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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.
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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:
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
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.
Why do gluten-free cakes not rise? ›
Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.
How to make gluten-free more moist? ›
Tips for best results
- Add some almond flour: Using a small amount of almond flour in your baking can enhance the taste and texture dramatically. ...
- Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free.
Does gluten-free baking require more liquid? ›
Gluten-free flours absorb more liquid.
You might notice a different ratio of ingredients in gluten-free recipes. 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.
Should I let my gluten free cake batter rest before baking? ›
Let Your Batters & Doughs Rest
We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.
What is the trick to baking with gluten-free flour? ›
Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.
What gluten-free flour is best for cakes? ›
We often reach for almond flour in baking recipes when we're looking for a light, fluffy, cake-y texture with neutral flavor, because almond flour has a milder flavor than almond meal, and tends to fluff up nicely when baked!
What helps gluten free cakes rise? ›
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.
Why is my gluten-free cake sunk 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.
What does baking soda do in gluten-free baking? ›
Texture and Rise: Gluten-free baking often requires a bit of finesse to achieve the desired rise and texture. Baking soda's reaction with an acid can help achieve that necessary lift, while baking powder provides an extra boost when the batter or dough is exposed to heat.
When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas. If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.
Why are my gluten-free cakes so dry? ›
Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.
How do you know when a gluten-free cake is done? ›
Ultimately, the toothpick test is just one data source to rely upon: with the trio—toothpick, edges, & centre—you can reliably know your gluten-free baked goods are, well, baked! If your toothpick comes out with wet batter on it, your cake definitely needs more time.
What to avoid for gluten free baking? ›
All of the following flours have gluten:
- Enriched flour with added vitamins and minerals.
- Farina, milled wheat usually used in hot cereals.
- Graham flour, a course whole-wheat flour.
- Self-rising flour, also called phosphate flour.
- Semolina, the part of milled wheat used in pasta and couscous.
Can I just replace flour with gluten free flour? ›
If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend. Beat the batter more. Because gluten-free flours provide less structure than all-purpose, the batter or dough you make with them may require more beating than that which you are accustomed.
What makes gluten free baked goods gummy? ›
With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.
Why is my gluten-free cake sticky? ›
The water-binding agents in gluten-free flour are more sensitive. If the dough is worked too hard, they will tear and release the water. This water can no longer be bound properly and will lead to a dough that is sticky - because unprocessed cold starch does not bind water.
Why did my cake turn out gluey? ›
Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar. To prevent this, cream the ingredients at medium speed.
What causes gummy cakes? ›
However, developing gluten past its ideal point makes cake tough, and may also cause it to rise too vigorously and then fall as it bakes, resulting in gummy streaks in its texture.