Gluten-Free Churros

I had an amazing extended weekend at the Oregon Coast recently and we celebrated a great friend's birthday.  She has a childhood story about her experiences with churros and I wanted to make her a gluten-free version of these crunchy dough delights.  You couldn't tell they were gluten-free!

Gluten-Free Churros

This place is so relaxing and we will be back!

Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 30- 45 minutes to make the entire recipe
Yield: approximately 25 churros, depending on size

INGREDIENTS
1 cup + 2 Tbs. milk of choice
7 Tbs. butter
½ tsp pure vanilla extract
1 cup Gluten-Free All-Purpose Flour(I used Bob Mills 1:1)
1 tsp baking powder
1 ½ Tbs sugar
¼ tsp salt
¼ tsp cinnamon
2 eggs
Mild, high heat oil, for frying
¼ tsp ground cinnamon
½ cup sugar


INSTRUCTIONS
Whisk the Flour in a large mixing bowl with baking powder, salt, cinnamon and 1 ½ tablespoons sugar.

Heat milk together with the butter (cut the butter into smaller pieces before adding to help them melt faster) in a large saucepan on the stove. Heat gently and as soon as the mixture boils, remove from heat.

Pour mixture into large mixing bowl with flour. Stir until combined, either with a wooden spoon or using an electric mixer.

Allow to cool for 5 minutes, then add eggs or substitute, one at a time with vanilla, mixing until incorporated. The dough should be thick and sticky with air pockets but not so thick that it cannot be piped through the bag. If it is too thick, add more milk, 2 tablespoons at a time.

At this point, the batter may be fried or covered to rest in the refrigerator for up to 24 hrs.

Fill a deep saucepan (at least 12 inches wide) with three inches of oil. Heat until it reaches 350°F on a candy thermometer. Cover a wire rack or tray with paper towels.

In a small bowl, mix the remaining sugar and cinnamon.

Fit a 1M star tip to a piping bag or a large plastic bag and cut the corner out to fit the tip.

Fill with the dough, then pipe directly into the pan, cutting off each dough strip with a knife.

Fry until light brown and crisp – approximately 1-2 minutes per side — then remove with a slotted spoon and drain on the paper towel-covered rack.

Pipe more churros into the oil and then transfer the cooked churros to a tray with the sugar and cinnamon mixture. Toss gently then remove to parchment to finish cooling.

Recipe from gfjules.com