Gluten Free Churros

Hello Adventurers!

This is a recipe that I have really looked forward to doing for a long time.  However, I am trying to be healthy, even though I bake cakes for a living, and wanted to do a baked version, like my ‘Gluten Free and Yeast Free Plain Ring Doughnuts’, link here. It took me a while to find a recipe for it, but while doing some research online I found that ‘Tasty’ had a baked recipe.  This really helped me along the way in creating this recipe and the link for their recipe is at the bottom of this blog post if you would like to check it out.  Let’s-a-go!

Ingredients:

125ml Water

40g Butter

2 tbsp. Light Brown Muscovado Sugar

90g Gluten Free Self Raising Flour, sifted

1 tsp Vanilla Extract

2 Medium Eggs

Equipment:

Measuring Jug

Scales

Measuring Spoons

Sieve

Pen/Pencil

Ruler

Baking Tray/Cookie Sheet

Cake Release Spray or Spray Oil

Large Saucepan

Wooden Spoon

Spatula

Tall Glass

Piping Bag

Scissors

Cooling Rack

Method:

Measure out all of your ingredients and preheat oven to 180C/160C Fan/Gas Mark 4.

Grab your baking paper, ruler, pen or pencil, and your baking tray/cookie sheet. Cut your baking paper to size, and then on one side, draw lines with either your pencil or pen measuring 12 centimetres (4.6 inches). Don’t do the lines too close together as I found that they spread a little. Place your baking paper on your baking tray/cookie sheet with the drawings side down, as you don’t want the ink to mix into your churros while cooking.

Now grab your water, butter and brown sugar and place inside your saucepan, also grab your flour. Place your saucepan on a medium heat and wait until your butter has melted and leave until your mixture is beginning to boil.

Leaving your saucepan on the hob, turn off the heat and quickly add in your flour and mix until it becomes a dough and forms a ball in the middle of the saucepan.

NOTE:  Don’t worry if some of your mixture sticks to the bottom of the pan as that is what mine did. Also, don’t worry if your mixture is lumpy, mine was as well.

Take your saucepan off the heat and mix in the vanilla, followed by one beaten egg, and once that egg is fully combined, add the next beaten egg. Continue mixing until your mixture is at a dropping consistency.

Note:  Don’t worry about scrambling the eggs, the saucepan will not be hot enough for it to do so.

NOTE:  If you don’t want your mixture to be lumpy, place in a sieve and press through back into your saucepan. However, I found that there is no difference in taste if you don’t do this.

Now, grab your tall glass, tablespoon and piping bag. Place your piping bag into your tall glass, bending the end of your piping bag over the edge of the glass. Now, add your mixture to your piping bag.

Cut your piping bag so that the piped mixture is smaller then 3 centimetres, as I found wider made the churros far too big once cooked. Pipe out your batter along the prepared lines until there is no batter left in your piping bag, using a knife to release each piece if needed (my mixture made about ten churros).

Place in the oven and bake for 20 minutes.

Once cooked you can either eat them hot or cooled, it’s completely your decision. Enjoy!

I hope you love this recipe as much as I do!  Let me know what you thought of this post in the comments below, also tag me on Instagram, @vickiiesadventure, link here, so you can show me your lovely creations!  Please share this post with your friends and family if you think that they will enjoy it!  Also, be sure to see my shop, link here, where you can get most if not all you need to make this creation!

Remember be brave, be happy, be kind, be you!

See you next time…

Inspiration from:

https://tasty.co/recipe/baked-churro-bites

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