In a large bowl combine flour, gum, baking powder and soda, and salt. Whisk well.

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.

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).

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.

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.

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.