Homemade Funnel Cakes!!!!!!!!!

These are SO much fun to make.  The entire family loved them.  It was a little sad my eldest couldn't remember ever eating one of these at a fair, but now he can enjoy the taste of fair-fresh funnel cake at home! (Actually, my husband had no recollection of ever having a funnel cake either).  This recipe doesn't seem like it would make much, but it does make a lot, so I'd recommend making half a recipe unless you've got a big crew around to feed.  You can store batter covered in the refrigerator up to a few days, if you don't want to make them all at once.  Enjoy!

My very happy two year old with her funnel cake.

Pretty funnel cakes, crazy squiggly cakes were so fun to make!

Homemade Funnel Cakes!
Serves 12-15 easily.  A great recipe when you have lots of friends or family around to share!

Heat over medium-high heat in a high-sided frying pan:
1/2 - 1" avocado oil (or another frying oil of your choice - I love frying in avocado oil as I find it lends a light flavor and provides a nice crispness)

Mix together until smooth (an immersion blender works nicely):
1 1/2 cup milk
2 eggs
1/2 cup light brown sugar
2 1/2 cups Kristin's Gluten-Free Flour Mix
2 tsp baking powder
1/4 tsp cinnamon
pinch nutmeg

Fresh batter, poured into a squirt bottle to pipe onto the hot oil.

Pour carefully into a squeeze bottle.  Drizzle onto hot oil, as desired.  Make sure they're not too large so you can easily flip them with a large, slotted spatula.

Cook about 1-2 minutes until funnel cakes are looking browned.  Flip over carefully.  Let cook an additional 30 sec - 1 minute before removing to paper towel-lined cookie sheet.

These cook up quickly, so keep your eyes on them! 

You may need to add a little extra oil to the pan if you're running low.  These don't need a lot of oil to cook in.

Fresh, hot funnel cakes, ready to eat!

Serve warm/hot with powdered sugar sprinkled over top!  Pretend you're at a fair and enjoy!

Gluten-free Indian Fry Bread (Navajo Tacos)

I remember having these years ago at a friend's house.  They were delicious.  But, they were also filled with flour.  After some experimentation, I came up with this wonderful rendition of what I enjoyed eating so very much.  These have gotten two-thumbs up from all who've been lucky enough to try them!  They're simply delicious and SO easy!  Seriously, I couldn't believe how fast they were to whip up and fry up. 

I think my favorite way to eat these is topped with chicken fajitas, but the taco version is also great!

Gluten-free Indian Fry Bread

Makes 4-6 servings
 

* Note: If you want bigger, fatter fry breads, double the recipe and roll between two sheets of plastic wrap. You can keep reusing the same 2 sheets of plastic wrap.  Be aware that you'll need to coat your hands w/ oil to transfer the fry bread from the plastic wrap to your hand, so you can carefully lower into the oil to fry.  Yum!
 

Heat in a large skillet over medium to med-high heat:

1-2 inches frying oil (I like Avocado oil or Canola oil)

 

Mix in a bowl:

2 1/4 cup Kristin's Gluten-Free Flour Mix

1/4 tsp xanthan gum 

OR

1 cup brown rice flour

Scant ½ cup sorghum flour

Scant ½ cup tapioca starch

¼ cup potato starch

1 tsp xanthan gum

Add: 

1 Tbsp baking powder

½ tsp salt

 

Add and mix in with a spoon (I find using the back of the spoon helps get things properly mixed in gluten-free baking):

1 cup milk (lactose-free works great)

Dough mixed and ready to flatten and fry!

The dough will be a little sticky to the touch, so you will want to get yourself a little bowl of oil (vegetable or olive oil are fine) OR you can use a bowl of water and wet your hands before and during flattening. 

 

You’ll be flattening these with your hands, so you want to make sure you get only enough dough that you can easily handle the dough. Put some oil OR water on your hands, so the dough doesn’t stick to you. Grab a small handful of dough and flatten in your hands.  I like to aim for ¼ - ½ inch thick dough. 

 

Carefully place the dough into the hot oil.  You sort of drape it into the pan. It should sink and then rise to the top. Fry on each side until light golden brown, should be about 1-2 minutes per side.  (Don't cook too long or they'll be too crispy). You’ll see it puffing up nicely.   Remove and place on a paper-towel lined cookie sheet and allow it to drain while you fry the other pieces.  I have found that these don’t absorb much oil, which is great! 

Frying in 1" - 2" oil.  

Besides eating with tacos or fajitas, these are great with a bit of honey butter, or powdered sugar on top for a make-shift donut.

 

Serve warm!  Enjoy!

 

* These re-heat really well in a toaster oven or regular oven.  They regain their slight crunch and are delicious with leftovers! 

Fresh, hot fry bread - ready to top and eat!

Gluten-Free Indian Fry Bread Navajo Tacos Recipe by Successfully Gluten Free!