Gluten-Free Funnel Cakes

From Old-World fairs to your gluten-free kitchen.

There’s something magical about a funnel cake. That crispy swirl of golden batter, dusted in powdered sugar, instantly transports you to warm summer nights, county fairs, and sticky paper plates. But while most people think of funnel cake as pure Americana, its origins actually run deeper.

A Powdered-Sugar-Swirled Trip Through Funnel Cake History

You know the smell. That unmistakable scent of hot oil, fried batter, and powdered sugar that drifts through the air at every state fair, carnival, or boardwalk on a summer evening. You follow your nose past the cotton candy, dodge a kid with a balloon sword, and there it is: the funnel cake booth, with golden, tangled spirals of fried dough piled high and buried in sugar snow.

But funnel cake wasn’t always a fairground celebrity.

The roots of this beloved treat trace all the way back to medieval Europe, where cooks experimented with pouring thin batter through a spouted container into bubbling oil. It was more rustic than precise—more instinct than recipe—and the results were crisp, lacy fritters that served as a sweet counterpoint to the hearty breads of the time.

The real turning point came centuries later, when German immigrants—specifically the Pennsylvania Dutch—brought the concept to America in the 17th and 18th centuries. Their version used a true funnel to pour the batter into oil (ingenious and now iconic), giving the treat its name: funnel cake. What was once a humble, fried sweet became a treasured dish served during harvest festivals, county fairs, and community gatherings.

Fast-forward to the 1950s, and funnel cakes had officially found their forever home at American fairs and amusement parks. By then, they were the stuff of legend—crispy on the edges, soft in the middle, and blanketed in a blizzard of powdered sugar. For many of us, funnel cake means sticky fingers, a paper plate balanced on your lap, and the pure nostalgia of a treat too messy to eat gracefully—but too delicious to care.

But there’s one little issue…

Traditional funnel cake is made with wheat flour, which means for gluten-free eaters, this story usually ends with a wistful sigh and a powdered sugar–free plate.

That’s where we come in.

At Petley Grain, we believe that joy should be inclusive—and that includes fried dough joy. Our gluten-free pancake & waffle mix isn’t just for Sunday breakfast. It’s your ticket back to the midway. Your shortcut to golden swirls and powdered sugar piles. Your funnel cake fix.

Crispy on the outside, fluffy inside, and gluten-free all the way—this version is for everyone who’s ever had to walk past the funnel cake stand with an empty plate.

Let’s change that.

Enter the Gluten-Free Funnel Cake

Using our Petley Grain Gluten-Free Pancake & Waffle Mix, you can recreate this beloved classic at home without compromise. Crispy edges, fluffy center, warm vanilla aroma—everything you remember, with none of the gluten.

Ingredients (Serves 4)

• 1 cup Petley Grain Pancake & Waffle Mix

• 1 tbsp sugar (optional, for better browning)

• ½ tsp baking powder

• 1 egg

• ⅔ cup milk (dairy or non-dairy)

• ½ tsp vanilla extract

• Neutral oil for frying (e.g., vegetable or canola)

• Powdered sugar, for topping

Instructions

1. Heat oil in a skillet or deep pan to 350°F (175°C), using enough to submerge each funnel cake (1–2 inches deep).

2. In a bowl, whisk together pancake mix, sugar, and baking powder. In a separate bowl, whisk together egg, milk, and vanilla.

3. Combine wet and dry ingredients until a smooth, pourable batter forms—thinner than pancake batter but not watery.

4. Transfer batter to a squeeze bottle, piping bag, or zip-top bag with the corner snipped.

5. Squeeze batter into the hot oil in a quick, swirling pattern. Fry each funnel cake 1–2 minutes per side, or until golden brown and crisp.

6. Remove with tongs or a slotted spoon, drain on paper towels, and immediately dust with powdered sugar.

Optional Toppings

• Fresh berries + whipped cream

• Chocolate or caramel drizzle

• Cinnamon sugar blend

• Lemon zest + powdered sugar (trust us)

Final Thoughts

Funnel cakes may have a long and sticky-sweet history, but there's no reason gluten-free bakers should miss out. This recipe is proof that with the right mix—and the right mission—classic treats can be reborn for everyone.

So go ahead: fry it, dust it, devour it.