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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:
* 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 |
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