So I got a little bored and decided to try making grain free churros. Yeah, I’m serious! Churros have been on my to-do list for years and I can honestly say that I think I was a little intimidated by them. Seems silly since my job is to push myself out of my kitchen comfort zone but I just kept pushing these fried crunchy treats to the back of the list. With Passover on the way, I figured it was time to finally try making churros…without any all-purpose flour! My recipe was inspired by the beautiful grain free churros on Oh, The Things We’ll Make and I am happy to say that they are exactly what I was hoping for. Crunchy on the outside, soft and warm on the inside and enough sugar and cinnamon to satisfy my sweet tooth.

Grain-Free Churros
Prep time

Cook time

Total time


Note about the mix of grain-free flours: if you have a nut allergy, you can use quinoa flour instead of almond flour.
Serves: 6-8 people

  • 1½ cups water
  • 2 Tbsp margarine or coconut oil
  • 1¼ cup arrowroot flour or tapioca flour (also known as tapioca starch)
  • ½ cup almond flour (can replace with quinoa flour)
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 eggs
  • vegetable oil, for frying
  • 1 cup sugar
  • 1 Tbsp cinnamon

  1. In a heat resistant mixing bowl, whisk together the arrowroot/tapioca flour, almond flour, cinnamon and salt.
  2. Separately, heat the water and margarine/coconut oil in a small saucepan until boiling. Pour the water/margarine mixture into the flour mixture and whisk until combined. Slowly whisk in the eggs, one at a time, until the batter is thick and smooth.
  3. Heat the vegetable oil in a pot over medium heat. Line a baking sheet with paper towels. In a small bowl, mix together the sugar and cinnamon for the topping and set it next to the baking sheet near the stove where you are frying.
  4. Add the batter to a pastry bag fitted with a star piping tip or just cut off the tip of the pastry bag. Pipe a small piece of the batter into the hot oil and if it bubbles around the edges, the oil is ready for frying.
  5. Pipe ropes of the batter or drop small pieces into the hot oil and fry them until golden brown, around 2 minutes on each side.
  6. Remove the churros from the oil and drain on the paper towel lined baking sheet. Immediately place the drained churros in the cinnamon sugar mixture and coat on all sides then place on a platter.
  7. Churros are best served fresh but can be frozen between layers of wax paper. To reheat, place on a parchment lined baking sheet and toast until hot and crunchy.