Gluten-free churros. Ugh, right? Finding treats that are crunchy and gluten-free can feel impossible. I’ve honestly stood in my kitchen staring at a bag of rice flour, just wishing it’d magically make stuff as crispy as my old favorites. Actually, that’s why I tried making my own. If you can relate—even a little—you’re not alone. Want sweet breakfast ideas, too? I’ve raved before about these moist almond flour banana muffins, but today’s all about churros. And if you want the best bread ever without gluten, go peek at my delicious gluten-free white bread recipe after this. Swear, it’s like bakery bread. Okay, let’s get seriously messy and make churros at home…the right way. 
Gather Your Gluten-Free Churro Tools and Ingredients First
My first attempt? Massive, sticky chaos. Don’t skip this step. The right gear saves your patience (and probably your sanity). I use a pastry bag with a star tip for the classic shape. If you don’t, just snip the end of a strong zip-top bag. Frying pan with high sides, tongs, plus a wire rack and paper towels for draining—these are all essential, by the way.
Important stuff for gluten-free churros:
- Gluten-free all-purpose flour with xanthan gum works best for texture—no gum, you’ll get soggy noodles, not churros.
- Regular white sugar and cinnamon give that iconic churro coating.
- Milk (or a dairy-free alternative), butter (or oil), eggs, and water for the dough.
- Oil with a high smoke point for frying. Please don’t fry in olive oil—trust me, I almost burned my kitchen down with a smoky mess.
Getting the setup right makes everything else feel like a breeze later. 
Step-By-Step: Making Gluten-Free Churro Dough
Okay, here comes the slightly goofy part. Making gluten-free churro dough honestly has more in common with making mashed potatoes than regular baking. Odd, right? So, you start by mixing water, milk, butter, sugar, and a pinch of salt in a saucepan. Heat until it’s starting to bubble, then remove from the heat. Now, dump your gluten-free flour right in—stir fast until it’s all together in a sticky mass.
Let the weird lump rest for a minute (seriously, just let it be). Beat in eggs one at a time—the first egg looks like it’ll never mix in, but keep at it, it’ll smooth out with the second egg.
Once your dough is sticky but kinda holds its shape, you’re good. If it runs off your spoon in a puddle, add a spoonful more flour. If it won’t budge, crack another egg in there. The flexibility here is weird but totally doable once you see it.
Frying: Crispy Outside, Soft Inside
Heat your oil up to about 350°F (if you don’t have a thermometer, just drop in a tiny bit of dough—it should sizzle and float). Careful with this part. Pipe strips into the hot oil using your pastry bag or zip-top hack. Don’t crowd the pan, please—I’ve done that. All you get is squishy churros that stick together. No bueno.
Fry until golden brown, which is weirdly fast (about 2-3 minutes per side). Scoop them out quick and let them drain on paper towels. Pro tip: toss them in cinnamon-sugar while they’re still warm or else…sadly, the sugar won’t stick. Ask me how I know.
I never thought gluten-free churros could actually taste better than the ones I used to get at the fair, but this recipe blew my mind. Super crispy, not greasy at all, and honestly, my gluten-eating friends couldn’t even tell the difference. — Becca, gluten-free home baker
Serving Suggestions (How to Make Churros Even More Fun)
These tricks right here? Guarantee empty plates:
- Dunk ’em in thick hot chocolate, obviously.
- Drizzle on a little honey for a fun twist.
- Try a scoop of vanilla (or cinnamon) ice cream with warm churros.
- Leftovers? Air fry for a few minutes to bring back that crunch.
| Suggestion | Pairing | Level Up With |
|---|---|---|
| Classic Churros | Hot Chocolate | Pinch of chili powder in cocoa |
| Honey Drizzle Churros | Greek yogurt | Fresh strawberries |
| Ice Cream Sandwich | Vanilla ice cream | Shaved dark chocolate |
Common Questions
Do gluten-free churros really taste like the regular kind?
Yup, if you use good flour and eat ‘em while they’re warm and golden. The crispiness is spot on if you follow the trick with xanthan gum.
Can I use nut milks or coconut oil for a dairy-free batch?
You bet. I do it all the time with oat milk and coconut oil—tastes just as dreamy.
How long can I keep leftover churros?
Honestly, fresh is best. But if you store them in an airtight container, then re-toast in the oven or air fryer, they’re almost like new.
What if I don’t have a pastry bag or star tip?
No problem—spoon the dough into a heavy zip-top bag, snip the corner, and try to squeeze them out in strips. Not as pretty, but hey, they eat the same.
Help! My churros go soggy, not crispy.
Oil’s probably not hot enough. Or too crowded in the pan. Make that oil nice and hot before you start.
Ready to Fry Up Your Own Gluten-Free Churros?
That’s pretty much my playbook for gluten-free churros that are straight-up crispy and impossible to stop eating. Just like with gluten-free bread that’s so good or a moist, sticky gluten-free chocolate cake that’ll wow everyone, when you try something a few times you’ll get the knack. If you want to compare takes (I’m nerdy like that), check the legendary Gluten Free Churros Recipe – easy, light and airy made with gfJules … for some extra tips. Or peek at how folks on Reddit agree that gluten-free churros are easier to make than you think!.
Honestly, the trick is to just start. Every batch gets better, so don’t sweat a wonky churro or two. If you want more inspiration, see these crunchy bites as explained in Crispy, Chewy Gluten Free Churros – Snixy Kitchen, or go wild with Gluten Free Churros (A Disney Copycat Recipe) – Let Them Eat …. If you ever get stumped, What the Fork’s gluten free churros recipe has your back.
For more homemade cracker recipes, check out our Gluten-Free Cranberry Crumble Bars or Gluten-Free Sourdough Bread!
If you enjoyed this recipe, we’d love to hear from you! Feel free to send us your thoughts or any questions you may have by visiting our Contact Us page.
Go, roll up your sleeves, and make a mess. The smell alone is worth every dish you’ll dirty.
Crispy Gluten-Free Churros
Description
Delicious homemade gluten-free churros that are crispy on the outside and soft on the inside, perfect for dipping in hot chocolate or drizzling with honey.
Ingredients
Instructions
- Mix water, milk, butter, sugar, and a pinch of salt in a saucepan. Heat until bubbling, then remove from heat.
- Dump in gluten-free flour and stir until combined in a sticky mass. Let it rest for a minute.
- Beat in eggs one at a time until smooth. Adjust with more flour or eggs if needed to get a sticky but shaping dough.
- Heat oil to 350°F. Pipe dough into hot oil without crowding.
- Drain on paper towels and toss in cinnamon-sugar while still warm.
Notes
- These churros can be served with chocolate, honey, or ice cream for dipping.