By Becky Hardin
Updated Mar 5, 2025
Churros are so easy to make at home and are ready in just 30 minutes from start to finish! Dip these fried snacks in chocolate sauce for the ultimate treat. And the best part, my churros recipe is gluten-free. There’s nothing better than a fresh, crispy, hot, churros covered in cinnamon and sugar!
5-Star Review
“I followed the recipe exactly and these churros were a hit! Thanks, Becky.” -Kristy
Easy Churros Recipe (Gluten-free)
Making homemade churros is a lot easier than you would think. This sweet treat is extra decadent with my warm chocolate sauce. With just a few pantry staples, you can whip up a batch in no time. My gluten-free Churros are airy and soft on the inside and slightly crispy on the outside. Whether you’re craving a dessert or looking to make these for a gathering, this homemade churros recipe is a winner!
Ingredients1x2x3x
- ▢ vegetable oil for frying
- ▢ 1 cup water 227 grams
- ▢ ¼ cup unsalted butter 57 grams, cubed (½ stick)
- ▢ 1 tablespoon granulated sugar 13 grams
- ▢ ¼ teaspoon kosher salt
- ▢ 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour 148 grams
- ▢ 1 large egg 50 grams
- ▢ ½ teaspoon pure vanilla extract 4 grams
- ▢ 1 teaspoon ground cinnamon 3 grams
- ▢ ½ cup granulated sugar 100 grams
For the Easy Chocolate Sauce
- ▢ 3 ounces chopped dark chocolate 85 grams
- ▢ ½ cup heavy cream 114 grams
Video
Instructions
- Heat 1-2 inches of vegetable oil in a deep skillet set over medium-high heat to 375°F. vegetable oil
- While the oil heats, in a separate large saucepan, heat the water, butter, sugar, and salt. Bring them to a boil and then reduce heat to low. 1 cup water, ¼ cup unsalted butter, 1 tablespoon granulated sugar, ¼ teaspoon kosher salt
- Stir in the flour and stir constantly until combined and mostly smooth. Turn off the heat. 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour
- Pour the flour mixture into the bowl of a stand mixer and allow to sit/cool for 2-3 minutes.
- Add egg and vanilla and mix on high until smooth. 1 large egg, ½ teaspoon pure vanilla extract
- Transfer mixture to a piping bag with a star tip.
- Add cinnamon and sugar to a shallow bowl and stir to combine. Line a plate with paper towels. Set aside. ½ cup granulated sugar, 1 teaspoon ground cinnamon
- Carefully pipe a 5-6 inch length into the oil, using a sharp knife or scissors to cut off from the star tip.
- Allow to fry 2-3 minutes per side, or until golden brown. Transfer to a paper towel-lined plate.
- Allow to dry for about 1 minute, then roll in the cinnamon/sugar mixture. Repeat with the rest of the dough, frying 3 at a time.
For the Chocolate Sauce
- Place the chopped chocolate in the bottom of a heat-safe bowl. 3 ounces chopped dark chocolate
- Heat the heavy cream over medium high heat until starting to bubble. Pour the cream over the chocolate and stir to combine/melt the chocolate. ½ cup heavy cream
- Serve with the warm churros.
Equipment
- Kitchen Scale (optional)
- Deep Frying Thermometer
- Stand Mixer
- Piping Tip Set
Becky’s Tips
- If your churros are doughy inside, try frying them a little longer. If they seem too dark on the outside and still raw on the inside, it’s probably because your oil is too hot. If you’ve adjusted the time and temperature, and they’re still doughy inside, you likely made them too thick. Try piping thinner churros.
- If your churros seem really oily, it’s likely that the oil is not hot enough. If you place too many churros in the oil at once, this can also reduce the oil temperature and lead to oily churros. I recommend using a deep frying thermometer to keep track of the oil temperature.
- If your churros are expanding or exploding, it’s because the outside is cooking faster than the inside. If this is happening, reduce the oil temperature.
- If your churros are splitting, it’s because they don’t have enough room to puff up properly. Make sure to only fry a few churros at a time and not to crowd the pot.
- If your churros are cooking unevenly, use tongs to gently turn them as they cook.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Churros with Chocolate Sauce
Prepare chocolate sauce : To make the chocolate sauce, place 3 ounces chopped dark chocolate in a bowl. Heat the ½ cup heavy cream on the stove, then pour it into the bowl with the chocolate. Stir it until everything is fully melted and combined.
Heat the oil : Heat 1-2 inches of vegetable oil in a deep skillet.
Make the dough : First, in a large saucepan, combine 1 cup water, ¼ cup unsalted butter, 1 tablespoon granulated sugar and ¼ teaspoon kosher salt. Bring mixture to a boil then reduce heat.
Stir in the 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour until fully combined, then turn off the heat.
Pour the mixture into a stand mixture and let it cool for a few minutes. Then add the 1 large egg and ½ teaspoon pure vanilla extract. Mix on high until smooth.
When it’s done, transfer it into a piping bag with star tip.
Make cinnamon sugar mix : While we start frying, make the sugar mix and keep it ready. Combine ½ cup granulated sugar and 1 teaspoon ground cinnamon in a shallow bowl (to roll churros in later) and set aside.
Deep fry and roll churros : Use a candy thermometer to check the temperature of the oil. When it reaches 375°F, you’re ready to start frying.
Pipe a 5-6 inch length churro directly into the oil, using a knife to cut them from the tip of the piping bag. You should be able to fit about 3 at a time in the skillet.
Let them fry for 2-3 minutes on each side, flipping to make sure it’s fried all around and golden brown.
Transfer them to a paper-towel lined plate to dry for 1 minute, then roll each one in the cinnamon sugar.
Repeat the process until all the batter is used up, and you’ll have a plate full of churros! Dip those churros in the chocolate sauce and enjoy!
How to Store
Store churros in an airtight container at room temperature for up to 3 days.
Freeze and Make Ahead : It takes 30 mins only to make a fresh batch, but if you want to prepare a batch and store for longer then transfer them to a freezer-friendly bag and freeze for up to 3 months. Let them cool at room temperature before freezing. Thaw overnight and warm them in oven at 375°F for about 5-8 minutes.
Serving Suggestions
Serve your gluten-free churros with Caramel Sauce for an extra fancy and fun gathering!
More easy dessert recipes to try
Churro Cheesecake
Cinnamon Roll Bread
Apple Crumble
3 Ingredient Pie Crust
Blueberry Crisp
Chocolate Pudding
Condensed Milk Caramel
Rice Pudding
Easy Churros Recipe - Gluten Free
Equipment
- Kitchen Scale (optional)
- Deep Frying Thermometer
- Stand Mixer
- Piping Tip Set
Ingredients
- vegetable oil for frying
- 1 cup water 227 grams
- ¼ cup unsalted butter 57 grams, cubed (½ stick)
- 1 tablespoon granulated sugar 13 grams
- ¼ teaspoon kosher salt
- 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour 148 grams
- 1 large egg 50 grams
- ½ teaspoon pure vanilla extract 4 grams
- 1 teaspoon ground cinnamon 3 grams
- ½ cup granulated sugar 100 grams
For the Easy Chocolate Sauce
- 3 ounces chopped dark chocolate 85 grams
- ½ cup heavy cream 114 grams
Instructions
- Heat 1-2 inches of vegetable oil in a deep skillet set over medium-high heat to 375°F. vegetable oil
- While the oil heats, in a separate large saucepan, heat the water, butter, sugar, and salt. Bring them to a boil and then reduce heat to low. 1 cup water, ¼ cup unsalted butter, 1 tablespoon granulated sugar, ¼ teaspoon kosher salt
- Stir in the flour and stir constantly until combined and mostly smooth. Turn off the heat. 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour
- Pour the flour mixture into the bowl of a stand mixer and allow to sit/cool for 2-3 minutes.
- Add egg and vanilla and mix on high until smooth. 1 large egg, ½ teaspoon pure vanilla extract
- Transfer mixture to a piping bag with a star tip.
- Add cinnamon and sugar to a shallow bowl and stir to combine. Line a plate with paper towels. Set aside. ½ cup granulated sugar, 1 teaspoon ground cinnamon
- Carefully pipe a 5-6 inch length into the oil, using a sharp knife or scissors to cut off from the star tip.
- Allow to fry 2-3 minutes per side, or until golden brown. Transfer to a paper towel-lined plate.
- Allow to dry for about 1 minute, then roll in the cinnamon/sugar mixture. Repeat with the rest of the dough, frying 3 at a time.
For the Chocolate Sauce
- Place the chopped chocolate in the bottom of a heat-safe bowl. 3 ounces chopped dark chocolate
- Heat the heavy cream over medium high heat until starting to bubble. Pour the cream over the chocolate and stir to combine/melt the chocolate. ½ cup heavy cream
- Serve with the warm churros.
Video
Notes
- If your churros are doughy inside, try frying them a little longer. If they seem too dark on the outside and still raw on the inside, it’s probably because your oil is too hot. If you’ve adjusted the time and temperature, and they’re still doughy inside, you likely made them too thick. Try piping thinner churros.
- If your churros seem really oily, it’s likely that the oil is not hot enough. If you place too many churros in the oil at once, this can also reduce the oil temperature and lead to oily churros. I recommend using a deep frying thermometer to keep track of the oil temperature.
- If your churros are expanding or exploding, it’s because the outside is cooking faster than the inside. If this is happening, reduce the oil temperature.
- If your churros are splitting, it’s because they don’t have enough room to puff up properly. Make sure to only fry a few churros at a time and not to crowd the pot.
- If your churros are cooking unevenly, use tongs to gently turn them as they cook.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
