Name: Gluten-Free Churros with Orange Chocolate
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Approximately 12 churros
Cuisine: European cuisine
Ingredients: 250 g gluten-free flour blend (use a 1:1 blend suitable for baking; sift to remove lumps); 150 ml water (bring to a simmer with butter and salt before mixing with flour); 50 g unsalted butter (cut into pieces so it melts evenly into the water); 150 ml milk (warm slightly before adding for a smooth dough); 2 tbsp sugar (adds slight sweetness to the dough); 2 pcs eggs (room temperature to help emulsify the dough); 1 tsp salt (balances sweetness); 1 tsp vanilla extract (optional, for extra aroma); 1 tbsp orange zest (finely grated, fold some into the dough for citrus aroma); 800 ml vegetable oil (neutral oil for deep frying; heat to 175–180°C); 100 g sugar (for coating; mix with cinnamon after frying); 1 tbsp ground cinnamon (mix with sugar for classic churro coating); 200 g bittersweet chocolate (70% cocoa recommended; chop finely for melting); 150 ml milk (warmed to melt the chocolate into a smooth sauce); 1 tbsp orange zest (adds bright citrus flavor to the chocolate); 1 tbsp sugar (optional, adjust sweetness to taste)

Gluten-Free Churros with Orange Chocolate - Image 1

Churros con Chocolate

Prep: 20 min • Cook: 15 min. Crispy gluten-free churros are piped and fried until golden, then tossed in cinnamon sugar and served with a velvety bittersweet chocolate sauce brightened with fresh orange zest. This version uses a gluten-free flour blend and a touch of milk and eggs for a tender interior while the orange-infused chocolate adds a lively, aromatic contrast.

Preparation time: 20 min
Cooking time: 15 min
Total time: 35 min
Servings: 12
Course: Dessert
Complexity: Medium

Units:

Scale:

Ingredients

Churros dough

9oz gluten-free flour blend(use a 1:1 blend suitable for baking; sift to remove lumps)
5 1/8 fl oz water(bring to a simmer with butter and salt before mixing with flour)
2oz unsalted butter(cut into pieces so it melts evenly into the water)
5 1/8 fl oz milk(warm slightly before adding for a smooth dough)
2 tbsp sugar(adds slight sweetness to the dough)
2 pcs eggs(room temperature to help emulsify the dough)
1 tsp salt(balances sweetness)
1 tsp vanilla extract(optional, for extra aroma)
1 tbsp orange zest(finely grated, fold some into the dough for citrus aroma)

Frying

27 fl oz vegetable oil(neutral oil for deep frying; heat to 175–180°C)

Coating

4oz sugar(for coating; mix with cinnamon after frying)
1 tbsp ground cinnamon(mix with sugar for classic churro coating)

Orange chocolate sauce

7oz bittersweet chocolate(70% cocoa recommended; chop finely for melting)
5 1/8 fl oz milk(warmed to melt the chocolate into a smooth sauce)
1 tbsp orange zest(adds bright citrus flavor to the chocolate)
1 tbsp sugar(optional, adjust sweetness to taste)

Instructions

Churros dough

In a saucepan, combine water, milk, butter, and 2 tbsp sugar and bring to a gentle simmer until butter melts.
Remove from heat and add the sifted gluten-free flour and 1 tsp salt all at once; stir vigorously until a smooth dough forms and pulls away from the pan.
Let the dough cool 5 minutes, then beat in eggs one at a time until fully incorporated and glossy; stir in 1 tbsp orange zest and 1 tsp vanilla if using.
Transfer the dough to a piping bag fitted with a large star tip for traditional churro ridges.

Frying & finishing

Heat oil in a deep pot to 175–180°C (350–360°F); test with a small drop of dough to ensure rapid bubbling.
Pipe 10–12 cm lengths of dough directly into the hot oil, cutting with scissors; fry in batches to avoid crowding, turning once, until golden, about 2–3 minutes per side.
Remove churros with a slotted spoon to a paper towel-lined tray to drain briefly, then toss while warm in the sugar and cinnamon mixture to coat evenly.
Keep churros warm in a low oven (90–100°C) for a few minutes if frying in multiple batches so all are served hot and crisp.

Orange chocolate sauce

Place chopped bittersweet chocolate in a heatproof bowl and warm the 5 1/8 fl oz milk until steaming but not boiling.
Pour the hot milk over the chocolate and let sit 1 minute, then whisk until smooth and glossy; stir in 1 tbsp orange zest and 1 tbsp sugar if desired.
Keep the sauce warm over a double boiler or in a thermos until serving alongside the churros.

Nutrition

Servings: 12
Serving size (imperial): 2.3 oz

Nutrient	Per serving	Per 100 g	Total (12 servings)
Calories	350 kcal	538.5 kcal	4,200 kcal
Protein	3.5 g	5.4 g	42 g
Fat	18 g	27.7 g	216 g
Carbs	45 g	69.2 g	540 g

Tips

Grate orange zest before juicing and measure it in tablespoons to keep bright citrus flavor and avoid pith.
Maintain oil at 175–180°C and fry in small batches to ensure crunchy, non-greasy churros.
Serve churros immediately with warm orange chocolate and a light dusting of cinnamon sugar for best texture.

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Ingredients

Churros dough

9oz gluten-free flour blend(use a 1:1 blend suitable for baking; sift to remove lumps)
5 1/8 fl oz water(bring to a simmer with butter and salt before mixing with flour)
2oz unsalted butter(cut into pieces so it melts evenly into the water)
5 1/8 fl oz milk(warm slightly before adding for a smooth dough)
2 tbsp sugar(adds slight sweetness to the dough)
2 pcs eggs(room temperature to help emulsify the dough)
1 tsp salt(balances sweetness)
1 tsp vanilla extract(optional, for extra aroma)
1 tbsp orange zest(finely grated, fold some into the dough for citrus aroma)

Frying

27 fl oz vegetable oil(neutral oil for deep frying; heat to 175–180°C)

Coating

4oz sugar(for coating; mix with cinnamon after frying)
1 tbsp ground cinnamon(mix with sugar for classic churro coating)

Orange chocolate sauce

7oz bittersweet chocolate(70% cocoa recommended; chop finely for melting)
5 1/8 fl oz milk(warmed to melt the chocolate into a smooth sauce)
1 tbsp orange zest(adds bright citrus flavor to the chocolate)
1 tbsp sugar(optional, adjust sweetness to taste)

Instructions

Churros dough

In a saucepan, combine water, milk, butter, and 2 tbsp sugar and bring to a gentle simmer until butter melts.
Remove from heat and add the sifted gluten-free flour and 1 tsp salt all at once; stir vigorously until a smooth dough forms and pulls away from the pan.
Let the dough cool 5 minutes, then beat in eggs one at a time until fully incorporated and glossy; stir in 1 tbsp orange zest and 1 tsp vanilla if using.
Transfer the dough to a piping bag fitted with a large star tip for traditional churro ridges.

Frying & finishing

Heat oil in a deep pot to 175–180°C (350–360°F); test with a small drop of dough to ensure rapid bubbling.
Pipe 10–12 cm lengths of dough directly into the hot oil, cutting with scissors; fry in batches to avoid crowding, turning once, until golden, about 2–3 minutes per side.
Remove churros with a slotted spoon to a paper towel-lined tray to drain briefly, then toss while warm in the sugar and cinnamon mixture to coat evenly.
Keep churros warm in a low oven (90–100°C) for a few minutes if frying in multiple batches so all are served hot and crisp.

Orange chocolate sauce

Place chopped bittersweet chocolate in a heatproof bowl and warm the 5 1/8 fl oz milk until steaming but not boiling.
Pour the hot milk over the chocolate and let sit 1 minute, then whisk until smooth and glossy; stir in 1 tbsp orange zest and 1 tbsp sugar if desired.
Keep the sauce warm over a double boiler or in a thermos until serving alongside the churros.

Nutrient

Per serving

Per 100 g

Total (12 servings)

Calories

350 kcal

538.5 kcal

4,200 kcal

Protein

3.5 g

5.4 g

42 g

Fat

18 g

27.7 g

216 g

Carbs

45 g

69.2 g

540 g

Tips

Grate orange zest before juicing and measure it in tablespoons to keep bright citrus flavor and avoid pith.

Maintain oil at 175–180°C and fry in small batches to ensure crunchy, non-greasy churros.

Serve churros immediately with warm orange chocolate and a light dusting of cinnamon sugar for best texture.