Gluten-free Funnel Cakes


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Makes about one dozen funnel cakes; active time about 45 minutes, total time about 45 minutes

4 ounces (1 cup) white rice flour
2.5 ounces (1/4 cup) sweet rice flour
2 ounces (1/2 cup) cornstarch or tapioca starch
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1 cup milk
2 large eggs, whisked
1 teaspoon vanilla extract
Vegetable oil for frying, about one quart
Powdered sugar for dusting

1. 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.)

2. In either a deep fryer or deep, heavy pot with four-inch sides, heat oil to 375°F. Pour batter into either a funnel, a 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.

3. Remove funnel cakes and place on paper towels to drain. Sprinkle with powdered sugar and serve warm.

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