Oatmeal Churros – MarraTrips

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Gluten-Free Churros Recipe

By: Sarah Menanix
Yields: 16 (4-6 inch) churros
Prep time: 10 minutes
Cook time: 15 minutes
Rest time: 10 minutes
Total time: 35 minutes

These gluten-free churros are as crispy and delicious as the traditional ones. They have a crunchy exterior with soft, chewy centers and can be made easily at home using a blend of gluten-free flours. Perfect for enjoying a carnival treat right in your kitchen!

Ingredients:

For the Churros:

  • 1 cup water
  • ¼ cup unsalted butter, diced into small cubes
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • ½ cup gluten-free oat flour
  • 3 tablespoons millet flour
  • 3 tablespoons sweet rice flour (mochiko)
  • 3 tablespoons cornstarch
  • 1 large egg, room temperature
  • ½ teaspoon pure vanilla extract
  • 2 quarts vegetable oil (for frying)

For the Coating:

  • ½ cup granulated sugar
  • ¾ teaspoon ground cinnamon

Instructions:

  1. Heat the Oil:
  • In a large saucepan, heat 1½ inches of vegetable oil over medium heat.
  • Use a candy thermometer to ensure the oil temperature is between 360°F-365°F for proper frying. Adjust the heat as needed to maintain this temperature.
  1. Mix the Flours:
  • In a small bowl, whisk together oat flour, millet flour, sweet rice flour, and cornstarch. Set aside near the stove.
  1. Prepare the Dough:
  • In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat.
  • Add the flour mixture all at once and stir with a rubber spatula until fully incorporated. The mixture should form a smooth dough.
  1. Cool the Dough:
  • Transfer the dough to the bowl of a stand mixer (or a large bowl if using a hand mixer) and let it cool for 10 minutes.
  1. Add the Egg and Vanilla:
  • Once the dough has cooled, add the egg and vanilla extract. Mix until completely combined and smooth.
  1. Pipe the Churros:
  • Transfer the dough to a piping bag fitted with a ½-inch closed star tip (such as Ateco 847 or 846).
  • When the oil reaches the desired temperature, pipe the dough directly into the oil, cutting strips about 4-6 inches long using clean kitchen scissors.
  1. Fry the Churros:
  • Fry the churros in batches (3-4 at a time) to avoid overcrowding. Fry each churro for 1½-2 minutes on one side, then flip with tongs and fry for another 1½-2 minutes until both sides are golden brown.
  • Transfer the fried churros to a wire rack to cool slightly before coating.
  1. Coat the Churros:
  • In a shallow bowl, mix the sugar and cinnamon for the coating.
  • Toss the warm churros in the cinnamon-sugar mixture to coat evenly.
  1. Serve:
  • Serve the churros warm, optionally with a dipping sauce like chocolate.

Storage and Reheating:

  • Storage: Store churros uncovered at room temperature for up to 12 hours, or in an airtight container at room temperature for 2-3 days.
  • Reheating: To reheat, preheat the oven to 350°F. Place churros on a wire rack over a baking sheet and bake for 5-7 minutes until warm.

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