Gluten Free and Vegan Churros

A hand holds a white paper cone filled with vegan churros coated in cinnamon sugar, with more churros on a baking sheet in the background.

Gluten Free and Vegan Churros

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!

Makes about 38 churros between 3 to 5 inches in length

Gluten free, vegan, peanut free, tree nut free

Course Desserts

Cuisine Mexican

Keyword gluten free churros, vegan churros

Prep Time 10

Cook Time 2

Total Time 12

Servings churros

Calories 90kcal

Author Sarah Jane Parker

Equipment

13-inch skillet, OR
Deep fryer (ours is a Farberware that might be discontinued)

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

US Customary - Metric

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