Line a half sheet pan with paper towels then set it aside.

Attach a deep fry/candy thermometer with a clip to a 9-10” heavy-bottomed pot like cast iron. Be sure the tip of the thermometer is not touching the bottom of the pot to ensure an accurate temperature reading.

Add 1” of high-heat cooking oil to the pot then heat over medium until the oil reaches 370 degrees, 10-12 minutes.

Meanwhile, to a large mixing bowl add the gluten-free flour blend, sugar, baking powder, and salt then whisk to combine.

To a medium-size mixing bowl, or a large glass measuring cup, add the milk, and eggs then whisk to combine. Pour the wet ingredients into the dry ingredients then whisk until smooth. The batter should be slightly thick but still pourable. If it’s too thick, whisk in 1 Tablespoon milk at a time until the batter reaches a pourable consistency. Let the batter sit in the mixing bowl until it’s time to fry the funnel cakes then check the consistency again and add more milk if needed. Transfer the batter into a 12oz squeeze bottle.

Once the oil is hot, squeeze the batter into the oil in a spiral, swirling from the outside in, then criss-cross the batter over the circle, and then spiral again over the funnel cake. Fry until the funnel cake is light golden brown on the bottom, 1 minute, then flip using tongs and fry until the second side is golden brown, 1 minute.

Transfer the funnel cake to the prepared sheet pan then let it drain and cool slightly before dusting with powdered sugar, or dunking into a wide, shallow dish of cinnamon-sugar for a more churro-like dessert. Serve immediately.

Let the oil come back up to 370 degrees before frying a new funnel cake. Fill the squeeze bottle with the remaining batter when needed.