The Best Gluten Free Funnel Cake Recipe (2024)

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4.91 from 10 votes

Crispy fried dough never tasted so good as these gluten free funnel cakes. If you have missed funnel cakes since going gluten free, you are going to love this easy gluten free funnel cake recipe!

The Best Gluten Free Funnel Cake Recipe (1)

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I am so excited to share this recipe with you all! Growing up in a small town, we had a carnival come to town once or twice a year. This was ages before I had to go gluten free. County fair food ruled, and I always made sure to get funnel cakes to snack on.

There is something magical about the crispy fried batter when it is dusted in powdered sugar!

This is an easy traditional funnel cake recipe that can be made with pancake batter. You can use the recipe from my popular Gluten Free Pancakes recipe or use the thicker variation I created for this recipe. I will go over how to make funnel cake with pancake mix. You can also make Bisquick funnel cakes if you use gluten free Bisquick.

Why These Gluten Free Funnel Cakes Are Great:

  1. They make a decadent dessert, and they are fried to sheer perfection.
  2. Your first bite of these delicious treats will take you back to your youth!
  3. I will share some fun topping ideas so you can enjoy these funnel cakes in so many ways.
  4. I talk about the right oils for frying so you get no off or rancid flavors!

Top Pick

The Best Gluten Free Funnel Cake Recipe (2)

Bob's Red Mill Gluten Free 1:1 Flour, 22-ounce 4 pack

This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.

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Ingredient Notes:

The Best Gluten Free Funnel Cake Recipe (3)
  • Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, Pillsbury Gluten Free Flour Blend, and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
  • Xanthan Gum – If your gluten free flour blenddoesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Eggs – Use size large eggs.
  • Milk – You can use milk or non-dairy milk for this recipe. I used almond milk.
  • Fry Oil – It is critical to use a high smoke point oil. I used canola oil, but avocado oil and coconut oil both work.

Recipe Step By Step Directions:

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Step 1: Combine the gluten free flour, sugar, baking powder, and salt in a large bowl. Use a wire whisk to mix the dry ingredients together.

Step 2: Add the eggs and almond milk in a small bowl. Whisk to blend them together. Pour the wet ingredients into the dry ingredients.

The Best Gluten Free Funnel Cake Recipe (5)

Step 3: Whisk the wet and dry ingredients into a nice funnel cake batter. The batter will be a little thicker than a pancake batter. Whisk until there are no lumps.

Step 4: Pour the batter into a squeeze bottle. If you don’t have a squeeze bottle, you can use a piping bag or put some batter into a plastic zip bag. Do not cut the tip until you are ready to pour the batter.

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Step 5: Heat your oil in either a cast-iron skillet or a Dutch oven. You want the oil to reach a temperature of 350º F. You can test the oil by putting a tiny drop of batter into the oil.

Step 6: Squeeze the batter in a swirling motion into the hot oil. Try for a spiral pattern with the batter. It will cook quickly. Make the funnel cakes any size you want, from large to small. The first time you try this, it may be awkward, but it gets easier as you make the funnel cakes.

HINT: If you are using a baggie, snip the end of the baggie so that the batter runs out slowly into the hot oil.

Cook the gluten free funnel cakes for 2-3 minutes, then use metal tongs to flip the funnel cakes over. If you do not have metal tongs, use a long metal-slotted spoon. Be careful not to let the hot oil splatter and burn you. Fry them until they are golden brown.

Step 7: Take the funnel cakes out of the hot oil and place them on a cookie sheet lined with paper towels. Using a paper towel to absorb some of the oil is important so the excess oil is removed from the funnel cakes.

Step 8: Move the funnel cakes to a wire rack to finish cooling. You can eat this dessert warm or cooled off.

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Step 9: Dust the top of the funnel cakes with powdered sugar.

Topping Ideas:

  • Sprinkle the funnel cakes with cinnamon sugar.
  • Drizzle hot fudge over the funnel cakes.
  • Spread some Nutella on the funnel cakes.
  • Add a scoop of ice cream!

Storage:

Store the funnel cakes in an air-tight container in the refrigerator for up to 3 days. Note that the funnel cakes will soften when they are stored overnight. See the FAQ for tips to reheat the funnel cakes.

Tips and Recipe FAQ:

What oil is best for frying funnel cakes?

It is important to use an oil that can handle high heat. You need to look at the smoke point when deciding which oil to use for frying. I like to use canola, avocado, or coconut oil.

You can read more about oils for frying by choosing the right air fryer oil post. It has all of the oils and their smoking points listed.

How to reheat funnel cakes

Reheating funnel cakes can be tricky because soggy, cold funnel cakes just don’t taste very good. I recommend reheating funnel cakes in an air fryer because it will re-crisp them quickly. Preheat the air fryer to 375º F. Place the funnel cakes in the air fryer. Turn on and cook for 5 minutes. It may need more or a little less time, depending on the size and thickness of your funnel cakes.

What can you do with leftover pancake batter?

This is an easy one! Make funnel cakes with leftover pancake batter!!

Can you make funnel cakes ahead of time?

I recommend making the funnel cake batter ahead of time and then frying it when you are ready to eat it.

The Best Gluten Free Funnel Cake Recipe (8)

More Gluten Free Fried Dessert Recipes:

  • Gluten Free Yeast Donuts
  • Air Fryer Hand Pies
  • Easy Gluten Free Jelly Donuts
  • Gluten Free Beignets

The Best Gluten Free Funnel Cake Recipe (9)

Easy Gluten Free Funnel Cakes

Sandi Gaertner

Deliciously easy gluten free funnel cake recipe that uses pancake batter.

Love this recipe?Give it a star rating!

4.91 from 10 votes

The Best Gluten Free Funnel Cake Recipe (10)

The Best Gluten Free Funnel Cake Recipe (11)

The Best Gluten Free Funnel Cake Recipe (12)

The Best Gluten Free Funnel Cake Recipe (13)

Print Pin it Save me

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Gluten Free Dessert Recipes

Cuisine American

Servings 10 funnel cakes

Calories 117 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients

  • 1 ½ cups gluten free flour blend * see note
  • 3 tablespoons sugar
  • 1 teaspoon baking powder * aluminum free
  • 2 large eggs
  • 1 ¼ cups milk non-dairy or regular
  • ¼ cup powdered sugar *for dusting!

Instructions

  • Combine flour, sugar, baking powder, and salt in a large bowl. Use a wire whisk to mix the dry ingredients together.

  • In a small bowl, add the eggs and almond milk. Whisk to blend them together. Pour the wet ingredients into the dry ingredients.

  • Whisk the wet and dry ingredients into a nice funnel cake batter. The batter will be a little thicker than a pancake batter.

  • Heat your oil in either a cast-iron skillet or a Dutch oven. You want the oil to reach a temperature of 350º F. You can test the oil by putting a tiny drop of batter into the oil.

  • Pour the batter into a squeeze bottle. If you don't have a squeeze bottle, you can use a piping pastry bag or put some batter into a plastic zip bag. Do not cut the tip so it has a small opening to pour it until your oil is hot.

  • Squeeze the batter in a swirling motion into the hot oil. Try for a spiral pattern with the batter. Make the funnel cakes any size you like from large to small. The first time you try this it may be awkward, but it gets easier as you make the funnel cakes.

  • Take the funnel cakes out of the hot oil and place them on a cookie sheet lined with paper towels.

  • Dust the top of the funnel cakes with powdered sugar.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. Xanthan Gum – If your gluten free flour blenddoesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. It is important to use an oil that can handle high heat. The smoke point is what you need to look at when deciding which oil to use for frying. I like to use canola, avocado, or coconut oil.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1funnel cakeCalories: 117kcalCarbohydrates: 21gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 36mgSodium: 25mgPotassium: 98mgFiber: 2gSugar: 9gVitamin A: 97IUCalcium: 72mgIron: 1mg

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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The Best Gluten Free Funnel Cake Recipe (14)
The Best Gluten Free Funnel Cake Recipe (2024)

FAQs

Why is my gluten free cake rubbery? ›

With gluten-free baking, we use a combination of gluten-free flours, starches, and a binder (like xanthan gum). These ingredients take longer to set than regular gluten-containing flour, meaning they may remain slightly “gummy” or sticky until they have cooled.

Why is my funnel cake not crispy? ›

Funnel cake frying temperature

A lower temp wouldn't get the cooking going fast enough, and slower cooking would also result in a soggy, oil-logged funnel cake.

Why are my gluten-free cakes so dry? ›

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

Why is my gluten free cake batter so thick? ›

Some blends have a high starch-to-grain ratio, which can affect the moisture level of the cake. This will make the cake turn out denser.

Which gluten-free flour is best for cakes? ›

Sorghum flour: great for cakes

Made from an ancient cereal grain that has been cultivated for more than 5,000 years, sorghum flour is light in colour and texture, though it is a fairly dense flour. It is rich in protein and fibre, which helps maintain blood sugar stability and may also help with digestion.

What is the best oil to use for funnel cakes? ›

What oil is best for funnel cake? I recommend using a neutral oil for in my funnel cake recipe. Vegetable, canola, or peanut oil all work great for this recipe and are my frying oils of choice for frying everything from apple fritters to fried pickles.

Why are my funnel cakes soggy? ›

It's important to keep to a frying temperature of around 375 degrees. Any higher than that, and your funnel cakes will brown before cooking through. At too low a temperature, the batter will absorb excess oil, resulting in a greasy, limp funnel cake.

What is the secret to moist gluten free baking? ›

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

How do you add moisture to a gluten-free cake? ›

The trick here is to mix gluten free flour mixture with a bit of an almond flour, which works wonders at keeping cakes moist and fluffy for days, mostly because of its high fat content.

Can you overbeat a gluten-free cake? ›

Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.

What is the trick to baking with gluten-free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Do gluten-free cakes need more liquid? ›

4. Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

What causes a cake to be rubbery? ›

If you mix incorrect measurements of sugar, butter, and eggs, the cake will become rubbery. You will notice that you have overmixed, the batter when the dough produces a smooth or watery texture. When the dough is overmixed, the air bubbles trapped in the mixture will be lost.

Can you over mix gluten-free cake? ›

While conventional wisdom has taught us not to overmix our batters, we've found most gluten-free batters simply need to be stirred for longer. If you're worried this will turn your muffins and cakes rubbery, have no fear. Gluten-free recipes need to have more structure.

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