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, o churros perde o formato de “estrela” e fica redondo. 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.