Waffled Churros–Gluten-Free and Delicious!

Churros are those crispy Mexican pastries.  Often sold by street vendors in Mexico, they are delicious covered in a sprinkle of cinnamon and sugar.  I haven’t had them in quite a few years, but I do remember how good they were.  Since we don’t go to Mexico often, I decided to try this recipe.  My entire family loves waffles and the addition of the topping was a plus.  I thought that the crispiness of the waffles would be like the original pastry.

Oh, boy these were good! The batter to make the waffles is just like the batter used in the original pastry.  It is a rich, eggy but light concoction.  The batter is made in a saucepan, then finished on the waffle iron.  Delicious!

Waffled Churros--Gluten-Free and Delicious!
  • 1 cup water
  • 8 tablespoons butter
  • ½ teaspoon salt
  • 1 cup Baking Free™ gluten-free All Purpose Flour (124 g)
  • ½ teaspoon nutmeg
  • ½ teaspoon freshly grated lemon zest
  • 4 large eggs
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons butter, melted
  1. Preheat the waffle iron. Meanwhile make the batter by combining the water, butter and salt in a medium saucepan. Bring to a boil over high heat. Stirring with a wooden spoon, be sure all the butter is melted.
  2. Reduce the heat to medium and add the flour all at once, stirring to combine. Add the lemon zest and nutmeg. Beat vigorously with the spoon for 1 minute. Remove from heat and allow to cool for 5 minutes. Then beat in each egg thoroughly with the spoon, one at a time. The dough will be pasty and tacky.
  3. Crease the hot waffle iron with cooking spray. Spoon about 2 tablespoons of the dough on each section of the iron. Dough will expand quite a bit as it cooks. Close and cook until golden brown on the outside. About 5 minutes.
  4. While cooking combine the cinnamon and sugar topping
  5. When the waffle is done, brush top with melted butter and sprinkle with topping.
  6. You can keep the cooked churros in a warm oven (about 200 degrees F) on a baking sheet for about an hour. Best eaten as soon as possible. Makes 4-5 waffles.



  • Jalina says:

    Dear miss. I have multiple intolerances. I can’t eat wheat, gluten, animal milk, soya, eggs, honey, peas, rice, mushrooms, nuts, beer yeast. It’s difficult for me to find good recipes. The texture of the pastries is often hard and dry. Do you have experience with different flours? Can I replace gluten-free all purpose flour with buckwheat flour and the butter with coconut oil? Do you have another ingredient for replacing eggs?
    Do you have other proposals for other ingredients than buckwheat flour? I can also eat corn flour. Is it easier to work with corn flour than with buckwheat flour? Can the coconut oil be replaced with olive oil? What is your experience with these ingredients? Thank you very much for your reaction.
    I have a good recipe for peppernuts. Ingredients: 200g buckwheat flour, 2 teaspoons biscuit spices, 4 teaspoons cinnamon, 6 spoons coconut oil, 4 spoons oat milk, 80g brown sugar, 2 teaspoons baking powder. Mix all the ingredients and knead with the hands, let the dough rest 15 minutes, bake 20 minutes at 175°C.
    Kind regards Jalina

    • Kathleen Andrews says:

      Jalina, I do not feel qualified to help you with all your food intolerances. I’m sorry. I baked for this company but my duties were to develop recipes using their flour. If I were you, I’d practice and see what works and what doesn’t. Also I’d ask my doctor for a referral to a nutritionist who could help you develop recipes you can rely on.

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