Gluten Free Funnel Cake Food

THE BEST GLUTEN-FREE FUNNEL CAKES

Steps:

• In medium mixing bowl, whisk together white rice flour, sweet rice flour, cornstarch, granulated sugar, baking powder, salt, and xanthan gum. Add milk, eggs, and vanilla extract. Allow to stand for ten minutes. (Begin preheating oil while batter rests.)
• In either a deep fryer or deep, heavy pot with four-inch sides, heat oil to 375°F i. Pour batter into either funnel, pastry bag fitted with a #4 tip or plastic squeeze bottle with a large opening. Don't overfill. Cover funnel opening and place over deep fryer. Allow the batter to flow into the fryer. Starting in the center of the oil, swirl the batter to make a four-inch disk. Fry disk for about two minutes. Carefully turn and fry until golden brown.
• Remove funnel cakes and place on paper towels to drain. Sprinkle with powdered sugar and serve warm.

GLUTEN FREE FUNNEL CAKE

Steps:

• On the stove start heating approx 2 inches of oil in a fry pan over medium heat.
• In a small mixing bowl, combine all of the dry ingredients and set aside in a sifter if you have one.
• In a large mixing bowl, beat the wet ingredients together until top is slightly frothy.
• Now sift or slowly add the dry ingredients you have set aside into the large mixing bowl with the wet ingredients, whisking continuously to avoid lumps.
• When all ingredients are combined into a smooth creamy mixture it is time to cook.
• Check your oil temperature, take a small drop of batter and drop it into the pan -- It should take just about 45-60 seconds to start browning on one side. Adjust the heat accordingly.
• Use a wide tipped funnel or ziplock bag with a corner snipped off to drop strings of batter into the pan of hot oil to make whatever designs you wish. Cook until golden brown on both sides, remove from heat with metal spatula and place on a plate with wire strainer. Repeat until all the batter is gone.
• Let each cake sit for a moment on the wire rack, then move to a plate and finish with your favorite toppings.

EASY GLUTEN FREE FUNNEL CAKES

Steps:

• Combine flour, sugar, baking powder, and salt in a large bowl. Use a wire whisk to mix the dry ingredients together.
• In a small bowl, add the eggs and almond milk. Whisk to blend them together. Pour the wet ingredients into the dry ingredients.
• Whisk the wet and dry ingredients into a nice funnel cake batter. The batter will be a little thicker than a pancake batter.
• Heat your oil in either a cast-iron skillet or a Dutch oven. You want the oil to reach a temperature of 350º F. You can test the oil by putting a tiny drop of batter into the oil.
• Pour the batter into a squeeze bottle. If you don't have a squeeze bottle, you can use a piping pastry bag or put some batter into a plastic zip bag. Do not cut the tip so it has a small opening to pour it until your oil is hot.
• Squeeze the batter in a swirling motion into the hot oil. Try for a spiral pattern with the batter. Make the funnel cakes any size you like from large to small. The first time you try this it may be awkward, but it gets easier as you make the funnel cakes.
• Take the funnel cakes out of the hot oil and place them on a cookie sheet lined with paper towels.
• Dust the top of the funnel cakes with powdered sugar.

MOMMA'S FAIR FUNNEL CAKE

Steps:

• Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.
• Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.
• When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.
• Move the funnel around to make designs.
• Brown on both sides--then immediately remove and drain extremely well.
• Top with brown sugar, or honey, or cinnamon sugar, or powdered sugar as a topping.
• BE CAREFUL AND DO NOT GET BURNED!

FUNNEL CAKES

Steps:

• Pour enough oil into a large saucepan to come halfway up the sides, it should be about 7cm deep. Heat until the oil reaches 170C-180C on a thermometer, or if you don't have one drop in a chunk of bread - the oil is hot enough when it browns in about 30 secs.
• Whilst the oil heats up, whisk together the flour, icing sugar, baking powder, milk, eggs and a good pinch of salt. Transfer the batter to a disposable piping bag and secure the end with a peg (you'll need another peg for the other end, once you've cut it open.)
• When the oil is hot, snip off the end of the piping bag to make an opening about 1cm wide - the batter will drizzle out so pinch it closed until you're ready. Hold the piping bag over the oil, release your finger and drizzle the batter in in a swirly circle shape. Pinch the opening to close it, then make another cake, you should fit about 3 in the pan it one time, depending on the width of your pan. Secure the piping bag with another peg whilst the cakes cook, they'll need about 1 min on each side, or until they're golden brown and crisp. Drain on kitchen paper and dust generously with icing sugar, best eaten straight away.