1 cup water
1/2 cup butter or margarine
1/4 tsp salt
1 cup GF flour blend
3 eggs, beaten
Vegetable oil for frying
1/4 cup sugar
1/4 tsp ground cinnamon


Combine the water, butter or margarine, and the salt in a saucepan. Bring to a boil over high heat.
Using a wooden spoon, stir in the flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about one minute.
Remove the dough from the heat and while stirring constantly, gradually beat the eggs into the dough.
Pour two inches of oil into a heavy, high sided pot. Heat over medium-high heat until the oil reaches 360 degrees.
Mix the sugar with the cinnamon on a plate and reserve.
Spoon the churro dough into a pastry bag fitted with a large tip. Squeeze 3or 4 strips of dough, four inches each, into the hot oil. Turn the churros once during frying, about two minutes per side or until golden brown.
Transfer to a plate lined with paper towels to drain. Repeat for the rest of the churro dough, frying three to four at a time.
When the churros are just cool enough to handle, roll them in the cinnamon-sugar.