It’s State Fair time!! This time of year is so much fun with the winding down of summer and beginning of school. There is excitement in the air, yet also a need to hang onto summer just a little bit longer. County and State Fairs keep the excitement going. Going to see all of the animals, shows, crafts, and enjoying food. Well, at least people without food allergies and celiac enjoy all of the food. The waft of fried food: sweet food, cotton candy, burgers and more, permeate the air. Those smells can bring so much sadness, discouragement, and frustration to those of us that can’t eat any of them. This is a normal response and will get easier over time.
We recently went to our local amusement park and were taunted by all of these smells. To be honest, we rarely feel left out or sad about the foods we can’t have. We have lived this free from life for so long that it is just our normal. This day in particular though, the smell of funnel cake was tantalizing. The sweet yet savory smell along with the frying oil went on for what seemed like a mile. It kept following us, and we couldn’t seem to get away from it. Our celiac kiddo mentioned it multiple times, which is unusual for her. It reminded me that we need to make funnel cake again. Funnel cake seems like it must be something difficult to make since it’s only really ever sold at the fair.
I have said this many times and will continue to say it: I was willing to make anything my kids were missing out on. Having multiple food allergies (and then also celiac) made it nearly impossible to eat anything store bought much less at a Fair. The love I have for my kids was shown in making any food they wanted. I desired for them to live the most normal life they could, given their food restrictions. Funnel cake landed on that list at some point. It seemed easy enough to make so we gave it a whirl. A one shot recipe of perfection! That’s not always the case, but I’ll take it when it happens. ☺️ Our family loved this recipe and it tasted just like what my husband and I remember funnel cake tasted like at the Fair.
We loved this recipe so much that we taught this as a class at the Nourished Festival and man, did people go wild for this recipe!!! Some of our most loyal customers came from that class. We will go to great lengths to give you the best free from food for everyday use and also for those fun special moments too. You can live your best and most delicious free from life, we’ve got you covered!
Now go on over and make this amazing and simple Funnel Cake recipe. Grab yourself one of our Rustic Scoop™ Pancake and Waffle Mixes so you can enjoy amazing gluten free, top 8 allergen free funnel cake!
2 Cups Milk of Choice
½ Cup egg whites or 6 Tablespoons aquafaba (garbanzo bean water)
6 Tablespoons Butter of choice melted
2 teaspoons Lemon juice
Prepare a pan for frying by putting an inch deep oil of choice to 375°F. Canola oil is our choice for frying but you may choose your favorite oil for frying. Just be sure you know the smoking point of the oil to be sure it can cook at 375°F. We use an electric skillet so we can easily manage the temperature, but a pan on the stove with a quick read thermometer will work too. Used oil is best for frying, or throw a small piece of gluten-free bread in fresh oil once it gets hot to test the temperature and dirty up the oil a bit. Use a quick read thermometer to be sure the temperature is correct throughout the cooking process.
Prepare a piping bag with a #12 Witon piping tip (medium open hole), cutting the end off the piping bag just enough for the tip to stick out. If you do not have piping bags or a piping tip, this can be done with a Ziplock type of bag. You will want to cut a small hole approximately ¼ ” wide.
While the oil is heating up, pour the Rustic Scoop™ Pancake Mix into a bowl of an electric mixer. Add all of the liquid ingredients slowly and mix on medium speed until well combined and smooth. You can certainly mix with just a bowl and whisk, though you want to be sure the batter is smooth.
To fry the funnel cake, make an outer circle about 6” in diameter then make overlapping designs in the middle of your circle. The batter must overlap each other or there won’t be enough structure to flip or eat the funnel cake. Cook each side for approximately one (1) minute or until golden brown. Place cooked funnel cake on a cooling rack with paper towel to absorb any excess oil. Repeat until all funnel cakes are made.
Sprinkle funnel cake with powdered sugar, whip cream, fruit of choice, drizzle with caramel or chocolate sauce, or anything else that you want to put on it. There are no rules to eating funnel cake except you must enjoy every bite! 🙂
Our funnel cake freezes really well. Just lay flat in an airtight container or freezer safe bag. To reheat, bake on 350°F until warm on the inside and crisp on the outside.
Makes approximately 7- 8, 6” funnel cakes