Gluten Free Churro Waffles Con Chocolate

These were absolutely amazing!  I needed a GF recipe for my sister-in-law and I really wanted a baked churro instead of deep frying it...these completely fit the bill!  They have the fluffy texture in the middle like a traditional churro with a nice crispy outside.  And believe me when I tell you, you would NEVER know these are GF.  These will definitely be a Cinco de Mayo repeat next year!


Makes 4-8 waffles depending on how large your waffle iron is


  • 1 1/2 cups milk
  • 4 tbsp (56g) unsalted butter, cubed
  • 1/8 tsp salt
  • 1 1/4 cup (175g) gluten free baking flour mix (use your favorite brand, just make sure it includes xanthan gum)
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp ground cinnamon
  • 4 large eggs, at room temperature, whisked

*Cinnamon Sugar Topping*

  • 1/2 cup (100g) granulated sugar
  • 2 tsp ground cinnamon
  • 2 tbsp unsalted butter, melted

*Chocolate Sauce*

  • 4 ozs bittersweet or dark chocolate, chopped
  • 1 1/2 cups milk, divided
  • 2 tsp cornstarch 


Preheat your waffle iron.  

Measure out all of your ingredients for your waffles before starting.  Place the milk, butter and salt in a medium saucepan over medium heat and cook, stirring occasionally, until the butter has melted and it begins to boil.  Remove the pan from the heat and stir in the flour, sugar and cinnamon and stir until the ingredients are very well mixed.  (The original recipe said to place back on the stove top over medium heat and cook, stirring often, until the dough begins to pull away from the sides of the pot.  My dough formed a ball right away so I never put it back on the stove top...this might depend on the brand of flour you use).  Set the dough aside for a few minutes to allow it to cool before transferring it to the blender or food processor.  Once slightly cooled transfer half of dough to your blender or food processor (I started in my Vitamix but ended up transferring it to my food processor with the dough blade because I was scared to burn out my Vitamix motor).  Pour beaten eggs over the dough and add the second half of the dough on top.  Pulse until well blended and the dough is smooth.

Pour batter in your preheated waffle iron, spreading it out to the corners with a spatula.  Cook until there is no longer steam coming out of your waffle iron.  This will most likely be longer than a normal cooking cycle...really, wait until there is no more steam.  

Melt your butter and combine cinnamon and sugar in a shallow bowl or plate (to make it easier to roll the strips).

Remove waffles from the iron and place on a cooling rack.  Once slightly cooled, cut into strips, brush with melted butter and roll in cinnamon and sugar mixture.  Set aside.  

Place chocolate and 1 1/4 cups milk in a small pot over low-medium heat.  Combine other 1/4 cup of milk and cornstarch in a small bowl and stir and set aside.  Heat milk and chocolate, stirring often, until chocolate is completely melted.  Stir in milk and cornstarch mixture and stir constantly until chocolate begins to thicken.  Pour into serving bowls and allow to cool slightly.

Serve churros along with your chocolate and enjoy!

*If you need to make these ahead of time you can absolutely reheat them in a toaster oven or lay them on a pan and reheat them in the oven if you want them warm*

Recipe from Gluten Free on a Shoestring