The Best Carnival Style Gluten Free Funnel Cake Recipe | Hybrid Rasta Mama (2024)

FAQs

Why is my funnel cake not crispy? ›

375°F (191°C) is high enough to start coagulating the proteins and gelling the starches in the batter almost on contact, preventing the batter from literally frittering away. A lower temp wouldn't get the cooking going fast enough, and slower cooking would also result in a soggy, oil-logged funnel cake.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

It's important to keep to a frying temperature of around 375 degrees. Any higher than that, and your funnel cakes will brown before cooking through. At too low a temperature, the batter will absorb excess oil, resulting in a greasy, limp funnel cake.

A: I contacted the manufacturer with your question and received this response: "3 cups of Golden Barrel Funnel Cake Mix (1 lb) with 2 cups of water will make approximately six 6 inch funnel cakes. So a 5 lb bag would make about 30 funnel cakes." Hope this helps! :) Thank you for your feedback!

And sometimes, there's simply too much water in the mixture and not enough fat to hold it, no matter how careful you are. When this happens, your cake batter will look lumpy and curdled, rather than smooth and even. This affects the baked cake, too.

But for someone looking to eat healthy, fairs can be a tricky situation. The classic funnel cake has 760 calories and 44 grams of fat— roughly the same amount as four servings of cheese pizza, according to food nutrition comparison sites.

There could be a few reasons why your baked goods taste strongly of flour. Firstly, it could be because you're not measuring your flour accurately. Too much flour can result in a dry and dense product, as well as a strong flour taste.

What oil is best for funnel cake? I recommend using a neutral oil for in my funnel cake recipe. Vegetable, canola, or peanut oil all work great for this recipe and are my frying oils of choice for frying everything from apple fritters to fried pickles.

Almond Flour

This is why it has a fluffy, light texture and pale golden color. We often reach for almond flour in baking recipes when we're looking for a light, fluffy, cake-y texture with neutral flavor, because almond flour has a milder flavor than almond meal, and tends to fluff up nicely when baked!

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Should I let my gluten-free cake batter rest before baking? ›

Let Your Batters & Doughs Rest

We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.

I personally prefer frying my funnel cakes in refined coconut oil, but any neutral oil will do. This includes vegetable, canola oil, or peanut oil.

Funnel cakes are truly best eaten warm and freshly made. However, if you have some left store them in an airtight container for up to five days in the fridge or in the freezer for up to three months. Reheat them on a baking sheet pan in the oven at 350° F for about five minutes.

A critical element often overlooked when making funnel cakes is the temperature of the frying oil. This can be the making or breaking point of homemade funnel cakes. If the oil is too cool, the cakes end up absorbing excess oil, resulting in a heavy, greasy outcome.

Heat 2-3″ of oil over medium-low until it reaches the proper temperature, then slowly drizzle a thin stream of batter in a zig-zag pattern into the hot oil. Fry on each side until golden brown, then remove to a paper towel-lined plate. Dust your funnel cake with powdered sugar and enjoy!

To make the 'water' I made up some gelatine and let it cool before I spooned it into the pool. What I hadn't banked on was that the tiles I had stuck in the bottom of the cake would bubble up and kind of soften and start to dissolve.

Boxed cakes often call for water, but swapping it out for equal amounts of milk, coffee, or even soda will give you a moister, more tender, and flavorful cake. For white cake mix, you can use whole milk or your favorite non-dairy milk.