Churros

I wanted to make these gluten free from the first time I tasted them. I went online and looked at recipes, and this is what I came up with. They were surprisingly easy, and I’m now kicking myself for waiting so long. My only advice is to make sure you don’t add too much cinnamon, because sometimes more is not better. – Kirsti

Churros

1 c. water
2 Tbs. brown sugar
½ tsp. salt
⅓ c. butter
¼ tsp. xanthan gum
1 c. EGF All-Purpose Flour
2 eggs
½ tsp. vanilla
¼ sugar
½ tsp. cinnamon
4 c. Vegetable oil

Preheat 4 cups of vegetable oil in a 10–12” frying pan or a deep-fryer. In a small bowl, mix ¼ cup sugar and cinnamon and set aside.

In a saucepan, combine the water, brown sugar, salt, and butter and bring to a boil over medium-high heat. Remove from the heat and add the flour and xanthan gum. Mix by hand until well blended.

In a separate bowl, mix the eggs and vanilla together. Add this mixture to the flour mixture. Stir until all the egg is completely mixed in.

Fill a decorating tool (I used one from Pampered Chef), or a Ziploc bag with a hole cut in the end, with the dough. Attach the largest star tip you have to the decorating tool, Ziploc bag with the corner snipped off, or pastry bag. Fill the bag with the dough.

Test your oil by placing a small amount of dough in it. If the oil is hot enough, the dough will bubble up to the surface right away. Once the oil is hot enough, squeeze 4” long lines of dough into the oil. Use a butter knife to release the dough from the decorator tip.

Cook about 1 minute and then turn with a slotted spoon. Cook an additional minute or two until golden brown. Remove the churros with the slotted spoon and allow them to drain on paper towels.

While still warm, roll each churro the cinnamon sugar until coated.

These are great hot or cold! For a fabulous cold-weather treat, serve with hot chocolate and whipped cream.