How To Make Gluten-free Churros

Spanish donut bars, or churros, are a donut dough made from wheat flour that is immersed in oil like traditional donuts. Normally, water, wheat flour, salt and oil are used to make churras, but today there are several different variations of the recipe.

We already know that wheat is one of the main sources of gluten; therefore the celiac must learn to cook without it. Fortunately, there are several different options for replacing wheat flour, ranging from rice flour, corn flour, quinoa and even lentils. Next, we present two delicious ways to make Spanish churros completely without wheat flour. 

Gluten-free churrots from rice flour

Rice flour is used in this recipe, as this flour is one of the most used gluten-free flours to replace wheat flour. Rice flour has a neutral taste and is therefore ideal for making desserts. In addition, the use of rice flour as part of any recipe gives the composition of the food a crunchy texture. 

Ingredients

• 250 g of rice flour
• 250 ml of water
• 2 tablespoons honey
• 60 g butter
• 1 teaspoon salt
• 1 teaspoon gluten-free baking powder
• 125 ml of olive oil for frying

Preparation instructions

1. Heat the water and butter over medium heat in a saucepan.
2. Add salt and mix thoroughly.
3. In a bowl, mix together honey, gluten-free baking powder and rice flour.
4. Then pour the butter mixture into the flour and mix the dough thoroughly so that all the ingredients are evenly mixed together.
5. Let the dough rest for at least five minutes. This makes the dough easier to handle. 
6. Next, heat the olive oil in a medium heat frying pan or saucepan.
7. Add the churro dough to the extruder bag and shape the dough into long donut sticks directly into the pan or saucepan. Bake the churos until they are evenly golden brown.
8. Finally, dry the excess fat from the finished churro with kitchen paper and sprinkle with dark sugar. Alternatively, you can treat the churros together with a syrup made of dark chocolate.

Gluten-free churrots from buckwheat flour

Buckwheat flour is used in this recipe as it is not only a high fiber content but also an excellent source of protein. Be sure to always combine buckwheat flour with a small amount of cornstarch, as cornstarch gives gluten-free churries a softer and more airy texture.

Ingredients

• 120 g of buckwheat flour
• 60 g of corn starch (for example Maizena)
• 250 ml of water
• ½ teaspoon of vanilla essence
• 1 teaspoon salt
• 30 g of dark sugar
• 75 g grated dark chocolate
• 125 ml of olive oil for frying

Preparation instructions

1. Mix all the dry ingredients together in a large bowl.
2. Then heat the water in the pot and when the water starts to boil, remove it from the stove and let the water cool for a while.
3. Pour a little chilled water into the dry ingredients. Mix until all the ingredients are mixed together and the end result is a thick and even dough.
4. Then add the grated chocolate and vanilla essence. Start the dough carefully. This dough made from buckwheat flour and cornstarch is slightly stronger in composition than the previous recipe, but its purpose is to help you shape the churros with your own hands if you wish.
5. Next, format the churros the way you want. Alternatively, you can use the extruder bag as in the previous recipe.
6. Heat the olive oil in a frying pan over medium heat. When the oil is hot enough, add the churrots to the pan and let them brown evenly on both sides.
7. Finally, squeeze the excess fat from the finished churras with kitchen paper and Garnish with dark sugar or dark chocolate syrup. These delicious gluten-free churros are now ready to be enjoyed!