Gluten Free Churros are light, airy fried doughnuts piped into a long line or a curvy or spiraled shape rolled in sugar or dipped in melted chocolate. Sounds pretty dreamy, doesn't it? Lucky for you, this recipe makes it easy!
Recipe by Jules Shepard on April 29, 2026
Prep time: PT15M
Cook time: PT4M
Total time: PT19M
Rating
4.51 stars (111 reviews)
Ingredients
1 cup + 2 Tbs. milk of choice ((dairy or non-dairy))
7 Tbs. butter or non-dairy alternative (e.g. Earth Balance Buttery Sticks)
1 (135) cup (grams) gfJules Gluten Free All Purpose Flour
1 tsp baking powder
1 ½ Tbs sugar
¼ tsp salt
¼ tsp cinnamon
2 eggs ((or equivalent egg replacer))
½ tsp pure vanilla extract
~48 ounces Mild (high heat oil, for frying (I use high heat sunflower oil))
¼ tsp ground cinnamon
½ cup sugar
Categories
Breakfast
Cuisine
Snack
Steps
Whisk the gfJules 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. If it's too thin, whisk in more gfJules Flour, 2 tablespoons at a time. If the batter is more like pancake batter and very thin, it will cook up like funnel cakes (also yummy!) but won't hold its shape from being piped through the star-shaped tip.
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 10 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 minute per side -- then remove with a slotted spoon and drain on the paper towel covered rack. I always test with a small amount of batter first to be sure the oil is the right temperature and get the timing down right before using all the batter.
Pipe more churros into the oil and then transfer the cooked churros to a tray with the sugar and cinnamon mixture. Toss gently when slightly cooled, then remove to parchment to finish cooling.
Nutitrion
Serving Size: 1
Calories: 76 kcal
Carbohydrates: 10 g
Protein: 1 g
Fat: 4 g
Saturated Fat: 2 g
Trans Fat: 0.1 g
Cholesterol: 22 mg
Sodium: 79 mg
Sugar: 5 g
Unsaturated Fat: 1.2 g
Reviews
Abe on 2025-11-24 (5 stars): I had fantastic results following this recipe. Normally, I don't leave reviews but after making these churros, I was really surprised people were leaving bad reviews that I had to come back to leave my own. I made the dough the day before and put it in the fridge. I used a mix of sunflower and veg oil since I didn't have enough of sunflower and I thought I had a piping kit but didn't haha so I had the batter in a ziploc and cut the corner and piped out of that. So visually, the churros weren't great and will spare you from pictures but the texture and taste was incredible. The churros were so fluffy and airy that it was oft described as eating a cloud. Quite dangerous actually as people were eating them nonstop because they felt so light to eat. The churros were absolutely devoured by the party I brought it to. Turned out so well that I plan to bring it to another Thanksgiving meal this week but will experiment by adding some pumpkin spice powder into the dough and the sugar coating.
