Mini Corn Dogs (Gluten-Free)
Courtesy of Gluten Intolerance GroupIngredients |
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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 |
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** Brown Rice Flour Blend |
1 1/3 c. brown rice flour |
7 Tbsp. potato starch |
3 1/2 Tbsp. tapioca flour |
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** 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