Gluten-Free French Cruller
Discover the magic of indulgence with these Gluten-Free French Crullers—light, airy, and irresistibly glazed for the perfect dessert or breakfast treat! Crafted with a silky pâte à choux dough made from gluten-free all-purpose flour, these delicate pastries are fried to golden perfection, giving them their signature crisp exterior and tender, melt-in-your-mouth interior. Topped with a sweet vanilla glaze that balances the richness, these crullers are a triumph for gluten-free baking enthusiasts. With simple ingredients, easy-to-follow steps, and a touch of deep-frying, you'll be savoring bakery-quality crullers in no time. Serve them fresh and warm to delight a crowd or transform an ordinary morning into a special occasion. Perfect for anyone craving a gluten-free twist on this classic French pastry!
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoons Granulated sugar
- 0.5 cup Butter
- 1 cup Water
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups Vegetable oil
- 1 cup Powdered sugar
- 2 tablespoons Milk
Instructions
In a medium saucepan, combine the butter, water, and sugar; bring to a rolling boil over medium-high heat.
Reduce the heat to low and add the gluten-free all-purpose flour and baking powder. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Transfer the dough to a bowl and let it cool for about 5 minutes.
Using a handheld mixer, beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Add vanilla extract and continue mixing until combined.
Transfer the dough to a piping bag fitted with a large star tip.
Cut parchment paper into 3-inch squares and pipe rings of dough onto each square.
In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
Using a spatula, carefully lower the parchment squares with dough into the hot oil. Fry 2-3 crullers at a time to avoid overcrowding.
Fry until golden brown, about 4-5 minutes per side, and then remove from oil and drain on a wire rack lined with paper towels.
In a small bowl, mix powdered sugar and milk until smooth to make the glaze.
While the crullers are still warm, dip them into the glaze or drizzle the glaze over the top until fully coated.
Allow the glaze to set for a few minutes before serving the crullers.
Nutrition Facts
Calories |
5665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.5 g | 675% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 271.6 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 1273 mg | 55% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 145.9 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 173 mg | 13% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
