Churros GF/DF/EF

I don’t drink, so Cinco de Mayo isn’t considered a major holiday (I don’t even know if I consider it a minor holiday).  Sometimes, I do think about it in advance where I can plan to have some Latin-inspired dishes, and this year was one of those cases.  One of my favorite Mexican desserts is churros.  I love the crispy fried dough, and the cinnamon sugar topping.  Is it possible to have these treats on a gluten-free diet?  Yes!

 

Churros
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Dough
  1. 2 cups water
  2. 2 tablespoons coconut oil
  3. 2 tablespoons sugar
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon salt
  6. 6 tablespoons brown rice flour
  7. 1 cup sorghum flour
  8. 1/2 cup potato starch
  9. 1/4 cup tapioca starch
  10. 1-1/2 teaspoon xanthum gum
  11. 1/2 cup applesauce mixed with 1 teaspoon baking powder
  12. 2 quarts vegetable oil
Chocolate Sauce
  1. 3/4 cup coconut milk
  2. 4 ounces dairy-free chocolate chips
  3. 1/4 teaspoon vanilla extract
  4. Pinch salt
Coating
  1. 1/2 cup sugar
  2. 3/4 teaspoon ground cinnamon
Dough
  1. Line 1 rimmed baking sheet with parchment paper and spray with non-stick spray. In a medium bowl, mix flours, starches, and xanthum gum together, set aside. In a large saucepan, combine water, coconut oil, sugar, vanilla, and salt. Bring to boil over medium-high heat. Add dry ingredients and stir well until combined.
  2. Transfer dough to a stand mixer and with paddle attachment, beat on low speed until cooled slightly. Add applesauce mixture and beat at medium speed until incorporated.
  3. Transfer warm dough to a piping bad fitted with 5/8" star tip. Pipe dough in 6" lengths, using scissors to snip dough at the tip. Refrigerate, uncovered, for 15 minutes to an hour.
  4. While the churros are in the refrigerator, add oil to a Dutch oven pot and heat over medium-high heat to 375˚. Oil should be 1-1/2" deep. Heat oven to 200˚ (this helps keep the churros warm and crisp between batches). Set wire rack in a rimmed baking sheet and place in oven. Line a large plate with paper towels.
  5. Gently drip 6 churros into the hot oil and fry until dark golden brown on all sides, about 4-6 minutes, turning frequently to ensure even cooking. Adjust burner as necessary to keep heat between 350˚ and 375˚. Transfer shurros to paper towel-lined plate for 30 seconds to drain excess oil. Then transfer to wire rack in oven. Continue with remaining dough.
Chocolate sauce
  1. Microwave cream, chocolate chips, and salt in a bowl at 50% power, stirring occasionally, until melted. Stir in vanilla.
Coating
  1. Combine sugar and cinnamon in a shallow dish (you want to be able to lay the churros down flat in the sugar). Roll churros in the sugar mixture, tapping off excess. Serve warm with chocolate sauce.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/
 These are crispy on the outside, fluffy on the inside and are so delicious that no one would guess they are gluten-free!

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