I haven’t met a person yet who doesn’t enjoy a good churros. How could you not? (If you’re one of those churros nay-sayers, tell me why! I honestly want to know). They’re like donuts, except like a stick. A Donut Stick. A churros is a donut stick. I was actually trying to make donuts before I had the genius (yes, genius) idea of piping the dough. It came out too sticky and I had a very awake baby at my ankles so no time to make the requested donuts.
I’m not sad though. Because…Churros. Obviously the recipe is not traditional because they’re gluten free and vegan, but they still taste SAH YUM! I served them with a sprinkling of cinnamon sugar and freshly made, albeit lumpy custard. Caramel sauce or chocolate ganache are also popular dipping choices. Mine were mini because I don’t have a bigger piping nozzle but they’re still just like the real thing!
Note : Wikipedia says Churros are eaten for breakfast. Just let that sink in for a minute.
- 300g Gluten Free Flour
- 2 tablespoons physillium husks
- 1 tablespoon yeast
- 1/2 cup warm water
- 1 tablespoon sugar
- pinch of salt
- 1 teaspoon baking powder
- oil for frying
- sugar and cinnamon for coating (optional)
- Combine physillium husks, sugar, yeast and water in a small bowl. Set aside to activate yeast (about 5-10 minutes)
- In a large mixing bowl combine flour, salt and baking powder. Add the yeast mixture and combine thoroughly. Add more water until a soft dough is formed – it should resemble a thick pancake batter.
- Leave for 30 minutes for the physillium to thicken the dough. Mix again and set aside
- Heat oil for frying
- Put dough mix into a piping bag with a star nozzle. (Pipe a small amount out to test the oil)
- Pipe lines of dough into the hot oil and cook until evenly browned.
- Take out, drain the oil briefly, and place in a bowl of cinnamon sugar. Coat evenly and let cool
- Serve with chocolate ganache or vanilla custard