I have been trying to nail a gluten free churro for a while now. The one thing the fruit bandit BEGS for every time we go to Disneyland is a churro. I can’t say that I blame him; their crispy exteriors all speckled with cinnamon and sugar are really hard to resist!
I am pretty sure I have attempted gluten free churros a half a dozen times at this point. My quest has had it’s moments of complete and utter failure as well as recipe epiphanies in the way of my street fair style fried donuts. My attempts never lended a true churro though…until now!
I don’t know why it took so long for me to wrap my head around the fact that a churro is made from pâte à choux. Pâte à choux ( AKA: choux ) is a light pastry dough used to make pastries like profiteroles, croquembouches, and éclairs. Usually this type of pastry dough is baked, but in the case of churros, it is fried to golden perfection.
Why on earth was I trying to make things more difficult than they need to be? Please, tell me I am not the only person that does this to themselves. Last week I decided to give churros one more try with the gluten free pâte à choux recipe that I use to make cream puffs. Guess what? It totally worked!!! The fruit bandit was able to chow down on churros without the fear of gluten and the rest of my churro loving clan enjoyed them too. My only problem is now that he is totally hooked and has started to ask for them daily!
I am so excited to be visiting over on Hola Jalapeño today and sharing these delectable gluten free churros! I have a serious crush on Kate’s food and her site; I wish I could sit at her dinner table and snack on her Papas Bravas with Chamoy while sipping on Fizzy Mezcal Margarita’s all the time. It would be epic and I might never leave, but for now since we live so far apart I will settle with hanging out over on her site for the day. Click this link for the full recipe and my gluten free churro making tips!