Gluten-Free Rice-Flour Churros with Sugar

Ingredients

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• 1 cup water
• 4 tbsp unsalted butter
• 2 tbsp granulated sugar, for the dough Shop
• 1/2 tsp salt
• 3/4 cup white rice flour Shop
• 1/4 cup sweet rice flour (glutinous rice flour) Shop
• 1/2 tsp xanthan gum Shop
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract Shop
• neutral oil, for frying
• 1/2 cup granulated sugar, for coating Shop
• 1 tsp ground cinnamon Shop
• 3 oz dark chocolate, chopped, for dipping (optional) Shop
• 1/3 cup heavy cream, for the dip (optional)

Instructions

1. 1 Mix 1/2 cup sugar and the cinnamon in a shallow dish. Line a plate with paper towels.
2. 2 Bring the water, butter, 2 tbsp sugar and salt to a boil in a saucepan. Add the white rice flour, sweet rice flour and xanthan gum all at once and stir hard over medium heat for 1-2 minutes, until a smooth ball forms. Transfer to a bowl and cool for 5 minutes.
3. 3 Beat in the egg and vanilla until the dough is smooth and glossy. Spoon it into a sturdy piping bag fitted with a large open star tip.
4. 4 Heat 2 inches of oil in a heavy pot to 350°F (175°C). Pipe 5-inch lengths straight into the oil, cutting them off with scissors, 3-4 at a time.
5. 5 Fry for 2-3 minutes, turning once, until deep golden and crisp. Drain for a few seconds on the paper towels, then roll in the cinnamon sugar while hot. Keep the oil at 350°F between batches.
6. 6 For the dipping sauce, heat the cream until steaming, pour it over the chocolate and stir smooth. Serve the churros warm.

Tips & Notes

• Keep the oil at 350°F with a thermometer. Cooler oil makes greasy churros, and hotter oil browns the outside before the inside cooks.
• Use a large open star tip. The ridges give churros their crunch and help them cook evenly; a plain round tip can make them burst in the oil.
• Eat churros within an hour of frying. Re-crisp leftovers in a 400°F oven for 4-5 minutes.

Common questions