gf corn dog 1
gf corn dog 1

Kerry’s Gluten-free Corn Dogs

From blog post: Kerry's Gluten-free Corn Dogs

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February 11, 2016

Ingredients

Batter:

1/2 cup corn flour or masa harina (Maseca from Co-op is the best)

3/8 cup rice flour (plus extra for dusting)

3/8 cup tapioca starch

1 1/2 tsp sugar

1 1/2 tsp baking powder

1/2 tsp salt

1 1/4- 1 1/2 cup buttermilk

1 large egg

gluten free hot dogs, halved crosswise, or cooked breakfast sausages

canola oil, for cooking

Directions

1In a medium bowl, whisk together the corn flour, rice flour, tapioca starch, sugar, baking powder and salt. In a small bowl or measuring cup, whisk together the buttermilk and egg; add it to the dry ingredients and whisk until smooth.

2

3Place some rice flour in a shallow bowl. Bring a couple inches of canola oil to 350-375F in a wide heavy pot.

4

5Thread hot dog halves onto popsicle sticks and douse them in rice flour, then dip in the corn flour batter to coat. Carefully place into the hot oil and cook a few at a time (don't crowd the oil, or it will cool it down), turning often with tongs, until golden on all sides. Remove and place on a paper towel-lined plate to drain.

6

7Serve warm. Makes about 1 dozen corn dogs.

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