Below is the recipe, adapted from Just a taste, with pictures from my attempt.
Click here for the corresponding blog post.
Divide the cinnamon-sugar over the dish
Lay multiple paper towels on the plate
Add the water to the sauce pan and add the 20 grams of sugar, salt and 2 spoons of oil. Bring it all to a boil on medium heat.
Take the pan of the heat once it boils and add the gluten free flour little by little, keep stirring until a sticky ball is formed.
Heat the sunflower oil in the casserole pan.
Put the dough in the piping bag.
Now pipe the dough above the pan and cut it with the scissors.
Prepare a couple of churro bites at a time depending on the size of your pan.
Take them out once they are golden and lay them on the plate with paper.
In the gallery there are two pictures; golden bites were a lot better than the golden-brown ones.
Roll them through the cinnamon sugar after a couple of minutes.
Repeat the last two steps with the remaining dough.
Ingredients
Directions
Divide the cinnamon-sugar over the dish
Lay multiple paper towels on the plate
Add the water to the sauce pan and add the 20 grams of sugar, salt and 2 spoons of oil. Bring it all to a boil on medium heat.
Take the pan of the heat once it boils and add the gluten free flour little by little, keep stirring until a sticky ball is formed.
Heat the sunflower oil in the casserole pan.
Put the dough in the piping bag.
Now pipe the dough above the pan and cut it with the scissors.
Prepare a couple of churro bites at a time depending on the size of your pan.
Take them out once they are golden and lay them on the plate with paper.
In the gallery there are two pictures; golden bites were a lot better than the golden-brown ones.
Roll them through the cinnamon sugar after a couple of minutes.
Repeat the last two steps with the remaining dough.
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