Chill 10 minutes if the dough is soft.
3. Heat 2 inches of oil to 350°F (175°C) and fry churros in batches for 3 to 4 minutes, turning once, until deep golden. Drain on paper towels.
4. Toss warm churros in the cinnamon sugar mixture and serve immediately.

Notes

Serve the churros while they’re still hot, because that’s when the shell is at its crispest and the center is soft and airy. Piped churros can be chilled on the tray for up to 24 hours before frying.