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4.91 from 10 votes

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!

A photo of five sugar dusted funnel cakes on a small platter.

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:

  1. They make a decadent dessert, and they are fried to sheer perfection.
  2. Your first bite of these delicious treats will take you back to your youth!
  3. I will share some fun topping ideas so you can enjoy these funnel cakes in so many ways.
  4. I talk about the right oils for frying so you get no off or rancid flavors!
Top Pick
Bob's Red Mill Gluten Free 1:1 Flour, 22-ounce 4 pack

This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.

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Ingredient Notes:

Photos of the funnel cake ingredients.
  • 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:

Photos of the wet and dry ingredients.

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.

Photos of the funnel cake batter.

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.

Photos of the funnel cake frying in hot oil.

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 want, 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 removed 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.

Dusting a funnel cake with powdered sugar.

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 the funnel cakes.

Tips and Recipe FAQ:

What oil is best for frying funnel cakes?

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.

How to reheat funnel cakes

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.

What can you do with leftover pancake batter?

This is an easy one! Make funnel cakes with leftover pancake batter!!

Can you make funnel cakes ahead of time?

I recommend making the funnel cake batter ahead of time and then frying it when you are ready to eat it.

A close up of a fried funnel cake dusted with powdered sugar.

More Gluten Free Fried Dessert Recipes:

A photo of five sugar dusted funnel cakes on a small platter.

Easy Gluten Free Funnel Cakes

Sandi Gaertner
Deliciously easy gluten free funnel cake recipe that uses pancake batter.
Love this recipe?Give it a star rating!
4.91 from 10 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 10 funnel cakes
Calories 117 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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

  1. 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.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. 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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1funnel cakeCalories: 117kcalCarbohydrates: 21gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 25mgPotassium: 98mgFiber: 2gSugar: 9gVitamin A: 97IUCalcium: 72mgIron: 1mg
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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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22 Comments

  1. 5 stars
    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.

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 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?

    1. 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.

  5. 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.

    1. 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.

  6. 5 stars
    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!

    1. How deep should the oil be? Can oil be strained and reused? What will happen if I omit the xanthan gum(corn allergy)?

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