Man, I love churros. They could basically work as a side dish for Mexican food, dessert, or even a bread I guess. I even bought a huge piping tip to try to make the thicker ones, like the churros at the fair or Sam’s Club cafe. Haha. If you’re using a huge tip, sometimes the middle of the churro is a little wetter (like they could cook a little longer), but they’re still delicious in any case. You can also use a smaller tip and make mini churro bites.

I’ve made these with regular flour and gluten free flour, and they’re great. This is from a Food Network recipe that also includes chocolate dipping sauce in the original recipe. But I find the cinnamon sugar so amazing that it doesn’t need dipping sauce. Also, I love to make big batches and freeze extra for later. Then I just take them out of the freezer, warm them up in the oven at 350 for a few minutes, and roll them in more cinnamon sugar. Just like fresh made.

If you’re making these gluten free, I do like to add a little extra cup for cup flour and cook them a little longer (that seems to be fairly standard when making a gluten free version–adding a little extra and cooking a little longer). These are amazing as gluten free, and I would’ve had no idea. Although, when you’re mixing the choux dough, it looks more like oatmeal than smooth dough–but they cook just fine. And the picture below is of a gluten free churro.


  • Servings: 6?
  • Difficulty: medium
  • Print

Warm and soft in the middle, with a slight crunch on the outside.


  • 1 c. Water

  • 1/2 c. Butter

  • 1/4 tsp. Salt

  • 1 c. Flour (or 1 1/4 c. gluten free flour with xanthan gum)

  • 3 Eggs, beaten

  • Vegetable oil, for frying

  • 1/4 c. Sugar

  • 1/4 tsp. Cinnamon


In a heavy saucepan, bring the water, butter, and salt to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute (gluten free will look more like oatmeal). Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough. Make the cinnamon sugar by combining the sugar and cinnamon in a bowl large enough to fit a churro, then set aside for later.

Heat about 2″ of oil to 360. Spoon the dough into a piping bag fitted with a large tip (I find the silicone bags work great and don’t break). Pipe lengths of dough into the oil, about 4″ long. Fry each churro until golden brown, about 2 minutes per side, flipping halfway through. Then drain on a paper towel-lined cookie sheet. When the churros are just cool enough to handle, roll them in the cinnamon sugar.


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