Gluten Free Funnel Cakes (Edit recipe)

Ever wanted to bring the carnival, gluten-free, to your home? Well, with this recipe you can do that in just under an hour. This recipe uses minimal ingredients, needs no resting time, and produces bounties of golden, crispy gluten-free funnel cakes. Dust with powdered sugar, or your favorite toppings you'd order at the fair. Yeah, I'm talking Nutella, strawberry sauce, whipped cream, caramel... the options are endless.

15 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	76
Fat:	2 g
Carbohydrates:	14 g
Protein:	2 g
Cholesterol:	7 g
Sodium:	176 mg
Fiber:	0 g
Sugars:	13 g
Calculated per serving.

by Wonders of Cooking

View original recipe

Serves: 6

Ingredients

Dry Ingredients:

1.5 cup Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
3 Tbsp Granulated White Sugar
1 tsp Baking Powder
0.125 tsp Salt
0.25 cup Powdered Sugar, sifted

Wet Ingredients:

1.25 cup Milk, for DF, use almond milk
2 Eggs
0.5 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prep: Set out a wire cooling rack with parchment paper or a tray underneath to catch spills. Set it close to your cooking station to avoid dripping oil across the kitchen.
Add the cooking oil to a small/medium Dutch oven (or fryer) until it is about 2-3 inches deep, about 4 cups of oil. Heat over medium-high and maintain between 350-355 F. The circumference of the Dutch oven determines the width of the funnel cake. A wider pot will need more batter per funnel cake. I used a 8-inch wide Dutch oven.
Meanwhile, add the dry ingredients to a large mixing bowl: flour, granulated sugar, baking powder, and salt. Whisk until well combined.
In a medium mixing bowl, add the eggs, milk, and vanilla. Whisk until completely combined.
Pour the wet ingredients into the dry, and whisk until completely combined and smooth. The mixture should be a touch thicker than pancake batter.
Add the funnel cake batter to the piping bag/gallon bag and twist closed. I held mine in place with a chip clip. Do not cut the tip until the oil is hot. Set aside on a plate until ready to use.
Once the oil is heated to 350 F, cut a small tip into the corner of the bag, about ½-inch or less. Squeeze the bag, drizzling the batter into the hot oil, continuously swirling and criss-crossing over itself. Aim for about ½ cup of batter per funnel cake—but just eyeball it! Set the bag down on a plate when not in use, propped up so batter doesn't spill out.
Fry the funnel cake on each side until golden brown, about 90-120 seconds per side.
Remove the funnel cake with a large slotted spoon/spider and place on a wire cooling rack to cool and drip dry.
Repeat with remaining funnel cake batter, checking that the oil stays within the 350-355 F range between batches.
Serve the funnel cakes hot, dusted with powdered sugar. Enjoy!