Summer usually includes going to an amusement park or fair at some point, and you are always bound to smell some funnel cakes cooking and calling your name! Until a few years ago, I had no idea just how simple making funnel cakes gluten free would be. We have a favorite local place in Philadelphia that we love called Fox and Son, located in the Reading Terminal, where everything they make is naturally gluten free...... from their amazing corn dogs to funnel cakes! This got me researching and trying out recipes, and we found a keeper. You are going to love making these for you and your kiddos!
1 1/3 cups gluten-free flour (I used a 1:1 flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon vanilla
3/4 - 1 cup milk
4 cups vegetable oil
In a large mixing bowl, sift together the flour, baking powder, baking soda, and sea salt. Add the eggs, vanilla, and milk and whisk well (adding more or less milk to make a pourable batter - depending on your flour choice). Pour mixture into a pancake pen or squeeze bottle. Let the mixture sit for about 20 minutes before cooking. Heat the oil in a large pot to approximately 350°F. To make the funnel cakes, carefully squirt the batter in a circular motion into the hot oil. 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. Enjoy warm topped with fruit, whipped cream, powdered sugar, or all of the above!
Gather your ingredients. You will need gluten free flour, baking powder, baking soda, eggs, milk, vanilla, and vegetable oil.
In a glass measuring cup, add dry ingredients which are 1 1/3 cups gluten free flour (I used a 1:1 flour), 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Add your wet ingredients which includes 2 eggs, 1 teaspoon vanilla, and 3/4 - 1 cup milk depending on the flour you use. You want your batter to be thin enough to be pourable.
I find when I use an all purpose GF flour with xanthum gum, the batter is thicker than I need it to be, so I end up putting in more milk. It's much smoother when I use Bob's Red Mill 1:1 flour.
Pour your batter into a squeeze bottle of some kind, or a pancake pen like this one. They are so useful for many things, like making cute shapes and patterns with pancakes, and making funnel cakes. You can find them on amazon here:
Prepare your frying station by heating about an entire bottle of vegetable oil to 350°F in a large pot. Get a baking sheet covered with paper towels for a landing zone. I also love having this spider strainer when working with frying food.
Once your oil reaches 350°F, squirt the batter into the oil in circular swirls, leaving gaps for it to puff up. It doesn't have to look any certain way..... this is very free-form, so just have fun with your designs.
Fry it for about a minute per side, or until golden brown.
Remove fried cakes to paper towels to drain. Definitely call your family in when you start pulling some out of the oil so they can eat them warm!
You can top them with whatever you desire....from fruit, to cream, to powdered sugar. We like them all! It will transport you to your favorite vacation park right in the middle of your kitchen!
Recipe Source: Recipe adapted from a recipe on The Soccer Mom Blog