7
Submitted by lisaroper
"If you are like most of us Celiac's you drool in envy every time you go to a fair or Fun Park at the smell of fresh cooked Funnel Cakes. This recipe is a variation of several Fair Funnel Cake recipes and everyone who has tried it can't believe that it is gluten free. It is a must for every family and it is very easy to make."
photo by Cassandra K. 
- Ready In:
- 20mins
- Ingredients:
- 13
- Yields:
-
5-7 funnel cakes
- Serves:
- 5-7
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ingredients
-
Dry Ingredients
- 1⁄4 cup sugar
- 2 cups gluten-free flour (Bob's Red Mills All Purpose Gluten Free Flour, Avail at Kroger & online)
- 1⁄4 teaspoon salt
- 1 teaspoon gluten free baking powder
- 1 teaspoon gluten-free xanthan gum (Bob's Red Mills)
-
Wet Ingredients
- 2 eggs
- 1 1⁄4 cups milk
- 1⁄2 teaspoon gluten-free vanilla extract
-
What you will need for cooking
- oil (for frying, canola or vegetable preferred)
-
One of the below toppings
- powdered sugar
- cinnamon
- strawberry
- blueberries
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directions
- On the stove start heating approx 2 inches of oil in a fry pan over medium heat.
- In a small mixing bowl, combine all of the dry ingredients and set aside in a sifter if you have one.
- In a large mixing bowl, beat the wet ingredients together until top is slightly frothy.
- Now sift or slowly add the dry ingredients you have set aside into the large mixing bowl with the wet ingredients, whisking continuously to avoid lumps.
- When all ingredients are combined into a smooth creamy mixture it is time to cook.
- Check your oil temperature, take a small drop of batter and drop it into the pan -- It should take just about 45-60 seconds to start browning on one side. Adjust the heat accordingly.
- Use a wide tipped funnel or ziplock bag with a corner snipped off to drop strings of batter into the pan of hot oil to make whatever designs you wish. Cook until golden brown on both sides, remove from heat with metal spatula and place on a plate with wire strainer. Repeat until all the batter is gone.
- Let each cake sit for a moment on the wire rack, then move to a plate and finish with your favorite toppings.
Questions & Replies
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Reviews
-
After a trip to Wet N Wild today; and talking with the kids about how expensive the "food" was there ($6 for a funnel cake with one topping); we came home and made this GF version of Funnel Cakes (due to my son's Celiac Disease). I made a half recipe and used the America's Test Kitchen GF Flour Blend. I did add additional milk to the batter as it was too thick as written. They turned out delicious! Glad to have this GF recipe in my repertoire!
melissacampillo
-
I made this tonight and I have mixed feelings about it. I followed the directions and the batter was very thick, so I added more milk and another egg. When I put dripped it into the oil it all separated - it didn't stick together like a traditional funnel cake. But it was still delicious with powdered sugar on top!
RavenJade
-
wow amazing!! didn't realize how much i was really missing this fair specialty until i could have it again!!! keeping this on file as a summer favorite!!!!!
840072
-
I was so skeptical about this recipe, but it is amazingly delicious! My teenage son, who doesn't have any food sensitivities, absolutely loved it, and he usually turns his nose up to anything gluten free. Yummy!
See AlsoSpicy Pretzels Recipe - Food.comlitgem
-
I made this according to the recipe. The funnel cakes were good but very thick and lacking in flavor. The next time, I revised and in addition to original recipe, I added 1/4 c half and half, 1 egg, 1 t. vanilla and used Pamela's GF pancake and baking mix. If you use Pamela's omit the salt, xanthan gum and baking powder. The second batch tasted very much like the funnel cakes you get at fairs!
chawk310
see 2 more reviews
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Tweaks
-
Note: Every gluten free flour is slightly different. If you find that your batter is too thick, simply add some more milk until it is smooth. I have been recently using Jules GF flour which does not need the xandtham gum.
lisaroper
RECIPE SUBMITTED BY
lisaroper
Acworth, Georgia
- 3 Followers
- 13 Recipes
- 1 Tweak
Born in New England, but raised in the Southeast US I have had a wide variety of influences in my food tastes. Being gluten free for almost 20 years due to Celiac disease, I have learned that I can make almost anything free of gluten if I try. A recipe to me is just a guideline, I tend to modify everything either to be gluten free or to my tastes. I love to bake, cook and grill. I joined this website when it was still RecipeZaar and will be updating some of my older recipes that I have since modified.
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