Cinco de Mayo is coming up and is widely celebrated in the United States and parts of Mexico. In honor of this fun, festive holiday, we created this tasty, allergen free treat using our Better Batter Gluten Free Flour and a few other ingredients. – this serves about 4 people as a dessert. Make sure you serve piping hot and fresh – these do not keep at all.
1 1/2-2 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 1/4 cup (5oz or 141g) Better Batter Gluten Free Flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
To make this, you will first need to create a hot water dough. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil. Immediately remove from heat. Stir in Better Batter Gluten Free Flour until mixture forms a ball. This mixture should resemble cream puff dough.
Heat oil for frying in a deep, heavy skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag or cookie press. For authentic results use a star tip. We found these are best made thinner – about 1/2 inch thick. Fry until golden; drain on paper towels.
Combine 1/2 cup sugar and 1 tsp cinnamon. Roll drained churros in cinnamon and sugar mixture and serve right away.