Gluten Free Funnel Cake Recipe (2024)

FAQs

Does funnel cake contain gluten? ›

Turns out, they work really well gluten-free. They key is to get the batter right. Similar to a pancake batter, funnel cake batter needs to flow easily from a funnel.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

Traditional recipes call for a fairly standard batter: flour, eggs, sugar, milk, baking soda or baking powder, but I discovered that you can make awesome funnel cakes with "complete" buttermilk pancake mix (look for brands that only require the addition of water).

Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

Although regular breads and cakes are not included in a gluten free diet, there are many creative ways in which people with coeliac disease can have their cake and eat it! Gluten gives bread, cakes and pastry the right texture. Without gluten, bread is less chewy and cakes and pastry can be drier and more crumbly.

Not only are funnel cakes – and the likes – incredibly high in calories, but they can also ruin your smile in the same fashion as cotton candy. The sticky sugar can find its way into hard to reach crevices in your teeth.

Gluten-Free Bread Flour can be swapped 1:1 for all-purpose flour and bread flour by both weight and volume.

What's the best gluten-free flour for baking? Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

03/8Does gluten-free cake taste different? Often, it is understood that gluten-free cakes do not taste good. However, contrary to this popular belief, gluten-free cakes taste much more delicious than any other regular cake. But, it depends on how well you have followed the recipe, as it needs to be strictly followed.

Consistency is key

It's important to keep to a frying temperature of around 375 degrees. Any higher than that, and your funnel cakes will brown before cooking through. At too low a temperature, the batter will absorb excess oil, resulting in a greasy, limp funnel cake.

Why is my funnel cake falling apart? ›

A funnel cake needs to be drizzled with portions overlapping so that when it puffs up and cooks, the streams of cake hold together. If your funnel cake is falling apart, try overlapping the drizzle as it falls into the hot oil.

Fried dough is made with a bread dough that uses yeast for leavening. Funnel cake has a more pancake-like batter, which is much thinner than bread dough, and it uses baking powder as leavening rather than yeast.

Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.

Over-mixing can beat too much air into the batter and cause it to collapse. Less is more with mixing a gluten free cake batter — try to blend the batters for less than one minute.

Gluten-free baked goods have earned the reputation of being dry and gritty. That grit—that evil grit! —is the result of gluten-free flours that are often high in starches and rice flour, which take longer to absorb moisture than regular “gluten” flour.

Gluten is a protein and is found in all standard flours used for cake making. It gives cakes their structure and moist texture. Without gluten, cakes are drier, crumbly and have a shorter shelf life but there are a number of ways you can use to try and counter this.

Foods That Contain Gluten. Because wheat has gluten in it, foods made with wheat flour—breads, cookies, cakes, donuts, rolls, bagels, muffins, scones, and other pastries, plus conventional pasta and pizza, along with many cereals—all contain gluten.