A gluten free funnel cakes recipe that’s sure satisfy your sweet dough cravings, without the wheat!
Carnival-Style Gluten Free Funnel Cakes
I don’t know about you, but funnel cakes bring back so many sweet memories(pun intended). Summer nights, carnival rides, and special occasions spent with special people.
Traditionally, funnel cakes are big gluten-bombs. That’s why I’m so excited to share this gluten free funnel cake recipe from my friend Jennifer at Sugar Spice and Glitter!
These gluten-free funnel cakes are just like the original – crispy on the outside and soft and fluffyon the inside. Sprinkle them with powderedsugar, or top it with a scoop of ice cream – whatever sounds yummiest to you!
I used cow milk for my recipe because that’s what I had on hand, but this recipe would work with dairy-freemilks too for a lactose-free version.
Gluten Free Funnel Cake Recipe Ingredients:
1 1/3 cups gluten-free flour blend of choice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
2 eggs
1 teaspoon vanilla
1/2 cup milk (regular or non-dairy)
4+ cups oil of choice
Photo step-by-step instructions below – free printable copy at the bottom of the post. Click here to jump to printable recipe.
Affiliate links provided for your convenience in recreating this recipe; disclosure policy available here.
How to make gluten free funnel cakes:
To make the batter:In a large mixing bowl, sift together the flour, baking powder, baking soda and sea salt.Add in the eggs, vanilla and milk and whisk well.Let the mixture sit for about 20 minutes before cooking.
Prepare the Oil:Heat the oil in a large pot (we used a dutch oven). This should take about 4-5 minutes.
To make the funnel cakes: Hold your funnel and place your finger on the funnel’s smallest opening to block.Measure about a half cup of batter into the funnel and positionabove the oil.
Quickly remove your finger and drizzle the batter in a freeform pattern to make the funnel cake. Be sure to leave gaps as the cake will puff up slightly.
Let the funnel cake cook for about 1 minute before flipping, and fry each side until golden brown.
Remove to a paper-towel lined plate and repeat with remaining batter. (Scooping out any small pieces of funnel cake out of the oil to prevent burning.)
Best enjoyed while warm!
Grab a free printable copy of our gluten free funnel cake recipe:
Print Recipe
4.59 from 12 votes
Carnival-Style Gluten Free Funnel Cakes
A gluten free funnel cake recipe that's sure satisfy your sweet dough cravings, without the wheat!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 385kcal
Author: Stacey aka the Soccer Mom
Ingredients
1 1/3cupsgluten-free flour blend of choice
1tspbaking powder
1/2tspbaking soda
1/2tspsea salt
2eggs
1teaspoonvanilla
1/2cupmilkregular or non-dairy
4cups oil of choice
Instructions
Prepare the batter:
In a large mixing bowl, sift together the flour, baking powder, baking soda and sea salt.Add in the eggs, vanilla and milk and whisk well.Let the mixture sit for about 20 minutes before cooking.
Prepare the oil:
Heat the oil in a large pot (we used a dutch oven). This should take about 4-5 minutes.
To make the funnel cakes:
Hold your funnel and place your finger on the funnel's smallest opening to block.Measure about a half cup of batter into the funnel and positionabove the oil.
Quickly remove your finger and drizzle the batter in a freeform pattern to make the funnel cake. Be sure to leave gaps as the cake will puff up slightly.
Let the funnel cake cook for about 1 minute before flipping, and fry each side until golden brown.
Remove to a paper-towel lined plate and repeat with remaining batter. (Scooping out any small pieces of funnel cake out of the oil to prevent burning.)
Be sure to pin this Gluten Free Funnel Cakes Recipe on Pinterest:
You might also love these gluten free treats:
Healthy Almond Butter Chocolate Chip Cookies
Gluten Free Strawberry Cupcakes
**See a full list ofrecipes on the Soccer Mom Blog here**
Author
Recent Posts
Stacey aka the Soccer Mom
Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
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Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.
If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root. This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour.
In order for a funnel cake to even work at all, a relatively high frying temperature is needed. 375°F (191°C) is high enough to start coagulating the proteins and gelling the starches in the batter almost on contact, preventing the batter from literally frittering away.
Funnel cakes are truly best eaten warm and freshly made. However, if you have some left store them in an airtight container for up to five days in the fridge or in the freezer for up to three months. Reheat them on a baking sheet pan in the oven at 350° F for about five minutes.
We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.
One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.
Flavor. New bakers should try adding extra vanilla and/or spices to recipes. Gluten-free flours often have unique tastes, and adding additional flavoring to recipes will help cover up these unfamiliar flavors.
When starches do not gelatinize, the baked good can have a gritty texture, and this commonly happens with flours such as cornflour. If say you bake a basic Victoria sandwich cake and simply substitute the flour for gluten free, the finished product is likely to be dry, crumbly, and will fall apart more easily.
Without xanthan gum in a gluten-free bread or cake recipe for instance, the dough or batter would be dry and crumbly and would not rise, despite the presence of a leavening agent.
Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.
Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.
Remember, baking times for gluten-free foods vary greatly, and it's important to keep a constant eye on your creation to monitor for the colors and textures that indicate doneness. These recipes often call for longer baking times at a lower temperature compared to traditional recipes.
When to Swap All-in-One Gluten-Free Flours for Regular Flour. These gluten-free flour blends substitute well in batters that use baking powder and/or baking soda to leaven—such as cookies, muffins, and cakes—along with batters that are wetter in texture, like pancakes and quick breads.
Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.
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