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Gluten Free Funnel Cake

Have you been craving a good old-fashioned funnel cake like the ones at your local county fair but refrained because you’re on a gluten free diet? Well refrain no more! This old-fashioned funnel cake is light and fluffy on the inside and crispy on the outside then smothered in powdered sugar. Is there anything better than that?  They were so good that my whole family was waiting in the kitchen so they could have dibs on the next one we made. But I can’t take credit for this recipe because it is 100% my moms.

After eating hamburgers and hot dogs at my parents house with Udi’s new line of buns (more about the Udi’s new hamburger and hot dog buns soon to come), my mom decided to make a special dessert – Funnel Cake!

All she did was whip up some pancake batter and then thin it out with water – voilà!!! She used a funnel (about 1/2 inch) to pour it into the hot grease, hence funnel cake – get it? But if you prefer you could also spoon the batter into a gallon-sized resealable biggie, remove the excess air, seal the top, then snip off one of the corners to make a 1/4 to 1/2 inch sized hole.

As far as recipes are concerned I think I have cooking ADHD. I go through fazes where I make everything from scratch, using only healthy ingredients and no sugar. And then I go to my local county fair and suddenly want to make all the deep-fried sugar laden forbidden foods such as funnel cake and corn dogs :) Can you blame me?

I guess in a way that is good because I’ll have something for everyone. I have easy recipes that call for boxes of gluten free yellow cake or pancake batter (easy but not as healthy), or I have in-depth sugar free recipes, vegan recipes, raw recipes, and recipes made with heart healthy almond flour and the full of fiber coconut flour.

How about you? What kind of recipes do you enjoy? Easy? Healthy? Sugar Free? Or somewhere in-between?

*Here’s the link to my waffle recipe and unrefined powdered sugar

Gluten Free Funnel Cake
Serves: 5 to 6 funnels
  • Pre-mixed gluten free pancake batter (we used Better Batter pancake mix) or you can use my waffle recipe (link above)
  • water (we forgot to measure -- oops -- but maybe 1½ C?)
  • about 2 C vegetable or canola oil
  • sifted powdered sugar (make your own unrefined powdered sugar, link above)
  1. Heat about 2 inches of oil in a large skillet over medium to medium-high heat.
  2. Mix up your pancake batter, then thin it with water until it is thin enough to go through your funnel.
  3. Check the temperature of your oil. Pour in a tiny bit of batter. It should immediately start sizzling, but not burn. Adjust your temperature accordingly.
  4. Lets funnel the batter into the oil: While covering the funnel hole with one hand, pour in ½ C batter. Hold the funnel close to the surface of the oil and release the batter into the oil while making a swirling motion. Some people start in the middle and work their way outwards. But we started by making a circle then filling the circle in a swirl-like pattern. (We had to slightly shake our funnel to help it come out)
  5. Fry for 1 to 2 minutes or until the edges turn a golden brown, then carefully turn with tongs and fry another 1 to 2 minutes.
  6. Drain on paper towels.
  7. Transfer to plate and sprinkle generously with powdered sugar.






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  1. So glad I found this! The fair is in town and all everyone is talking about is getting some funnel cake. I’ll whip some up and not even have to face the crowds or the heat! :)

  2. Anonymous says:

    love this recipe. Have ingredients on hand and going to Disneyland on Friday. Do you think I could make this and take it to go?? Thanks again. Tracy

  3. Anonymous-
    I’m so jealous that you’re going to Disneyland!!! …I just don’t know if they would hold up on-the-go. Usually gluten free baked goods only stay good 2 or 3 days then they need to be frozen, so I would wait as long as possible to make them. Let me know how it works!


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