The Best Gluten Free Funnel Cakes Recipes

GLUTEN FREE FUNNEL CAKE RECIPE

Steps:

• Fill a pot with oil up to at least 3 inches deep. I like using a pan that is only about 8 inches diameter, as it makes it easier to keep the funnel cake batter together when piped into the hot oil. Heat to 350F.
• Add dry ingredients to one bowl and whisk together.
• Measure out milk in a liquid measuring cup. Crack egg or add egg substitute to the milk and add vanilla. Whisk to combine, then stir into the bowl with dry ingredients.
• Whisk until lumps are smoothed and the dry ingredients are integrated.
• The batter should be thin enough to drizzle but not watery. Add more milk if needed to get it to the consistency that it can drizzle out of your funnel or squeeze out of your bottle.
• When the oil has come to temperature, drizzle the batter out of the funnel or bottle in criss-cross and swirly designs. There's no wrong way of making these as long as the batter sticks to itself so it can be flipped and served as one "cake".
• Cook until the underside of the funnel cake is lightly browned, then flip to cook the other side. The total cook time should be around 3-4 minutes, depending on how thick your batter is when squeezed out.
• Use a slotted spatula to flip and remove the cooked funnel cakes to a paper towel-lined cookie sheet to cool while making remaining funnel cakes.
• When slightly cooled, sprinkle with confectioner's sugar and serve.

GLUTEN FREE FUNNEL CAKE

Steps:

• 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.

EASY GLUTEN FREE FUNNEL CAKES

Steps:

• 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.