Gluten Free Cinnamon Churros with Chocolate Sauce
Gluten free baking is relatively new to me so I’m experimenting with various products on the market. I used the Phoenix brand of self raising gluten free flour and used milk instead of water. Baking powder and milk are not used in a regular choux pastry recipe. You may get a different final result from another brand of flour as the ratio of each ingredient used may differ. These are the most delicious churros I have ever made – light and fluffy on the inside with a crispy golden crust. Enjoy!!
- 1 cup milk
- 100 grams butter, diced
- pinch of sea salt
- 1 cup Phoenix self raising gluten free flour
- ¼ teaspoon ground cinnamon
- 3 eggs
Chocolate Sauce
- ½ cup cream
- 1 tablespoon rum or other favourite liquour
- 100 grams dark chocolate, chopped
To cook
vegetable oil
1 cup sugar
½ teaspoon ground cinnamon
Chocolate sauce: Put the cream and rum in a small saucepan and bring to just below the boil. Take off the heat, add the chocolate and whisk to make a smooth sauce. If making the sauce ahead, rewarm to serve.
Churros: Put the milk, butter and salt in a medium saucepan and slowly bring to the boil to melt the butter. Take off the heat and tip in the flour and cinnamon, beating vigorously with a wooden spoon until a thick dough forms and pulls away from the sides of the saucepan. This will happen quickly. Tip the dough into the bowl of a standing mixer. Add the eggs, one at a time, beating thoroughly between each addition. The dough should be shiny and smooth.
To cook: Fit a pastry bag with a star nozzle and half fill with the dough.
Heat 3cm of vegetable oil in a medium deep sided saucepan to 170˚C or until a cube of bread is golden in 30 seconds.
Pipe lengths of dough directly into the oil but don’t overcrowd the pan as they puff up during cooking.
Cook for 1 minute, turn over and cook for another 1 – 1½ minutes until golden and crisp. Lift out and place on paper towels then roll in the cinnamon sugar. Place on a cooling rack set over a baking tray in a warm oven until all the churros are cooked then devour immediately!
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!