Vegan Gluten-Free Churros
Crispy on the outside, and tender on the inside, these Spanish-inspired churros are vegan and gluten-free! Rolled in a delicious cinnamon sugar coating!
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup white rice flour
- 5 tbsp cornstarch
- 1/4 tsp salt
- 1/8 tsp baking powder
- 1 cup unsweetened almond milk
- 1 tbsp coconut sugar
- 2 tbsp oil or melted vegan butter
- 1/2 tsp vanilla extract
- 3-4 cups vegetable oil for frying
Sugar Coating
- 1/2 cup sugar
- 1/2 tsp cinnamon
Instructions
- In a mixing bowl, whisk together the brown rice flour, white rice flour, cornstarch, salt, and baking powder. Set aside.
- To a medium saucepan, add the almond milk, coconut sugar, oil, and vanilla extract. Heat over medium heat, whisking constantly until it comes to a boil. As soon as it boils, remove from the heat and pour over the flour mixture. Using a wooden spoon, mix until it forms a very thick and smooth paste.
- Transfer the dough to a churro maker fitted with the largest star-shaped disc. Cut 12 rectangles (of about 6x2-inch) of parchment paper. Pipe a churro on each piece of parchment paper.
- Next, heat the oil in a deep saucepan over medium heat. Once the oil is hot (at about 375°F), add 2-3 churros to the oil, with the parchment paper as well. Doing this will prevent the churros from sticking to the bottom of the pan.
- Fry for 2-3 minutes, or until churros are golden brown. You can carefully remove the parchment after 30 seconds, as the churros will float.
- Transfer the churros to a plate line with kitchen paper towel to remove the excess oil. Repeat with the remaining churros.
- To coat the churros, whisk together the sugar with the cinnamon in a large deep plate. Roll the churros into the cinnamon sugar and serve immediately!