Churros(English)

Churros

Gluten, dairy and egg free

Whats better than the smell of churros . I just love it.
Here is a recipe for gluten free churros, without milk of any kind, and egg. The secret ingrediens is aquafaba. You may not know what aquafaba is, and I don't blame you. It's a thing that I found a little more than a year ago, when searcing for egg free meringue. Its simply the water that are in the bottle of chickpeas. You just need to boil it for around 5 minutes to get it a little more concentrated. Then you can use it almost as real eggs.

Recipe (enough for 2 cones)

• 250 ml soya or rice milk
• 2 tsp vanilla powder
• 15 g coconut oil (can be replaced with firm dairy free margarine)
• 45 g firm margarine (dairy free)
• 200 g white glutenfree flour mix (fx this mix)
• 300 ml of aquafaba (you need 2 cans of chickpeas)
   
• Frying oil. (I used around 500 ml)

Cinnamon blend:

• 125 g sugar
• 1-2 tsp of cinnamon

How yo do it:

1. In a medium sized heavy saucepan over medium heat, bring the soya/rice milk, coconut oil and margarine to a simmer, then add vanilla powder.
2. Stir in flour and stir vigorously for a minute or two, until the mixture comes together and pulls away from the sides of the pan.
3. Remove from heat and transfer to the bowl of a standing mixer.
4. Boil aquafaba from 2 cans of chickpeas (around 400-500 ml of "water") for around 5 minuttes.
5. Pour 300 ml of aquafabe i a glass or bowl to cool down a bit.
6. When dough and aquafaba is cool enough to touch, beat in the aquafaba a fourth at a time, incorporating each addition before adding the next. When it is finished it should as shape as firm mashed potatoes.
7. In a deep plate, mix the sugar and cinnamon. Set aside.
8. In a medium sized heavy saucepan over medium-high heat, bring about 5 centimeters (2 inches) oil to 190 °C (350 ° F).
9. While oil heats, transfer batter to a piping bag fitted with a large open star tip
10. When oil has come to temperature, carefully squeeze ropes of batter into the oil, and use kitchen scissors to cut the end.
11. be carefull with to many churros in the oil.
12. Boil until the churros are well-browned.
13. If the churros seem to brown too quickly, reduce heat to medium and/or add a little more oil.
14. If the churros falls apart then there oil are to cold.
15. Remove fried churros to a plate with paper towels on.
16. Squeeze more churros into the hot oil.
17. When the fried churros  have cooled down a litte turn them in the cinnamon-sugar mixture.
18. Place sugared churros on another paper towel lined surface and continue with this frying and coating cycle until you are out of batter.

Here is what i used. I used Schär mix C gluten free flour mix.
Its important to have en good piping bag, as a plastic bag will break,
when trying to press out the batter.

A large open star tip is essential to make churros that looks right.
If that isn't an issue, then you can just use a large round tip.

The batter before adding aquafaba

Aquafaba from 2 cans of chickpeas, needs to boil for
5 minutes to reduce the plain water in it.

Press down the batter and the cut it with a pair of scissors.