If you miss biting into a warm, crispy funnel cake at a fair or carnival, this recipe is for you. This gluten free crispy funnel cake tastes just like the real thing, and you can make it right at home.

The batter comes together in just a few minutes with simple ingredients you probably already have in your kitchen. No fancy equipment needed either – just a pot, some oil, and something to drizzle the batter with.

And yes, it’s 100% gluten free. I know how frustrating it can be to walk past a funnel cake stand knowing you can’t have one. Well, now you can make your own version that’s just as good.

The outside gets perfectly golden and crispy, while the inside stays soft and a little doughy. Dust it with powdered sugar and it honestly tastes like something you’d get at a food stand.

Let me show you how to make this gluten free crispy funnel cake step by step. It’s easier than you think.

Why You’ll Love This Recipe

It’s Gluten Free Funnel Cake – If you’ve been missing funnel cake since going gluten free, this recipe is about to make your day. It tastes just like the real thing, crispy and sweet, without any gluten.

Uses Basic Pantry Staples – Flour, sugar, baking powder, salt, milk, eggs, and vanilla are things most people already have at home. There’s a good chance you can make this right now without a trip to the store.

Super Crispy Texture – Nobody wants a soggy funnel cake, and this one delivers serious crunch. The combination of gluten free flour and frying in vegetable oil gives you that golden, crispy exterior that makes funnel cake so addictive.

Ready in Minutes – Once your batter is mixed and your oil is hot, each funnel cake only takes a couple of minutes to fry. You can have a warm, freshly made treat on your plate before you know it.

Ingredients

2 cups Vegetable Oil
1 1/2 cups Gluten Free All-Purpose Flour
2 tbsp Granulated Sugar
1 tsp Baking Powder
1/4 tsp Salt
1 cup Milk
2 large Eggs
1 tsp Vanilla Extract
1/4 cup Powdered Sugar

How to Make

Step 1

Heat the vegetable oil in a large, deep skillet or dutch oven over medium heat until it reaches 375 degrees fahrenheit.

Step 2

In a medium bowl, whisk together the gluten free all-purpose flour, granulated sugar, baking powder, and salt.

Step 3

In a separate bowl, whisk the milk, eggs, and vanilla extract until completely smooth. Pour wet ingredients into dry and whisk until a smooth batter forms.

Step 4

Transfer the batter into a squeeze bottle or a large liquid measuring cup with a spout.

Step 5

Carefully squeeze or pour the batter into the hot oil in a swirling, overlapping, circular pattern.

Step 6

Fry for about 2 minutes until the bottom is golden brown, then use tongs to flip and fry the other side for 1 more minute. Transfer to paper towels to drain.

Step 7

Dust generously with powdered sugar while still warm and serve immediately.

Helpful Tips

Use a Thermometer for the Oil

Getting the oil to exactly 375 degrees fahrenheit is the most important step in this whole recipe. If the oil is too cool, the batter will absorb a ton of grease and come out soggy instead of crispy. If it’s too hot, the outside will burn before the inside cooks through.

A clip-on deep fry thermometer or an instant read thermometer makes this easy. Just clip it to the side of your skillet or check the temp right before you pour in the batter.

The oil temperature will drop a little every time you add batter, so let it come back up to 375 between each funnel cake. This keeps every single one consistent.

Pick the Right Gluten Free Flour

Not all gluten free all-purpose flours behave the same way. You want one that already has xanthan gum included in the blend, because that helps the batter hold together when it hits the hot oil. Check the ingredients list on the bag before you start.

If your flour blend doesn’t contain xanthan gum, add about half a teaspoon to the dry ingredients. Without it, the funnel cake can fall apart in the oil and you’ll end up with a mess instead of a nice swirl shape.

Brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure already include xanthan gum and work really well here.

Use a Squeeze Bottle for the Best Shape

A squeeze bottle gives you way more control than a measuring cup when you’re pouring the batter into the hot oil. You can make tighter swirls and more overlapping layers, which is what gives funnel cake that classic look and extra crunch from all the crispy edges.

If you don’t have a squeeze bottle, a liquid measuring cup with a narrow spout works fine. Just pour in a thin, steady stream and move your hand in circles over the oil. Go slow so the lines of batter actually overlap each other.

Keep the opening of the bottle or spout about 2-3 inches above the oil surface. Too high and the batter will splash, too low and you risk burning yourself.

Frequently Asked Questions

How do I know when the oil is hot enough to fry?

The oil should be around 375 degrees Fahrenheit. If you have a deep-fry or candy thermometer, that’s the easiest way to check. Just clip it to the side of your pot and wait for it to reach the right temperature.

If you don’t have a thermometer, drop a tiny bit of batter into the oil. If it sizzles and floats to the top right away, the oil is ready to go.