Funnel Cake

A week or so ago, the city of Orem threw their "Summerfest" party. It's several days of baby contests, carnival rides, fireworks, and (of course) carnival foods. I managed to keep my kids out of the food areas this year, but those fair-time food smells (mostly of things frying!) sort of lingered over the whole park. I would almost never buy carnival food at a carnival even if we didn't have our gluten issues, because I am too thrifty; I just can't imagine paying $4 for something that I KNOW costs no more than 20 cents to make! But the smells are certainly enticing.

So . . . I come home and make gluten free versions! It's much cheaper and tastes just as good. (In fact, last year I shared our gluten free funnel cakes with my neighbor's family. She'd never had funnel cakes before, but after eating mine she said: "Oh, great. Now I'm going to have to buy these the next time I go to a carnival.")

Let us know what you think!

Funnel Cake

3 C. EGF all-purpose flour
1 tsp. xanthan gum
¼ c. sugar
2 tsp. baking powder
½ tsp. salt
3 eggs
2 c. milk


Mix together dry ingredients. Whisk eggs and milk into dry ingredients.

Pour the batter into a drink bottle with a squeeze top. (A clean, empty syrup bottle or dish soap bottle would also work. Or you can use a funnel, covering the bottom of the funnel with your finger when you don’t want the batter dripping into the oil, but it’s messier and irritating, and I’d suggest NOT using a funnel if you can avoid it.)

Squeeze batter into hot oil, using a spiral motion, and overlapping the lines of batter. (If you just do concentric circles, you won’t be able to turn it over; it will just fall apart.) Fry to a golden brown (about 2 minutes per side.)

Drain on paper towels. Sprinkle with powdered sugar. Serve hot or let them cool a bit first.