Churro Recipe (Gluten/Wheat Free)

Here is the recipe for the Churro's I made the other day. Warning: They are incredibly addictive!

I marked my substitutions in parentheses next to the original ingredient.

Churros

Prep & Cook time: 20 minutes

Servings: Makes 12-15

Ingredients:

1 3/4 cups flour (I used Pamela Products Bread and Pizza flour - its made from grains and rice)

1/4 teaspoon salt

2 Tablespoons sugar

4 Tablespoons Olive or Sunflower Oil (I used Grapeseed Oil - it cooks the same as olive oil)

1 egg, beaten

sugar for dusting (approx. 1/4c)

ground cinnamon for dusting (approx. 1/4teaspoon - 1/2teaspoon - use judgement)

Oil for deep frying (I use canola)

Directions:

Sift flour, salt and sugar on to a bendable plate or a piece of paper.

Heat1 cup of water in a sauce pan with the oil and bring to a boil.

Pour in the flour mixture and beat with a wooden spoon until the mixture forms a stiff paste. Allow the mixture to cool for 2 minutes

Gradually beat the egg into the flour paste until smooth. Oil a large baking sheet. Sprinkle extra sugar onto a plate and stir in a little cinnamon.

Put the dough into a large piping bag fitted with a 1/2-inch plain piping nozzle. Pipe coils or shapes onto the baking sheet. This DID NOT work for me. I ended up forming the dough into logs with oiled hands. I can see using a spoon and scooping them out of the pot and making logs that way.

Heat 2 inches of oil in a large pan to 336*F, or until the dough sizzles on the surface.

Using a metal, or plastic, spatula, lower several piped shapes into the oil. Cook for about 2 mintues until light golden. Mine were more golden. I noticed, for me, the light golden didn't have the nice fluffy cream center... it was more doughy.

Drain on paper towels then coat with the sugar and cinnamon mixture.

Continue until no more dough is left.

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I hope you like these as much as we did!