Recipe for Today: Gluten-Free Corn Dogs

 Ingredients: 

• 1/3 cup white rice flour 
• 1/3 cup tapioca flour 
• 1/3 cup cornstarch 
• 1 tsp. potato flour 
• 2 tbsp. sugar 
• 1 tsp. salt 
• 2 tsp. baking powder 
• 2 tsp. dry mustard  
• 1 tsp. Xanthan gum 
• 1 ¼ cup buttermilk 
• 2 eggs, beaten  
• 2/3 cup cornmeal
• 8-10 Hot dogs

 

Methods/steps:

 

Mix together all the dry ingredients. Add egg and buttermilk. Stir well. The batter will be fairly thick, but if too thick, add a little water. Dip hot dogs into batter and deep fry until golden brown. Makes enough batter to cover approximately 8-10 hot dogs. If you have any leftover batter, just drop by rounded tbsp. into the oil and fry it until golden brown.