Rice Flour Churros 米粉のチュロス

Gluten-free churros made with 100% rice flour are crispy on the outside and chewy on the inside. Because rice flour does not absorb less oil, they have a light texture just after frying and even hours later. They make great treats for Christmas parties.

米粉100％で作るグルテンフリーのチュロスは、外側はカリカリ、内側はもっちり。米粉は油の吸収が少ないので、揚げたてはもちろん時間が経っても食感が軽やか。クリスマスパーティーの一品としてもおすすめです。

作り方

Light and airy rice flour is richly flavored with milk and butter. After deep-frying the squeezed batter, sprinkle it with cinnamon sugar while still hot so the cinnamon sugar sticks all over the churro.

Ingredients for 3 serving

Batter

70g (2.5oz): Rice flour
50㎖ (1.7fl oz): Water
50㎖ (1.7fl oz): Milk
1: Egg
20g (0.7oz): Butter
10g (0.35oz): Sugar
Pinch of: Salt

2 tbsp: Granulated sugar　
1/2 tsp: Cinnamon powder
As needed: Salad oil

Cooking Steps

30minutes

Preparation

Measure the ingredients. Add the granulated sugar and cinnamon powder to a tray or other dish and mix to make cinnamon sugar. Beat the egg in a bowl.

Make the batter

Add the water, butter, and salt to a small pot and bring to a boil, then turn to low and simmer until melted. Add the rice flour and mix with a spatula until it forms a batter. Pour the batter into a bowl and add a third of the beaten egg at a time, mixing as you go.

Squeeze out the batter

Put the batter from 2 in a piping bag with a piping nozzle and squeeze roughly 15 cm lines out onto a baking sheet. Repeat until you have used all the batter.

Deep fry

Heat oil in a frying pan to 170°C. Gently lift 3 from the baking sheet with your hands and drop it into the oil carefully. Fry for 2 to 3 minutes until the outside is crispy.