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August 15, 2011

I heart Grandma's Funnel Cake

One thing I miss the most when first diagnosed were the famous and fabulous dishes I always grew up with while visiting Grandma Chooch in Pennsylvania. From homemade donuts to lemon meringue pie, everything was made with a lot of love and unfortunately a lot flour. One of my favorites- the classic funnel cake, has been a summer staple in my family for decades.

After the discovery of Bob's Red Mill All Purpose Baking Flour- my mom and I began experimenting with my Grandma's traditional recipes to make gluten free.
Once all the ingredients were mixed together I was happily surprised to find the consistency of the batter was similar to using regular flour. Unlike most wheat flour substitutes, there is no guessing game as how much to use. The recipe calls for 2 cups flour- I can used 2 cups. No guessing game here!

Below is Grandma Chooch's classic Funnel Swirl Cake. I hope your family enjoys it as much as mine does!


3 eggs
2 cups milk
1/2 cup sugar
4 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1/2 teaspoon salt
2 teaspoon baking powder
2 teaspoon vanilla
2 cups oil
Optional: whip cream and raspberries

Heat flying pan with 2 cups oil. Beat eggs, milk, sugar, flour, salt, and baking powder until smooth. Once oil is hot, use a small funnel to pour batter onto pan. Apply batter generously in a circle pattern. Once brown flip once. Sprinkle powder sugar while still hot. Enjoy with fresh fruit!

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