Quick and Easy Gluten-Free Funnel Cakes

December 15, 2014

I am all in favor of making things from scratch. I don’t shy away from complicated recipes, and I love the challenge of coming up with new and creative dishes. That being said I don’t always have the time for all that, and it nice to be able whip up something delicious without investing much time. I don’t use many mixes but one mix I do use on a regular basis is the King Arthur Gluten-Free Pancake Mix.

In my house we take waffles very seriously. Before we had kids I used to make a waffle brunch almost every Sunday. In my mind the perfect waffle is crispy on the outside, creamy on the inside, and just a hint sweet. I had perfected our regular waffle recipe, but when my son stopped being able to eat gluten I started experimenting with gluten-free recipes. All of my attempts were good, but none was perfect. I have to admit that I have a bias against mixes, assuming that anything made from scratch will be better. But one day I was in a huge hurry and decided to use the mix to throw together a quick breakfast for dinner. The waffles were perfect, and I haven’t looked back. The mix doesn’t have any strange ingredients I wouldn’t add myself, so except for it being a bit more expensive I don’t feel bad about using it instead of starting from scratch. And the waffles come out perfect every time. (I actually have never tried them as pancakes because we are waffle people, but I bet they would be good as pancakes too).

So what does this have to do with funnel cakes? Well it turns out that the King Arthur Flour Pancake Mix also makes delicious funnel cakes. Over Chanukkah we usually have something either fried or related to olive oil every day. I make some of them from scratch, but I will admit I usually buy the doughnuts, at least for one night. With my son not able to eat gluten buying doughnuts isn’t really an option. With this quick and easy recipe I can make a fried doughy chanukkah treat without spending hours in the kitchen.

I am calling these funnel cakes, but they are more like funnel cake flavored fritters. They taste just like funnel cake but instead of staying together in one piece, as the batter streams into the hot oil it separates into small fritters. Call them funnel cake, call them fritters, no matter what you call them they are totally delicious.

Since I thought other people might also want a quick and easy way to enjoy the oil of Chanukah this is my addition to this month’s Kosher Connection linkup. For more delicious Chanukkah inspiration be sure to check out the rest of the great recipes in the linkup.
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Ingredients & Quantities


Cooking Instructions

Combine the mix, egg, oil, and dairy-free milk in a large bowl and whisk to combine. Let stand for 20 minutes to thicken.

Heat 3 inches of oil in a deep pan or fill a deep fryer according to the directions. Heat the oil to 355.

Transfer the batter to a large piping bag or gallon ziplock with a corner cut off. The batter is quite thin and will run out, so it is necessary to pinch the opening closed. (An easy way to do this is with a clothespin.) Hold the bag over the hot oil and let a small amount of the batter flow into the oil, moving the bag around so the batter doesn’t clump. The oil will bubble quite a bit. Fry the fritters for 2-3 minutes, or until golden brown. If using a fryer with a basket shake the basket to make sure they don’t stick. Drain the fritters and transfer to a paper towel lined plate. Repeat with the remaining batter. Let the fritters cool slightly, sprinkle generously with powdered sugar and enjoy immediately!


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