Gluten Free Strauben (Austrian Funnel Cake)

Golden, crispy, and delightfully lacy, Gluten Free Funnel Cakes - called Strauben in Austria - are the ultimate homemade treat and a festival favorite. Crisp on the outside and tender inside, these sweet spirals are perfect with powdered sugar, lingonberry jam, or whipped cream.

Recipe Ingredient Notes

Gluten Free Flour: I have tested my Gluten Free Funnel Cake Recipe with King Arthur Measure for Measure, Bob's Red Mill 1-1 and my own Gluten Free All Purpose Flour Blend. All three blends work great here, and I really couldn't tell any major difference in the finished products. I don't recommend using my Cup4Cup Copycat recipe here since it's too high in starch.

Milk: I use whole milk in this recipe but 2% or even skim milk can also be used. This recipe also works with a dairy free milk option such as almond milk or oat milk.

Rum: A splash of rum helps Gluten Free Strauben turn out lighter and crispier because the alcohol evaporates quickly during frying, reducing oil absorption. It also adds a subtle warmth without making them taste boozy. It’s a traditional touch in Alpine regions like Tyrol, where it’s often used in fried batters. If you skip it, your Strauben will still work, but they might be a bit denser and slightly more oily. I use Captain Morgan Spiced Rum. Like most major rum brands, it’s naturally gluten free since it’s made from sugar cane, yeast, water, and spices.

Oil for Frying: I use vegetable oil for frying. Canola Oil, Peanut oil or corn oil would work as well. It must be an oil with a high smoke point.

What are Strauben?

Strauben are a traditional fried pastry from the Alpine regions, especially in Tyrol, Austria, and parts of northern Italy. Think of them as the European cousin of the American funnel cake.

A simple, pancake-like batter is poured into hot oil in a circular, swirled pattern and fried until golden brown. They’re crisp on the outside, tender on the inside, and best served warm with powdered sugar and a side of lingonberry jam or applesauce.

Strauben are popular at winter festivals, Christmas markets, ski huts, and local fairs. Basically, anywhere people gather to celebrate.

Gluten Free Funnel Cake Batter

The batter for gluten free funnel cakes comes together in no time. All you really need is a mixing bowl and a whisk. I like to prepare my batter first and then allow for it to sit at room temperature while I heat the oil.

1. Step 1: In a large mixing bowl, whisk together the gluten free flour, granulated sugar, baking powder, and kosher salt.
2. Step 2: Add the milk, rum, eggs, and vanilla extract.

3. Step 3: Whisk the ingredients together until a smooth pancake batter like batter forms. It should be pourable, but not thin.
4. Step 4: Allow the gluten free funnel cake batter sit at room temperature while heating up the oil for frying.

Frying Gluten Free Funnel Cakes

The first Gluten Free Strauben will be the trickiest to fry. Make sure not to overcrowd the pan and try to keep an eye on the oil temperature if you are using a pot. Please be careful when handling hot oil!

1. Step 1: Line a sheet tray or platter with some paper towels and set aside. I actually like to put a cooling rack down first and line that with paper towels.
2. Step 2: Transfer the funnel cake batter to a large pastry bag or ziplock bag. The easiest way is to place the bag tip-down inside a pitcher or tall glass, fold the top edge over the rim to hold it open, spoon in the batter, then lift the bag out and twist the top closed.
3. Step 3: Heat the oil to 350°F. This temperature allows the funnel cakes to cook through evenly while achieving a golden, crisp exterior without burning.

4. Step 4: Once the oil has reached 350F, cut the tip off the pastry bag. Make sure it's large enough for the batter to flow easily.
5. Step 5: Starting in the center, pipe the gluten free funnel cake batter into the hot oil in a steady circular motion, working your way outward. This gives them the classic funnel cake shape. It's okay if it's not perfect. That's the charm of funnel cakes.
6. Step 6: Fry the funnel cake for about 2 minutes until they start to turn golden brown. Make sure to keep an eye on the oils temperature.

7. Step 7: When the bottom is golden, gently flip the funnel cake using tongs or a spatula. Even two forks work great here. It should be set enough to turn without falling apart.
8. Step 8: Continue frying for about another 1.5-2 minutes.

9. Step 9: Once the gluten free Strauben is evenly golden and no longer looks wet or doughy, carefully remove it from the oil and place them on the paper towels. This will soak up some of the excess oil.
10. Step 10: Repeat frying with the remaining batter. Make sure to allow the oil come back to 350°F before adding them.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.