Carnival-Style Gluten Free Funnel Cakes
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 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!
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
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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.
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.
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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Carnival-Style Gluten Free Funnel Cakes
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.
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
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 ofย recipes on the Soccer Mom Blog here**
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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.
Hi Jessica – I went through the recipe again after your note, and you might use 3/4 cup of milk but that should be plenty. The consistency would be like pancake batter. What type of flour did you use?
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.
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
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 didnโt mess with it more and just fried as is. Came out like beignets which was still good. I wonder if itโs because my blend has xanthem gum in it??
I followed the recipe as well and have way too much dry to wet ingredients. Something is wrong.
Iโm using Krusteaz gluten free flour
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!
Hi Rebecca – thank you for letting me know! I’ll add this to my recipe list this week and I’ll double check everything. I’m glad it worked out for you with a little tweaking!
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!!!!!!?