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Vegan Gluten Free Churros

Updated: Sep 28, 2021

Cinnamon-y sweet & just like the real deal! Plus, they take only 8 ingredients and 15 minutes to make!

Yields: ~10 5 inch long, 1/2 inch wide Churros

Difficulty: Medium



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For the Dough

  • 3/4 cup King Authur's GF Measure for Measure flour

  • 2 tbsp granulated sugar

  • 1 tsp baking powder

  • 1/4 tsp Xanthan or Guar gum

  • a pinch of salt

  • 1/4 cup + 2 tbsps plant milk (I suggest soy)

  • 1 tbsp canola/vegetable oil + more for deep frying

For the Coating

  • 1/4 cup granulated sugar

  • 1/2 tbsp cinnamon


  • A Piping bag fitted with an Open Star 1/2 inch tip (or a different sized tip, just keep in mind the cook time).

  • A tall saucepan/pot ideal for deep frying which is an inch larger in diameter than you want the length of your churros to be.

  • A food thermometer

  • Clean food scissors or a paring knife

  • A tool to flip and remove your churros from the oil with (I use a mesh flat oil strainer).

  • A paper towel on a wire rack for draining each churro of excess oil.

  • a shallow long container, which matches the length you plan to make your churros. This is for your cinnamon sugar mixture which you'll be tossing each churro in.



1. Combine the flour, 2 tbsps sugar, baking powder, Xanthan/Guar gum, and salt.

2. Add the milk and oil and combine just so it comes together.

3. Combine the 1/4 cup granulated sugar and 1/2 tbsp cinnamon in a shallow container which matches the length you plan to make each of your churros.

4. Heat at minimum of 4 inches of oil in your pot on medium-high until it reaches 350 degrees Fahrenheit.

5. Fill your fitted piping bag with the churro dough. Place your paper towel on top the wire rack and your container of cinnamon sugar by your workspace so everything is in reach. You'll need to stay by your oil the whole cook time.

6. Once your oil has reached 350 degrees F, lower the heat to medium-low, pipe a churro into it, and use a pair of food scissors or a small kitchen knife to cut the end of your churro off the piping tip.

7. Fry for ~1 minute on each side, or until golden. Place the finished churro on a paper towel to drain excess oil, pipe another churro into the oil, and toss the finished churro in your cinnamon sugar coating. Set aside. Once they're all fried and coated, enjoy warm! Best enjoyed the day they were prepared.


Feel free to comment below or reach me on Instagram if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!

- Eli

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