Gluten Free Funnel Cake 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 RECIPE - (3.8/5)

Steps:

• 1. Heat up oil for frying to 375 degrees F 2. In a medium size bowl, combine flour, cinnamon, egg, milk, and vanilla until smooth. 3. Place batter in a squeeze bottle; slowly squeeze batter into hot oil. (Try going in a spiral pattern and then criss-cross over the spiral. It may not work, but it's what I try to do.) 4. Cook for 1 minute (or until golden brown), flip, repeat on other side 5. Remove from oil and place on paper towels to drain. 6. While still hot, dust with powdered sugar or cinnamon-sugar mixture

THE BEST GLUTEN-FREE FUNNEL CAKES

Steps:

• In medium mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch, granulated sugar, baking powder, salt, and xanthan gum. Add milk, eggs, and vanilla extract. Allow to stand for ten minutes. (Begin preheating oil while batter rests.)
• In either a deep fryer or deep, heavy pot with four-inch sides, heat oil to 375°F i. Pour batter into either funnel, pastry bag fitted with a #4 tip or plastic squeeze bottle with a large opening. Don't overfill. Cover funnel opening and place over deep fryer. Allow the batter to flow into the fryer. Starting in the center of the oil, swirl the batter to make a four-inch disk. Fry disk for about two minutes. Carefully turn and fry until golden brown.
• Remove funnel cakes and place on paper towels to drain. Sprinkle with powdered sugar and serve warm.

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.