Classic Gluten-Free Baked Cinnamon Churros

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Line a baking sheet with parchment paper and lightly coat it with part of the cooking oil spray.

2. 2

   In a medium saucepan, combine the water, unsalted butter, 12 g granulated sugar, and salt. Bring to a gentle boil over medium heat, stirring until the butter melts.

3. 3

   Reduce the heat to low. Add the gluten-free all-purpose flour all at once and stir vigorously with a wooden spoon or spatula until a smooth dough forms and pulls away from the sides of the pan, about 1–2 minutes.

4. 4

   Remove the pan from the heat and let the dough cool for 5 minutes so the eggs do not scramble when added.

5. 5

   Add the beaten eggs gradually, mixing well after each addition until the dough becomes smooth, thick, and pipeable. Stir in the vanilla extract.

6. 6

   Transfer the dough to a piping bag fitted with a large star tip.

7. 7

   Pipe 10–12 cm strips of dough onto the prepared baking sheet, leaving space between each churro. Cut the ends cleanly with scissors or a knife.

8. 8

   Lightly spray the piped churros with the remaining cooking oil spray to help them crisp and brown in the oven.

9. 9

   Bake for 20–25 minutes, or until the churros are golden, crisp on the outside, and firm to the touch.

10. 10

    While the churros bake, mix the 30 g granulated sugar for coating with the ground cinnamon in a shallow bowl.

11. 11

    Remove the churros from the oven and let them cool for 2–3 minutes.

12. 12

    While still warm, roll each churro in the cinnamon-sugar mixture until evenly coated.

13. 13

    Serve warm for the best crisp texture.