top of page


My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 


I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 


Gluten Free Churros

The first time I made gluten free churros I lacked a pastry sized piping nozzle to make pretty ones. Dan was surprised I didn’t have one in my box of baking tricks, so of course I had to track down one and make them again!

Gluten free and dairy free these churros are made with FG Roberts gluten free plain flour (no surprises there) and are pretty simple to put together. Note: different gluten free flours may have different results.

The fact that you only need pantry staples to make churros is another reason why these are such a yummy and easy treat. If you are egg intolerant, substitute the egg with 1/4 cup of natural greek yoghurt.

The big tip on making this churros dough is the temperature of the flour before you add the eggs. It needs to cool enough that you don't cook the egg when its is added but warm enough that the mix with loosen up when you start mixing it again after resting.


Gluten Free Churros


Churros Dough

275gm water

60gm vegetable oil

1/4 tsp salt

175gm plain gluten free flour

1 teaspoon vanilla essence

1 large egg

Vegetable oil, for frying

Cinnamon Sugar Coating

100gm caster sugar

3/4 tsp ground cinnamon


Thermomix method:

  1. Mix together the sugar and cinnamon in a shallow dish, then set aside.

  2. Heat the water, salt and oil to 100 degrees celsius, speed 1.

  3. Weigh in the gluten free plain flour.

  4. Mix 20 seconds, speed 3.

  5. Scrape down bowl and mix 20 seconds, speed 3.

  6. Allow to cool below 60 degrees celsius (approximately 10 minutes).

  7. Add the vanilla and mix 20 seconds speed 3.

  8. Set the thermomix to mix 60 seconds, speed 3 and add the egg while running.

  9. Scrape the bowl then mix again 30 seconds speed 3 until the dough is smooth and glossy.

Conventional method:

  1. Mix together the sugar and cinnamon in a shallow dish, then set aside.

  2. Add water, oil and salt to a large saucepan, bring to a boil over medium-high heat.

  3. Turn off the heat and add the plain gluten free flour.

  4. Stir constantly until mixture comes together and is smooth. A few lumps is ok at this stage.

  5. Transfer mixture to a large mixing bowl and cool for about 10 minutes. The mix should be around 50 degrees celsius but not cold.

  6. Once cooled sufficiently, add the vanilla and the egg to the dough then blend immediately with an electric mixer.

  7. The dough will be quite stiff at first, so be patient.

  8. Blend until mixture comes together and is smooth.

  9. It will seem to separate at first but keep mixing until it blends together into a smooth and glossy dough.

To Cook:

  1. Heat about 5-6cm oil in a large pot or deep skillet over medium-high heat to 175 degrees celsius.

  2. Spoon the dough into a large piping bag or a zip lock bag with the end snipped off.

  3. Carefully pipe mixture into preheated oil, into about 10-15cm lengths, cutting the end with clean scissors.

  4. Fry until golden brown, about 2 minutes per side.

  5. Transfer to paper towels to drain.

  6. Toss in the cinnamon and sugar mixture to coat.

  7. Serve warm with chocolate or caramel dipping sauce.

Recent Posts

See All


bottom of page