These are another really traditional pastry – the origins are lost in the mists of time, but you often see them in Spain served with hot chocolate, but never gluten free.They are actually really easy to make gluten free. If you are missing doughnuts, these, dusted in caster sugar, are your nearest and best gluten free equivalent. I have made them with a rich chocolate sauce to dip them in.
For the Churros:
- 240ml water
- 30g golden caster sugar
- 1⁄4 tsp salt
- 150g Gluten Free Flour Co Plain Flour
- 1 egg
For the sauce:
- 125ml double cream
- 150g dark chocolate (at least 70% cocoa
- 20g unsalted butter
- a few drops vanilla essence
Deep fat fryer or saucepan with 5cm oil Dairy Free and Gluten Free.
Makes approximately 25.
Break up the chocolate and place it in a glass bowl. Add the butter and set to one side. Heat the cream in a small saucepan until it is nearly boiling. Add the vanilla essence and pour over the chocolate.
Let it sit to soften for a couple of minutes then stir until it is smooth. Pour into a serving bowl ready to dip the churros in it!
Pour the water into a small saucepan and add the caster sugar and salt. Bring almost to the boil. Remove from the heat and tip all the flour in at once. Beat vigorously with a wooden spoon until a dough forms.
Allow to cool for a couple of minutes. Add the egg bit by bit, beating firmly until the dough is smooth.Put half the mixture into a disposable piping bag with a fluted nozzle.
Heat the oil to 180 ̊.
Pipe sausages of about 10-15cm into the hot oil. Cook them in batches of approx. 6. Cook until they are golden, then remove using a slotted spoon. Dry on kitchen paper, then dust in more caster sugar.
Serve with the chocolate sauce.
Download the recipe PDF here
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