Whoa Nelly! If you are anything like me, certain foods just kill you to not be able to eat due to them having gluten. Fried dough, and funnel cake are something that are a huge bummer to not be able to eat.
Not anymore! This recipe tastes great and is just like a funnel cake you would get at the fair.
Combine all the dry ingredients into a mixing bowl. GF Flour, Xanthan gum, sugar, salt, and baking powder.
Pour all of your wet ingredients into the bowl. Milk, Vanilla, and the Egg.
Combine all the ingredients until you have a nice thick batter.
Scoop the GF funnel cake batter into a bag, and cut off a corner of the bag as big as you like. I prefer thicker funnel cakes so I cut the holes on the bigger side.
Squeeze the batter out into the hot oil. Squeeze enough out to form a crazy squiggle pattern like this.
Cook for five minutes on each side, or until they are golden brown. Remove from the oil and allow to drain any excess oil on a strainer, or a cooling rack.
Sprinkle with powdered sugar and cinnamon and it is ready to eat.
Here is what a thick funnel cake looks like. Thick funnel cakes are softer.
This is a thinner funnel cake. The thinner funnel cakes are crispier.
Now if you go crazy and add some more flour, you can get yourself a fried dough. YUM!
Gluten Free Funnel Cake
www.myeasyglutenfreelife.comEasy delicious gluten free funnel cake recipe. Print Recipe Pin Recipe Prep Time 10 minsCook Time 10 mins
Ingredients
- 2 1/2 cups King Arthur GF Measure for Measure Flour
- 2 3/4 cups Whole Milk
- 1 Egg
- 1 tsp Pure Vanilla Extract
- 1 tsp Xanthan Gum
- 1/4 tsp Salt
- 3 tsp Baking Powder
- 1/3 cup Sugar
- Vegetable Oil for frying
- Powdered Sugar for sprinkling
- Cinnamon for sprinkling
Instructions
- Combine the dry ingredients, GF Flour, Sugar, Xanthan Gum, Baking Powder, and salt into a mixing bowl.
- Pour the wet ingredients (Egg, Milk, Vanilla) into the dry ingredients, and combine with a mixing spoon. The batter will be wet and thick.
- Heat the vegetable oil to about 350°.
- Transfer the batter into a pastry bag, or zip lock bag. Cut an opening in the corner as big as you like to squeeze the batter out into the oil.
- When your oil is hot enough, squeeze the batter out into a squiggly string into the oil.
- Cook roughly 5 minutes per side.
- Let the cooked funnel cake rest for a few minutes on a rack, or in a strainer.
- Sprinkle with powdered sugar and cinnamon.
Notes
You can also turn this into fried dough batter by adding more flour. Roughly 1/2 cup more flour should be enough to give you a dough you can spread it out enough to make a fried dough.
