Funnel Cakes
Author: Marla Hingley
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
  • Oil for frying (canola or corn is best, but use what you are comfortable with)
  • ¼ cup icing sugar, for dusting
  • 1⅓ cups
  • ½ tsp xanthan gum
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • 2 Tbsp brown sugar, packed
  • 1 cup milk or almond milk
  • 1 tsp vanilla
  1. In a large bowl combine flour, gum, baking powder and soda, and salt. Whisk well.
  2. In another bowl, whisk together the egg and the sugar for about 2 minutes to help dissolve the sugar. Whisk in the milk and vanilla.
  3. Fold the wet ingredients into the dry ingredients until a smooth pancake-like batter forms. Pour batter into a large Ziploc bag and snip the tip (not to small and not too large).
  4. Once the cooking oil has been heated to 375°F in a large heavy bottom pot (with at least 5” space from the rim of the pot to allow for boil up). Squeeze the batter into the oil first in a quick circle, then filling the center in with a random and squiggly pattern, leaving spaces and holes throughout. You will use about 1 cup of batter per funnel cake.
  5. Once the bottom is golden (about 30 seconds), flip it over to brown the other side. Transfer to a paper towel lined wire rack to drain and allow to cool completely before dusting with powdered sugar.
  6. Be sure the oil heats back up to 375°F before you add another funnel cake, or the cake will take longer to cook thus absorbing much more oil.
I don’t recommend using a funnel, as the batter will not come out fast enough and can get stuck if the funnel opening is too narrow.
Recipe by Gluten Free Club at