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It’s been a while since I’ve posted a recipe on here – to be fair it’s been a while since I have cooked!

But when I came home to discover my brother had been in the kitchen all day perfecting his gluten free versions of Buñuelos, well, I just had to share it!

They’re like a Mexican version of a gluten-free doughnut – and I was really pleasantly suprised at how doughy and springy they were!

The sauce was delicious – I normally hate cinnamon and cloves but this was just so sweet and yummy, I couldn’t stop eating it!

My brother worked really hard over these (yes, mother worked very hard in tasting them too!) and I was so proud he’d gone to the effort to make me gluten free ones!

So thankyou Peter, and here’s the recipe for you all to try!

Adapted from Elizabeth Lambert Ortiz’s ‘Mexican Feasts’, here’s the gluten free version of Buñuelos!

For the Buñuelos.

225g gluten free flour

2.5ml sea salt

1 tsp Xantham gum

1tsp baking powder

1tbsp granulated sugar

1 large egg

120ml milk

25g unsalted butter

oil, for deep frying

caster sugar for dusting

For the Syrup

225g soft light brown sugar

750ml water

2.5cm cinnamon stick

1 clove

How to make them!

  1. To make the syrup mix the sugar and water in a saucepan and heat gently, stirring until the sugar dissolves.
  2. Add the spices and simmer until the mixture is reduced to a light syrup
  3. Remove from heat and discard spices, keep the syrup warm while you make the Buñuelos
  4. Sift the flour, salt, Xantham gum and baking powder into a bowl and stir in the granulated sugar.
  5. Mix an egg and milk together in a mixing bowl and gradually stir in the dry mixture.
  6. Melt the butter and beat into the mixture to make a soft dough.
  7. Turn the dough onto a lightly floured board and knead a little.
  8. Divide the dough into 18 even sized pieces, shape into balls and flatten into disc shapes using your hands
  9. Use the floured handle of a wooden spoon to poke a hole in the centre of each Buñuelo
  10. Heat the oil to a temperature of 190’C and deep fry the fritters in batched, taking care not to over-brown them.
  11. Drain on kitchen paper, dust with caster sugar and enjoy with the warm syrup – lush!

Have you tried these before? What’s your favourite Mexican dessert? Comment below and let everyone know!

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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    1. No worries, they are yummy tho I reckon next time I might try make a chocolate and chilli sauce?? Hmmmm…..

  1. This is the 2nd gluten free bunuelo recipe I tried today. Unfortunately, even after following the recipe precisely, these bunuelos are not quite right. They are good, but not like the real Mexican bunuelos. I would give this recipe a 5 stars out of 10. They are definitely better than the 1st recipe I tried though. That one was a 2 star.