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!
Gluten-Free Hush Puppies
- Oil for deep frying
- 1 cup Yellow corn meal
- ½ cup White rice flour
- ½ cup Masa flour
- 1 Tbsp Tapioca starch
- 1 tsp Xanthan gum
- 1 tsp Salt
- ⅓ cup Granulated sugar
- 2 tsp Baking powder
- ½ tsp Baking soda
- 2 Large eggs
- 2 cups Buttermilk
- ¼ cup Butter melted
- 1 Medium onion finely chopped
- Heat oil 375F (190 C)
- Combine all dry ingredients, whisking to combine. In a separate bowl, whisk eggs, buttermilk, melted butter, and chopped onion together.
- Combine wet and dry ingredients, mixing until well combined and relatively smooth. Cover with plastic film, allow to sit for 10 minutes.
- Gently drop rounded teaspoons of batter into the heated oil. Fry in small batches - allowing oil to come back up to temperature between each batch - until golden brown.
- As hush puppies are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels.
- Serve hot
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.