July 25, 2026

Funnel Cake

We had a free Saturday night, so what better way to celebrate than with some Funnel Cake!

Now, I’ve made gluten free pate a choux already, and that worked out OK with some modifications. This time around I decided I wanted to see what people do specifically for GF funnel cake, pate a choux or no. I eventually landed on this recipe from the Gluten Free Austrian which doesn’t make a pate a choux first. So, my rating and experience here will not be specifically with the Good Eats recipe, but we’re going to sometimes have to do that in order to be gluten free – that’s the tradeoff we’re making from here on. Often, the recipe modifications aren’t too drastic, but this time around they are. But, “making gluten free funnel cake” is higher up my list than “making the Good Eats funnel cake”, otherwise I wouldn’t be cooking for my family.

So with that said, on to the frying!

I started out by making the batter as the site suggested.

You can see from the photo that I have a piping bag in a pitcher. That makes it incredibly easy to fill the bag without much fuss.

Once the batter was made and in the bag, I got the fry oil ready. I used about 3/4 of a gallon of canola oil and heated it up to 350 degrees. Starting in the middle and going around in ever larger circles I fried up cakes one by one.

After I made a few of them – they got progressively better as I dialed in my technique – we dusted them with powdered sugar. We also heated up some chocolate sauce and drizzled that on top, too.

The cakes were delicious. Light, fluffy, and crispy with a hint of sweetness. They reminded us of being at a carnival. And making them was extremely fun, too! I’ll definitely be pulling out this recipe as a treat every so often.

Funnel Cake [GF]

• Crowd: 4/5
• Ease: 2/5
• Used a gluten free recipe from here