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The Best Gluten-Free Funnel Cakes
Crunchy and light, these are the perfect funnel cake.
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 12 funnel cakes
Ingredients
- 1 cup finely ground white rice flour* (4 ounces; 113 grams)
- ½ cup cornstarch or tapioca starch* (2 ounces; 56 grams)
- ¼ cup sweet rice flour* (1 ounce; 28 grams)
- 2 tablespoons granulated sugar (1 ounce; 28 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon xanthan gum*
- 1 cup milk (8 ounces; 226 grams)
- 2 large eggs (3 1/2 ounces; 100 grams)
- 1 teaspoon vanilla extract
- Vegetable oil for frying about one quart
- Powdered sugar for dusting
Instructions
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In medium mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch, granulated sugar, baking powder, salt, and xanthan gum. Add milk, eggs, and vanilla extract. Allow to stand for ten minutes. (Begin preheating oil while batter rests.)
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In either a deep fryer or deep, heavy pot with four-inch sides, heat oil to 375°F i. Pour batter into either funnel, pastry bag fitted with a #4 tip or plastic squeeze bottle with a large opening. Don't overfill. Cover funnel opening and place over deep fryer. Allow the batter to flow into the fryer. Starting in the center of the oil, swirl the batter to make a four-inch disk. Fry disk for about two minutes. Carefully turn and fry until golden brown.
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Remove funnel cakes and place on paper towels to drain. Sprinkle with powdered sugar and serve warm.
Recipe Notes
*Using All-Purpose Gluten-Free Flour
This recipe was tested with individual flours. If you want to try the recipe with a gluten-free flour blend, omit the rice flour, cornstarch, sweet rice flour, and xanthan gum. Replace it with 1 3/4 cups of your favorite gluten-free flour blend.
If your gluten-free flour blend doesn't include xanthan gum, don't leave it out. Use the amount called for in the recipe.