Cinnamon Sugar Gluten Free Churros

My Unexpected Churro Adventure: A Gluten-Free Journey

As a busy working mom, finding time to bake is a luxury, not a given. My life revolves around spreadsheets, client meetings, and the endless cycle of school pick-ups and soccer practice. But this weekend, something sparked a desire for a sweet treat. Not just any sweet treat, but churros. The kind you find at bustling Spanish festivals, crispy on the outside, soft and airy on the inside, dusted generously with cinnamon sugar. The kind that transport you, even for a fleeting moment, to a sun-drenched plaza far from the daily grind.

The challenge? My family’s recent discovery of a gluten intolerance. Gluten-free baking has always seemed like a culinary enigma to me, a realm of dry crumbles and disappointing textures. But the craving for churros was too strong to ignore. I dove headfirst into the world of gluten-free recipes, armed with my trusty stand mixer and a healthy dose of skepticism. I found many recipes calling for specialized gluten-free flour blends, each promising a different outcome. I opted for a blend I had on hand, prepared for the worst.

To my surprise, the dough came together beautifully. The initial stages were straightforward. The magic happened as I piped the dough into the hot oil. Watching those golden-brown cylinders emerge was incredibly satisfying. Each churro was a tiny triumph, a testament to the power of perseverance (and a well-functioning candy thermometer). The cinnamon-sugar coating added the perfect finishing touch, transforming ordinary fried dough into something truly extraordinary. The texture was perfect, not overly greasy but wonderfully light and crispy.

The aroma alone filled our home with a sense of warmth and festivity, a welcome escape from the usual routine. The kids devoured them, surprisingly, without any complaints about them being gluten-free, a testament to their deliciousness. My husband, usually skeptical of any "health-conscious" baking experiments, complimented the churros, requesting seconds, which further boosted my confidence and desire to explore the world of gluten-free baking.

It was an adventure, yes, but it taught me something invaluable about baking. It’s not just about following a recipe; it’s about embracing the process, about the unexpected discoveries and triumphs along the way. It reminded me that even amidst the chaos of a busy life, there’s always room for a little bit of sweetness, a little bit of joy. It confirmed that even with dietary restrictions, delicious treats can still be within reach. And most importantly, it demonstrated to me and my family that home-made gluten-free treats can be just as satisfying, if not more so, than store-bought ones. It was a small victory, yes, but in the context of my busy life, it felt like a big one indeed. And the best part? I now have a delicious gluten-free dessert recipe to add to my repertoire, ready to be revisited whenever the craving strikes.

This experience, this unexpected journey into the world of gluten-free churros, serves as a reminder that the small moments, the seemingly insignificant acts of baking, can bring immeasurable joy and satisfaction. It’s a lesson in resilience, adaptation, and the power of a perfectly crispy, cinnamon-sugar-dusted churro to brighten even the most hectic day.

Ingredients: 1 teaspoon ground cinnamon, 1 cup water, ¼ teaspoon kosher salt, 1 stick (8 tablespoons) unsalted butter, ½ cup plus 1 tablespoon granulated sugar, 1 cup gluten-free flour (I used Pamela's Artisan Flour), 3 eggs (room temperature), canola or vegetable oil (enough to be 1 inch deep), supplies: pastry bag (1-inch star tip), candy thermometer.

Step-by-step

• Begin to heat oil in a large pan. The optimum length of the churros is about 4-6 inches so the pan should be large enough to accommodate that length. Using a candy thermometer, allow oil to reach 350 degrees. Oil can be heating while dough is constructed. It is important once cooking the churros that the temperature remain at 350 so as to not under or overcook the churro. Undercooking will leave them greasy; overcooking will alter their flavor.
• In a medium pan over medium-high heat, combine the water and butter. Bring to a boil to melt butter; whisk to fully combine.
• Add salt and 1 tablespoon of the granulated sugar; bring to a boil. Add gluten-free flour and stir vigorously and constantly until the mixture forms a slightly sticky dough; about 1-2 minutes. Remove from heat immediately and do not overcook.
• Add dough to the bowl of a freestanding mixer. Add one egg at a time, beating on high speed, allowing each egg to incorporate with the dough before adding the next. Beat on high until forming a shiny, smooth ball of dough; about 2-3 minutes. Allow dough to sit.
• Combine the remaining ½ cup sugar and 1 teaspoon cinnamon in a rectangular baking pan or dish. Stir to mix thoroughly.
• Place paper towels on a plate to allow cooked churros to have any excess oil absorbed. Assemble the pastry bag with large star tip. Fill the pastry bag with churro dough and pipe into the hot oil, in 4 to 6 inch lengths. The churros should not touch while cooking so I cooked one at a time. With a heat-proof spoon or spatula, turn the churro as the underside begins to turn golden to ensure even cooking. Churros are done when they are a dark golden brown. Remove and place on paper towels to absorb any excess oil (note: they are not greasy at all and there will not be obvious excess oil).
• When cool enough to handle (a few minutes) place the churro in the cinnamon-sugar mixture. With your hands, sprinkle cinnamon-sugar densely on every side of the churro, turning it to fully allow to coat. Gently tap the churro to allow excess to fall back into the pan (a bit like applying glitter to a glue project).
• Serve when warm and freshly cooked.