You know all those recipe posts that come through on your feed in facebook- Well many times I see those mouth watering pictures as a challenge to make a gluten free equivalent. So, the other day a Funnel Cake recipe came through and I was like, "Did you just challenge me to make a gluten free Funnel Cake? Cuz, I am pretty sure you did..." The kids and I decided that funnel cakes would make a perfect after school snack that day and we used this recipe.
State Fair Funnel Cakes
2 cups of my Homemade Bisquick Mix
3 TBSP Sugar
1 1/2 - 1 3/4 cups rice milk
1 1/2 - 1 3/4 cups rice milk
2 large EGGS
* * * *
Vegetable oil (for frying)
Place all dry ingredients into a bowl form a well and add the wet ones. Start by adding 1 1/2 cups Rice Milk and then increase if necessary. For me it was nearly 1 3/4 cups. You want the mix to be just watery enough so that it does not come out of the funnel in spurts. Mix til lumps are gone.
Vegetable oil (for frying)
Place all dry ingredients into a bowl form a well and add the wet ones. Start by adding 1 1/2 cups Rice Milk and then increase if necessary. For me it was nearly 1 3/4 cups. You want the mix to be just watery enough so that it does not come out of the funnel in spurts. Mix til lumps are gone.
Pour batter into a funnel while plugging the hole with your finger. In a small sauce pot (about 7 inches diameter), heat 1 inch oil til hot. Test by letting a drop of batter into the pan. It should sizzle and change colors over a few seconds if the oil is ready.
Once hot, release finger from plugging the funnel hole and move your hand fast enough so that the batter forms strings in the oil. If you move too slowly it will cause masses to form.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well. Let drain further while resting on a plate covered with paper towels
Top with cinnamon sugar or powdered sugar.
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