Easy Gluten Free Churro Bites

Finding gluten-free desserts that actually taste good can feel like searching for a needle in a haystack. Between the weird textures and off-putting aftertaste that many gluten-free treats have, it’s enough to make anyone miss their favorite wheat-filled sweets – especially when you’re craving something warm and cinnamon-sugary like churros.

Well, these gluten-free churro bites are here to change all that: they’re crispy on the outside, soft on the inside, and so close to the real thing that even your gluten-loving friends won’t know the difference. Plus, they’re quick to make and perfect for satisfying those sudden dessert cravings.

What Kind of Gluten-Free Flour Should I Use?

When making gluten-free churros, not all gluten-free flours are created equal. Your best bet is to use a pre-mixed gluten-free baking flour blend that contains xanthan gum – brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure work really well for this recipe. These blends are specifically formulated to mimic the properties of regular flour, which is crucial for getting that classic churro texture. If your blend doesn’t include xanthan gum, you’ll want to add about 1/4 teaspoon to help hold everything together. Just avoid using single-ingredient flours like almond or coconut flour on their own, as they won’t give you the right structure for proper churros.

Options for Substitutions

While some ingredients are key for these churro bites, there’s room for some swaps if needed:

• Gluten-free baking flour: This is pretty important for keeping the recipe gluten-free, but you can try different brands of gluten-free flour blends. Just make sure they contain xanthan gum – if not, add 1/4 teaspoon to your mix.
• Heavy cream: For the chocolate sauce, you can use full-fat coconut milk instead of heavy cream. The sauce might have a slight coconut taste, but it’ll still be creamy and nice.
• Dark chocolate: Feel free to use milk chocolate or semi-sweet chocolate chips instead. Just keep in mind that milk chocolate will make a sweeter sauce.
• Butter: For dairy-free needs, you can use vegan butter or coconut oil in the same amount. The texture might be slightly different but still good!
• Vanilla extract: You can skip it if you don’t have any, or try almond extract for a different flavor (use just 1/4 teaspoon as it’s stronger).
• Frying oil: Any neutral oil with a high smoke point works – vegetable, canola, or peanut oil are all good choices. Just avoid olive oil as it’ll affect the taste.

Watch Out for These Mistakes While Frying

The biggest challenge when making gluten-free churro bites is getting the oil temperature just right – too hot and they’ll burn on the outside while staying raw inside, too cool and they’ll become greasy and heavy. Use a candy thermometer to maintain the oil at 350°F (175°C), and don’t crowd the pan as this will make the temperature drop quickly. Getting the dough consistency right is crucial – it should be thick enough to pipe and hold its shape, so if your mixture is too runny, let it cool slightly before adding the egg, as hot dough can partially cook the egg and make the batter too loose. When making the chocolate sauce, avoid overheating the cream or it will separate – instead, bring it just to a simmer before pouring over the chopped chocolate and let it sit for a minute before stirring until smooth.

What to Serve With Churro Bites?

These sweet little churro bites are perfect for serving alongside some tasty dips and drinks! While the recipe includes a chocolate sauce, you might want to offer some other options like caramel sauce, dulce de leche, or vanilla bean ice cream for dipping. A hot cup of Mexican hot chocolate or café con leche makes an amazing beverage pairing, especially on chilly days. If you’re serving these at a party, consider setting up a little churro bar with different sauces and toppings so everyone can customize their treats just the way they like them.

Storage Instructions

Keep Fresh: These gluten-free churro bites are best enjoyed right after cooking while they’re still warm and crispy. If you have leftovers, place them in an airtight container at room temperature for up to 2 days. Just know they might lose some of their crispiness over time, but they’ll still taste good!

Save the Chocolate: If you made the chocolate sauce, keep it in a sealed container in the fridge for up to a week. When you want to use it again, warm it up slowly in the microwave in 15-second intervals, stirring between each one, until it’s smooth and dippable.

Revive: To bring back some crispiness to day-old churro bites, pop them in your oven at 350°F for about 5 minutes. They won’t be exactly like fresh ones, but they’ll get a nice warm crunch back. Just keep an eye on them so they don’t brown too much!

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 15-20 g
• Fat: 80-90 g
• Carbohydrates: 160-180 g

Ingredients

• Oil for frying
• 1 cup water (227g)
• 1/4 cup unsalted butter (57g, cubed)
• 1 tablespoon white sugar (13g)
• 1/4 teaspoon kosher salt
• 1 cup gluten-free baking flour (148g)
• 1 large egg (50g)
• 1/2 teaspoon vanilla extract (4g)
• 1 teaspoon ground cinnamon (3g)
• 1/2 cup sugar (100g)
• 85g dark chocolate, chopped
• 1/2 cup heavy cream (114g)

Step 1: Prepare the Oil and Flour Mixture

Begin by heating 1-2 inches of vegetable oil in a deep skillet over medium-high heat until it reaches 375°F.

While the oil heats, in a separate large saucepan, combine water, butter, sugar, and salt.

Bring this mixture to a boil, then reduce the heat to low.

Stir in the flour and continue stirring constantly until the mixture is combined and mostly smooth.

Turn off the heat once the mixture is ready.

Step 2: Mix the Dough

Transfer the flour mixture to the bowl of a stand mixer and allow it to cool for 2-3 minutes.

Once slightly cooled, add the egg and vanilla extract.

Mix on high speed until the mixture becomes smooth.

Transfer the smooth dough into a piping bag fitted with a star tip for frying.

Step 3: Prepare the Cinnamon Sugar Coating

In a shallow bowl, combine cinnamon and sugar, stirring to ensure the mixture is well blended.

Line a plate with paper towels for the fried churros.

Set these aside for later use.

Step 4: Pipe and Fry the Churros

Carefully pipe 5-6 inch lengths of dough into the hot oil, using a sharp knife or scissors to cut the dough from the star tip.

Allow each churro to fry for 2-3 minutes per side, or until they turn golden brown.

Once cooked, transfer each churro to the paper towel-lined plate to drain excess oil.

Step 5: Coat the Churros

After letting the churros dry for about 1 minute, roll them in the prepared cinnamon-sugar mixture to ensure an even coating.

Repeat the frying and coating process with the rest of the dough, frying 3 churros at a time.

Step 6: Prepare the Chocolate Sauce

Place the chopped chocolate pieces in the bottom of a heat-safe bowl.

Heat the heavy cream over medium-high heat until it begins to bubble.

Once heated, pour the cream over the chocolate and stir until fully combined and the chocolate has melted to create a smooth sauce.

Step 7: Serve the Churros

Serve the warm churros with the chocolate sauce on the side for dipping.

Enjoy these freshly made treats as a delightful dessert or snack!