Churros is a snack favoured by many in Spain, central and north America. It is certainly a highly rated breakfast choice for many. But those with Celiac disease, often don’t get the chance to enjoy these delicacies as the traditional recipe contains wheat flour. However, there are many gluten-free alternatives, making it possible to enjoy this treat. Read along to find out how to make Gluten-free Churros.
For this recipe you will need:
- 1¾ Cups of P.A.N. White Maize Harina (Flour)
- 1½ Cups of Milk
- 1 tablespoon of butter
- 1½ Cups of water
- A pinch of salt
- A tablespoon of sugar (for the mix)
- A cup of sugar
- A tablespoon of cinnamon
Start by mixing the water, milk and butter while stirring in a tablespoon of sugar at the same time. Once it is all mixed together, add the P.A.N. Corn Flour to the mixture. Stir in thoroughly for 5 minutes until it becomes a dough.
For the churros to have the right consistency, you should let the dough rest for a few minutes. In the meantime, heat up a frying pan over medium heat. You can either use olive oil or sunflower oil. Pour until it is about 5 centimetres high.
While the oil is heating up, put the mixture into a piping bag (if you don’t have one, here’s an alternative). Once the oil is boiling, gently push the mixture through the bag to create the churro shape. Flip the churros once they’re nicely browned to make sure they’re cooked through.
Take your gluten-free churros out once browned and place them on kitchen towels so they can soak up the oil. Add a tablespoon of cinnamon into the sugar and drench the churros in the cinnamon mix.
Enjoy much more than your Gluten-free Churros
We hope you’ve enjoyed our Gluten-free Churros recipe. We encourage you to try it and let us know what you think about it. A special thanks to UnComo from MundoDeportivo for inspiring this dish. Make sure you check our blog for more recipes and, why not, follow us on Instagram.