Gluten Free Corn Dogs

🌭 Ingredients

This is a thick batter, more like dough, that you wrap around the wieners with your hands. It smooths out nicely while frying and looks just like you'd expect.

• gluten free cornmeal
• EGFG gluten free flour blend*
• sugar
• baking powder
• buttermilk (or sour milk)
• egg
• gluten free pork wieners
• mustard and/or ketchup

See recipe card for exact amounts.

🌭 Substitutions

Gluten Free Flour Blend - Anytime you substitute with a different gluten free flour blend the results will be slightly different. Once you have a blend you like that works in some of my recipes, there's a good chance you can substitute it for my blend with good results.

Buttermilk - The buttermilk substitute is sour milk. It doesn't add as much lightness to any recipe the way commercial buttermilk does, but it's easy if you have milk in your fridge. The recipe is 1 tablespoon of white vinegar to make 1 cup of sour milk.

Wieners - Gluten free wieners are readily available so choose the ones you like. During my recipe testing we decided European wieners had too much snap and all-beef wieners didn’t have the right taste. Good quality pork wieners were our favourite.

Vegetarian - Substitute gluten free vegetarian wieners for your veggie friends and family.

🌭 Equipment - Deep Frying in a Wok

If you have an air fryer or a deep fryer then you're good to go. I haven't bothered buying either of those. I've been deep frying in my flat bottom wok and have a system to make it easy.

Whether you deep-fry once a week or every other month, you simply need a system to do it. A gluten free diet is tough enough so don't limit your choices at home.

A wok gets wider as it goes up so requires less oil than a frying pan or large pot. My wok came with a long-handled wire strainer that works better than a slotted spoon for removing food from hot oil. A deep frying thermometer is also an inexpensive and helpful tool that easily clips to the rim of a wok.