Golden, crispy and delicious, this gluten-free funnel cake is sprinkled with powdered sugar and drizzled in maple syrup for the perfect carnival dessert! Learn how easy it is to make your own homemade funnel cake, so you can enjoy it at home, anytime you wish! Dairy-free too.
- 1 cup gluten-free measure for measure flour
- 1/4 teaspoon xanthan gum (omit if you gluten-free flour blend already has it)
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 egg whites
- 1 tablespoon vanilla extract
- 1 1/2 cups dairy-free buttermilk
- 1/2 cup maple syrup + more for drizzling
- Vegetable oil, for frying
- 2 tablespoons powdered sugar, for sprinkling
- 4 slices of bacon, cooked (optional)
- Whisk Dry Ingredients: In a bowl, combine gluten-free measure for measure flour, xanthan gum (if using), cornstarch, baking powder, and salt. Whisk well.
- Whip Egg Whites and Vanilla: In a separate bowl whip the egg whites and vanilla extract until soft peaks form.
- Add Buttermilk and Maple Syrup to Flour Mixture: To the bowl of dry ingredients add the buttermilk and maple syrup. Whisk together until smooth.
- Fold in Whipped Egg Whites: Then fold in the whipped egg white mixture into the maple funnel cake batter.
- Heat Up Oil: Start heating up the vegetable oil in a medium frying pan on medium heat.
- If Using Bacon: If you plan to add bacon, cut three of the four slices of bacon into very small bits and add to the batter. Fold the bacon bits into the batter until evenly distributed. If not using bacon, skip this step directly.
- Transfer Batter to Piping Bag: Transfer the gluten-free funnel cake batter into a piping bag or squeeze bottle.
- Pipe Batter in Zig Zag Pattern into Oil: Once the oil has heated up, cut the tip of the bag or take the top off the squeeze bottle and create zig-zag-like patterns in the oil in the shape of a circle.
- Cook Until Golden and Crispy: Cook on one side until golden brown, about 2 minutes, then flip and cook for another two minutes until done. You want the funnel cake to be crispy, not soggy.
- Remove From Oil and Set Aside: Once crispy and golden brown, remove the cooked funnel cake from the oil and place on a plate. Use up the remaining batter to cook a few more funnel cakes.
- Sift Powdered Sugar Over: Sift on lots of powdered sugar and sprinkle with the last piece of bacon, by crumbling on top.
- Drizzle Maple Syrup and Enjoy: Drizzle on some extra maple syrup to finish this delicious dish. Enjoy while warm!
Gluten-Free Measure for Measure Flour: This recipe is meant to be made with gluten-free measure for measure flour (which refers to a gluten-free 1:1 flour blend that is a 1:1 substitute for normal wheat flour). If you are not Celiac or gluten-intolerant, go ahead and use normal flour in the same quantities instead.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients better together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
Cornstarch: If you don’t have cornstarch, you can also use tapioca starch or arrowroot starch.
Baking Powder: Since baking powder is the only leavening agent in this recipe, make sure to include it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Egg Whites: The egg whites are beaten and then folded into the batter to add airiness and fluffiness. I have not tried this recipe without egg whites, but if you are allergic to eggs, you could try using acquafaba instead of egg whites. (If you do make this without eggs, please let me know how it went in the comments below, I’d love to know!)
Vanilla Extract: I like adding a bit of vanilla extract for flavor, and I recommend you do so too.
Buttermilk: I used dairy-free buttermilk to keep this recipe dairy-free (to make your own buttermilk, simply add 1 tablespoon of lemon juice for each 1 cup of dairy-free milk. Mix and then let sit for a few minutes before using). However, if you are not lactose intolerant, feel free to use normal buttermilk instead.
Maple Syrup: I like using maple syrup for sweetening (both in the batter as well as drizzling over the funnel cakes). Alternatively, you may also use agave nectar or honey if you prefer. If you are diabetic or insulin-resistant, I recommend using monkfruit maple-flavored syrup (a low-glycemic index substitute for maple syrup that will not raise your blood sugar that much).
Vegetable Oil: The amount of oil used will depend on how big your frying pan is. I suggest pouring enough oil until the oil is at least 3 inches deep.
Powdered Sugar: I like sprinkling some powdered sugar (also known as icing sugar or confectioner’s sugar) for additional sweetness and because the funnel cake looks phenomenal like that. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Bacon: Using bacon is optional, so if you don’t plan to use it, feel free to skip it. Or, swap it out for turkey bacon or vegan bacon if you prefer. If using bacon, add about a tablespoon oil created from frying the bacon to the batter to add an extra bit of bacon flavor.
Storing: To store, place the cooled funnel cakes (without powdered sugar or maple syrup) in an airtight container and store in the refrigerator for up to 3 days. Reheat the funnel cakes in an oven at 350F for a few minutes until warm and crispy before sprinkling with powdered sugar and drizzling with maple syrup.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Keywords: gluten-free funnel cake