Churros -- Gluten Free, Low Carb
Back when I could eat everything, one of my favorite treats was Churros. Who can resist those sugar and cinnamon-covered pieces of wonderful? So the other day I scanned the internet for low carb AND gluten free versions of Churros, but I couldn't find any. . .:-( . . . (They may exist, I just couldn't find 'em.) Consequently, I came up with my own recipe :-)
These don't look like normal Churros, but in order for them to be crispy and light, I had to keep the batter thinner; hence, the flatter and less perfect shape. I could have made them thicker, but the texture would have been more like cake donuts and that's just not how I remember Churros. So have fun making these! They're mighty tasty!
10/07/2013 Note: This version is modified from my previous recipe--it was missing two important ingredients. . . egg whites and baking powder! (I apologize for that. Somehow in the transcription from note paper to this website, those two ingredients were left out.)
Ingredients
Batter:
1/2 C. vanilla whey protein powder (gluten free, low carb)
1/4 C. coconut flour
1/2 C. egg whites (I use pourable liquid egg whites in a carton)
3 TBLS. plain Greek yogurt
1 tsp. baking powder
1/2 tsp. cinnamon
Oil (for frying--your preference)
While mixing the batter and the coating--see below--heat up the oil. Try to keep the oil at a medium to medium-high heat. If the oil's too hot, they'll burn. Note: these probably would have fried up better in a Fry Daddy, but I don't have one. So I just used a deep pan/pot with high sides for the hot oil.
Scoop the batter into a pastry bag, or into a quart-size sandwich baggie, and cut a tiny bit off one corner.
When the oil is hot (test it by dropping a tsp. full into the oil--it's ready when it sizzles and turns a golden brown.) Then pipe the batter into the hot oil--about three at a time. Also, please note: these fry up really fast, so do not walk away! Stay on top of these or you'll have crispy, black critters!
Coating:
1/2 C. granulated sugar substitute (powdered) (note: a coffee grinder works great for powdering course, low-carb sweeteners, such as, xylitol or erythritol)
1 tsp. cinnamon
Mix the coating in a bowl--prior to frying the Churros. After frying each Churro, place them in the coating mixture and spoon it over each side.
Place on a paper towel to cool. Enjoy!
These don't look like normal Churros, but in order for them to be crispy and light, I had to keep the batter thinner; hence, the flatter and less perfect shape. I could have made them thicker, but the texture would have been more like cake donuts and that's just not how I remember Churros. So have fun making these! They're mighty tasty!
10/07/2013 Note: This version is modified from my previous recipe--it was missing two important ingredients. . . egg whites and baking powder! (I apologize for that. Somehow in the transcription from note paper to this website, those two ingredients were left out.)
Ingredients
Batter:
1/2 C. vanilla whey protein powder (gluten free, low carb)
1/4 C. coconut flour
1/2 C. egg whites (I use pourable liquid egg whites in a carton)
3 TBLS. plain Greek yogurt
1 tsp. baking powder
1/2 tsp. cinnamon
Oil (for frying--your preference)
While mixing the batter and the coating--see below--heat up the oil. Try to keep the oil at a medium to medium-high heat. If the oil's too hot, they'll burn. Note: these probably would have fried up better in a Fry Daddy, but I don't have one. So I just used a deep pan/pot with high sides for the hot oil.
Scoop the batter into a pastry bag, or into a quart-size sandwich baggie, and cut a tiny bit off one corner.
When the oil is hot (test it by dropping a tsp. full into the oil--it's ready when it sizzles and turns a golden brown.) Then pipe the batter into the hot oil--about three at a time. Also, please note: these fry up really fast, so do not walk away! Stay on top of these or you'll have crispy, black critters!
Coating:
1/2 C. granulated sugar substitute (powdered) (note: a coffee grinder works great for powdering course, low-carb sweeteners, such as, xylitol or erythritol)
1 tsp. cinnamon
Mix the coating in a bowl--prior to frying the Churros. After frying each Churro, place them in the coating mixture and spoon it over each side.
Place on a paper towel to cool. Enjoy!
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