IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Cinnamon Churros
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes

Ingredients


140g gluten free plain flour (best quality)

1 tsp gluten free baking powder

100g golden caster sugar, plus 2 tbsp

zest 1 lemon

120g unsalted lactose free butter, diced

½ tsp vanilla extract

3 large eggs, beaten

sunflower oil, for frying

¼ tsp ground cinnamon






Method


Boil the kettle. Sift the gluten free flour into a big mixing bowl with a big pinch of salt, baking powder, then stir in the 2 tbsp sugar and lemon zest.

Put 350ml boiling water, the lactose free butter and vanilla extract in a saucepan. Heat gently to melt, then bring to a simmer and, as soon as it is boiling, turn off the heat.

Tip in the gluten free flour mixture and very quickly beat with a wooden spoon until lump-free. Cool for 5 mins, then beat in the eggs one at a time, with the spoon or an electric whisk. Rest for 10-15 mins, or cover and chill for up to 24 hrs.

Fill a large, deep saucepan one-third full of oil. Heat until it reaches 180°C on a cooking thermometer. Cover a tray with kitchen paper, and mix the caster sugar and cinnamon together in a bowl.

Fit a star nozzle to a piping bag – 1-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of scissors.

Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.


Recipe adapted from: Good Food