Gluten-free hush puppies!
Sometimes I feel bad for my husband. He married someone that wasn't aware of her gluten allergy, and would bake up all kinds of fabulous doughy goodness for him. Fresh bread when he came home from work, homemade bagels on the weekend, etc. He was a little bit spoiled 🙂
Then the diagnosis came, and all of that came screeching to a halt. With all of our initial forays into (store bought) gluten free breads being as awful as they were, breads just disappeared from our household. I'm shocked he doesn't feel like he was bait-and-switched!
While store bought gluten free breads leave a lot to be desired, I've been making great progress with developing gluten free versions of our favourites. (I'm sure that anyone who's tried my Gluten free deep dish pizza would agree!). The other night, I created a recipe for gluten free hushpuppies, to indulge his love of all things corn.... and oh, were they ever fabulous!
Much like with corn dogs, I find the use of wheat flour in hush puppies to be unnecessary, and definitely prefer the use of masa.
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!
This makes a moderately sweet batch of hush puppies, and the sugar can be adjusted to your personal taste. Do you like cornbread to be really sweet? Bump it up to ½ cup of sugar. Prefer a cornbread that's only slightly sweet? Decrease the sugar down to a Tablespoon or two!
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