Looking for a fried churro recipe that fits multiple food allergies? Our recipe for churros is gluten free, dairy free, egg free (and vegan), and they’re easy to make at home without a churro press. These are fun to make and delicious!
If you have multiple food allergies and are missing churros, you’re in luck: we have a fried churro recipe that’s gluten free, dairy free, and egg free, and also easy to make at home!
A few months ago, I was playing around with some donut recipes and decided to come up with a churro recipe, too, since I already had the fry oil ready. And after some tinkering and testing, I came up with this gluten free and vegan version.
Since we developed this recipe, we’ve made it multiple times and shared it with our friends with food allergies who love this recipe. It’s a fun treat to make when you have a little extra time to fry up a batch! These cook quickly, but since this makes quite a few (about 38 churros), it takes more hands-on time to get through the entire batch.
Why we love this recipe
The dough/batter is really easy to make, and you don’t need a special churro press for this recipe (unless you want to use one). This uses a large star tip and a piping bag, so you likely already have the supplies for this at home!
This recipe also makes a pretty large batch of churros for the amount of dough it makes, since these expand quite a bit when they fry in the oil. If you want a smaller batch, you can halve this recipe.
How to make gluten free and vegan churros
While there are a few steps to this recipe, these churros are actually pretty easy to make!
Here are the steps to make our recipe. This is just an overview, the full recipe card is at the end of the post.
- Preheat oil in a skillet or fryer to between 360 and 375°F. For soy-free, avoid using “vegetable oil” (which typically has a blend of soybean and other oils) and stick with single oils, such as sunflower oil (what we used) or canola oil.
- In a medium-sized bowl, whisk together the dry ingredients (the flours, egg replacer, brown sugar, baking powder, and salt).
- In a small bowl, stir together the wet ingredients (the dairy-free milk, oil, and vanilla) and add them to the dry ingredients, mixing until it forms something between a thick batter and sticky dough that you can still pipe out of a large star tip.
- Add a large star piping tip to a piping bag and fill the piping bag with the batter/dough. Since the batter is pretty thick, I double-bag my piping bag to add extra durability when piping out the dough, since you have to squeeze the batter/dough strongly to pipe it out. But you can use a heavy-duty piping bag, too.
- Pipe the dough directly into the hot oil, forming lengths of about 3-5 inches, and cut the dough with scissors.
- These will cook fairly quickly, so after about 30 to 40 seconds at the recommended temperature, flip the churros to cook on the other side once they’ve gotten golden brown. I cook them another 30 to 40 seconds and flip them once more to make sure that the entire churro has gotten nicely browned.
- These expand, and the first one is cooking while you continue piping the others, so I usually end up piping out just 4 or 5 churros for each batch.
- Using tongs, remove the churros from the oil, allow the excess oil to drip off for a few seconds, then place them in a shallow dish and immediately sprinkle generously with the cinnamon sugar, coating both sides. Let the churros sit in the sugar until the next batch is ready to be coated with sugar.
- After a few minutes, gently tap off any excess cinnamon sugar and place on a tray or sheet pan for serving. Serve these churros by themselves or with dairy free chocolate sauce.
- These have the best texture and taste when eaten the same day they are cooked, but you can store any leftovers in an airtight container at room temperature for 2-3 days.
Should I use a fryer or a skillet with oil for this recipe?
I’ve made this recipe quite a few times, and I’ve used both a fryer and a skillet with oil for these churros. Both work!
A fryer is nice to be able to control the temperature of the oil better, but a skillet or pot with oil works great, too, if you can find the right setting on your stovetop to keep the oil at the right temperature fairly consistently.
When I oil fry these in my skillet, I have my gas stovetop set to just under medium heat, and it keeps the oil at the right temperature while I’m cooking these churros.
Check out our gluten free and vegan cinnamon roll blondie recipe!
Gluten Free and Vegan Churros
Ingredients
- 4-5 cups fry oil (such as canola or sunflower oil)
- ¾ cup King Arthur Gluten Free All Purpose Baking Mix
- ¾ cup Better Body Foods Oatsome flour
- 3 Tablespoons Bob’s Red Mill egg replacer powder
- 2 Tablespoons packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup + 1 teaspoon dairy free milk (we used Oatly oat milk)
- 1 Tablespoon olive oil
- 1 teaspoon vanilla extract
Coating cinnamon sugar
- ¾ cup unbleached sugar
- 2 ½ teaspoons ground cinnamon
Equipment
- 13-inch skillet, OR
- Deep fryer, (ours is a Farberware that might be discontinued)
Instructions
- Preheat your oil in a large skillet or oil fryer to 360°F and 375°F. Use a suitable fry oil that fits your food allergies, we used sunflower oil for ours.4-5 cups fry oil
- In a medium-sized bowl, whisk together the gluten free baking mix, the Oatsome flour, egg replacer, brown sugar, baking powder, and the salt. Set aside.¾ cup King Arthur Gluten Free All Purpose Baking Mix, ¾ cup Better Body Foods Oatsome flour, 3 Tablespoons Bob’s Red Mill egg replacer powder, 2 Tablespoons packed brown sugar, ½ teaspoon baking powder, ¼ teaspoon salt
- In a small bowl, stir together the dairy-free milk, oil, and vanilla, and add the wet ingredients to the dry ingredients, mixing until it forms something between a thick batter and sticky dough.¾ cup + 1 teaspoon dairy free milk, 1 Tablespoon olive oil, 1 teaspoon vanilla extract
- Add a large star piping tip to a piping bag and fill the piping bag with the batter/dough. Since the batter is pretty thick, I double-bag my piping bag to add extra durability when piping out the dough, since you have to squeeze the batter/dough firmly to pipe it out. You can also use a heavy-duty piping bag as well.
- Pipe the dough directly into the hot oil, forming lengths of about 3-5 inches, and cut the dough with scissors.
- These expand, and the first one is cooking while you continue piping the others, so I usually end up piping out just 4 or 5 churros for each batch.
- These will cook fairly quickly, and will be golden and ready to flip in about 30 to 40 seconds. Flip the churro to cook on the other side until golden brown. I'll sometimes flip these a third time to make sure they are evenly cooked golden brown on each side.
- Using tongs, remove the churros from the oil, allow the excess oil to drip off for a few seconds, then place them in a shallow dish and immediately sprinkle generously with the cinnamon sugar, coating both sides. Let the churros sit in the sugar until the next batch is ready to be coated with sugar.3/4 cup unbleached sugar, 2 ½ teaspoons ground cinnamon
- After a few minutes, gently tap off any excess cinnamon sugar and place on a tray or sheet pan for serving. Serve these churros by themselves or with dairy free chocolate sauce.
- These churros have the best texture and taste when eaten the same day they are cooked, but you can store any leftovers in an airtight container at room temperature for 2-3 days.
Nutrition
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Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie which she founded in 2011. Sarah is based in Wyoming and has been managing food allergies for herself and her 2 children for over 20 years. Sarah was also a certified personal trainer for 12 years, as well as a group fitness instructor, health coach, running coach, and fitness nutrition specialist.