Gluten Free Funnel Cake
Get back into festival-mode with this light and fluffy gluten free funnel cake.
  • 1 and 1/4 cup King Arthur Flour Gluten-Free Multi-purpose Flour
  • 2 Tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 1 large egg, room temperature
  • 3/4 cup plus 2 Tbsp almond milk, at room temperature
  • 1/4 tsp pure vanilla extract (not imitation, which can contain gluten)
  • Any vegetable-based oil for frying
  • Powdered sugar, for dusting (optional)
  • Fresh berries or preserves, and/or honey, for topping (optional)
  1. Begin preheating oil for frying in a heavy-bottomed and deep skillet (to prevent oil from boiling over when batter is added). Heat over medium-high heat, or set deep fryer to about 375 degrees Fahrenheit. Oil should be to a depth between 1-2 inches.
  2. In a medium bowl, whisk together the dry ingredients.
  3. Whisk together the egg, almond milk, and vanilla extract. Add to the dry ingredient mixture and whisk until smooth. (see note)
  4. Test oil for proper cooking temperature by dropping in a small spoonful of batter; the batter should begin to cook immediately, floating to the surface of the oil and browning (you'll get oily funnel cakes if your cooking temperature is too low).
  5. Transfer ~1/3 cup of batter to a spouted measuring cup and slowly pour the batter into the hot oil, casting a series of overlapping circles and squiggles. Fry until golden brown, turning once with tongs (they fry very quickly, so be prepared). Remove funnel cake to a paper plate, or a dinner plate lined with paper towels.
  6. Dust funnel cakes with powdered sugar, and serve topped with your favorite berries, fruit preserves, or honey.
Funnel cake batter should pour easily, but not be runny. If you find that your funnel cake batter is too dense (which could happen if you scoop flour with a measuring cup, rather than using a spoon to add flour to the cup for measuring), simply add a little more milk.
Recipe by Mother of a Hubbard at