Experience the delight of Chef Britt's Gluten-Free Funnel Cake recipe, made with Caputo's high-quality gluten-free Italian flour! Get ready to enjoy a rapturous bite of fluffy perfection.
WHAT YOU'LL LOVE
- Sifting the dry ingredients together before creating a well for the wet ingredients ensures the baking powder and salt distribute evenly, rather than clumping in one spot once the eggs and milk are whisked in
- Letting the whisked batter rest for fifteen minutes gives the gluten-free flour blend time to hydrate fully, since it behaves differently than wheat flour and needs that extra time to come together properly
- Checking the batter's consistency only after the oil is already heating means you're not guessing at texture ahead of time, and can thin it with additional milk right before frying based on how it actually looks
- Choosing between light golden and deeper golden brown frying times lets you control whether the funnel cake comes out spongier or crispier, rather than being locked into one fixed texture
Gluten-Free Funnel Cake
Britt Shoffner
Rated 4.5 stars by 2 users
Category
Dessert
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
15 minutes
Calories
249
Chef Britt shows how to make funnel cakes with our newest product at ATBBQ.com: Gluten-Free Flour from Antimo Caputo! This specially-formulated flour blend is one of the best-tasting all-purpose gluten-free flours on the market!
Ingredients
-
1 3/4 cup Antimo Caputo Gluten-Free Flour Blend
- 1 tbsp sugar
- 1 tsp baking powder
-
1/2 tsp Jacobsen Salt Co. Kosher Sea Salt
- 2 eggs
- 1 cup of milk, plus more if needed (up to another whole cup)
- 1 gallon peanut oil, or other deep-fry oil
- Watermelon slices, cut into stars
- Blueberries
- Powdered Sugar, as needed
For the batter:
For the toppings (optional):
Directions
- Sift together dry ingredients in a medium-large mixing bowl. Create a well in the center to place your wet ingredients.
- Whisk ingredients until completely smooth and allow to sit for fifteen minutes.
During this fifteen minutes, heat your fry oil in a Lodge 6-quart enamel-coated dutch oven to 350-375°F.
- Once the oil is properly heated, check the consistency of your batter. It is likely too thick and will need to be thinned out to an appropriate texture. Whisk in additional milk as necessary to desired texture, something more fluid, and more akin to a cake batter or pancake batter.
- Place your batter into a piping bag (or another confectionery dispenser/funnel appropriate for the job). Cut the tip of the piping bag to about 1/8“-1/4“ in width.
- To fry, pipe or stream about 1/2 cup’s worth of batter into the heated oil.
- Fry the funnel cake until desired color/texture, flipping the cake to fry both sides. Light golden will yield a spongier texture, and golden brown will yield a crispier texture.
Recipe Note
Recipe FAQ
Why sift the dry ingredients together and create a well for the wet ingredients, rather than mixing everything at once?
Sifting first distributes the baking powder and salt evenly through the flour, and creating a well keeps the eggs and milk contained in the center as they're whisked in, rather than clumping unevenly against dry ingredients.
Why let the batter rest for fifteen minutes before checking its consistency?
Gluten-free flour blends need extra time to fully hydrate compared to wheat flour, so that rest lets the Caputo flour blend absorb the liquid properly before you judge whether it needs thinning.
Why wait until the oil is already heating to check and adjust the batter's thickness?
Checking consistency at that point means you're adjusting based on how the batter actually behaves after resting, rather than guessing at a fixed amount of milk before you can see the real texture.
Why does the frying color affect the funnel cake's texture?
Frying to a light golden color yields a spongier funnel cake, while continuing to a deeper golden brown produces a crispier one — the color is a direct indicator of how much moisture has cooked out, so you can choose the texture you want.
How indoor-friendly is this recipe?
5 out of 5 — this fries entirely on the stovetop in a dutch oven; nothing about the technique requires a grill.
Recipe Highlights
Sifted dry ingredients with a well: Distributes leavening evenly and contains the wet mix.
Fifteen-minute batter rest: Lets gluten-free flour fully hydrate.
Post-heat consistency check: Adjusts thickness based on actual texture, not guesswork.
Color-controlled frying: Lets you choose between spongier or crispier results.
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Nutrition
Nutrition
- Nutrition Serving Size
- 2.68 oz
- per serving
- Calories
- 249
- Carbs
- 23 grams
- Protein
- 5 grams
- Fat
- 16 grams
- Sodium
- 64 milligrams
