Hello and welcome to you In The Kitchen With Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make gluten
free churros.
Oh, yeah, I love churros.
Now, I am not specifically on a gluten free diet, but from time
to time, I have requests to do more gluten free recipes.
So here we go.
That's what we're going to do.
Super easy to do.
Very few ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
that notification bell so you don't miss out on any of
my new videos.
Let's get started down below in a description box, you'll find
a list of the ingredients and their amounts.
All right.
Let's head over to the stovetop in this pot right here.
I have some oil.
I'm using canola oil.
You could use vegetable oil or coconut oil,
something like that.
And I have it about an inch deep.
And I'm going to heat this up to between 350
and 375 Fahrenheit.
Now, in this pot, we are going to make the dough for the
gluten free churros.
And I have the heat set to medium.
And then to this.
I want to take this butter.
This is a half cup of butter.
And then I have one cup of water and I'm using filtered
water just because my tap water doesn't taste very good.
And then a half teaspoon of salt.
And now we'll just we're going to let this water heat up,
it's going to dissolve that salt and also it's going to
melt the butter.
Oh, right.
And once the butter water mixture starts to boil
like this, then we are ready to add in the flour.
This is a one to one gluten free flour mix.
And I just bought the Bob's Red Mill brand.
But you can create your own if you want.
You can dump it all in it, all in at once.
And we're going to stir really fast.
Stir everything together,
kind of push down a little bit to just to get all that dry
flour mixed in, and we're going to just continue to kind of
push down and stir push down and stir for about a minute
or two, know cook out the cook down that flour just
a little bit.
OK, that's good.
And we'll come together like this.
We can take it off the heat.
All right.
And then in this bigger bowl, I'm going to just put that
dough in there.
And when you're done with the pot, you can set
that aside.
And now we need to let this churro dough cool.
And to do that, we're going to take a spatula here or a spoon
like a wooden spoon.
I'm using my silicone spoon and you're just going to keep
stirring and pushing it down until it cools down to, like,
lukewarm to where you can touch it with your finger and it's no
longer really hot.
And the reason why we're doing that is so we can add the egg
and make sure that the egg doesn't get cooked,
because right now it's way too hot for the egg.
Like if you touch it with your finger,
definitely very hot
and it'll take probably about five to 10 minutes somewhere.
We're on there for it to cool down.
All right.
And then once it cools down enough to where you can touch
it without it being hot, take one egg and put
that in there.
And now we're just going to stir that egg in with that
dough and it's going to feel like it's not going to want to
mix in, but just keep stirring and stirring and eventually it
will get in there.
And if you want a just a normal churro recipe, that's not
gluten free clip that I up in the corner and you can find my
normal churro recipe, which is very close to the same recipe
just with normal flour.
Make sure to use a very sturdy
wooden spoon or like this silicone spoon I'm using is
very sturdy, otherwise it's going to break.
All right, and there we go, that is the churro, the gluten
free crudo, really easy, simple ingredients.
And now we want to use some sort of a piping bag with
a tip.
I'm using just a disposable Wiltern piping bag.
And then I have this tip right here, and it works really
well for churros.
It's the 847 Ataka tip.
And down below in the description box, I'll put a
link where you can get both of these things if you want.
Now, I'm just going to take your glass here.
And just kind of push it down, this just helps to get the
video in there.
Just kind of push it down and then you can just take it off
the glass and just replace the glass with your hand and we can
add in more of it.
Usually with this amount, you can fill up the whole bag
with just enough room left over to where you can still
twist it.
So push it down,
there it is.
You come off like this and then you'll take your whatever your
dominant hand is and you're going to twist the top and then
you're ready to pipe like that.
Now, let's go fry these churros up.
All right.
I have the oil right around probably about 360 Fahrenheit.
You have your pastry bag with the dough in it.
Twist it and then you're going to just push and hold with
the other hand.
And it'll come out like that.
And let it go, just use your tip of your hand, your finger.
Just fall in, just be careful, because this oil is
really hot, so if you're a young person watching this,
please have adult supervision while doing this and we can put
probably five or six in here.
You can also use Shear's kitchen shears to snip it off,
and then I have a spider ladle here, but you don't have
to use a spider ladle and we were going to just make sure to
kind of turn the heat a little bit
and just make sure that they are evenly browned.
All right.
So you keep frying them until they're nice, lightly golden
brown like this.
You could even go a little bit darker if you want totally
up to you.
And I'm just going to take these out and put them on a
paper towel
just so I can dry and soak up some of that excess oil.
Looking good, looking good.
And then turn the heat off the oil, of course.
All right.
Time to roll these in sugar and so you can just take it,
use clean hands or wear gloves to roll them and just roll
them like that.
Look at that.
Yeah, this is just cinnamon and sugar, about a cup of sugar
and about two teaspoons of cinnamon.
And you can adjust according to your taste.
If you want more feminine, add more cinnamon.
And I'm just going to put these on a plate.
And you can roll it.
You can also just put the cinnamon sugar in a bag and put
these in a bag and shake it if you want.
Take a spin, do it that way.
All right, I'm going to dive in one of these and show you what
it looks like on the inside.
Take this little guy right here.
Hmm.
Nice and crunchy on the outside and soft in the middle.
Just like the classic churro, and it tastes very, very,
very similar to actually turow's that are made
with normal flour.
So if you are gluten free and you love churros, you got to
try this recipe really easy to do.
Simple ingredients if I can do it.
You can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into this tomorrow.
Yeah.
Grab the other piece of the half.
Yeah.