Easy Homemade Stuffed Churros recipe are so decadent, light, and airy no one will realize they are gluten free! Soft cinnamon sugar sticks are wrapped around gooey filling, such as chocolate, jelly, or cream!
are churros gluten free?
Chocolate filled churros, popular with street vendors and in Disney, are absolutely irresistible when the smell greets you. Unfortunately these drool-worthy treats are not gluten free… so keep on walking.
Fortunately, this easy stuffed churro recipe can easily be transformed into a homemade gluten free delight, simple to make at home!
Ingredients / equipment needed
To make stuffed gluten free churros you will need some essential ingredients and equipment. Some of the equipment may be improvised, so I will include any easy adaptations.
Ingredients:
- Unsalted Butter
- Sugar
- Gluten Free All-Purpose Flour – I use and highly recommend Cup 4 Cup gluten free flour.
- Eggs
- Vegetable Oil, for frying
- Churro filling – Chocolate (Nutella), cream cheese, jelly, caramel, or cream
Equipment:
- Large deep frying pan – A heavy-bottomed pan works best to maintain proper oil frying temperature. It should be able to hold at least 2 inches of oil.
- Thermometer – Use an inexpensive candy thermometer or an Instant Read Thermometer to quickly read the temperature of the oil and make sure it stays at 350°F.
- Churro Maker – Something similar to this is what I use, but you can also use a pastry bag with an open star tip.
- Pastry bag and small open tip, for filling churros – A variety of tips will work, as long as it is smaller than the opening of the churro.
- Slotted spoon or spatula – To remove fried churros from oil.
- Skewer, chopstick, or thermometer probe – To hollow out churros for filling. If you plan on leaving the churros unfilled, do not worry about this.
How To Make Gluten free churros recipe
- First heat the water, butter, sugar, and salt together in a small saucepan until it starts to boil. Remove from the heat and stir in the gluten free flour until a ball forms.
- Transfer the dough into a large bowl mixing bowl. Beat on high for 4 minutes, adding the eggs one a time.
- Fill a large heavy-bottomed skillet with oil. Heat over medium heat until the oil reaches 350°F.
- Add the churro dough to a churro maker or pastry bag fitted with an open star tip. Pipe out about 4 inches and then use a knife to scrape off the dough. Fry for 3-4 minutes, flipping every 30 seconds to evenly cook all sides.
- Use a slotted spatula or spoon to transfer the cooked churros to a paper-towel lined baking sheet.
- Once one batch has cooked, immediately coat warm churros in a cinnamon sugar mixture. Set coated churros on another paper towel-lined baking sheet to cool.
how to fill churros
To make stuffed churros you will need something to hollow out the middle and a pastry bag with a small open tip to fill the middle.
Use a bamboo skewer, chopstick, or thermometer probe to make room for the filling once the churros have completely cooled. I prefer a chopstick’s thickness because it makes the task go quicker.
Next, fill a pastry bag will your preferred filling. (See below for ideas.) Fit the bag with a small open tip and pipe the filling into the opening.
Tips to remember:
- Make sure the churros have cooled completely before hollowing out and filling
- Be care to not poke through the side of the churro. Wherever there is an opening, the filling will ooze out.
- Pipe half of it in one end and then finish filling from the other end.
- Squeeze the filling in slowly so it fills the cavity.
Churro fillings
I filled my stuffed gluten free churros with chocolate hazelnut spread, but here are some other great filling ideas:
- Cream cheese – regular or flavored
- Dulce de leche or caramel
- Chocolate filled churros – hot fudge or Nutella
- Jam or jelly
- Cream filled – I used instant vanilla pudding to save time, but you can also make a homemade vanilla pudding or bavarian cream.
- Nothing! Save yourself the extra step and no one will be remotely disappointed. You can also serve one of the fillings on the side as a dipping sauce.
frequently asked questions:
Do I Have to fill the churros?
No. If you want you are not looking for a stuffed churro recipe, or want to save yourself some time and an extra step, enjoy the churros after rolling in the cinnamon and sugar mixture.
Alternatively, warm Nutella or caramel as dipping sauces for the churros.
Can I substitute regular flour?
Yes. To make traditional stuffed churros, instead of gluten free, simply swap out the same amount of flour. However, it will take 1-2 minutes less time to cook.
Can I Freeze churros?
Yes. Cooled and filled churros may be frozen up to 3 months.
First lay on a parchment-lined baking sheet to freeze. Once they are solid, transfer to an airtight container or gallon freezer bag. Thaw at room temperature for 1 hour.
Can I make gluten free churros ahead of time?
Yes. Pipe the churro dough onto parchment-lined baking sheet, cover with plastic wrap, and refrigerate until ready to fry.
The piped dough may also be frozen before cooking. When ready to fry, drop the frozen dough directly into the hot oil. Only cook a few at a time so the temperature of the oil stays hot.
More Decadent Dessert Recipes
- Salted Caramel Chocolate Bark
- Easy Caramel Marshmallow Treats
- Homemade Caramel Corn
- Nutella Puppy Chow
SAVE These GLUTEN FREE STUFFED CHURROS TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Homemade Stuffed Churros (Gluten Free)
Ingredients
- 1 cup water
- 6 tablespoons butter, room temperature
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup gluten free all purpose flour, I recommend Cup 4 Cup gluten free flour
- 2 eggs, room temperature
- 1 quart vegetable oil, for frying
Topping / Filling
- ¾ cup sugar
- 1 ½ teaspoon cinnamon
- ½ chocolate hazelnut spread (Nutella), for filling (see recipe notes for more options)
Instructions
- Heat the water, butter, sugar, and salt together in a small saucepan until it starts to boil and butter melts. Remove from the heat and stir in the flour until a ball forms.
- Let the dough cool for five minutes then place in stand mixer fitted with a paddle attachment or large mixing bowl. With the mixer on medium speed, pour in eggs. Beat for 4 full minutes.
- Fill a large, heavy-bottomed skillet with vegetable oil. Heat over medium heat for 10-15 minutes, or until the temperature reaches 350ºF.
- Meanwhile, while the oil is heating, mix together the cinnamon and sugar in a bowl large enough to toss cooked churros it. Set aside. Line two baking sheets with paper towels and set aside. Transfer the churro dough into a pastry bag fitted with a large open star tip or churro maker.
- Once the oil has reached 350ºF, hold the pastry bag straight above the pan and pipe out 4 inches of dough. Use a knife, dipped into the oil first, to cut off the dough from the tip. Pipe about 3-4 churros into the pan at a time to fry.
- Fry for 3-4 minutes, flipping with tongs about every 30 seconds to cook all sides. (Tip: Even if they look done on the outside, they need time to cook on inside. I periodically checked the temperature of the oil, so I knew my cooking times were accurate.)
- Use a slotted spatula or spoon to remove the cooked churros from the oil. Transfer to a paper towel-lined baking sheet to absorb any extra oil. Immediately transfer warm churros to the cinnamon/sugar mixture and use a fork to toss and roll churros. Transfer coated churros to the second paper towel-lined baking sheet.
- Repeat the process with the remaining dough. Set aside to cool completely before filling.
Filling Churros:
- Use a chopstick or wooden skewer to poke a hole through middle of churros. Hollow out the inside enough for filling to go through. (Tip: Be careful not to poke a hole through the outside of the churro, or the filling will seep out when filling.)
- Fill another pastry bag with Nutella or other desired churro filling. Fit the bag with a small circle tip. Pipe the filling into one end, flip the churro around, and fill in other end until the filling is throughout the middle. (Tip: Squeeze the filling in slowly so it fills the cavity.)
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Equipment Needed
Recipe Notes
Important tips to remember:
- Gluten free churros take a little longer to cook. To make sure they are cooked through in the middle before outside burns, the oil has to be at the proper temperature. Use an inexpensive candy thermometer or an Instant Read Thermometer to quickly read the temperature of the oil and make sure it stays at 350°F.
- Make sure the churros have cooled completely before hollowing out and filling.
- Be care to not poke through the side of the churro. Wherever there is an opening, the filling will ooze out.
- Warming the fillings slightly, especially Nutella or jelly, will help to fill easily.
Churro fillings
- Cream cheese - regular or flavored
- Dulce de leche or caramel
- Chocolate filled churros - hot fudge or Nutella
- Jam or jelly
- Cream filled - I used instant vanilla pudding to save time, but you can also make a homemade vanilla pudding or bavarian cream.
- Nothing! Save yourself the extra step and no one will be remotely disappointed. You can also serve one of the fillings on the side as a dipping sauce.
Nutrition
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Leave a Reply