Note: Spanish chocolate is nothing like hot cocoa. And you really need the chocolate. Honest.
These churros are a variation on the pate a choux from Chef Coppedge's Gluten Free Baking with the Culinary Institute of America.
Churros1/4 c. water
4 Tbsp butter
1/2 tsp salt
1 Tbsp millet flour
3 Tbsp white rice flour
1 Tbsp potato starch
1 Tbsp tapioca starch
1 Tbsp whey powder
1 Tbsp guar gum
Combine all the flours and starches, as well as the whey powder, and mix well. Set aside.
In a saucepan, bring butter, water, and salt to a boil. Add flour, mix well, then stir and cook for 1 minute. Don't allow the mixture to brown, but cook until it all comes together into a solid mass.
Place the mixture into a stand mixture and turn on low, mixing until batter cools somewhat. While it's mixing, add guar gum by sprinkling over the batter. Add eggs, one at a time, until mixture comes together into a smooth batter.
Chocolate3 oz Unsweetened chocolate (the best quality you can find)
1 1/2 c. milk
5 Tbsp sugar
2 1/2 tsp cornstarch
In a saucepan over medium heat, melt chocolate in 1 c. of milk. In a small bowl, whisk together sugar and cornstarch. Stir in the remaining 1/2 c. milk. Add the sugar mixture to the melted chocolate mixture and cook until thickened and just beginning to boil.