GLUTEN FREE & VEGAN CHURROS RECIPE

It was mid-morning at Disneyland and we’d just gotten off Splash Mountain when the smell of fresh Churros pulled us in like a tractor-beam.  We took a chance & asked the cast member kindly if the Churros were Gluten Free & Egg Free, but he shook his head and apologized.  My sweet boys didn’t complain & gladly accepted the snack bar I had packed instead.

When we returned home, I was determined to make a Gluten Free & Vegan Churro Recipe so my boys could try one.  After several test batches, I finally had it!  I called the boys into the kitchen, showed them the Splash Mountain photo (below) & told them to close their eyes and smell.  I handed each one of them a Churro & their eyes opened wide! They eagerly devoured them as we reminisced about our trip. For just a moment we were back at Disneyland… except we weren’t soaking wet. =)

INGREDIENTS

• 1 Quart Frying Oil (the Churros will only use about a 1/4 cup of Oil for the entire batch, so you can save almost all of the Oil for use later.

BATTER INGREDIENTS:

• 1 Cup Water
• 1/4 Cup Butter Alternative (I used Melt)
• 2 Tablespoons Brown Sugar
• 1 Teaspoon Vanilla
• 1/2 Teaspoon Salt
• 1/2 Cup Aquafaba – the Liquid Drained from a Can of Garbanzo Beans (or 2 Eggs)
• 1 Cup Erika’s Gluten Free Flour Mix

SUGAR TOPPING:

• 1/2 Cup Sugar
• 1 Teaspoon Cinnamon

INSTRUCTIONS

• While preparing the other ingredients, preheat your Frying Oil in a deep pot (cast iron is best) to 375 degrees F. It is crucial to the recipe that you maintain 375 degrees throughout the frying process.  This may mean waiting a couple of minutes in between batches to make sure the oil returns to the correct frying temp.  Otherwise your Churros will be soggy.
• In a medium pot, add Water, Butter, Brown Sugar, Vanilla & Salt – Whisk to combine & Bring to just boiling over Medium Heat. Remove from heat as soon as bubble begin breaking the surface.
• Add Flour to Boiling Mixture & stir well with Spatula until mixture starts to smooth out.
• Add Aquafaba to Mixture until well incorporated & Churro Batter is smooth (no lumps).  If you’re using regular eggs, wait 10 minutes before adding the eggs to the mixture – otherwise your eggs will cook before they mix.
• While Churro Batter is cooling & Oil is Preheating, prepare your Sugar Coating by combining Sugar & Cinnamon in a plate or bowl. Then set-aside for later.
• Scoop Churro Batter into your Piping Bag fitted with a large 1B Star Tip.
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