Gluten Free Churros

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Recipe's preparation

 Melt together butter, milk, sugar and salt by heating for 3 mins at 100°C on speed 1. Meanwhile, lightly beat eggs and egg white with baking powder in a separate bowl – this mixture should start to foam after a few minutes.

Melt together butter, milk, sugar and salt by heating for 3 mins at 100°C on speed 1. Meanwhile, lightly beat eggs and egg white with baking powder in a separate bowl – this mixture should start to foam after a few minutes.

Add flour to TM bowl and mix on speed 4 for 20 seconds. Scrape down sides.

Add the egg and baking powder mix to TM bowl. Mix for 30 seconds on speed 4.

Put the dough into a pastry bag fitted with a star tip (or a snap lock bag with one corner cut off to pipe) and let stand for 20 minutes.

Heat enough oil to completely cover the base of the pan to approx. 5cm depth in a deep sided fry pan – it is hot enough when bubbles form around a skewer dipped in the oil.

Pipe snakes of dough into the pan, using a knife to cut dough away from tip of the piping bag.

Cook for approx. 1 ½ minutes each side or until churros are a deep golden colour.

Drain on paper towel and serve immediately with cinnamon sugar, chocolate dip, melted nut butter or whatever else you can imagine!