Why You’ll Love this Gluten Free Funnel Cake Recipe
If you’re craving a nostalgic treat but need to stick to a gluten-free diet, this funnel cake recipe is a game changer.
I love how it captures that classic fairground flavor without the gluten. The texture’s light and airy, and you won’t even miss the traditional version!
It’s so easy to whip up, too. Just mix a few simple ingredients, and you’ll be on your way to a delicious dessert.
Plus, you can customize it with your favorite toppings, whether it’s a dusting of powdered sugar or fresh berries.
Every bite reminds me of childhood summers, and I’m thrilled to share this indulgence with everyone, gluten-free or not!
You’ll definitely want to keep this recipe in your back pocket.
Ingredients of Gluten Free Funnel Cake
When it comes to whipping up a delicious gluten-free funnel cake, the ingredients you choose can make all the difference. This recipe isn’t only simple but also uses a few key components that you might already have in your pantry. Just think about it: you can create that fairground sensation right in your own kitchen.
So, let’s plunge into what you’ll need to make this delightful treat.
Here’s your ingredient list:
- 1/4 cup sugar
- 2 cups gluten-free flour (like Bob’s Red Mill All-Purpose Gluten Free Flour)
- 1/4 teaspoon salt
- 1 teaspoon gluten-free baking powder
- 1 teaspoon gluten-free xanthan gum (also Bob’s Red Mill)
- 2 eggs
- 1 1/4 cups milk
- 1/2 teaspoon gluten-free vanilla extract
- Oil (for frying, canola or vegetable is preferred)
- Powdered sugar (for dusting, of course)
- Cinnamon (optional, but why not?)
- Fresh strawberries and blueberries (totally optional but oh-so-delicious)
Now, a little note about the ingredients: Make certain to check that everything is certified gluten-free, especially the baking powder and vanilla extract. It’s easy to overlook, but you want to confirm that your funnel cake is 100% gluten-free.
Also, if you’re feeling adventurous, consider adding a splash of almond milk instead of regular milk for a nutty twist, or toss in a pinch of nutmeg for some extra flavor. You can even experiment with different toppings—maybe some whipped cream or chocolate syrup?
The sky’s the limit! Just envision the warm, crispy goodness and the joy it’ll bring to your taste buds.
How to Make Gluten Free Funnel Cake
Alright, let’s plunge into the fun part—making that glorious gluten-free funnel cake! First things first, grab a skillet or a fry pan and pour in about 2 inches of oil. You want to heat that up over medium heat.
Now, while the oil is getting nice and toasty, let’s prep our batter. In a small mixing bowl, toss together the dry ingredients: 1/4 cup sugar, 2 cups of gluten-free flour, 1/4 teaspoon salt, 1 teaspoon of gluten-free baking powder, and 1 teaspoon of gluten-free xanthan gum. Give it a little stir and then set it aside.
Next up, grab a large mixing bowl and beat together the wet ingredients: 2 eggs, 1 1/4 cups of milk, and 1/2 teaspoon of gluten-free vanilla extract. You want to whisk it until it’s just a bit frothy—think bubbly, but not too much.
Now comes the fun part: slowly add the dry ingredients into your wet mixture. You can sift them in if you have a sifter (gold star for you if you do!), or just sprinkle it in while whisking like a pro. The goal here is to avoid lumps, so keep whisking until you’ve got a smooth, creamy batter that looks like it could rival any carnival treat.
Once your oil is hot (you can test it by dropping a small dollop of batter in—it should sizzle and start browning in about 45-60 seconds), it’s time to get creative. Use a funnel or a ziplock bag with a corner snipped off to drizzle the batter into the oil in whatever shape your heart desires. Seriously, it’s like art but with food.
Cook those beauties until they’re golden brown on both sides, which usually takes just a couple of minutes. When they’re ready, fish them out with a metal spatula and let them sit on a wire rack for a moment to drain off excess oil.
Then, transfer them to a plate and sprinkle them generously with powdered sugar, maybe a dash of cinnamon, and some fresh strawberries or blueberries if you’re feeling fancy. Voilà! You’ve just made gluten-free funnel cake that’s sure to impress, even if you accidentally made a mess in the kitchen (not that I’d ever do that, right?). Enjoy every crispy, sweet bite!
Gluten Free Funnel Cake Substitutions & Variations
Exploring gluten-free funnel cake doesn’t have to be limited to the basic recipe; there are plenty of tasty substitutions and variations to suit your preferences.
For a richer flavor, I sometimes swap out half of the milk for buttermilk or add a splash of coconut milk. If you want to experiment with flours, almond or oat flour can create a unique texture and taste.
I’ve also tried adding cinnamon or cocoa powder to the dry mix for a different twist. For a fruity kick, blending in pureed berries enhances both flavor and color.
Don’t forget that toppings can vary, too! From whipped cream to chocolate drizzle, the possibilities are endless. Enjoy customizing your funnel cake!
What to Serve with Gluten Free Funnel Cake
While gluten-free funnel cake is delicious on its own, pairing it with the right accompaniments can elevate your dessert experience.
I love serving mine with a generous dusting of powdered sugar, which adds a delightful sweetness. Fresh berries, like strawberries and blueberries, not only bring vibrant color but also a revitalizing tartness that contrasts beautifully with the cake’s rich flavor.
A drizzle of warm chocolate or caramel sauce takes it over the top, making each bite indulgent. If you’re feeling adventurous, a scoop of vanilla ice cream can turn your funnel cake into a decadent sundae.
Don’t forget about whipped cream; it’s a classic topping that adds a light, airy touch. Enjoy experimenting with different combinations!
Additional Tips & Notes
To guarantee your gluten-free funnel cake turns out perfectly, I recommend keeping a few tips in mind.
First, make sure your oil is hot enough; a drop of batter should sizzle and brown in about 45-60 seconds. Use a thermometer to check the temperature, aiming for around 350°F.
If you want extra crispiness, let the batter rest for a few minutes before frying.
Also, try different toppings—fresh berries, whipped cream, or a drizzle of chocolate sauce can elevate your dessert.
Finally, if you have leftovers, store them in an airtight container. Reheat them in the oven for a few minutes to regain their crunch.
Enjoy experimenting, and your funnel cake will be a hit!