These Gluten-Free Funnel Cake Fries are crispy, sweet fair-style treats with a fluffy center and powdered sugar topping. Make this easy homemade gluten-free dessert in a skillet for parties, holidays, or snack time.
These Gluten-Free Funnel Cake Fries are crispy on the outside, soft and fluffy in the middle, and coated with a sweet dusting of powdered sugar. They have all the nostalgic flavor of classic fair-style funnel cake in a fun, easy-to-share fry shape.
Made with gluten-free 1:1 flour, this simple batter fries up beautifully without complicated ingredients. Serve them warm for parties, movie nights, holidays, or anytime you want a quick gluten-free dessert that feels extra special.
Why You’ll Love These Gluten-Free Funnel Cake Fries
- They bring fairground-style funnel cake flavor right to your kitchen.
- The thin fry shape cooks quickly and creates plenty of crisp, golden edges.
- A gluten-free 1:1 flour blend keeps the batter simple- no complicated flour mixing needed.
- They’re perfect for sharing, especially when served warm with a generous dusting of powdered sugar.
- You only need a skillet and a piping bag or a zip-top bag to make them.
Notes on Ingredients
Gluten-free 1:1 flour: Use a blend designed to replace regular all-purpose flour cup for cup. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour is recommended for the most reliable texture.
Granulated sugar: Lightly sweetens the batter without making it overly dessert-like before the powdered sugar topping.
Baking powder: Gives the fries their tender, airy middle.
Milk: Regular dairy milk works well. Use an unsweetened, plain dairy-free milk if needed.
Eggs: Help the batter hold together and create a soft, slightly chewy interior.
Vanilla extract: Adds that familiar sweet bakery flavor.
Vegetable oil: Choose a neutral, high-heat oil for frying, such as vegetable, canola, or sunflower oil.
Powdered sugar: Dust the fries while they are hot so it lightly melts onto the surface.
How to Make Gluten-Free Funnel Cake Fries
In a medium mixing bowl, whisk together 1 3/4 cups gluten-free 1:1 flour, 3 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
In a separate bowl, whisk together 1 1/4 cups milk, 2 large eggs, and 2 teaspoons vanilla extract until frothy.
Gradually pour the wet ingredients into the dry ingredients. Fold gently until a smooth, runny batter forms. Do not overmix.
Transfer the batter to a squeeze bottle or a zip-top bag. If using a zip-top bag, cut a small corner opening, about 1/4 to 1/2 inch wide.
Add about 1 inch of vegetable oil to a large skillet. Heat over medium-high heat until the oil reaches 375°F.
Carefully pipe 4-inch strips of batter directly into the hot oil. Fry only 4 to 5 funnel cake fries at a time so the oil stays hot.
Cook for about 2 minutes. Flip the fries and cook for about 1 more minute, or until both sides are golden brown.
Transfer the cooked fries to a wire rack to drain excess oil. Dust immediately with powdered sugar and serve warm.
How to Store These Gluten-Free Funnel Cake Fries
Gluten-Free Funnel Cake Fries taste best immediately after frying, when the outside is crisp and the center is warm and tender.
Store leftovers in an airtight container at room temperature for up to 1 day.
Reheat them in an air fryer at 350 ∘F for 2 to 4 minutes, or bake at 350 ∘F until warmed and crisped again.
Avoid microwaving if possible, since it can make the fries soft.
Add a fresh dusting of powdered sugar after reheating.
More gluten-free desserts to make ASAP!
- Gluten-Free Peach Streusel Muffins
- Gluten-Free Chocolate Bundt Cake
- Soft & Creamy Gluten-Free Blueberry Cheesecake Cookies
- Gluten-Free Pineapple Upside Down Cake
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Gluten-Free Funnel Cake Fries
These Gluten Free Funnel Cake Fries are crispy, sweet fair-style treats with a fluffy center and powdered sugar topping. Make this easy gluten-free dessert in minutes.
Ingredients
- 1 3/4 cups (259 grams) gluten free 1:1 flour
- 3 tablespoons (38 grams) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (300 ml) milk
- 2 large eggs
- 2 teaspoons vanilla extract
- Vegetable oil for frying
- Powdered sugar, for dusting
Instructions
- In a medium mixing bowl, whisk together 1 3/4 cups gluten-free 1:1 flour, 3 tablespoons granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 1/4 cups milk, 2 large eggs, and 2 teaspoons vanilla extract until frothy.
- Gradually pour the wet ingredients into the dry ingredients. Fold gently until a smooth, runny batter forms. Do not overmix.
- Transfer the batter to a squeeze bottle or a zip-top bag. If using a zip-top bag, cut a small corner opening, about 1/4 to 1/2 inch wide.
- Add about 1 inch of vegetable oil to a large skillet. Heat over medium-high heat until the oil reaches 375°F.
- Carefully pipe 4-inch strips of batter directly into the hot oil. Fry only 4 to 5 funnel cake fries at a time so the oil stays hot.
- Cook for about 2 minutes. Flip the fries and cook for about 1 more minute, or until both sides are golden brown.
- Transfer the cooked fries to a wire rack to drain excess oil. Dust immediately with powdered sugar and serve warm.
Notes
- Best served right away for the crispiest texture.
- Do not overcrowd the pan or the oil temperature will drop.
- A gluten free 1:1 flour blend works best for this recipe.
Storage
- Store leftovers in an airtight container at room temperature for up to 1 day.
- Reheat in an air fryer or oven to bring back some crispness.
- Dust with fresh powdered sugar before serving.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 34Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 67mgSodium: 217mgCarbohydrates: 2gFiber: 2gSugar: 1gProtein: 3g
