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 These Gluten Free Funnel Cakes Are Great:
- 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!
Ingredient Notes:
- 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.
Recipe Step By Step 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: In a small bowl, add the eggs and almond milk. Whisk to blend them together. Pour the wet ingredients into the dry ingredients.
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.
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 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.
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 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.
HINT: 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 cookie sheet lined with paper towels. Using a paper towel to absorb some of the oil is important so the excess oil is pulled away from the funnel cakes.
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.
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 air-tight container in the refrigerator for up to 3 days. Note that the funnel cakes will soften when they are stored overnight. See the FAQ for tips to reheat funnel cakes.
Tips and Recipe FAQ:
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.
You can read more about oils for frying in my 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 would recommend making the funnel cake batter ahead of time and then frying the batter when you are ready to eat them.
More Gluten Free Fried Dessert Recipes:
Recipe
Easy Gluten Free Funnel Cakes
Ingredients
- 1 ½ cups gluten free flour blend * see note
- 3 tablespoons sugar
- 1 teaspoon baking powder * aluminum free
- 2 large eggs
- 1 ¼ cups milk non-dairy or regular
- ¼ cup powdered sugar *for dusting!
Instructions
- Combine flour, sugar, baking powder, and salt in a large bowl. Use a wire whisk to mix the dry ingredients together.
- In a small bowl, add the eggs and almond 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 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 powdered sugar.
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.
Nutrition
Nutrition 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.
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