IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Cinnamon Churros
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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


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