Gluten-Free Funnel Cake Recipe
Gluten-Free Baking and More, August 2005.
|Description: ||After walking around an amusement park or county fair all day, doesn’t it feel like you need a funnel cake. So, before you go to the fair, prepare the batter for this recipe. When you come home make a batch of these funnel cakes. It’s a great way to start a new tradition.|
1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon xanthan gum
1 teaspoon salt
2 large eggs
2 cups milk, divided
Vegetable oil for frying
- In a large mixing bowl, whisk together the white rice flour, sweet rice flour, cornstarch, baking powder, xanthan gum and salt.
- In a small bowl, whisk together the eggs and 1 1/2 cups milk. Pour mixture over the dry ingredients and stir to combine. The consistency should be thin enough to run through a small kitchen funnel. Test the batter. If it is too thick to pour through the funnel, add more milk, a little at a time, until you achieve the correct consistency.
- Heat oil, in a deep fryer, to 365°F.
- Place your finger over the bottom of the funnel to block the opening. (Or use a funnel cake maker.) Pour about a 1/2 cup of batter into the funnel.
- Hold the funnel close to the surface of the oil, and release the batter into the oil. As soon as you release the batter into the oil, make a large circle with the funnel.
- Fry until golden brown.
- Using tongs or a heat-proof spatula, turn the cake over carefully. Fry the second side for about one minute.
- Remove from fryer. Drain on paper towels. Sprinkle generously with sifted powdered sugar. Enjoy!
Makes about 12 cakes
||Elizabeth Barbone |
This batter can be made ahead and stored in the refrigerator. It often thickens while stored, so you might need to adjust the thickness. Add enough milk so that the batter flows easily though the funnel. The batter can be stored for two days in the refrigerator.