1. Heat water in a medium saucepan over medium heat until it reaches a boil, then remove from heat and add 115g (1/2 cup) of melted butter, 200g (1 cup) granulated sugar, and 6g (1 teaspoon) of salt. Stir until dissolved.

2. In a large mixing bowl, combine 250g (2 3/4 cups) gluten-free flour mix and 4 large eggs. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until a smooth dough forms.

3. Let the dough rest for 10 minutes, then beat it vigorously with a wooden spoon for about 5 minutes until it becomes smooth and shiny.

4. Transfer the dough to a piping bag fitted with a star tip and pipe the dough into desired lengths.

5. Heat 2.5 liters (10 1/2 cups) of neutral oil in a deep frying pan to 175°C (350°F). Fry the dough in batches for about 2-3 minutes on each side, or until golden brown. Drain on paper towels.

6. While the churros are still warm, coat them in a mixture of 15g (2 tablespoons) of ground cinnamon and 100g (1/2 cup) of granulated sugar. Serve as is or with a side of Nutella for dipping.