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Anyone Have A Recipe For Funnel Cake?


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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

Stef

Next goals:

Results for 2011:

1x PA State Champ (I defended my title in pointfighting) and also again Grand Champion in pointfighting

August 20-27: Karate and Kickboxing World Championships in Germany (my homecountry)

gluten-free since 07/21/2004

Shermans Dale, PA

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Funnel cake is a sweet batter, you heat up a fry pan of grease and pour the batter through a funnel spiraling into a round rope shape, once both sides are fryed you top with powdered sugar hmmmm

Heres a link to a various kinds of funnel cakes

http://www.funnelcake.com/cakes.htm

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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

Diagnosed by biopsy and Gluten-Free since March 2003. I have the noisiest stomach known to man. Seriously, how do I turn off this crazy thing??? Sounds like I've got an alien in there...

Go Green! Go White! Go State!

For the ultimate donuts, visit www.celiacspecialties.com. I wouldn't lie to you, I swear!

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sorry.. 2 more cents...

you could actually try using the funnel instead of the ziploc bag or try using a plastic ketchup bottle. You will have lots of control when piping out your funnel cake design... GO NUTS!

Diagnosed by biopsy and Gluten-Free since March 2003. I have the noisiest stomach known to man. Seriously, how do I turn off this crazy thing??? Sounds like I've got an alien in there...

Go Green! Go White! Go State!

For the ultimate donuts, visit www.celiacspecialties.com. I wouldn't lie to you, I swear!

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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.

Michigan

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