Gluten-Free Churros: A Crispy Treat with a Celiac-Safe Twist

Celiac.com 07/29/2025 - Churros, the golden, ridged sticks of deep-fried dough dusted with cinnamon sugar, are beloved in Spain and throughout Latin America. Traditionally enjoyed at street stalls or churrerías alongside a cup of thick hot chocolate, churros trace their roots to Spanish shepherds who needed a portable, easy-to-make substitute for fresh bread. Over time, they evolved into a cultural icon—whether eaten at festivals or dipped into café con leche for breakfast. However, the classic version is made with wheat flour, making it off-limits to those with celiac disease or gluten intolerance.

This gluten-free churro recipe brings the same crisp exterior and soft, chewy interior of traditional churros—without the gluten. By using a gluten-free flour blend or a rice-flour-based mixture, and a simple cooking technique that mimics the traditional choux dough, you can safely enjoy this indulgent dessert. Serve these with melted chocolate, dulce de leche, or a dairy-free caramel dip, and you’ll be transported to a cobblestone street in Madrid—minus the gluten exposure.

Gluten-Free Churros Recipe

Celiac.com Sponsor (A12):
Yield: 12–15 churros
Time: 35 minutes

Ingredients

• 1 cup water
• 2 tablespoons unsalted butter (or dairy-free alternative)
• 2 tablespoons sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup gluten-free all-purpose flour (with xanthan gum) or a mix of 3/4 cup white rice flour + 1/4 cup tapioca starch
• 2 large eggs
• Oil for frying (light olive, vegetable, or avocado oil)

For coating:

• ½ cup granulated sugar
• 1 teaspoon cinnamon

Optional for dipping:

• Dairy-free or regular chocolate sauce
• Dulce de leche

Instructions

1) Make the dough base:
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil over medium heat. Once boiling, remove from heat and stir in the gluten-free flour blend all at once. Stir vigorously until the mixture forms a thick dough that pulls away from the sides of the pan.

2) Incorporate the eggs:
Let the dough cool for 5–7 minutes. Then add the eggs one at a time, beating well after each addition. You can do this with a wooden spoon, hand mixer, or in a stand mixer. The finished dough should be smooth, shiny, and pipeable.

3) Heat the oil:
In a deep saucepan or heavy-bottomed pot, heat about 2 inches of oil to 350°F (175°C). Use a candy thermometer for accuracy.

4) Pipe and fry the churros:
Transfer the dough to a pastry bag fitted with a large star tip. Pipe 4–6 inch strips of dough directly into the hot oil, snipping with scissors. Fry 3–4 at a time to avoid crowding. Fry for 2–3 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on a paper towel-lined plate.

5) Coat with cinnamon sugar:
While still warm, roll churros in the cinnamon sugar mixture to coat evenly.

6) Serve warm:
Serve immediately with dipping sauces of your choice.

Tips and Variations

• For extra crispy churros, let the piped dough rest for 10 minutes before frying.
• Add a pinch of nutmeg or cardamom to the dough for a spiced twist.
• For dairy-free churros, ensure your butter substitute and dipping sauces are vegan or dairy-free certified.

Conclusion

This gluten-free churro recipe proves that even the most traditional treats can be safely enjoyed by those avoiding gluten. The texture and flavor match the originals so closely, no one will suspect they’re celiac-safe. Whether served at a party, a holiday gathering, or just as a cozy snack at home, these churros are sure to win hearts and satisfy cravings—crispy, golden, and dipped in rich, indulgent sweetness. ¡Buen provecho!