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Gluten-Free French Crullers

Gluten-Free French Crullers

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Light & airy Paleo donuts. Our gluten-free French cruller recipe uses simple ingredients for the perfect dairy-free treat. Easy baking tech.

Ingredients

Scale
  • 1 cup water
  • 6 tablespoons unsalted butter
  • 2 teaspoons granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup (120g) gluten-free all-purpose flour blend
  • 4 large eggs, at room temperature
  • Vegetable or canola oil, for frying
  • 2 cups powdered sugar
  • 34 tablespoons milk or water
  • 1 teaspoon pure vanilla extract
  • Instructions

  • In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
  • Remove the pan from the heat and immediately add all the gluten-free flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
  • Let the dough cool in the pan for about 5 minutes. Add the eggs one at a time, beating thoroughly after each addition until the dough is smooth and shiny.
  • Transfer the choux pastry to a large piping bag fitted with a large open star tip (like a 1M tip).
  • Cut twelve 3×3 inch squares of parchment paper. Pipe a ring of dough onto each square, connecting the ends.
  • In a large, heavy pot, heat about 3 inches of oil to 375°F (190°C). Carefully lower a parchment square with a cruller into the hot oil. The parchment will detach after a few seconds—remove it with tongs.
  • Fry 2-3 crullers at a time for about 2-3 minutes per side, until deeply golden brown. Transfer to a wire rack to drain and cool completely.
  • Whisk together the powdered sugar, milk, and vanilla for the glaze until smooth. Dip the top of each cooled cruller into the glaze, let the excess drip off, and place them back on the rack to set.
  • Notes

    Light, airy, and easy-to-make gluten-free French crullers. These elegant pastries, made from choux dough, are fried to golden perfection and finished with a sweet glaze.

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