Without question, our favorite place in the world is Southern Spain. We are drawn back there over and over by the culture, the beaches and most of all, the food. Lentejas, Tortilla de Patata, incredible bread and our favorite breakfast ever, Churros y Chocolate. But since many members of our family are gluten and dairy intolerant, we have gotten adept at creating modified versions of our favorite foods at home. After several experiments, I’ve worked out a gluten-free recipe that comes as close as I can manage to the real thing.
Gluten-Free Spanish Churros
1/3 c + 1 T sorghum flour
1/3 c + 1 T cornstarch
1/4 c tapioca flour
1/2 t xanthan gum
¼ t baking powder
1 c water
1 T vegetable oil
1/8 t salt
2 T sugar
In a small bowl, whisk together flours, starch, xanthan gum and baking powder. Set aside. In a saucepan over high heat, mix together remaining ingredients. When mixture boils, remove from the heat and stir in flour mixture. Your dough will be sticky.
Spoon dough into an icing bag with large tip, or into a ziploc bag with a corner cut off.
In a heavy frying pan or dutch oven, heat an inch of oil over medium-high heat till oil reaches 325 degrees. Carefully pipe the churro dough into the oil. (I find it useful to remove the pan from the heat while piping or flipping to minimize splattering.) Do not try to create a spiral shape with gluten-free churro dough, it works best as short, straight sections.
Cook about 2-3 minutes on each side, flipping each churro over several times during cooking. Gluten-free churros will not turn the golden-brown color of wheat churros. They are done when they are uniformly dry looking and beginning to be slightly crispy.
Drain finished churros on a wire rack over paper towels (to catch the grease). Makes 4 servings.
For the chocolate dipping sauce:
4 ounces good-quality semisweet chocolate, chopped finely (or use chocolate chips in a pinch)
1 cup whole or 2% milk
Pinch of kosher salt
1/4 cup heavy cream (or milk)
Melt all ingredients together over low heat, stirring constantly till melted. Remove from heat, pour into separate mugs or bowls for each person (you’re going to want to double-dip). Enjoy!
Just as suited to dessert as breakfast, these doughnut-like treats will transport you to Sunny Spain, without making you sick. Put on some flamenco music (like this beautiful number here) and enjoy some international “treats you can eat” as my kids say, in the comfort of your own home.
*Looking for the “regular” version of Spanish Churros? You can find that one here.
*Looking for MORE Spanish food to try? Check out our Pinterest Board featuring recipes for our favorite Spanish treats.