Gluten Free Funnel Cake

  Yes INDEED. Gluten free funnel cake. Now everybody can enjoy this state fair treat!

  The recipe is simple. Getting the thing to fry up correctly is a little more complicated, and I'll get into that shortly. First, here's the recipe (original recipe with allergen-substitutes in parentheses)

3 large eggs
2 cups milk (can be soy milk or rice milk)
1/4 cup white sugar (can be turbinado sugar or sugar substitute)
3 cups all-purpose flour (gluten free flour, or even gluten free Bisquik)
2 tsp baking powder
1 tsp salt
Oil for frying (I used coconut oil)
Powdered sugar or other toppings (your discretion)

  The directions are easy. Mix all your dry ingredients, then your wet ingredients, then combine them. You should have a fairly thick pancake-batter consistency. Heat the oil in a skillet to 350 degrees. You want enough oil that your batter will float. Too shallow and you'll end up with a flat, cracker-like thing.
  Now, I didn't have an actual funnel, so I tried using a squirt bottle. This was problematic, as it really works best if you have a constant flow going into the oil. Without a funnel, you can do what I did and use a measuring cup with a pouring spout. It might take you a couple tries to get the flow right. If you pour too much too quickly, you'll get a very bloated, doughy cake. Too little at a time, it will just ball up in the oil and turn brown. Try to aim for about a toothpaste-sized stream.
  Crisscross back and forth in the oil, trying to not leave any pieces floating by themselves. After cooking a couple minutes, use a large spatula or tongs to flip your cake and cook the other side. It will be very oily when you pull it out at the end, so have some paper towels on your plate to soak it up. After it cools slightly, throw your toppings on and enjoy!