This recipe is very easy and quick to make. Just heat 1 cup of water in a saucepan. When it starts to boil, add the gluten-free flour and a pinch of salt. Stir vigorously and immediately turn off the heat—you just need to scald the flour. As you stir, you'll see a thick, compact dough form, so it's helpful to finish mixing with a fork. Once the ingredients are fully combined, let the dough rest for five minutes.

After that time, heat plenty of oil in a skillet and load the churro dough into a churro maker. It's important to use a churro maker to shape them, because if you use a piping bag, air bubbles can get trapped in the dough and the churros might burst while frying. The churro maker compresses the dough so no air remains inside, preventing this from happening.

When the oil is hot, pipe the churro dough into the oil, cutting it to your desired length with scissors. Fry until golden brown, then transfer to a plate lined with paper towels to absorb excess oil. While they're still hot, sprinkle them generously with sugar, or to taste.

This recipe makes about a dozen churros, which is enough for two servings. All that's left is to prepare some delicious hot chocolate and enjoy this wonderful breakfast or snack—perfect for winter, but if you're a chocolate lover like me, you'll enjoy them any time of year. If you like, you can dip them in melted chocolate; I'll leave the recipe here.