Funnel cakes are the ultimate Fair Food. But how many of our GFCF kids have been deprived of this experience? Believe it or not they are easy to recreate in our own kitchens!
Designing this recipe was a bit of a challenge. The removal of gluten and casein from this recipe is a challenge in itself. But it could not be just that simple. You see, I am not a fan of xanthan gum, the “glue” that holds gluten free baked goods together in many a recipe. I was determined not to use it here. I also wanted to keep this recipe as allergy-friendly as possible so that more of my clients could benefit from this treat, but with no xanthan gum and no egg I thought we might end up with a disaster. Not so. It worked out fabulously. On our first try. I am lucky like that in the kitchen. 🙂
This recipe was an opportunity to use my new WonderMill Grain Mill. I have always had a hard time finding organic sweet white rice, which is an important part of many gluten free baked goods due to the texture it creates. I have always used my Vitamix to grind down organic sushi rice, since it has very similar properties. This always worked well enough, but the texture was still a little grainy. So when the people at WonderMill invited me to try out their grain mill, I happily accepted the challenge! It was AWESOME! We were really impressed by the quality of the flour it produced. We used the “pastry” setting to achieve a texture we really liked.
We actually did not make these funnel cakes with a funnel. We made them with a Ziploc bag! But “Ziploc Bag Cakes” really don’t really sound as appealing, do they? You could use a funnel, a ziploc bag, a pastry bag or a squeeze bottle to work your batter into the oil.
Click here to see my recipe over at the Grain Mill Wagon!