Crisp & Chewy Gluten-Free Churros
I remember a rainy Saturday when I decided my kitchen needed a little sparkle: the smell of warm butter and cinnamon, a mug of tea steaming beside me, and the quiet promise that something simple could feel special. I understand how gluten-free baking can feel intimidating—timing, texture, and that nagging worry about whether the dough will behave—but this recipe is forgiving and friendly. With a few gentle steps and ordinary pantry flours, you’ll have crisp, golden churros that stay tender inside and feel like a cozy celebration.
A Quick Look at This Crisp & Chewy Gluten-Free Churros Recipe
This Crisp & Chewy Gluten-Free Churros recipe uses familiar pantry ingredients: gluten-free oat flour and sweet rice (mochiko) flour, plus a little millet and cornstarch for structure. The method is simple—make a hot water dough, cool slightly, add an egg, pipe, and fry—so you get a reliably crisp outside and chewy, tender inside. It works well for everyday gluten-free cooking because the dough is forgiving and the flavors are classic: butter, vanilla, sugar, and cinnamon. If you like a warm, comforting treat with a dependable texture, keep reading—I’ll walk you through everything with cozy, home-cook-friendly tips.
Ingredients You’ll Need for Crisp & Chewy Gluten-Free Churros
Essentials
1 cup water
- 1/4 cup unsalted butter, diced into small cubes
- 1 tablespoon granulated sugar (for the dough)
- 1/4 teaspoon kosher salt
- 1/2 cup gluten-free oat flour (use certified gluten-free oat flour if needed)
- 3 tablespoons millet flour
- 3 tablespoons sweet rice flour (mochiko) — note: mochiko is different from white rice flour or brown rice flour and gives chewiness
- 3 tablespoons cornstarch
- 1 large egg, room temperature
- 1/2 teaspoon pure vanilla extract
- 2 quarts vegetable oil (for frying) — neutral oil like canola, sunflower, or vegetable oil
- 1/2 cup granulated sugar (for coating)
- 3/4 teaspoon ground cinnamon (for coating)
Optional Add-ons
- Pinch of ground nutmeg or cardamom added to the coating for a spiced twist
- A little powdered sugar mixed into the cinnamon sugar for a lighter dusting
- Melted dark chocolate or chocolate dipping sauce for serving
- Dulce de leche or caramel sauce for dipping (ensure gluten-free labeling)
- A squeeze of citrus zest (orange or lemon) folded into the cinnamon sugar for brightness
Substitutions and Shortcuts
- Gluten-free oat flour: If you don’t have oat flour, you can grind certified gluten-free rolled oats in a blender until fine, or use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Expect slight changes in chewiness.
- Millet flour: Can be swapped for sorghum flour or additional oat flour in a pinch; millet adds a light nuttiness that I like.
- Sweet rice flour (mochiko): This is key for a chewy center. If you cannot find mochiko, you can use glutinous rice flour labeled for sweet rice — it’s the same thing. Do not substitute with regular rice flours.
- Cornstarch: Arrowroot powder works one-for-one and keeps things glossy and tender.
- Egg: For an egg-free version, see the optional external recipes in the conclusion for ideas, or try a flax egg (1 tablespoon ground flax + 3 tablespoons water) though texture will shift slightly.
- Oil for frying: Use any neutral high-smoke-point oil. An electric deep fryer is handy but not required.
How to Make Crisp & Chewy Gluten-Free Churros Step-by-Step
I like to cook slowly and cheerfully, treating each step as part of the ritual. These steps are written so you can relax, breathe, and enjoy the process—perfection isn’t required, and small variations are fine.
Prep your station
- Measure all dry flours (oat, millet, sweet rice) and cornstarch into a small bowl and whisk gently to combine. Set this bowl near the stove so it’s ready when the water mixture boils.
- Fit a piping bag with a 1/2-inch closed star tip (Ateco 847 or 846 are great). If you don’t have a piping bag, a sturdy zip-top bag with a corner snipped off works fine.
- Place a wire rack over a baking sheet to drain finished churros, and line a shallow bowl with the cinnamon sugar mixture (½ cup sugar + 3/4 teaspoon cinnamon) for coating later.
Warm the oil
- Pour about 1½ inches of vegetable oil into a large, heavy saucepan. Heat over medium and clip a candy thermometer to the side. Bring the oil to between 360° and 365°F. This temperature helps the churros brown on the outside while the inside cooks through. If you don’t have a thermometer, test with a small piece of dough: it should sizzle immediately and rise slowly without smoking.
Make the dough (pâte à choux style)
- In a medium saucepan, combine 1 cup water, 1/4 cup diced butter, 1 tablespoon granulated sugar, and 1/4 teaspoon kosher salt. Bring to a gentle boil over medium heat. The butter should melt and the surface will shimmer—watch closely.
- Once boiling, remove from the heat and add the whisked flours (oat, millet, sweet rice, cornstarch) all at once. Using a rubber spatula, stir energetically until the mixture forms a smooth, cohesive dough and pulls away from the sides. Continue cooking for a minute over low heat if it seems too wet; the goal is a smooth ball.
Cool slightly, then add egg and vanilla
- Transfer the hot dough to the bowl of a stand mixer or a large mixing bowl if using a hand mixer. Let it cool for about 10 minutes—this step prevents the egg from scrambling when it’s added.
- Add the room-temperature egg and 1/2 teaspoon vanilla extract. Beat on medium until the egg is fully incorporated and the dough is glossy and slightly sticky. The consistency should be pipeable but hold its shape. If it feels too loose, beat in a teaspoon of sweet rice flour; if too stiff, add a splash of water.
Pipe the churros
- Scoop the dough into your prepared piping bag. With the oil heated to temperature, hold the piping bag just above the hot oil and pipe 4–6 inch strips directly into the oil. Use clean kitchen scissors to cut the dough at the tip. Work in small batches of 3–4 churros so the oil temperature stays steady and they don’t crowd one another.
Fry with gentle confidence
- Maintain the oil temperature between 360°–365°F. Fry each batch for about 1½–2 minutes per side until golden brown. Use tongs to flip them carefully halfway through. Don’t worry if a churro looks slightly uneven at first; gentle turning and a few extra seconds will even things out.
- Remove churros to the wire rack to cool just a minute or two. They are best warm—not piping hot, but warm and tender.
Coat and serve
- Toss each churro in the shallow bowl of cinnamon sugar until fully coated. Serve right away with chocolate sauce, caramel, or your favorite dip. I love a simple melted dark chocolate with a splash of cream for dipping.
Store and reheat
- Store churros uncovered at room temperature for up to 12 hours (they’ll stay crisper this way), or in an airtight container for 2–3 days. To reheat and revive the crispness, preheat the oven to 350°F, place churros on a wire rack over a baking sheet, and bake for 5–7 minutes until warm. Avoid microwaving, which softens the exterior.
Common Mistakes to Avoid
Mistakes are part of learning in a warm kitchen. I’ve made plenty, and I want you to feel okay if something doesn’t come out flawless the first time. The good news: with churros, small adjustments fix most issues.
Mistake 1: Dough that’s too dry or too wet
If the dough is too dry, the churros will be dense and crumbly. If too wet, they’ll spread and not hold their ridged shape when piped. Aim for a glossy, slightly sticky dough that pipes cleanly but keeps its form. If you overcorrect and add too much flour, a teaspoon of water or an extra egg yolk can soften the dough. If it’s too loose, a touch more sweet rice flour or cornstarch will tighten it up.
Mistake 2: Oil at the wrong temperature
Too cool and the churros absorb oil and become greasy; too hot and they brown on the outside before cooking through. Use a candy thermometer and keep the temperature around 360°–365°F. If the oil cools when you add dough, pause between batches to let it come back up. A steady, medium burner setting usually keeps things predictable.
Mistake 3: Over-mixing or under-seasoning
Over-mixing after adding the egg can make the dough tough; mix just until combined and glossy. Under-seasoning the dough makes the churros taste flat—don’t skip the 1/4 teaspoon salt in the dough. The cinnamon-sugar coating adds sweetness, but the dough itself should have a hint of salt and vanilla for balance.
Serving Suggestions for Crisp & Chewy Gluten-Free Churros
Churros feel like a hug on a plate. Below are a few relaxed serving ideas that work well at home—no fuss, just comfort and good flavor.
I like to set up a little dipping station and let everyone choose their favorite combo. It keeps things casual and friendly, and warm churros are always a little more special when shared.
Cozy dipping trio
Set out warmed chocolate sauce, a small bowl of caramel or dulce de leche, and a citrusy cream dipping sauce (mix a little cream cheese, powdered sugar, and orange zest). Everyone gets to mix and match.
Family-style dessert platter
Arrange churros on a platter with fresh berries, a bowl of vanilla ice cream, and a dusting of powdered sugar. The contrast of warm churros and cold ice cream is a simple, joyful pairing for kids and adults alike.
Breakfast or brunch treat
Serve churros alongside a pot of strong coffee or hot chocolate and a small platter of fruit. They make a cozy weekend indulgence without being overly complicated—perfect for a slow morning.
Conclusion
I truly believe gluten-free cooking can be comfortingly reliable, and these Crisp & Chewy Gluten-Free Churros fit naturally into home life: they’re flexible, forgiving, and satisfying whether you’re making a quick treat for yourself or a sweet platter for friends. If you want inspiration or alternative methods—like a vegan approach or slight technique variations—I often turn to other home-cook-tested recipes for ideas and tweaks; a thoughtful version I like is Crispy, Chewy Gluten-Free Churros – Snixy Kitchen, and for a plant-based angle that still keeps things gluten-free, this Vegan & Gluten-free Churros – Delight Fuel guide is helpful. Take the recipe slowly the first time, enjoy the smells and the little learning moments, and make these churros again until the process feels like yours—warm, relaxed, and reliably delicious.
FAQs About Crisp & Chewy Gluten-Free Churros
Yes, you can try an egg-free version using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, whisk and let sit 5–10 minutes) or a commercial egg replacer. Expect a slight change in texture—the egg contributes to the dough’s structure and chewiness—so the churros may be a touch denser. Adjust moisture carefully and test a small batch first.
To keep them crisp, drain fried churros briefly on a wire rack instead of paper towels; paper can trap steam. Toss them in the cinnamon-sugar right after they’ve rested a minute so the coating adheres without making them soggy. If storing, small batches reheated in a 350°F oven on a wire rack for 5–7 minutes restore crispness nicely.
Yes—different flours change chewiness and crispness. Sweet rice flour (mochiko) is key for chewiness, while millet adds a light, nutty note. Replacing mochiko with plain rice flour will produce a drier interior. If you swap, try small adjustments and keep an eye on dough consistency: glossy and pipeable is the cue.
You can try a baked version, but the texture will be different—less deep-fried crisp and more airy. Pipe onto a parchment-lined sheet, brush lightly with oil or an egg wash, and bake at 425°F for 12–15 minutes, turning once, until golden. Finish with the cinnamon sugar for flavor. It’s a gentler option when you want fewer steps, but frying gives the traditional exterior.
I recommend using a thermometer and heating the oil to 360°–365°F for reliable results. If you don’t have a thermometer, drop a small bit of dough into the oil: it should sizzle and rise slowly without burning. If it browns too fast, lower the heat; if it sinks and soaks oil, raise it a little. Keeping the temperature steady is the trick to golden, non-greasy churros.
Crisp & Chewy Gluten-Free Churros
Ingredients
Method
- Measure all dry flours (oat, millet, sweet rice) and cornstarch into a small bowl and whisk gently to combine. Set this bowl near the stove.
- Fit a piping bag with a 1/2-inch closed star tip.
- Place a wire rack over a baking sheet to drain finished churros.
- Line a shallow bowl with the cinnamon sugar mixture for coating later.
- Pour about 1½ inches of vegetable oil into a large saucepan and heat over medium until it reaches 360° to 365°F.
- In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil.
- Once boiling, remove from heat and add the whisked flours all at once, stirring energetically until a smooth dough forms.
- Transfer the dough to a bowl and let it cool for 10 minutes.
- Add the egg and vanilla extract, beating until glossy and slightly sticky.
- Scoop dough into the piping bag. Pipe 4–6 inch strips into the hot oil, working in small batches.
- Fry each batch for 1½–2 minutes until golden brown.
- Remove churros to a wire rack to cool briefly.
- Toss each churro in the cinnamon sugar until fully coated. Serve warm.
- Store churros uncovered at room temperature for up to 12 hours or in an airtight container for 2–3 days. Reheat in the oven to restore crispness.
