Thursday, February 2, 2012

Super Bowl Sunday Recipes: Gluten-Free Corn Dogs


yield: makes 8 corn dogs, active time about 30 minutes, total time about 30 minutes
  • 1 1/4 cups gluten-free cornflour
  • 3/4 cup white rice flour, plus additional for coating hot dogs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon xanthan gum
  • 1 cup milk
  • 2 large eggs
  • 3 tablespoons honey
  • 2 tablespoons vegetable oil
  • 8 gluten-free hot dogs
  • 1 quart vegetable oil
  • 8 skewers, about 6-inches long


  1. In small bowl, whisk together gluten-free cornflour, 3.75 ounces white rice flour, baking powder, salt, and xanthan gum. Add milk, eggs, vegetable oil, and honey. Mix together until smooth. Allow batter to stand for ten minutes.

  2. Place about 1/2 cup white rice flour on a medium plate. Dry hot dogs, including ends, and slide sticks into hot dogs. You want to slide sticks about halfway into the hot dog. Roll hot dogs, one at a time, in white rice flour. Place hot dogs on dry plate. Set aside

  3. Heat oil to 375°F. Line a plate or baking pan with a few paper towels. Place near the fryer. (Be sure plate is a safe distance from the fryer.)

  4. Select a glass that’s tall enough to dip the entire hot dog into. Pour batter into drinking glass. Dip hot dogs, one at a time, into glass. Lift hot dog from batter and swirl lightly. Quickly transfer coated hot dog into the hot oil, gently placing the hot dog into the oil. Fry one or two corn dogs at a time. After about one minute of frying, gently "roll" the corn dog in the oil using a pair of metal tongs. (Often they roll themselves.) Remove corn dogs from oil. Drain on paper towel lined plate and serve. If stick is still hot, wrap in a paper towel before serving.

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