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msserena

Anyone Have A Recipe For Funnel Cake?

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Guest Viola

Okay ... I'll ask a silly question :huh: I've never heard the term 'funnel cake' Would you please discribe this yummy beast? :rolleyes:

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Funnel cake looks real strange actually. It's baked and sometimes it looks like worms or ropes mixed up somehow. And there's sugar on it. I can't really describe it. But that's how it looks to me.

Stef

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Hello there!

Be forewarned, I haven't actually tried this but I can't see why it wouldn't work...

Try making Bette hagman's batter for cream puffs (From Gluten-Free Gourmet). Instead of making puffs and baking the dough, pour it into a ziploc bag and heat some oil to 350 for deep frying. When ready to go, snip off enough of one corner of the bag to pipe out a nice stream of batter. Use this makeshift piping bag to pipe overlapping circles into your oil. Fry each "funnel cake" until golden brown on each side. Make sure you don't overcrowd the fryer, I'd probably only do 1, 2 max at a time. Top with your choice of cinn-sugar, or powdered sugar.

A couple of hints:

I KNOW there is a thread on here that contains Bette's recipe for cream puffs, it should be in this same recipe category, maybe about 1-2 months back.

Make sure your batter isn't really runny. When her recipe is made right it has a nice almost firm texture. If its still kind of soupy, you need to mix it longer. If that doesnt work, try again with less shortening then called for in the recipe.

As I said, I haven't tried this yet (although I intend to). I saw on "Good Eats" (I'm a food network fanatic) that you can use regular cream puff batter this way to make funnel cakes so I'm crossing my fingers it will work for us too.

Anyway if you have some free time perhaps you'd like to try this experiment. If not, I'll let you know in a few weeks when I have the time!

ciao

Amy

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Gluten Free Kitchen - Roben Ryberg

Funnel Cake

1/2 cup potato starch

1/2 cup cornstarch

2 tablespoons sugar

1/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon vanilla

pinch of salt

1 egg

3/4 teaspoon vinegar

3/4 cup milk

2cups vegetable oil for frying

1/2 cup powdered sugar for topping

Directions -

Heat oil to 375 degrees. Combine all dry ingredients in a medium bowl. Add egg and vinegar. Slowly add milk, mix until there are no lumps.

Pour batter into squeeze bottle. Squeeze out 1/3 cup of the batter into the oil forming your swirl/ criss-cross design. (Or you can use a spoon.)

Cook until lightly browned. Flip over and brown the other side. Remove to a paper towel covered plate, and while it is still warm sprinkle with the powdered sugar.

Makes 6 cakes

I really like this cook book! Well worth the money.

L.

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Guest Viola

Oh ... these do sound so good! And I now understand why they are called Funnel Cakes :lol: Certainly a good name for them.

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