Go Back

Gluten Free Strawberry Churros


  • 1 cup milk
  • 2 Tbsp milk
  • 7 Tbsp butter
  • 1/2 tsp pure vanilla extract
  • 2 eggs
  • 2 quarts oil for frying
  • 1 cup gluten-free all purpose flour
  • 1 tsp baking powder
  • 1 1/2 Tbsp sugar
  • 1/4 tsp salt
  • 1 oz dehydrated strawberries
  • 1 cup sugar


  1. Whisk the flour in a large mixing bowl with baking powder, salt, and 1 ½ tablespoons sugar. Set aside. 

  2. In a large saucepan over medium heat, bring the milk and butter to a gentle boil. As soon as the mixture boils, remove from heat.

  3. Pour mixture into large mixing bowl with flour. Stir until combined.

  4. Allow to cool for 5 minutes, then add the eggs one at a time, mixing well after each one until incorporated. The dough should be thick and sticky with air pockets but not so thick that it cannot be piped through the bag.

  5. If it is too thick, add more milk, 2 tablespoons at a time.

  6. Heat the oil in a dutch oven over medium heat for about 10 minutes. Cover a wire rack or tray with paper towels.

  7. In a pie dish, add the dehydrated strawberries and the sugar. Using the bottom of a glass, crush the strawberries into a powder.

  8. Fit a 1M star tip to a piping bag or a large plastic bag and cut the corner out to fit the tip. Fill the bag with the dough, then pipe 6-inch strips directly into the pan, cutting off each dough strip with scissors or a knife.

  9. Fry 1-2 minutes per side or until golden brown.

  10. Remove the churros with a slotted spoon and transfer to the paper towel covered rack.

  11. Continue to fry the remaining churro dough, and gently toss them with the strawberry sugar mixture.