Funnel Cakes- Gluten, corn, and dairy free
Made with almond flour and oat flour, this delicious soft on the inside, crunchy on the outside treat is perfect for a special occasion, or just any ole time!
- 1 Large or Ex Large Egg
- 1/2 cup almond milk, regular or rice milk should work
- 1/2 cup water
- 1/4 tsp vanilla extract, [check ingredients]
- 1/2 cup almond flour, finely ground **substitutions below
- 1/2 cup Certified GF oat flour, * see below for instructions ** substitutions
- 1/2 cup arrowroot starch, + 1-2 Tbsp more to thicken batter
- rounded 1/8 tsp xanthum gum
- 2 Tbsp powdered (confectioners) Sugar, [check ingredients]
- 1 1/2 tsp baking powder, [check ingredients]
- 1/8 tsp sea salt
- 1 oil for frying, I used peanut
- sprinkles powdered sugar, cinnamon sugar, or other for toppings
- Pre-heat oil. Temperature will vary depending on type of oil and way of frying. I used peanut oil in a ceramic pot, heated to 275F (tested with a candy thermometer), higher then that burned the dough.
- Mix all dry ingredients well **see below for recommendations
- In a separate bowl; beat egg, then beat in other liquids
- Slowly beat dry into wet, beat until well blended; add in 1-2 tbsp starch more as needed. Batter should be like thick pancake batter, but thinner then cake batter. It should pour out, but not run/drip.
- Holding your finger over the bottom of the funnel, pout in about 1/2 cup of batter. From several inches above oil, remove finger, and let batter pour into oil, move in a swirling motion; shake funnel or scrape with a spatula if needed to get the batter out.
- Fry about 1.5 on first side flip then 1.5-2 minutes. Remove from oil, drain on rack or paper towels.
- Sprinkle with desired toppings and serve warm.
Substitutions and additional instructions.
* to make oat flour I grind quick cooking oats in my blender, to get smoothest texture, add all the flours and starches, then run blender on crumb or chop setting, shaking or scraping the sides continuously.
** for those who cannot have oats or almonds, I would suggest sweet rice flour in place of one or the other, though you may need to adjust liquids.
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