Awesome Vegan Churros Recipe (Gluten Free Churro, Top 9 Free)

Last Updated on September 22, 2026 by The Allergy Chef

Today I’m stoked to share a gluten free, vegan churro recipe with you. There’s no egg, no milk, annnnnddddd, this is a top 9 free recipe as well. Whilst there’s a good amount of elbow grease required, the end results will be golden brown, crunchy, delicious churros that you can dip or eat standalone.

Whilst these are easy vegan churros (that are also gluten free, woo!), I’m going to warn you now, there’s a lot to learn if you’ve never made churros before. Below, you’ll find a LOT of fantastic information, and I encourage you to read it over so you know what you’re getting into. Also, watch the video tutorial.

I’ll repeat, if this is new to you (churros and/or deep frying), please, do not skip over all of the educational content. My goal is to teach you how and why this works, what the limitations are, and so on. However, if you’re a churro pro and just need a gluten free + vegan churros recipe, by all means, skip ahead like you’re skipping thru the park.

Serious Warnings Before You Continue (DO NOT SKIP)

I have only ever made top 9 free + gluten free + vegan churros. I can’t vouch for every other type of churro method or recipe since it’s not my specialty. I’ve adapted traditional principles, but applied free-from ingredients, and after loads of tweaking, I’ve created MAGIC.

You may wonder about ingredient swaps and I’m going to tell you now: I can’t vouch for a single one. The formula that I’ll share below is the one that I know will WORK. If you want to experiment with your ingredients, I certainly won’t stop you.

Making gluten free, vegan churros is a cross between an art and a science, so please don’t go all cowboy on me when you follow the recipe. At the very least, the first time you make this recipe, follow all of my instructions. Then, once you know what the churro dough results are supposed to be, run wild.

This vegan churro recipe WILL NOT work as an eclair recipe. Whilst the panade technique is the same, let me repeat, THIS WILL NOT DOUBLE AS AN ECLAIR RECIPE. If you need Gluten Free + Vegan + Top 9 Free eclairs, that’s a whole different ballgame, and I can tell you a great story about my cheater eclairs another day. Let me say that again. If you try to bake the churro dough with a traditional eclair technique, it will FAIL. Ask me how I know 🙂

About Traditional Choux Pastry (What We’re Emulating)

Choux Pastry, also known as Pâte à Choux, is a basic and versatile dough that’s used in traditional pastry. This dough is used to create churros, eclairs, profitroles, choux, chouquettes, pari-brest, croquembouche, and more.

There are different variations you can make to the core recipe that can alter the final outcome of your pastry pieces as well. One of the most important ingredients in traditional choux pastry is the eggs.

Unlike traditional pastry, this free-from coux pastry is gluten free, egg free, milk free, nut free, vegan, top 9 free, and top 14 free. The inclusion is what makes it stand apart.

However, free-from choux pastry is not nearly as versatile as a traditional (egg based or egg + wheat based) recipe. For each type of pastry piece you’d like to make, you’ll have to alter your base recipe to behave appropriately. This is especially true of eclairs. Oh man… the way I had to work to get an “eclair” to work was wild.

Essentially it’s important to know that if you’re walking into this recipe thinking you’re going to have something super close to traditional Mexican churros, or a type of pastry you got from an authentic patisserie, it’s time to shift your mindset. You’re eating delicious gluten free churros. You’re eating amazing vegan churros. You will take a bite out of a warm dessert that has great texture, and no major allergens, and it’s something you can share with a lot of people.

Now, I don’t say that to scare you off. I’ve had people without food allergies say these churros are BOMB. So you’re in for something good. But, I also don’t want to claim it’s something it’s not.

Let’s Talk About Gluten Free + Vegan Deep Frying

First off, this vegan churro recipe cannot be made in an air fryer or an oven (regular or convection). The only way to cook the churro dough is by deep frying. If this isn’t an option for you, unfortunately, this recipe isn’t for you and perhaps you’d be happy with this vegan snickerdoodle cookie recipe. It’s like a cousin, right? There’s cinnamon sugar like what’s on the outside of churros, and it’s sweet. Distant cousins? I don’t know, but that’s what I have for you.

Frying Methods

There are three types of frying, and only two will work for these delicious crunchy churros. When it comes to frying, you can pan fry (also called shallow frying), pot fry, or use a deep fryer. Let’s look at each one.

Shallow Pan Frying

This is when you have a large pan, you pour some oil in (usually no more than 1/2 inch [1.25cm]), and fry a breaded item. This is common with fried fish, pork, chicken, fried eggplant, and so on. When using this method, you place your breaded/coated food into the hot oil, cook, and flip half way thru. It’s not uncommon to finish cooking the food in the oven to prevent it from burning the outside before the inside is fully cooked.

Deep Pot Frying

This is essentially the same technique as using a proper deep fryer. Your food will be submerged into hot oil to cook and steam. The biggest difference is that you won’t have automatic temperature control, a fry basket (though, there are small baskets you can purchase that might work), and you won’t have the safety features of a proper deep fryer.

You should use the deep pot method if you’re not ready to invest in a deep fryer, or if you don’t eat fried food very often. It’s important that you use a heavy-bottomed pot when using this method. Also, the sides of the pot need to be on the tall side (at least 6″/15cm) to ensure it can hold enough oil AND account for displacement when you add the churro dough (or anything else you may fry).

The minimum amount of oil I’d personally use would be about 4 inches of oil (10cm).

Deep Fryer Frying

This is when you have a large metal box that’s a counter top appliance. It’s filled with oil, has a basket that submerges, automatic temperature control, a safety cord feature, lid (which can prevent you from being burned), and in some cases, oil filtration. The deep fryer that I use has the oil filtration and I LOVE it.

This is the best method if you’re not comfortable frying with a deep pot, or don’t want to have wasted oil.

Oil Temperature

It’s important to know that the temperature of the oil is going to play a HUGE role in your frying success. It’s critical to use an instant read thermometer if you won’t be using a counter top fryer with automatic temperature control.

If your oil isn’t hot enough, when you pip churro dough into the “hot” oil, it won’t bubble as expected and rather than cook and steam (yes, frying is techanially a steaming cooking method), the churro dough will soak up the oil and it will be a nasty grease bomb when you try to eat it. 0/10 do not recommend.

On the flip side, if the oil temperature is too hot, the outside of the vegan churros will turn brown rather quickly and you’ll pull them out, only to find that they’re still undercooked (or even raw) in the middle.

So, make sure you use the right oil temperature for the highest chance of success.

Fry Test

If this is your first time frying and you’re a little nervous about things, don’t worry, we’ve all been there. You’ll heat your oil, then do a small fry test. Now, if you’re using a fryer with automatic temperature control, you don’t need to use the thermometer (unless you suspect the fryer is malfunctioning).

If you’re using a deep pot, you’ll use your instant read thermometer to ensure you’re at the right temperature first.

Once you’re at temp, pipe a small piece of dough into the hot oil and fry until golden brown. Remove the dough, soak up any excess oil with a paper towel, then check the middle. You can cut it in half with knife, or yanno, take a big bite. If the dough feels undercooked in the middle, you know to give your churro dough a little more time in the fryer each time.

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nuts, Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Coconut, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Squash & Gourd, Stone Fruit, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/ Manioc, Tomato, Yeast

Friendly To: EOE, Low FODMAP, Low Histamine, Migraine Diet (Cleveland Clinic & Johns Hopkins), Vegan

*Cinnamon is an optional topping.

Vegan Churros Video Tutorial

If you like watching recipe videos, you can watch this short video and see vegan gluten-free churros come together.

Tools to Make This Gluten Free Vegan Churro Recipe

Whilst I still think this is an easy vegan churros recipe, I can admit, there are quite a few tools you’re going to need to pull this off. I’ve linked you to products I personally use, love, and trust.

• Kitchen Scale
• Medium Pot (for the panade)
• Wooden Spoon (for the panade)
• Small Bowl 2x (one for the flax gel and one for your cinnamon-sugar mixture)
• Stand Mixer with Wire Whisk Attachment OR Electric Hand Mixer (mixing by hand isn’t impossible, but it’s also kinda miserable and will try your patience)
• Spatula
• Disposable Piping Bags
• Large Star Tip (I’ve linked to 6B but if you can find 8B, even better)
• Pair of Scissors
• Deep Frying Apparatus (see the above section on deep frying, if using the large pot method, you’ll need a slotted spoon or spider as well as an instant read thermometer)
• Paper Towel-Lined Plate

Vegan Churro Recipe Ingredients

The cool thing about this gluten free vegan churro recipe is that we only need minimal ingredients to have awesome results. Be sure to check out the ingredient notes, especially if you aren’t gluten free or wheat free.

Flax Gel/Bind

• 3 TBSP Golden Flax Meal (use this brand for best results)
• 6 TBSP Water (room temperature)

Note: this combo is sometimes called flax eggs, but I avoid the term since there isn’t a universal measurement everyone uses.

Vegan Churro Ingredients Part 1

• 250g Milk of Choice (9 ounces)
• 120g Dairy Free Butter (sometimes called vegan butter)
• 1 tsp Organic Vanilla Extract (this brand is epic)

Vegan Churro Ingredients Part 2

• 100g Sorghum Flour, superfine
• 40g Organic Maple Sugar OR Organic Cane Sugar (also called white sugar)
• 30g Arrowroot
• 30g Brown Rice Flour, superfine
• 20g Millet Flour, superfine
• 4 tsp Baking Powder
• 1 tsp Sea Salt

Vegan Churro Ingredients Part 3

• 3 TBSP Water (room temperature, don’t use until you know if you need it)

Optional Ingredients

If you’d like to make some kind of coating for the outside of the churros, a cinnamon sugar coating is the most classic option. For that, you’ll want:

• 3 – 4 Tablespoons of Organic White Sugar
• 1 Tablespoon of Cinnamon (you can tweak that ratio for a less pungent cinnamon punch)

There are lots of other things you can coat the outside of the churros with, including:

• Hot Chocolate Mix (the seasoning packet, it’s basically sugar + cacao)
• Organic Cacao Powder + Organic Maple Sugar
• Organic White Sugar + Freeze Dried Fruit Powder (strawberry, blueberry, and raspberry would be my top 3 picks)
• Organic Cacao + Organic Coconut Sugar + Organic Chipotle Powder (or another heat bringing spice)
• Organic White Sugar + Organic Ground Ginger + Pinch Organic Ground Turmeric (for a lowkey golden milk churro)

These are just a few ideas. Run WILD with your coating for the outside of the churros. You can even experiment with several in one go to see which one(s) you like best.

Ingredient Notes and *Potential* Swaps

First, another friendly warning. I can’t vouch for any of these swaps. I’m letting you know what *should* work if you need to make a change.

Milk of Choice: You can use any plant-based milk you enjoy including oat milk, soy milk, almond milk, rice milk, and so on. The only milk you cannot use is full fat coconut milk from the can. Should you want to use coconut milk, it needs to be the boxed/watery style.

Dairy Free Butter: Do not swap the vegan butter for anything that’s liquid at room temperature (olive oil, etc.). Coconut oil *might* work since it’s solid at room temperature, however, it’s going to have a TASTE, so make sure you legit love coconut oil.

Gluten Free Flour Blend: My gluten-free flour blend is a total of 180g (sorghum, arrowroot, rice, millet). In theory, you can swap this for an all purpose flour of choice, as long as it’s 180g. I don’t suggest cassava flour, a nut flour, seed flour, single starch, or other single gluten free pseudograin. For the best results, you should use a proper all purpose flour when making these tasty fried cinnamon sugar sticks.

Vanilla Extract: Did you know, you can try other extracts in your churro dough. This brand has a great line of options, and if you ever want to add something in conjunction with the vanilla, or swap the vanilla, it’s worth a try.

Delicious Vegan Recipes with Warm Spices (in case that’s your jam)

If you’re in a bit of a cozy mood and want some warm spices in the near future, you may enjoy these gluten free vegan recipes.

• Gluten Free Vegan Carrot Oatmeal Cookies (Refined Sugar Free)
• Top 14 Allergy Free Cardamom Cookies (made without cinnamon, but has cinnamon vibes)
• Award Winning Bakery Carrot Cake Recipe (Gluten Free, Vegan, Top 9 Free)
• Easy Cinnamon Waffles Recipe (Vegan, Gluten Free, Top 9/14 Free)

Directions for These Awesome Gluten Free Churros

• Fryer Temperature: 330f – 350f (165c – 175c)
• Total Cook Time: 20 Minutes
• Yield: Approx. 18 Churros (you can make them larger or smaller to adjust the yield)

**Panade = What the churro dough is called once the wet and dry ingredients have been combined on the stove top.

Start by combining your flax meal and water together in a small bowl, and set aside.

Place a medium or large bowl on your kitchen scale and tare to zero. Add all of the Part 2 Ingredients (dry ingredients) to the bowl. Don’t forget to tare between weighted ingredients. Once the ingredients are all in, set this bowl aside. Note: these are measured into one bowl since you’ll be adding everything in one go.

Now, place a small saucepan or medium saucepan on your kitchen scale and tare to zero. Add your Part 1 Ingredients (don’t forget to tare). Heat on medium-high heat and bring to a boil.

Depending on the type of dairy free milk you use, you may need to stir to prevent clumps from forming (especially true for oat milk). Once the milk boils, add all of the dry ingredients and stir rapidly. Reduce the heat to medium and cook your panade on medium heat for 3-4 minutes, stirring the whole time.

Remove the panade from the heat. If you’re mixing by hand (you have my thoughts and prayers), you’ll work in the saucepan. If you’re using a stand mixer, transfer the panade to the stand mixer bowl.

Add your flax and stir (or whisk with your stand mixer) again until a very smooth churro dough forms. If your dough is too thick, a bit lumpy, or very resistant, use the 3 Tablespoons of water (Part 3 Ingredient).

Optionally at this stage, you can allow your panade to cool a bit before handling it.

Frying the Churro Dough

**If this is your first time making churros and/or fried foods, you should watch the video tutorial, as it’s incredibly helpful.**

Transfer your churro dough to a disposable decorator bag. Using a tip is optional, but you’ll want a large star tip if you want the traditional look. I like large open star tips such as 6B and 8B, which give a traditional churro look.

From here, you’ll pipe your panade and fry it. I use a deep fryer and pipe the panade into the fry basket before submerging it in the hot oil. If you’re struggling with the piping, especially the release, use kitchen shears to cut the dough after you’ve piped some out of the bag. You’ll place the scissors at the end of the star tip then snip, and the dough will be free.

You’ll want to fry until your churros are golden brown. It’s important to fry at the right temperature to ensure you get the perfect texture and amazing churro crunch.

Once your churros are looking fabulous, use a slotted spoon or spider to remove them from the hot oil or fry basket. Transfer them to a paper towel-lined plate to soak up any excess oil.

Allow the churros to sit for a few moments, then roll them through any coating you’d like to apply.

This recipe makes approximately 18 churros, and this will vary based on how small/large you make your churros.

How to Make the Cinnamon Sugar Coating (or any other coating)

In a small or shallow bowl, combine sugar and the other item you’ll be using (cinnamon, cacao, etc.). Once it’s well combined, transfer it to a plate that will be large enough to allow the churro to lay flat. Avoid using a paper plate, unless you’re making cute little baby vegan churros.

Once the coating is on the plate, add the fried dough and give it a good roll around the plate to evenly coat. That’s it! And in case you’re wondering, the reason we don’t mix the coating on the plate is because you’ll have an easier time mixing, and better flavour distribution if you do it in a small bowl first.

If you plan on making one of the several combinations I suggested (or something else all together), mix it in a small bowl, dip your finger in, and see if your taste buds agree that this is a good idea. Remember, with bitter flavours such as cacao or coffee, you’ll need a little more sugar in your mix.

Gluten Free + Vegan Churro Storage

Generally speaking, you want to eat fried foods fresh, within a few hours. After that, they start to get a little sad… like when Santa brings you coal for Christmas.

If needed, you can freeze cooked churros. You can also freeze uncooked churro dough.

Freezing Cooked Churros

Line a large baking tray with parchment paper. Place the cooked churros on the tray, in a single layer. Try to make sure they aren’t touching too much, so they don’t get stuck together later. Place the whole baking sheet in the freezer and when the churros are frozen solid, transfer them to an airtight container. Label and freeze said container.

To reheat frozen churros, an air fryer is the best option as it really helps retain the awesome churro crunch. You can also bake your awesome vegan churros in the oven at 400f/205c until they’re fully heated.

Freezing Uncooked Churros

Line a large baking sheet with parchment paper. Pipe your churro dough directly on to the tray. You don’t need to leave tonnes of space between them, but try to avoid having them touching so they don’t get stuck together.

Once you have a single layer piped, freeze the entire baking tray. Once the churro dough is frozen solid, transfer uncooked churros to an airtight container and label.

If you have extra churro dough, repeat. You cannot stack layers on the tray, or you risk losing the churro shape if you’re using a star tip (or making any other kind of shape). Also, if you stack, you run the risk of smooshing the bottom layer.

If you have the space, use two (or more) trays in one go.

To cook frozen churro dough, thaw at least 60% of the way. You can do this by leaving it on your counter top at room temperature. From there, gently place the uncooked dough into your hot oil. If there’s any kind of freezer burn or icicles, there WILL be popping oil. Use tongs for safety, as well as a lid to prevent having a giant oil issue on your hands. Well, on your counter or stove, but you get the idea.

For ease, place the churro(s) into the fryer basket to thaw, that way, you don’t have to handle them as much and risk disturbing the shape.

Delicious Churro Dips

Let’s talk dips! Half the fun of eating churros is dipping them into something. You can make ALL SORTS of dips for your gluten free vegan churros that are also top 9 free and so dang inclusive (can you tell I’m stoked about that part?)

I recently made a yuzu glaze, raspberry white chocolate dip, and chocolate ganache for churros for my kids. They were all a hit! Here are just a few delicious dip ideas, and I genuinely, wholeheartedly hope you RUNNNN with these:

• All Sorts of Jams and Jellies (you can even spread peanut butter, almond butter, or a seed butter on the churro and then dip for a cool quasi-PBJ experience)
• Basic Vanilla Glaze
• Dark Chocolate Dip (honestly, any kind of melted chocolate will work)
• Dulce de Leche (you’ll have to make a dairy free/vegan version)
• Freeze Dried Fruit + Tempered White Chocolate Dip (I make this with freeze dried strawberries)
• Freeze Dried Fruit Glaze (vanilla glaze + freeze dried fruit powder)
• Raspberry Rose Dip (for when you want elegant churros, or want to serve them at a pink up kind of brunch)
• Simple Brown Sugar Caramel Sauce (or coconut sugar or date sugar, or maple sugar)
• Spicy Mexican Chocolate Dipping Sauce (melt those chocolate discs you can purchase, or make your own tasty version)
• Strawberry White Chocolate Sauce (combine melted white chocolate with a thick strawberry purée, or with milk of choice + freeze dried strawberry powder)
• Whipped Coconut Cream (sweeten it with something, consider adding a flavouring agent like a little organic vanilla extract)

If you’re not vegan and happen to be reading this, a churro dip with honey included could be really nice flavor combination.

Note: For dips with tempered chocolates, you’ll need a double boiler or bain marie for excellent results.

More Vegan + Gluten Free Dessert Recipes

Before you head out, here are a few more dessert recipes I think you might enjoy. All gluten free, dairy free, egg free, and a whole lot more. But! Also so good that the neighbors without food allergies ask for seconds.

• Gluten Free Vegan Vanilla Cake Recipe (top 9 free)
• Gluten Free Dairy Free Pumpkin Pie Recipe (vegan, top 9 free)
• Delicious White Chocolate Chip Cookies (gluten free, vegan, top 9 free)
• Mind Blowing Vegan Apple Cake Recipe (gluten free, top 9 free)

Answering Your Gluten Free + Vegan Churro Recipe Questions

Could I use a thinner star tip when piping the dough?

A large star tip is what you’ll want for traditional churros (like at amusement parks, etc.). Personally, I’ve tested this with a thinner star tip and whilst it works, it’s HARD work. You have to have quite a bit of grip strength to pull it off.

Honestly, I don’t recommend it, and if you don’t have a large star tip, maybe this is your sign to buy one online or at a local cake/hobby shop.

Can I use a ziplock bag instead of a piping bag?

I have seen so many videos online where people use a sandwich bag or freezer bag in place of a disposable decorator bag. I’ve tried it once, and only ONCE. I’m sure you can guess why… It was such a downgrade from my normal (joyful) experience.

Now, if that’s all you have, or it’s something you’re used to doing, oh my goodness, go for it. You can carefully place your large star tip in the ziplock bag, carefully add the churro dough (as to not move the tip out of place), then carefully pipe.

Notice I said carefully. If you use a freezer bag which is thicker, you’ll have a better chance of success. If you use a sandwich bag, there’s a good chance that as you press to pipe, it will make the whole bag burst and you’ll have a hot mess on your hands. Some of those bags are THIN, and simply can’t hold up to the pressure.

Do I need to fry chilled dough?

No, in fact, if you try to make this dough, then chill it, then pip it, you won’t be able to pipe dough because it will be too stiff. If you wanted to experiment with results, you’d need to make the dough, transfer it to your piping bag, pipe onto a large baking tray covered with parchment paper, then pop the whole tray in the fridge (or freezer).

Then, you can pick up the pre-formed churros and transfer dough (carefully) to your deep fryer. In theory, this should work, but I can’t vouch for it since I’ve never tried it, and I couldn’t tell you what the adjusted cook time will be.

Can I use oil in place of the butter in the churro dough?

You might be able to get away with coconut oil in place of the dairy free butter, however, other oils will not work. Please don’t try to use vegetable oil, canola oil, olive oil, or any other oil that’s liquid at room temperature in this recipe. Remember, I can only speak for this formula. If you need to use a liquid oil for health reasons, you’ll want to find a recipe online to follow that doesn’t use vegan butter as the fat.

Also, if you choose to proceed, and make that swap, start with a half batch of this vegan churro recipe, that way, if things go wrong, you don’t waste as much of your precious ingredients (we all know how pricey some of this stuff can be).

Can I use all purpose flour instead of your flour blend?

Maybe. Remember the part where I can only vouch for my formula? This is one of those times where I can’t guarantee that you’ll have success. What I can tell you is that there’s at least a 70% chance of success if you swap my gluten-free flour blend for wheat flour or some kind of all purpose flour (wheat or gluten free, and maybe even grain free).

If you really need to do this, start with a half batch, that way, you’re not wasting expensive dry ingredients if it doesn’t work out.

Could I use a candy thermometer instead of the instant read thermometer?

Maybe. In theory, yes, but personally, I’ve never checked the oil temperature with a candy thermometer. I’ve only ever used the instant read thermometer. If you do go this route, make sure your candy thermometer is rated to be submerged in hot oil. The benefit to the instant read thermometer is that it has a long metal probe, and can safely get very hot. I can’t vouch for a candy thermometer in that regard.

Can I fry churro dough in a medium saucepan?

If you made baby churro bites, yes, you could fry in a medium saucepan. However, if you want traditional long ribbons, no, a medium saucepan won’t be large enough to hold the churro and fry it up evenly.

Is a pastry bag the same thing as a disposable piping bag?

Technically no. The term pastry bag usually refers to a large reusable pastry bag made from a durable material that professionals use in their shops. A disposable piping bag on the other hand is considerably smaller (up to 60% smaller depending on brands), is a plastic bag, and is intended for one time use. It’s fantastic for small bake shops and home users.

Sometimes though, the terms are used interchangeably, but you won’t find professionals doing that. Kind of how, people say “car” when referring to a sedan and a pick up truck. If this is your first time diving into the world of pastry, start with the disposable piping bags.

Can I use a store bought vegan egg replacer in this recipe?

I’m so glad you asked, because no. You won’t be able to use the vegan egg options sold in stores. Each one does something different (learn more in this in depth egg substitutes article). In the case of the flax, it’s there as a binding agent and lift.