You will not believe the taste and texture of this recipe for gluten-free and lactose-free churros, when to test!
In a week I had to redo the recipe more 2 times to satisfy the people of home, so you already know, if the family is big, already prepares two recipes.
Secrets of the recipe for gluten-free and lactose-free churros
There are no big secrets, but it is important to follow the recipe step by step, especially when mixing dry and hot ingredients. The temperature makes a total difference in the mass.
The first time I made this recipe, I used a medium confectionery spout. I used a plastic confectioner to complete and at first it worked, Nonetheless, after fried, the churros lose the shape of “star” and it gets round. Click on the link below to see the recipe video and understand what I'm talking about.
In the photo below to see how it doesn't look. 100% no churros format
Taste doesn't change regardless of format, but I'm a bit of a perfectionist so I tried to do it again and this time I made an adaptation in the spring beak. I turned the tips inwards with pliers, subtly. It was much more shaped like churros even after it was fried.
The truth is that there is a homemade manual churro machine that you can find to sell on the internet or in retail stores. 1,99. I tried to look in stores in my city and was sold out in all and beyond, I didn't have the patience to wait for it to arrive by mail, that's why I made this adaptation.
Let's go to the official recipe
Ingredients:
- Pulp:
- 1 cup of gluten free flour mix (I used Risovita)
- 1 cup water
- 2 tablespoons of sugar
- 4 tablespoons of butter
- 1 pitada salt
- 1 this
- Coverage:
- 1/3 a little sugar
- 2 teaspoons of powdered cinnamon
Method of preparation:
- In a pot put the water, the butter, the sugar and salt. Wait for the butter to melt and come to a boil. Disconnect;
- in the still hot liquids, mix the flour mix and mix well;
- take the dough to the mixer and add the egg. Beat until smooth;
- put the dough on a manual churro machine or a thick pastry nozzle;
- shape into the size you like and fry over medium/high heat;
- be careful with the oil temperature so that it doesn't get ironed on the outside and raw on the inside;
- with the churros still hot, pass in sugar with cinnamon.
And there, liked the recipe? tell me in the comments.
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