A gluten free funnel cakes recipe that’s sure satisfy your sweet dough cravings, without the wheat!
Carnival-Style Gluten Free Funnel Cakes
I don’t know about you, but funnel cakes bring back so many sweet memories(pun intended). Summer nights, carnival rides, and special occasions spent with special people.
Traditionally, funnel cakes are big gluten-bombs. That’s why I’m so excited to share this gluten free funnel cake recipe from my friend Jennifer at Sugar Spice and Glitter!
These gluten-free funnel cakes are just like the original – crispy on the outside and soft and fluffyon the inside. Sprinkle them with powderedsugar, or top it with a scoop of ice cream – whatever sounds yummiest to you!
I used cow milk for my recipe because that’s what I had on hand, but this recipe would work with dairy-freemilks too for a lactose-free version.
Gluten Free Funnel Cake Recipe Ingredients:
- 1 1/3 cups gluten-free flour blend of choice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk (regular or non-dairy)
- 4+ cups oil of choice
Photo step-by-step instructions below – free printable copy at the bottom of the post. Click here to jump to printable recipe.
Affiliate links provided for your convenience in recreating this recipe; disclosure policy available here.
How to make gluten free funnel cakes:
To make the batter:In a large mixing bowl, sift together the flour, baking powder, baking soda and sea salt.Add in the eggs, vanilla and milk and whisk well.Let the mixture sit for about 20 minutes before cooking.
Prepare the Oil:Heat the oil in a large pot (we used a dutch oven). This should take about 4-5 minutes.
TIP: Try the “wooden stick trick” to tellwhen oil is ready to fry.
To make the funnel cakes: Hold your funnel and place your finger on the funnel’s smallest opening to block.Measure about a half cup of batter into the funnel and positionabove the oil.
Quickly remove your finger and drizzle the batter in a freeform pattern to make the funnel cake. Be sure to leave gaps as the cake will puff up slightly.
Let the funnel cake cook for about 1 minute before flipping, and fry each side until golden brown.
Remove to a paper-towel lined plate and repeat with remaining batter. (Scooping out any small pieces of funnel cake out of the oil to prevent burning.)
Best enjoyed while warm!
Grab a free printable copy of our gluten free funnel cake recipe:
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Print Recipe
Carnival-Style Gluten Free Funnel Cakes
A gluten free funnel cake recipe that's sure satisfy your sweet dough cravings, without the wheat!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Servings: 4
Calories: 385kcal
Author: Stacey aka the Soccer Mom
Ingredients
- 1 1/3 cups gluten-free flour blend of choice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup milk regular or non-dairy
- 4 cups oil of choice
Instructions
Prepare the batter:
In a large mixing bowl, sift together the flour, baking powder, baking soda and sea salt.Add in the eggs, vanilla and milk and whisk well.Let the mixture sit for about 20 minutes before cooking.
To make the funnel cakes:
Hold your funnel and place your finger on the funnel's smallest opening to block.Measure about a half cup of batter into the funnel and positionabove the oil.
Quickly remove your finger and drizzle the batter in a freeform pattern to make the funnel cake. Be sure to leave gaps as the cake will puff up slightly.
Let the funnel cake cook for about 1 minute before flipping, and fry each side until golden brown.
Remove to a paper-towel lined plate and repeat with remaining batter. (Scooping out any small pieces of funnel cake out of the oil to prevent burning.)
Best enjoyed while warm!
Nutrition
Calories: 385kcal | Carbohydrates: 31g | Protein: 7g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 493mg | Potassium: 196mg | Fiber: 4g | Sugar: 3g | Vitamin A: 170IU | Calcium: 128mg | Iron: 1.9mg
Be sure to pin this Gluten Free Funnel Cakes Recipe on Pinterest:
You might also love these gluten free treats:
Healthy Almond Butter Chocolate Chip Cookies
Gluten Free Strawberry Cupcakes
**See a full list ofrecipes on the Soccer Mom Blog here**
Stacey aka the Soccer Mom
Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
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FAQs
However, you can actually mix a batter containing xanthan and/or guar gum to a point of diminishing returns. You can overwork the gums and end up with a stringy cake batter or rubbery cookie dough. (Having said that, doing this takes some work. Just don't take your aggressions out on a gluten-free cake batter.)
Why do gluten free cakes not rise? ›
YOUR CAKE IS SINKING IN THE MIDDLE OR NOT RISING
You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.
How do you know when gluten free cake is done? ›
While visual cues like the toothpick test and pressing the top of the cake will still help, the best way to determine if your baked goods are perfectly done is with a timer and oven thermometer. This is because gluten-free treats often look underdone and slightly wet inside after baking.
Should you let gluten-free cake batter sit before baking? ›
Let the Batter Rest
After mixing the batter, we recommend you let it sit in the fridge for 30 minutes before baking. This will allow the ingredients to properly hydrate for a better product.
What happens if you don't mix cake batter enough? ›
But undermixing cake batter — and thus under-developing its gluten — also poses structural problems: It can yield cake that crumbles easily and doesn't rise very high, resulting in a dense layer of unrisen batter atop the bottom crust.
What gluten-free flour is best for cakes? ›
Oat Flour. With its creamy, earthy flavor and delicate texture, gluten-free oat flour is a staple of my gluten-free baking recipes. It bakes up soft and smooth, adding necessary starch to many GF baked goods and keeping them moist and tender due to its high fat content and stable protein structure.
Do gluten free cakes need more liquid? ›
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
Do gluten free cakes need more baking powder? ›
2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.
Is there a trick to baking with gluten-free flour? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Why do gluten-free cakes sink in the middle? ›
It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that: -Don't over-mix your dough. Mix it until everything is just incorporated and be done.
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.
Why is my gluten-free cake rubbery? ›
Cakes and Bread Turn Out Gummy
This can be a complicated issue to deal with because gluten-free baked goods can turn out gummy for many reasons. Sometimes, this is an issue with the starches in the batter. Try a different flour or a combination of flours and see if that makes a difference.
Why are my gluten-free cakes so dense? ›
If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.
Why do gluten-free cakes taste grainy? ›
The Cake Is Gritty:
If your cake turned out gritty, you used a gluten free flour blend that isn't milled as finely. Usually, rice flour is the main culprit of gritty gluten free cake.
Can you overwork gluten-free dough? ›
Unlike gluten doughs, gluten-free bread doughs should not be overworked, and doing so can sometimes make them a bit rubbery. Remember NOT TO PUNCH DOWN GLUTEN FREE DOUGHS. Second, if you are baking from scratch and adding your own xanthan or guar gum, you might have added too much.
What happens when gluten is overmixed in batter? ›
Tunnels, she told us, were created by over-mixing the batter. Basically, the more that flour is mixed and worked in a batter or dough, the more strands of gluten are formed. Hot air travels up through the strands creating tunnels, which create a gummy, dense structure. To avoid this, the batter must be mixed sparingly.
How do you know if batter is overmixed? ›
Ready-to-go pancake batters and muffin doughs should be delightfully fluffy—don't fear a few lumps! When overmixed, these batters become dense and heavy or liquidy and runny, or visibly slack.
What happens to gluten when over mixed? ›
If dough gets overworked and above a certain. temperature, those gluten strands developed by. combining moisture with flour will start to break. apart.