Crispy fried dough never tasted so good as these gluten free funnel cakes. If you have missed funnel cakes since going gluten free, you are going to love this easy gluten free funnel cake recipe!
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I am so excited to share this recipe with you all! Growing up in a small town, we had a carnival come to town once or twice a year. This was ages before I had to go gluten free. County fair food ruled, and I always made sure to get funnel cakes to snack on.
There is something magical about the crispy fried batter when it is dusted in powdered sugar!
This is an easy traditional funnel cake recipe that can be made with pancake batter. You can use the recipe from my popular Gluten Free Pancakes recipe or use the thicker variation I created for this recipe. I will go over how to make funnel cake with pancake mix. You can also make Bisquick funnel cakes if you use gluten free Bisquick.
Why we can’t resist these gluten free funnel cakes:
- They make a decadent dessert, and they are fried to sheer perfection.
- Your first bite of these delicious treats will take you back to your youth!
- I will share some fun topping ideas so you can enjoy these funnel cakes in so many ways.
- I talk about the right oils for frying so you get no off or rancid flavors!
I have two GF kids who have four GF friends between them and a GF youth leader from church. We just had a GF funnel cake party. Lots of fun! I use your recipe every year during fair season.”
nicole H., blog comment
Allergen Information:
These homemade, crispy funnel cakes are gluten-free, soy-free, nut-free, and oat-free. Make them dairy-free using plant-based milk.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend, Pillsbury Gluten Free Flour Blend, and King Arthur’s Measure for Measure Gluten-Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Eggs – Use size large eggs.
- Milk – You can use milk or non-dairy milk for this recipe. I used almond milk.
- Fry Oil – It is critical to use a high smoke point oil. I used canola oil, but avocado oil and coconut oil both work.
Step-By-Step Photos and Directions:
Step 1: Combine the gluten free flour, sugar, baking powder, and salt in a large bowl. Use a wire whisk to mix the dry ingredients together.
Step 2: Add the eggs and almond milk in a small bowl. Whisk to blend them together. Pour the wet ingredients into the dry ingredients.
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Step 3: Whisk the wet and dry ingredients into a nice funnel cake batter. The batter will be a little thicker than a pancake batter. Whisk until there are no lumps.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Pour the batter into a squeeze bottle. If you don’t have a squeeze bottle, you can use a piping bag or put some batter into a plastic zip bag. Do not cut the tip until you are ready to pour the batter.
Step 5: Heat your oil in a cast-iron skillet or a Dutch oven. You want the oil to reach 350º F. You can test the oil by putting a tiny drop of batter into it.
Step 6: Squeeze the batter in a swirling motion into the hot oil. Try for a spiral pattern with the batter. It will cook quickly. Make the funnel cakes any size you want, from large to small. It may be awkward the first time you try this, but it gets easier as you make the funnel cakes.
👀 Sandi Says: If you are using a baggie, snip the end of the baggie so that the batter runs out slowly into the hot oil.
Cook the gluten free funnel cakes for 2-3 minutes, then use metal tongs to flip the funnel cakes over. If you do not have metal tongs, use a long metal-slotted spoon. Be careful not to let the hot oil splatter and burn you. Fry them until they are golden brown.
Step 7: Take the funnel cakes out of the hot oil and place them on a
Step 8: Move the funnel cakes to a wire rack to finish cooling. You can eat this dessert warm or cooled off.
Step 9: Dust the top of the funnel cakes with powdered sugar.
Try these fun topping ideas!
- Sprinkle the funnel cakes with cinnamon sugar.
- Drizzle hot fudge over the funnel cakes.
- Spread some Nutella on the funnel cakes.
- Add a scoop of ice cream!
Storage:
Store the funnel cakes in an airtight container in the refrigerator for up to 3 days. Note that they will soften when stored overnight. See the FAQ for tips on reheating the funnel cakes.
Frequently Asked Questions:
It is important to use an oil that can handle high heat. You need to look at the smoke point when deciding which oil to use for frying. I like to use canola, avocado, or coconut oil.
You can read more about oils for frying by choosing the right air fryer oil post. It has all of the oils and their smoking points listed.
Reheating funnel cakes can be tricky because soggy, cold funnel cakes just don’t taste very good. I recommend reheating funnel cakes in an air fryer because it will re-crisp them quickly. Preheat the air fryer to 375º F. Place the funnel cakes in the air fryer. Turn on and cook for 5 minutes. It may need more or a little less time, depending on the size and thickness of your funnel cakes.
This is an easy one! Make funnel cakes with leftover pancake batter!!
I recommend making the funnel cake batter ahead of time and then frying it when you are ready to eat it.
More Gluten Free Fried Dessert Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Funnel Cakes
Ingredients
Equipment
Method
- Combine 1 ½ cups gluten free flour blend, 3 tablespoons cane sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt in a large bowl. Use a wire whisk to mix the dry ingredients together.
- In a small bowl, add the 2 large eggs and 1 ¼ cups milk or non-dairy milk. Whisk to blend them together. Pour the wet ingredients into the dry ingredients.
- Whisk the wet and dry ingredients into a nice funnel cake batter. The batter will be a little thicker than a pancake batter.
- Heat your high heat-tolerant oil in either a cast-iron skillet or a Dutch oven. You want the oil to reach a temperature of 350º F. You can test the oil by putting a tiny drop of batter into the oil.
- Pour the batter into a squeeze bottle. If you don't have a squeeze bottle, you can use a piping pastry bag or put some batter into a plastic zip bag. Do not cut the tip so it has a small opening to pour it until your oil is hot.
- Squeeze the batter in a swirling motion into the hot oil. Try for a spiral pattern with the batter. Make the funnel cakes any size you like from large to small. The first time you try this it may be awkward, but it gets easier as you make the funnel cakes.
- Take the funnel cakes out of the hot oil and place them on a cookie sheet lined with paper towels.
- Dust the top of the funnel cakes with ¼ cup powdered sugar
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- It is important to use an oil that can handle high heat. The smoke point is what you need to look at when deciding which oil to use for frying. I like to use canola, avocado, or coconut oil.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
I’m confused. there is no salt listed in the ingredients but then the directions say to add salt. gf flour isn’t cheap so I don’t want to do it wrong lil
Hi Lisa, what blend are you using? Some people use pancake mix, which often has salt. If your flour/mix do not have salt, add 1/4 teaspoon to the dry ingredients.
These turned out amazing! Super simple to whip together and the taste was great
I am so glad you loved these funnel cakes. Thank you so much for coming back to leave a review!
This was a pretty good recipe! the texture was amazing, but the dough itself was a little less sweet than I would have liked. Though, I didn’t put any salt in it. The step by step thing said to add salt, but it wasn’t on the ingredient list so I didn’t add it. I might try 5 tbs instead of 3 next time.
I am glad you loved the funnel cakes. You can definitely make these as sweet as you like. I like to add a powdered sugar dusting over the top of these, which is why I used a little less sugar in the batter.
Hi- I hope to try this, but have you tried any egg replacements? We have an egg allergy too
Hi Denise, I haven’t tried an egg replacer in this recipe, but I generally have good results with Bob’s Red Mill Egg Replacer.
I have two GF kids who have four GF friends between them and a GF youth leader from church. We just had a GF funnel cake party. Lots of fun! I use your recipe every year during fair season.
I am so glad you all enjoyed the funnel cakes! A fair sounds like so much fun for the kids.
These gluten free funnel cakes are delicious and so easy to make! I will definitely be making them again.
Sandi, your gluten free site is so good. I have 12 tabs open on my browser from your site of things I want to try soon. I’ve been very pleased with every thing I have tried. Thank you for all you hard work and making these great recipes available to all.
Thank you so much for your kind words, Cheryl. I am so glad you are enjoying my recipes.
These turned out absolutely delicious 😋😋.
I made these before dinner and my kids enjoyed them for dessert. I made them small so they would all get a personal funnel cake. They loved them so much they’re asking me for more the next day! The recipe was easy to make and follow. If you have a big sweet tooth maybe add a little more sugar to the batter but mine were perfect.
I am thrilled you enjoyed this recipe, Norma. Thank you!
Have you made funnel cakes with the gluten-free Bisquick? If so, 1) do you use the pancake recipe on the box or do you modify it? And 2) how does it taste compared to this recipe?
Hi Gina, I haven’t used gluten free Bisquick for funnel cakes. Gluten Free Bisquick is VERY gritty. You could try it and let the batter sit for 30 minutes to see if it will soften up.
Is there a flour or mix that I can use that will brown. She can not have gluten,rice, oats,barley. I made with apple fritters with bobs red mill they came out soggy. She loves funnel cake or used to. Help she is only 8 years old.
Hi Joyce, that may be a bit tricky because most gluten free flour blends have rice flour. Without knowing the recipe you used for fritters, it is hard to say why they turned out soggy. Is there a pancake mix that is safe for your daughter? I would use the pancake batter to make funnel cakes for her. I have a great recipe, but the blends I have tested have rice flour.
I do not see how much salt to add to this recipe. Please let me know. Thanks
Hi Diane, I just use a dash because I am pretty low sodium. You can use up to 1/8 teaspoon.
How much salt? Didn’t see a measurement.
I used 1/8 teaspoon. It is optional and to taste.
These cakes turned out GREAT! I did add a little extra almond milk so it would run thru my funnel faster but the taste and texture were SPOT on!
I am so glad you loved them. Thanks for coming back to let other readers know!
How deep should the oil be? Can oil be strained and reused? What will happen if I omit the xanthan gum(corn allergy)?
You need a binder to hold the batter together. You could use my DIY gum-free flour blend: https://www.fearlessdining.com/easy-gluten-free-all-purpose-flour-blend/ As for the oil, mine was 2 1/2-3 inches deep in a 12-inch cast iron pan. I don’t strain and reuse oil so I can’t advise on that.