GlutenFree Funnel Cakes Easy Recipe
Learn gluten free funnel cakes secrets Make perfect golden brown snacks with easy recipe hacks Your ultimate guide to celiac safe funnel cakes Enjoy
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 funnel cakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2/3 cup milk
- 1/2 teaspoon vanilla extract
- Oil for frying
- Powdered sugar, for dusting
Instructions
- In a medium bowl, whisk together your gluten-free flour, sugar, baking powder, and salt.
- In a separate small bowl, beat the egg, then whisk in the milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until you have a smooth, lump-free batter. It should be slightly thinner than pancake batter.
- Heat about 1 inch of oil in a heavy-bottomed skillet or Dutch oven over medium heat until it reaches 375°F (190°C). If you don’t have a thermometer, test with a drop of batter; it should sizzle and float immediately.
- Using a funnel, a liquid measuring cup with a spout, or even a squeeze bottle, carefully drizzle the batter into the hot oil in a swirling, lacy pattern. Start from the center and spiral outward.
- Fry for about 1-2 minutes per side, until golden brown and crispy. Use tongs or a slotted spatula to carefully flip it.
- Remove the funnel cake and place it on a paper towel-lined plate to drain any excess oil. Dust generously with powdered sugar and serve immediately!
Notes
Make delicious, crispy gluten-free funnel cakes at home that taste just like the fair. This easy recipe is simple, nostalgic, and perfect for a summer treat.
Nutrition
- Serving Size: 4 funnel cakes
- Calories: 320 kcal
- Sugar: 20 g
- Fat: 12 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g