Crispy Gluten-Free Churros at Home

Ingredients:

  • 1 cup water
  • 2 tbsp coconut oil (instead of butter)
  • 2 tbsp coconut sugar (or monk fruit sweetener)
  • 1 cup gluten-free flour blend (or ½ cup rice flour + ½ cup almond flour)
  • 1 egg (optional, for fluffier texture — skip for vegan)
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • Pinch of salt

For coating:

  • ¼ cup coconut sugar (or monk fruit / erythritol)
  • 1 tsp cinnamon

For dipping:

  • ½ cup melted dark chocolate (85% cocoa, no added sugar)
  • 1 tbsp coconut milk (to make it smooth and creamy)

Instructions:

  1. In a saucepan, bring water, coconut oil, coconut sugar, and salt to a boil.
  2. Stir in the gluten-free flour until a dough forms; let cool slightly.
  3. Mix in egg (optional), vanilla, and cinnamon until smooth.
  4. Load the dough into your KneadEat Churro Maker and press churros onto a parchment-lined baking tray (for oven) or onto parchment strips for easy transfer to the air-fryer basket.
  5. Freeze for 30 minutes to help them hold shape and crisp up.
  6. Bake at 400°F (200°C) for 18–20 min or air fry at 375°F (190°C) for 10–12 min, until golden.
  7. While warm, roll in the cinnamon–coconut sugar mix. 
  8. Serve with melted dark chocolate + coconut milk dip.

✨ Result: Crispy, golden churros that are gluten-free, lower in sugar, and packed with flavor, without losing their indulgent feel.

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