Recipe for gluten free churro’s

Churro’s, I’ve had them once before at a festival three years ago. Half a year later I went glutenfree and they were forgotten for 1,5 years until we walked past a Churro’s stand in the zoo. Due to the delicious smell I could almost taste them! All of a sudden I had a huge churro’s craving this weekend and I made my first attempt to make them myself. Large dough sticks became bites, flour was replaced by Schär mix C and two burn blisters later I had a delicious result!

For my first try I thought they were pretty good, for glutenfree they were great but obviously I want perfection. The recipe stated to bake the churro’s until they were golden-brown which is always a challenge with glutenfree goods. I actually got one batch to become golden-brown, but they were way too crunchy. The good thing is that if they are only gold they still got rolled in the cinnamon-sugar giving them a richer color. Even my gluten-eating boyfriend loved them! He liked the smallest ones the most as they had the right amount of crunch, the larger ones sometimes had a larger and softer inside which is less like the real thing. But the taste of the dough was perfect, well according to him 😉

The first improvement for next time is to take a larger piping tip and a sturdier piping bag. The dough is pretty tough and with a tip which is too small you very easily break your bag. I speak from experience… The best thing about these churro bites is that they are crunchy, and even better because they are bite-size you have a lot less mess when eating them!

Below is the recipe, adapted from Just a taste, with pictures from my attempt.


Glutenfree churro's


  • 235 ml water
  • Pinch of salt
  • 20 grams of sugar
  • 2 spoons vegetable oil
  • 120 grams Schär mix C
  • 100 grams cinnamon sugar(either buy or make yourself; combine 100 grams of sugar with1,5 teaspoon cinnamon)

Other useful tools:

  • Deep casserole pan suitable for frying
  • Small sauce pan
  • Sunflower oil
  • Sturdy piping bag (optional is a tip, i.e. wilton #2110)
  • Scissors
  • Paper towels
  • Dish with sides, or brownie pan or something similar
  • Plate


  • Divide the cinnamon-sugar over the dish
  • Lay multiple paper towels on the plate
  • Add the water to the sauce pan and add the 20 grams of sugar, salt and 2 spoons of oil. Bring it all to a boil on medium heat
  • Take the pan of the heat once it boils and add the Schär flour little by little, keep stirring until a sticky ball is formedIMG_5567IMG_5569
  • Heat the sunflower oil in the casserole pan
  • Put the dough in the piping bag
  • Now pipe the dough above the pan and cut it with the scissors
  • Prepare a couple of churro bites at a time depending on the size of your pan
  • Take them out once they are golden and lay them on the plate with paper
    Below you see two pictures, the left ones are golden but were a lot better than the golden-brown ones


  • Roll them through the cinnamon sugar after a couple of
  • Repeat the last four steps with the remaining dough