Gluten Free Funnel Cake
Indulge in the nostalgic delight of fairground treats with this homemade Gluten-Free Funnel Cake, a crispy, golden dessert that’s surprisingly easy to whip up in your kitchen. Made with gluten-free all-purpose flour, this recipe delivers the same light and airy texture as its traditional counterpart, while catering to gluten-free diets. A simple batter of milk, egg, and vanilla is fried to perfection and then topped with a generous dusting of powdered sugar for that classic sweet finish. The batter is easy to pipe or drizzle into the hot oil, creating a stunning lattice design that fries to crispy perfection in just minutes. Whether you’re hosting a party, celebrating a family night, or simply craving something sweet, this gluten-free classic is a crowd-pleaser that’s ready in under 30 minutes.
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Recipe Information
Ingredients
- 1.25 cups Gluten-free all-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 tablespoons Granulated sugar
- 1 cups Milk (dairy or non-dairy)
- 1 units Large egg
- 1 teaspoons Vanilla extract
- 3 cups Oil for frying (vegetable, canola, or other frying oil)
- 0.5 cups Powdered sugar (for topping)
Instructions
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, salt, and granulated sugar until well combined.
In a separate smaller bowl, whisk together the milk, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients while stirring, mixing until you achieve a smooth batter with no lumps. The consistency should be similar to pancake batter. If it is too thick, add a tablespoon of additional milk at a time until it thins out.
Pour the batter into a squeeze bottle with a narrow nozzle or a piping bag fitted with a small round tip. Alternatively, you can use a large plastic zip-top bag with a small cut in one corner.
In a deep frying pan or pot, heat the oil to 375°F (190°C). Use a thermometer to monitor the temperature for consistent frying.
Carefully squeeze or pour the batter in a circular, crisscross pattern into the hot oil. Fry the funnel cake for 2-3 minutes on one side, or until golden brown, and then flip it using tongs to cook the other side for another 1-2 minutes.
Once fully cooked, remove the funnel cake from the oil using tongs or a slotted spatula and place it on a plate lined with paper towels to drain excess oil.
While still warm, generously dust the funnel cake with powdered sugar or your desired topping (such as cinnamon sugar, chocolate syrup, or fresh fruit).
Serve immediately and enjoy!
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 14.9 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 78 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
