Gluten Free Corn Dogs

Gluten free cooks know how to create fun food experiences and one way to do that is to make gluten free corn dogs at home. Host a backyard party with all the Amusement Park foods you love.

Course Snacks & Treats

Cuisine American, Canadian

Keyword corn dogs, gluten free corn dogs

Prep Time 30

Cook Time 15

Servings corn dogs

Calories 231kcal

Author Cinde Little

Ingredients

1 cup gluten free cornmeal
1 cup EGFG gluten free flour blend*
3 tablespoon sugar
4 teaspoon baking powder
¼ teaspoon salt
1½ cups buttermilk , or sour milk**
1 egg
12-16 gluten free pork wieners
12-16 wooden skewers or popsicle sticks
mustard and ketchup

Instructions

Heat oil in a deep fryer or wok to 350°F.
Measure milk in a 2-cup measuring cup then add egg. Mix to combine.
In a large bowl whisk cornmeal, gluten free flour, sugar, baking powder and salt.
Add wet ingredients to the dry and stir until combined. The dough will be quite stiff. Add a tablespoon of oil or more milk if it is too stiff to work with.
Insert a wooden skewer into each wiener stopping about half way up the wiener.
Using your hands wrap the dough around the wiener to completely cover it. Repeat until all the wieners are covered.
Gently slide the corn dogs into the oil working in batches. Cook for 3 minutes until golden brown, turning if needed. Repeat until they are all cooked.
Drain on paper towel and serve warm with mustard and ketchup.

Notes

If the oil goes above 350°F turn the heat down and wait. The corn dogs will brown too quickly at a higher temperature and the dough will not be fully cooked.

*EGFG gluten free flour blend: 300 g sweet rice flour, 300 g potato starch, 200 g sorghum flour, 200 g millet flour. Makes ~8 cups.

**Sour Milk (buttermilk substitute): Pour 1 ½ tablespoon vinegar into a 2-cup measuring cup. Add milk to the 1½ cup mark. Let sit for 10-15 minutes. Stir and use.

Nutrition