Avoiding gluten? You can still enjoy delicious, Spanish-style churros at home with this easy recipe. These churros are gluten-free, grain-free, and dairy-free, but are definitely not lacking in flavor.
Heat the water, butter, and salt in a pan until it reaches its boiling point.
Remove the pan from the heat and mix in the flours. I add the coconut flour first, followed by the tapioca starch. Adding the tapioca starch little by little, stirring it in between additions, helps prevent ending up with a lumpy dough. Work quickly, though, as the heat of the water helps begin to cook the tapioca starch and gives it an elastic texture that helps hold the dough together. Finally, add in the almond flour.
Once the flours have been incorporated into the water, stir in the egg. You should end up with a thick, sticky batter.
Pre-heat the olive oil (for deep frying) in a pan over medium heat.
Add the batter to a cookie press or a pastry bag with a star-shaped piping tip. You can also use a special churros dispenser (which is really like a cookie press).
When the oil has reached a temperature of around 190ºC/375ºF, you can begin to fry the churros.
Either pipe ropes of the batter directly into the hot olive oil or pipe them onto a clean cloth for easier cutting and frying.
This recipe was updated in October of 2019 to remove one of the eggs and part of the water to make a thicker batter. That allows you to pipe the churros onto a cloth and later add them, already formed, to the hot oil rather than piping them directly into the oil.
Nutritional information is calculated for the dough before deep frying. Deep frying generally more than doubles the calorie amount for a food. It will also (obviously) add more fat it.