Fork and Beans

Making food fun for the family

Gluten Free Churro Poppers

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Soft. Doughy. Coated in cinnamon and sugar. Dipped into rich (dairy free) chocolate. These gluten free churro poppers are the quintessential Cinco de Mayo treat that you will want to sink your teeth into over and over and over again. And maybe one more time…

Throw some fiesta into your family's night when you make these gluten free churro poppers for dessert. They might be allergen friendly but are BIG on taste!

It’s a very simple process so trust me on this! Hey you, don’t you dare scroll away. Yes, you CAN do this. I believe in you. You got this. Need more encouragement? You incredible gluten, egg, and dairy free baker you, you are ready to dominate! *I’m rubbing your shoulders and throwing water into your mouth* Seriously though, once you see how easy this is, you will wonder why you haven’t been making gluten free churro poppers every night for dessert. Well, that might be a bit of an overkill…

Throw some fiesta into your family's night when you make these gluten free churro poppers for dessert. They might be allergen friendly but are BIG on taste!

 

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Gluten Free Churro Poppers

★★★★★ 5 from 1 reviews
  • Author: Fork & Beans
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: Approx 4 dozen poppers 1x
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Ingredients

Dry Ingredients:

  • 1 1/2 c. Cara’s Light Flour Blend
  • 1/2 c. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. xanthan gum
  • 1/4 tsp. baking soda
  • 1/4 tsp. nutmeg

Wet Ingredients:

  • 1/2 c. nondairy milk, heated
  • 1/4 c. vegetable oil
  • 2 tsp. apple cider vinegar

Cinnamon Sugar Coating:

  • 1/2 c. granulated sugar
  • 1 tsp. cinnamon

Chocolate Dipping Sauce (optional):

  • 1/2 c. nondairy chocolate chips, melted

Instructions

  1. In a small saucepan, heat up 2 c. vegetable oil over medium heat. Line a plate with a paper towel (to absorb the oil) and place the cinnamon sugar coating over the towel. Set aside and have ready right next to the stove.
  2. Whisk the dry ingredients together. Add the wet ingredients into the dry mix and stir until just combined. The batter should be on the thick side and should not be overly sticky or wet.
  3. Place into a large plastic baggie with a corner cut out or a piping bag. Squeeze out a good 1 1/2″- 2″ sized poppers onto a piece of parchment paper. These batter should be able to stay within its shape without sticking to the paper or losing shape.
  4. You can test first to see if your oil is ready by throwing one popper into the pan. It should immediately sizzle and brown evenly within a minute.
  5. Throw in the poppers in small batches. Once nicely browned, drain using a slotting spoon. Place onto the plate with the cinnamon sugar and evenly coat. Repeat for the remainder churros.
  6. Best if served immediately and warm.

Looking for more Cinco de Mayo-themed desserts? Here you go:

Seven Layer Dessert Dip

Succulent Cupcakes

Vegan Flan

Throw some fiesta into your family's night when you make these gluten free churro poppers for dessert. They might be allergen friendly but are BIG on taste!

Now go throw some fiesta into your night when you make your family these egg, dairy and gluten free churro poppers for dessert. They might be allergen friendly but they are BIG on taste!

If you make these or any of my other creations, I LOVE seeing them on Instagram! Tag me @forkandbeans so I can be a part of loving on your photos.

Need some Cinco de Mayo dinner ideas? I have just the thing for you:

Baked Taco Salads

Cauliflower Spanish Rice

Taco “Ice Cream” Cones

Shredded Hearts of Palm Soft Tacos

 

 

Reader Interactions

Comments

  1. My food sensitive daughter and I just finished making these and we give them two thumbs up! They were super easy, Only challenge was finding the right temperature for the oil so that the middle cooked up before the outside burned. We settled on about 350 degrees. Also, we had a happy accident when the oil temperature was too low and it took a while to cook the batter…end result was very much the consistency of a donut hole! Overall, we will definetley make this recipe again and again and again! Thank you!

      • Also, I forgot to say that we used a cookie dough scoop to just plop the batter in the oil…worked great!

  3. Hi Cara. Just a quick question. My little one turns out can’t have lemon or vinegar 🙁 his list of allergies is longer than we thought…. What can I do? Obviously this makes my vegan and gf baking for him V tough 🙁 any tips?

    • Hey Gabi! So the baking soda and vinegar are the egg replacer in this recipe so if you need to change it up, keep in mind that whichever sub you do use, you might have to play around with the ingredients. Have you ever heard of an egg replacer called Ener-G egg? It’s a powder-based egg sub that is a great option for this recipe. Just use the equivalent of 1 egg (according to the box’s directions) in place of the baking soda and vinegar.

  4. Any way you think a portion of this could be done ahead? I’m thinking of making the batter, piping the bites, but refrigerating and frying off the next day. I want to serve warm, but taking to an event and don’t have time to make from start to finish that day.

  6. Do you think these would work with regular white flour? I’m not gluten free but these look delicious!

    • Yes, they will absolutely work. You might want to hold back on a couple TBSP of flour and add at the end to ensure the batter is just right (since gf flours absorbs liquid at a different rate than regular flour). Let me know how they turn out!

    • Hmmmm, that might be tricky. I foresee them being very gooey and rubbery in the middle if you use straight cassava flour as the sub without eggs. You can try adding a mix of nut flour and cassava flour and try it out but I think it might need more tweaking even then. A possible kitchen experiment in your near future? 😉 Good luck!

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