Gluten-free Vegan Churros

These are slightly tricky to make as the dough is not so easy to work with as regular wheat-based dough but with a little determination, they came out OK!

  • 500g Dove’s Farm gluten-free flourIMG_8615
  • ¼ tsp salt
  • ½ tsp caster sugar
  • 50g margarine
  • 7g dried yeast
  • 300ml warm water
  • Sunflower or rapeseed oil for frying
  • For dusting: ½ tsp cinnamon and 50g caster sugar
  1. Sift the flour, salt and sugar together in a bowl then rub in the margarine
  2. Dissolve the yeast in the warm water
  3. Make a well in the flour and pour in the yeast and water mix
  4. Mix to a smooth dough and knead for a few minutes
  5. Cover the dough with a damp cloth and leave to rise for 1 hour
  6. Prepare the cinnamon dusting sugar by mixing the cinnamon and sugar
  7. Heat the oil in a deep pan or wok
  8. Transfer the dough into a piping bag, if it feel very dry and solid, gently mix in a bit more warm water to soften it up enough to pipe
  9. Pipe 3-4 inch sausage shapes into the hot oil snipping each one off with a pair of scissors – it helps if you have an assistant for this but!
  10. Deep fry the churros for 2-3 minutes until golden
  11. While still hot, roll them in the cinnamon sugar
  12. Serve with boozy fruit (we had fresh figs in Madeira) and a salted bay chocolate sauce.IMG_8608
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