Gluten Free Funnel Cake Recipe

5 from 3 votes

Your rating helps support the making of more tested, delicious gluten-free recipes.

Prep Time: 15

Cook Time: 25

Total Time: 40

Yield: funnel cakes

Bring the carnival to your home in less than an hour with this gluten free funnel cake recipe. It uses minimal ingredients and requires no rest time or special equipment. Top with your favorite funnel cake toppings you would order at the fair.

Print Pin Save

Equipment

Ingredients

Dry Ingredients:

1 ½ cup high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
3 tablespoon granulated sugar
1 teaspoon baking powder
⅛ teaspoon salt
¼ cup sifted powdered sugar for dusting or your favorite funnel cake toppings

Wet Ingredients:

1 ¼ cup milk For DF, use a neutral milk like almond
2 large eggs
½ teaspoon pure vanilla extract

Fry Oil:

4 cups neutral oil I used canola oil

Instructions

Prep: Set out a wire cooling rack with parchment paper or a tray underneath to catch spills. Set it close to your cooking station to avoid dripping oil across the kitchen.
Add the cooking oil to a small/medium Dutch oven (or fryer) until it is about 2-3 inches deep, about 4 cups of oil. Heat over medium-high and maintain between 350-355 F. The circumference of the Dutch oven determines the width of the funnel cake. A wider pot will need more batter per funnel cake. I used a 8-inch wide Dutch oven.
4 cups neutral oil
Meanwhile, add the dry ingredients to a large mixing bowl: flour, granulated sugar, baking powder, and salt. Whisk until well combined.
1 ½ cup high quality gluten free all purpose flour containing xanthan gum, 3 tablespoon granulated sugar, 1 teaspoon baking powder, ⅛ teaspoon salt
In a medium mixing bowl, add the eggs, milk, and vanilla. Whisk until completely combined.
1 ¼ cup milk, 2 large eggs, ½ teaspoon pure vanilla extract
Pour the wet ingredients into the dry, and whisk until completely combined and smooth. The mixture should be a touch thicker than pancake batter.
Add the funnel cake batter to the piping bag/gallon bag and twist closed. I held mine in place with a chip clip. Do not cut the tip until the oil is hot. Set aside on a plate until ready to use.
Once the oil is heated to 350 F, cut a small tip into the corner of the bag, about ½-inch or less. Squeeze the bag, drizzling the batter into the hot oil, continuously swirling and criss-crossing over itself. Aim for about ½ cup of batter per funnel cake—but just eyeball it! Set the bag down on a plate when not in use, propped up so batter doesn't spill out.
Fry the funnel cake on each side until golden brown, about 90-120 seconds per side.
Remove the funnel cake with a large slotted spoon/spider and place on a wire cooling rack to cool and drip dry.
Repeat with remaining funnel cake batter, checking that the oil stays within the 350-355 F range between batches.
Serve the funnel cakes hot, dusted with powdered sugar. Enjoy!
¼ cup sifted powdered sugar for dusting

Click here to add your own private notes.

Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!