I went to a fall festival the other day and caught a whiff of a funnel cake, which brought back memories of eating this tasty treat with my cousin Meg when we visited amusement parks back in the day. Like many foods I can no longer eat, I remember the distinct flavor and texture of funnel cake. Here is my gluten free version of it.
Always double check your ingredients for Gluten Free status before using!
- 3 Tablespoons Almond Flour
- 1/2 Cup Tapioca Flour
- 1 Tablespoon Coconut Flour
- 1/2 teaspoon Baking Soda
- Pinch Salt
- 1 Tablespoon Coconut Sugar (or Regular Sugar)
- 1 Egg
- 3 Tablespoons Milk*
- 1/2 teaspoon Apple Cider Vinegar
- As needed Coconut Oil
- To Taste Powdered Sugar
- Heat about a half inch of oil in a skillet over low-medium heat (I used a small cast iron skillet).
- Combine dry ingredients in a bowl.
- In another bowl, whisk together egg, milk and vinegar.
- Pour the dry mixture into the egg mixture and whisk until well combined.
- Pour batter into funnel (keep your finger over the hole until ready to cook).
- Carefully and slowly drizzle the batter into the hot oil.
- In a minute or less, carefully/slowly/gently flip the funnel cake to cook the other side (I scooped the underside of the cake with a metal spatula, placed another spatula on top of the funnel cake, slowly and carefully flipped it over then gently placed it back in the oil).
- When both sides are golden brown, turn off the heat, remove cake from the pan and place cake on a pile of paper towels to absorb excess oil.
- Sprinkle with confectioner's sugar and serve.
*I used almond milk. Other non-dairy milk may work too.
Check the housewares section of a dollar store for a funnel. Or use a pastry bag, or plastic bag with a corner snipped off may work.