Carnival-Style Gluten Free Funnel Cakes

A gluten free funnel cakes recipe that’s sure satisfy your sweet dough cravings, without the wheat!

A classic funnel cake recipe that's crispy on the outside and soft and fluffy on the inside...you'd never believe they're actually gluten free!

Carnival-Style Gluten Free Funnel Cakes

I don’t know about you, but funnel cakes bring back so many sweet memoriesย (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 fluffyย on the inside. Sprinkle them with powderedย sugar, or top it with a scoop of ice cream – whatever sounds yummiest to you!

A classic funnel cake recipe that's crispy on the outside and soft and fluffy on the inside...you'd never believe they're actually gluten free!

I used cow milk for my recipe because that’s what I had on hand, but this recipe would work with dairy-freeย milks 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.ย  Click here to jump to printable recipe.ย 

Affiliate links provided for your convenience in recreating this recipe; disclosure policy available here.

A classic funnel cake recipe that's crispy on the outside and soft and fluffy on the inside...you'd never believe they're actually gluten free!

How to make gluten free funnel cakes:

To make the batter:ย In a large mixing bowl, sift together the flour, baking powder, baking soda and sea salt.ย Add in the eggs, vanilla and milk and whisk well.ย Let the mixture sit for about 20 minutes before cooking.

A classic funnel cake recipe that's crispy on the outside and soft and fluffy on the inside...you'd never believe they're actually gluten free!

Prepare the Oil:ย 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 tellย when 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.ย Measure about a half cup of batter into the funnel and positionย above the oil.

A classic funnel cake recipe that's crispy on the outside and soft and fluffy on the inside...you'd never believe they're actually gluten free!

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.

A classic funnel cake recipe that's crispy on the outside and soft and fluffy on the inside...you'd never believe they're actually gluten free!

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.)

A classic funnel cake recipe that's crispy on the outside and soft and fluffy on the inside...you'd never believe they're actually gluten free!

Best enjoyed while warm!

Grab a free printable copy of our gluten free funnel cake recipe:

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A classic funnel cake recipe that's crispy on the outside and soft and fluffy on the inside...you'd never believe they're actually gluten free!
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4.59 from 12 votes

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
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 4
Calories: 385kcal
Author: Stacey aka the Soccer Mom

Ingredients

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.

Prepare the oil:

  • Heat the oil in a large pot (we used a dutch oven). This should take about 4-5 minutes.

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 position above 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:

A gluten free funnel cake recipe that's sure satisfy your sweet dough cravings, without the wheat!

You might also love these gluten free treats:

These soft batch almond butter chocolate chip cookies are gluten free, but taste so decadent you'll never know they're healthy!

Healthy Almond Butter Chocolate Chip Cookies

Light, fluffy, and made with real fruit - these Gluten Free Strawberry Cupcakes are the perfect Valentine's Day treat!

Gluten Free Strawberry Cupcakes

**See a full list ofย recipes on the Soccer Mom Blog here**

Stacey aka the Soccer Mom
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10 Comments

  1. Somethings doesn’t jive with this recipe. 1 1/3 cup of flour with only 1/2 cup of milk and 2 eggs is not enough liquid to flour ratio. It isn’t even enough to soak up all the flour let alone being able to put itthrough a funnel.
    I actually doubled the recipe and ended up having to use almost a 1/2 gallon of milk to make up for the flour. Added 3 extra eggs (7 total). Needless to say I gotthem to turn out ok but have a ton of batter left.

    1. Too bad I didn’t read the review before starting!! The same thing happened with my batter. First, I had to get rid of the whisk because it was too sticky to even stir. Got out the wooden spoon and got it all mixed, but not even close to a pour batter. Added more milk twice. Got out the electric mixer. Still too think to pour. Added an egg and more milk and more milk. Didn’t work.
      I used Pamela’s all purpose gluten free flour and almond milk.

  2. Not enough liquid to flour ratio…had to keep adding milk. Did not have a flavor like a funnel cake, it was more like an unsweetened pancake. Needs sugar in batter and way more milk

  3. I too had an issue getting the right consistency. I used namaste Gf flour. Added more milk and and extra egg and still not right. I didnโ€™t mess with it more and just fried as is. Came out like beignets which was still good. I wonder if itโ€™s because my blend has xanthem gum in it??

  4. I followed the recipe as well and have way too much dry to wet ingredients. Something is wrong.

    Iโ€™m using Krusteaz gluten free flour

  5. I also had a TON of problems with the batter consistency and had to add extra milk and extra vanilla to make it work. I think something may be wrong with this recipe. Needless to say, I do appreciate the starting off point!

  6. I just made this recipe and it was absolutely amazing! The only thing I did is adding a bit more milk than the recipe calls for,
    My 11 years old girl that is gluten free, never been that happy!
    Thank you so much for sharing this recipe!!!!!!?

4.59 from 12 votes (10 ratings without comment)

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