Gluten-free Boardwalk Funnel Cakes

This recipe is based on choux dough, a light pastry dough that is the foundation for many tasty treats. In this iteration, we're frying it and serving it up boardwalk-style as a funnel cake. Hat Tip to Alton Brown's recipe from his exceptional show, Good Eats, which was our starting point for this grain-free version.
15 minutes
15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:10 g
Carbohydrates:30 g
Protein:0 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a medium saucepan, boil the water, butter, and maple syrup over medium heat. Stir until evenly combined.
  2. Reduce the heat to low and add 1 cup of cassava flour. Stir to combine, then turn off the heat. Continue to stir until it's a ball of dough.
  3. Add the ball of dough to the bowl of a stand mixer. Allow to cool off for 5-7 minutes.
  4. While the dough is cooling, crack your eggs into a liquid measuring cup (it should be about 1 cup). Make sure the dough is cooled off before proceeding, otherwise you'll end up with scrambled eggs in your dough.
  5. With the stand mixer on a low setting, add the eggs little by little, until fully incorporated. Wait for one egg to incorporate into the batter before adding the next one.
  6. Heat a pot over medium high heat with your choice of frying oil. Coconut oil or lard are good choices. Use a candy thermometer to monitor the temperature.
  7. While the frying oil is heating, pack the dough into a piping bag. Use a large, circular tip.
  8. When the oil hits 350F, you can begin frying. With the tip close to (but not touching) the surface of the oil, begin by piping in overlapping circles and curves. Bringing the lines back over one another will make the funnel cake sturdy. Cook for 1.5 minutes the first side, then flip and cook for another minute. Depending on your oil temperature, this might vary slightly.
  9. Once cooked, place on a wire rack, and allow to drain and cool off. Continue until all batter is cooked. Dust with confectioner's sugar and enjoy!

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

shop Primal Palate spices

  1. kmreed64
    April 26, 2016

    Is this paleo?? Do you have know the calories for it?


  2. GodGirl
    January 18, 2017

    What could I substitute for Cassava flour?

Write a Review

You need to be registered and logged in to post a review.