Gluten free funnel cake is within reach with this fast and easy one-bowl recipe that'll have your kitchen smelling like the state fair funnel cake booth!
1 cup (135 grams) gfJules Gluten Free All Purpose Flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 cup sugar
1 egg or substitute like 1/4 cup applesauce (will make batter a bit heavier)
1 teaspoon pure vanilla extract
1 1/4 cup milk of choice ((I've used almond or coconut))
confectioner's sugar for dusting
Categories
Desserts
Cuisine
Dessert
Steps
Fill a pot with oil up to at least 3 inches deep. I like using a pan that is only about 8 inches diameter, as it makes it easier to keep the funnel cake batter together when piped into the hot oil. Heat to 350F. (using a candy thermometer is super helpful!)
Add dry ingredients to one bowl and whisk together.
Measure out milk in a liquid measuring cup. Crack egg or add egg substitute to the milk and add vanilla. Whisk to combine, then stir into the bowl with dry ingredients.
Whisk until lumps are smoothed and the dry ingredients are integrated.
The batter should be thin enough to drizzle but not watery. Add more milk if needed to get it to the consistency that it can drizzle out of your funnel or squeeze out of your bottle.
When the oil has come to temperature, drizzle the batter out of the funnel or bottle in criss-cross and swirly designs. There's no wrong way of making these as long as the batter sticks to itself so it can be flipped and served as one "cake".
Cook until the underside of the funnel cake is lightly browned, then flip to cook the other side. The total cook time should be around 3-4 minutes, depending on how thick your batter is when squeezed out.
Use a slotted spatula to flip and remove the cooked funnel cakes to a paper towel-lined cookie sheet to cool while making remaining funnel cakes.
When slightly cooled, sprinkle with confectioner's sugar and serve.
