October 3, 2012

Recipe for Today: Gluten-Free Corn Dogs

  • 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
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.

No comments:

Post a Comment

Thank you for visiting and commenting. Make sure you subscribe!