Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free

Vickys Cinnamon Churros, Gluten, Dairy, Egg, Soy & Nut-Free

Source : Combine The Flour Xanthan Gum Sugar And Baking Powder In A Bowl Then Beat In The Oil And Boiled Water So You Have A Warm Sticky Doughlet The Dough Re...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : October 29, 2026

Step:

  1. Combine the flour, xanthan gum, sugar and baking powder in a bowl then beat in the oil and boiled water so you have a warm, sticky dough

  2. Let the dough rest 10 minutes while you heat oil in a deep fryer or pan to 170C/325F and mix the cinnamon and sugar together in a seperate bowl

  3. Melt the 2 chocolates together over a bain marie, then whisk in the cream to make a glossy sauce

  4. Put a wide star shaped nozzle on a piping bag, fill with the dough and pipe into the hot oil lengths of dough around 2 or 3 inches long. The shorter they are, the straighter they'll stay! Use your thumb to knock the dough from the end of the nozzle to start each new churro

  5. Only cook 4 at a time so the oil keeps it's temperature and fry until golden brown

  6. Let drain on kitchen paper then roll in the sugar mix until well coated

  7. Serve with the warm chocolate sauce

Ingredients

  1. 125 grams plain / gluten-free flour
  2. 1/2 tsp xanthan gum if using gluten-free flour
  3. 1 tbsp sugar
  4. 1 1/2 tsp baking powder
  5. 15 ml olive oil
  6. 250 ml freshly boiled water
  7. topping
  8. 50 grams caster sugar
  9. 2 tsp ground cinnamon
  10. choc sauce
  11. 50 grams dark chocolate
  12. 75 grams chocolate made from rice milk such as Moo-Free brand or
  13. 150 ml full fat coconut milk / cream

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