Mini Corn Dogs (Gluten-Free)

Courtesy of Gluten Intolerance Group

Servings: n/a
Prep Time: n/a
Cook Time: n/a

* 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

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