Enjoy cinnamon-sugar dusted churros at home with this gluten-free version of the popular restaurant treat.
20 min
PREP TIME
15 min
COOK TIME
45
CALORIES
10
INGREDIENTS
INGREDIENTS 20 SERVINGS
- 7 tablespoons (105 milliliters) Rice Flour
- 1/2 teaspoon (2 milliliters) xanthan gum
- 1/8 teaspoon (0.5 milliliters) Sea Salt Grinder
- 1/4 cup (60 milliliters) granulated sugar , 2 tsp (10 mL), divided
- 1/2 cup (125 milliliters) water
- 1/4 cup (60 milliliters) butter
- 1 teaspoon (5 milliliters) Pure Vanilla Extract
- 2 large eggs
- 1 teaspoon (5 milliliters) Organic Ground Cinnamon , divided
- Vegetable oil , for frying
Preparation
- 1 In a small bowl, combine rice flour, xanthan gum, salt, 2 tsp (10 mL) sugar, and ½ tsp (2 mL) cinnamon. Set aside.
- 2 In a medium saucepan, combine water and butter and bring to a boil. Quickly add flour mixture and vigorously mix with a wooden spoon until mixture comes together and is combined. Set aside and allow to cool 5 minutes.
- 3 Once cooled, add in eggs one at a time, and vanilla. Mix until dough is smooth. Be sure not to over mix. Transfer mixture into a piping bag fitted with a star tip.
- 4 Fill a large frying pan with oil and heat to 350˚F (180˚C). In a medium bowl combine remaining ¼ cup (60 mL) of sugar and ½ tsp (2 mL) cinnamon. Set aside.
- 5 Working in batches, pipe out 4 inch (10 cm) logs into the hot oil and fry until golden brown (~2 minutes per side). Remove from oil and blot with paper towel. Immediately toss in cinnamon sugar mixture.
