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    Destiny Stone

    Churros (Gluten-Free)

    Destiny Stone


    Reviewed and edited by a celiac disease expert.

    Caption: Photo: CC/avlxyz

    What can I say, I love churros. I miss going being able to indulge in the warm delight of fresh churros. It is amazing that so many foods can be converted easily to gluten-free, and lucky for me, this is one of them. Traditional Churros from Spain are not made with cinnamon, but I love cinnamon  churros. However, I am also including the more traditional way of eating churros, a recipe for chocolate dipping sauce.

    Churro Ingredients:

    • 1 cup water
    • 3 eggs
    • ½ cup butter or butter substitute
    • ¼ teaspoon salt
    • 1 cup gluten-free all-purpose flour
    • vegetable or olive oil
    • ¼ cup sugar
    • ⅓ teaspoon ground cinnamon
    Directions:
    1. Prepare to fry the churros by heating oil in a pan (1 to 1&½ inches) to 360 degrees F.
    2. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour.
    3. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat.
    4.  Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
    5. Spoon mixture into cake decorators' tube with large star tip ( the kind use to decorate cakes).
    6. Squeeze 4-inch strips of dough into hot oil.
    7. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side.
    8. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or put churros and sugar mix in medium sterile paper bag and shake.

    Chocolate Dipping Sauce Ingredients:
    • 4 ounces gluten-free dark chocolate, chopped
    • 2 cups milk or milk substitute
    • 1 Tablespoon arrowroot
    • 4 Tablespoon sugar
    Directions:
    1. Place the chocolate and half the milk in a pan and heat, stirring until the chocolate has melted.
    2. Dissolve the arrowroot in the remaining milk and whisk into the chocolate with the sugar.
    3. Cook on low heat, whisking constantly, until the chocolate thickens, about five minutes.
    4. Add extra arrowroot if it doesn't start to thicken after 5 minutes.
    5. Remove and whisk smooth.
    6. Pour and server in cups or bowls for dunking churros.
    7. Do not pour over churros, but use the mix for dunking churros.
    8. Serve warm.

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  • About Me

    I diagnosed myself for gluten intolerance after a lifetime of bizarre, seemingly unrelated afflictions. If my doctors had their way, I would have already undergone neck surgery, still be on 3 different inhalers for asthma, be vomiting daily and having chronic panic attacks. However, since eliminating gluten from my diet in May 2009, I no longer suffer from any of those things. Even with the proof in the pudding (or gluten) my doctors now want me to ingest gluten to test for celiac-no can do.

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