Cinco de Mayo is here—how will you celebrate? These gluten- and dairy-free spiced baked churros are the ideal finale to any fiesta, Taco Tuesday, or casual get-together.
Light and crisp on the outside with a tender, airy interior, these baked churros give you all the satisfaction of the classic treat without the need for frying. They’re quick to prepare, simple to make ahead, and perfect for serving with melted dairy-free chocolate, a silky caramel, or both.
All in the Texture
The secret to these churros is the texture. Instead of deep-frying, this version uses a choux-style dough that puffs while baking thanks to the steam trapped inside. That creates a light, hollow interior—similar to cream puffs or éclairs—while the exterior turns golden and slightly crisp. Baking keeps things cleaner and a bit lighter, without sacrificing flavor.
After baking, the churros are tossed in a fragrant cinnamon-sugar blend for a touch of warm spice. Serve them hot with a drizzle of melted dairy-free chocolate or a rich caramel sauce made from sweetened dairy-free condensed milk. Either way, they’re a crowd-pleasing, party-ready dessert that’s both comforting and indulgent.
Easy Gluten and Dairy Free Spiced Baked Churros
This recipe uses everyday pantry ingredients and straightforward steps. Follow these tips for the best results and repeat-worthy churros every time.
- Preheat the oven to 400°F (about 200°C). Line two baking sheets with parchment paper so the churros don’t stick.
- Combine the water, dairy-free butter, brown sugar, granulated sugar, and a pinch of salt in a stockpot over medium heat. Stir until the butter melts and the mixture is warm and smooth.
- Add the gluten-free flour to the pot and stir continuously until the mixture pulls away from the sides and forms a cohesive dough ball.
- Transfer the dough to a stand mixer or bowl fitted with a paddle. With the mixer running, add the cinnamon, then add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
- Spoon the finished dough into a piping bag fitted with a 1/2-inch star tip. Pipe 4-inch strips onto the prepared parchment-lined sheets, leaving space between each piece for even baking.
- Bake the churros for 20–25 minutes, or until they are lightly golden and set. Avoid opening the oven during baking to preserve the steam that helps them puff.
- While the churros are warm, mix together the cinnamon and sugar in a shallow bowl and toss the baked churros until they are fully coated.
- Melt dairy-free chocolate chips in short intervals, stirring until smooth, or heat a can of dairy-free sweetened condensed milk gently until it reaches a light golden color to create a quick caramel-style sauce.
- Serve the churros warm with both sauces on the side for dipping, or drizzle them with chocolate and caramel and finish with an extra sprinkle of cinnamon.
These baked churros are a versatile dessert: make them for a holiday, a weeknight treat, or a party platter. They hold up well if you bake them in advance and reheat briefly in the oven to restore crispness. Pair with coffee, hot chocolate, or your favorite non-dairy beverage for a truly festive finish.
Gluten and Dairy Free Spiced Baked Churros
Danielle Cochran
10 mins
25 mins
10 mins
Dessert
6
Equipment
-
Stock pot
-
Mixer or hand mixer
-
Parchment paper
-
Piping bag with 1/2-inch tip
Ingredients
Churros
- 1 cup water
- 1 1/4 cup gluten-free 1:1 flour blend
- Pinch of salt
- 1/2 cup dairy-free butter
- 2 tbsp packed brown sugar
- 1 tbsp granulated sugar
- 3 eggs, room temperature
- 1 tsp ground cinnamon
Cinnamon Sugar
- 1/4 cup sugar
- 1/2 tsp ground cinnamon
Melted Chocolate
- Dairy-free chocolate chips, amount as desired
Caramel Sauce
- 1 can dairy-free sweetened condensed milk
Instructions
Churros
- Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
- In a stockpot over medium heat, combine the water, dairy-free butter, brown sugar, granulated sugar, and salt. Stir until the butter melts and the mixture is warm.
- Add the gluten-free flour and stir continuously until the dough pulls away from the sides and forms a ball.
- Transfer the dough to a mixer. With the mixer running, add the cinnamon.
- Add the eggs one at a time, allowing each to fully incorporate before adding the next.
- Once smooth and glossy, transfer the dough to a piping bag fitted with a 1/2-inch tip.
- Pipe 4-inch strips onto the prepared baking sheets, spacing them evenly.
- Bake for 20–25 minutes, until lightly golden and set. Do not open the oven during baking.
- Toss the warm churros in the cinnamon-sugar mixture, then drizzle with melted dairy-free chocolate and warm caramel sauce. Serve immediately.
Cinnamon Sugar
- Combine sugar and cinnamon in a shallow bowl.
- Roll or toss the hot churros in the mixture until well coated.
Melted Chocolate
- Place dairy-free chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth and fully melted.
Caramel Sauce
- Pour the can of dairy-free sweetened condensed milk into a small saucepan over medium-low heat. Stir occasionally and bring to a low simmer. Cook until it turns a light golden color, then remove from heat and allow to cool slightly.
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