Mini Corn Dogs (Gluten-Free)

Mini Corn Dogs (Gluten-Free)

Courtesy of Gluten Intolerance Group
Ingredients
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

Directions:

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