It was mid-morning at Disneyland and we’d just gotten off Splash Mountain when the smell of fresh Churros pulled us in like a tractor-beam. We took a chance & asked the cast member kindly if the Churros were Gluten Free & Egg Free, but he shook his head and apologized. My sweet boys didn’t complain & gladly accepted the snack bar I had packed instead.
When we returned home, I was determined to make a Gluten Free & Vegan Churro Recipe so my boys could try one. After several test batches, I finally had it! I called the boys into the kitchen, showed them the Splash Mountain photo (below) & told them to close their eyes and smell. I handed each one of them a Churro & their eyes opened wide! They eagerly devoured them as we reminisced about our trip. For just a moment we were back at Disneyland… except we weren’t soaking wet. =)
The Tools & Ingredients Used in this Recipe:Print
Gluten Free & Vegan Churros Recipe
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 2 Dozen 1x
- Category: Baked Goods
- Cuisine: Gluten Free
This Gluten Free & Vegan Churro Recipe (no eggs or dairy) is a fun & delicious recipe that kids of all ages will enjoy!
- 1 Quart Frying Oil (the Churros will only use about a 1/4 cup of Oil for the entire batch, so you can save almost all of the Oil for use later.
- 1 Cup Water
- 1/4 Cup Butter Alternative (I used Melt)
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Vanilla
- 1/2 Teaspoon Salt
- 1/2 Cup Aquafaba – the Liquid Drained from a Can of Garbanzo Beans (or 2 Eggs)
- 1 Cup Erika’s Gluten Free Flour Mix
- 1/2 Cup Sugar
- 1 Teaspoon Cinnamon
- While preparing the other ingredients, preheat your Frying Oil in a deep pot (cast iron is best) to 375 degrees F. It is crucial to the recipe that you maintain 375 degrees throughout the frying process. This may mean waiting a couple of minutes in between batches to make sure the oil returns to the correct frying temp. Otherwise your Churros will be soggy.
- In a medium pot, add Water, Butter, Brown Sugar, Vanilla & Salt – Whisk to combine & Bring to just boiling over Medium Heat. Remove from heat as soon as bubble begin breaking the surface.
- Add Flour to Boiling Mixture & stir well with Spatula until mixture starts to smooth out.
- Add Aquafaba to Mixture until well incorporated & Churro Batter is smooth (no lumps). If you’re using regular eggs, wait 10 minutes before adding the eggs to the mixture – otherwise your eggs will cook before they mix.
- While Churro Batter is cooling & Oil is Preheating, prepare your Sugar Coating by combining Sugar & Cinnamon in a plate or bowl. Then set-aside for later.
- Scoop Churro Batter into your Piping Bag fitted with a large 1B Star Tip.
- When Oil has fully preheated to 375 degrees, begin piping 6″ Churro strips directly into the oil. Use the blunt end of a knife to cut the batter from the tip. Only fry 4-5 Churros at one time.
- Allow Churros to fry 1 minute before gently flipping. If the Churros stick to each other, that’s ok, let them be & you can separate them after frying. Continue to fry for a combined total of 4-5 minutes until golden brown.
- Remove Churros from oil & place on paper-towel lined cooling rack to drain & cool.
- While Churros are still warm, toss them into the Sugar Cinnamon Mixture & coat them well.
- Churros are best served warm right away.
Churros are traditionally served with a Chocolate Dipping Sauce – I just melted some Chocolate Chips with a little bit of Coconut Oil & a dash of Cinnamon.
- Serving Size: 1 Churro
- Calories: 175
Tried this last night for a few friends that were getting a raw deal from the group mealtime. They were astonished. I was enthralled…as a confirmed carnivore and gluten glutton, there absolutely blew me away, and introduced me to aquafaba, now permanently in my kitchen lexicon.
Hi John, So glad to hear the recipe was a success & enjoyed by all! =) Aquafaba is a game changer for those with egg allergies or vegan diets. Enjoy & God Bless! ~Erika
Churros ARE vegan by default! Of course, if you follow some other silly recipe that tells you add unecessary ingredients to the batter such as butter, eggs or milk it won’t be vegan, but it’ll also not be churros. All you need to do churros like the ORIGINAL spanish recipe is hot water, flour, a little salt and sugar! That is all!
Churros and their traditions come from all over the world and their ingredients can vary …. no need to judge!! Good food is exactly that — good food.
I can’t wait to try this recipe but I was wondering am I supposed to whisk the aquafaba before adding it in with the rest?
Hi Anita! No, in this recipe you don’t need to whisk the aquafaba before adding it in. Hope you enjoy them as much as we do. =) God Bless! ~Erika
Hi, First time visit this bloq. Admire you because able to be adoptive mother. Awesome and respect!
These look so good. I found your site via pinterest and had to come say hi!
hi i tried these and they worked out well. they sank in my oil tho and were a bit soggy on the inside? difficult then to put a filling in their centre. any advice?
Hi Christopher! So glad you made them – we love these! The only time I’ve had trouble with fried foods sinking or retaining grease is when my oil isn’t hot enough. I find that sometimes I have to wait a few minutes in between batches before the oil returns to the proper temp again. Be sure you have a good thermometer on hand that can handle the heat. Hope that helps! =) God Bless! ~Erika
I’m wanting to make these, but only have Bob’s 1 to 1 on hand. Do you think that would work? Thanks for your help (and recipe!!)!
Wondering if this would work in my donut maker please? Otherwise in an air fryer? Thanks
Oh my! That was lush and naughty at the same time lol!!! My son and I loved them. Thank you for this lovely recipe. I made far too much though, do you think I can kee the batter in the fridge or freezer, if yes, for how long?
Thank you. Thank you 🙏🏼 😊
The flavours were great and it’s super easy to make but the churros kept exploding in the oil an the batter poured out of them leaving greasy shells. Not sure what I did wrong
The flavor was excellent but the outside cooked up and the inside didn’t. I made sure to maintain the 375 temperature. I wonder if I would have had better luck with a 325 or 350 oil temperature.
This looks so good! Can I use this pastry dough for any other kinds of pastry?
Thanks for sharing! Does it keep long?