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Mini Corn Dogs (Gluten-Free)
Courtesy of Gluten Intolerance Group
Servings: n/a
Prep Time: n/a Cook Time: n/a What you need:
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+ 1 c. gluten-free flour mix **
+ 2/3 c. cornmeal + 2 Tbsp. sugar + 1 1/2 tsp. baking powder + 1/2 tsp. xanthan gum + 1 tsp. salt + 1/2 tsp. dry mustard + 2 Tbsp. shortening + 1 egg + 3/4 c. milk + 1 lb. hotdogs + cooking oil *+ Brown Rice Flour Blend + 1 1/3 c. brown rice flour + 7 Tbsp. potato starch + 3 1/2 Tbsp. tapioca flour *+ For 1 1/2 cup gluten-free flour blend: + 1/2 c. rice flour + 1/2 c. cornstarch + 1/2 c. tapioca starch/flour + 1 Tbsp. potato flour What to do:
1. Combine flour mix, cornmeal, sugar, baking powder, xanthan, salt and mustard in a bowl. Cut in shortening till mixture resembles fine crumbs.
2. Beat egg and milk in a separate bowl. Add to dry ingredients. (Batter should thick enough to stick to the hot dogs, but just thin enough that it could be poured.) 3. Dry hot dogs with a paper towel, cut into 1 inch long pieces, and dust lightly with gluten-free flour. Coat hot dog pieces well with batter and deep fry in hot oil (375°F) till golden brown. * Courtesy of: Gluten Intolerance Group Visit www.gluten.org to learn more about gluten intolerance |
