Gluten-Free Corn Dogs!
The other day, I blogged a recipe for Gluten Free Hushpuppies... which was actually inspired by this recipe. We'd fried up the dough left over from making a batch of these corn dogs - the batter was just too fabulous to waste!
After a long day at a farmers market - situated right next to a corndog cart - we decided that a gluten free version of corndogs was something that I would need to tackle soon. As it turned out, I had to tackle it that DAY. Not a whole lot of impulse control, in this house. 🙂
As we did not have any regular cornmeal in the house, I had to choose between red cornmeal and blue cornmeal – red having a sweeter, delicate flavor, while blue has a more rustic, earthy, almost roasted flavor. We went with red, and the resulting hushpuppies were delicious – soft, pillowy, and full of flavor. Beyond the actual flavor being perfect, they lacked any of the telltale “gluten free” texture issues- they were light and airy, moist, and had no “gummy” to it at all. You could easily serve these to people who are not living gluten free, without anyone knowing the difference!
Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
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Gluten-Free Corn Dogs
- Vegetable Oil for deep frying
- 8 Gluten free beef hot dogs
- 1 cup Masa plus extra for dusting
- ¾ cup White rice flour
- ¼ cup Yellow corn meal
- 1 Tbsp Tapioca starch
- 1 tsp Xanthan gum
- 1 tsp Salt
- 2 Tbsp Granulated sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- 2 Large eggs
- 2 cups Buttermilk
- ¼ cup Butter melted
- ¼ tsp Cayenne pepper
- ½ tsp Mustard powder
- ¼ tsp Onion powder
- 8 Corn dog skewers
- Heat oil 375 F (190 C). You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
- Dry the hot dogs off with napkins WELL. Dust with a little masa flour, set aside
- Combine all dry ingredients - including seasonings, if using - whisking to combine.
- In a separate bowl, whisk eggs, buttermilk, and melted butter together. Combine wet and dry ingredients, mixing until well combined and relatively smooth.
- Transfer batter to a tall glass, cover with plastic film, allow to sit for 10 minutes.
- If using skewers, stick them into hotdogs, making sure they go in to about halfway up the length of the hotdog.
- Gently dip hotdogs in the batter one at a time, slowly removing from the batter and allowing excess to drip off.
- Carefully transfer dipped hot dogs to heated oil. Fry a few at a time - turning every few minutes - until golden brown.
- As corndogs are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels.
- Serve hot, with mustard and/or ketchup for dipping.