Posted on December 14, 2012March 25, 2020 by Gluten Free Recipes Admin
I came across Martha Stewart’s recipe for Texas Corn Dogs. Knowing it had a much higher ratio of cornmeal than I desired to use, I created a similar recipe and made gluten free corn dogs with a 50% ratio of rice flour and cornmeal along with buttermilk. It turned out be too much cornmeal for my tastes, though it had a wonderful texture. In addition, it was not sweet enough.
Trying it with a high ratio of 3 parts rice flour to 1 part corn meal mixed with water, it didn’t have much flavor, even while increasing the sugar. In addition, without any milk, it needed some tapioca flour/starch when using water, as it helps the browning process in gluten free goods.
My next experiment was with non-fat milk + 2 extra tablespoons and 50% each of my all-purpose gluten free flour blend recipe and cornmeal. Additional milk was required because the superfine rice flour used in my all-purpose flour blend is denser than regular rice flour. Though it browned beautifully, it was too starchy. The results were much better using 3 parts regular ground rice flour to 1 part cornmeal.
I went back to using the 3 parts rice flour and 1 part cornmeal, but used buttermilk instead of water. They turned out perfect! Buttermilk helps leaven batter and dough and provides flavor.
The great thing about this recipe is that it is free of white starch (tapioca, potato or cornstarch) and gums (xanthan and guar). I hope you enjoy it, no matter how you make it.Get your skewers ready, get set, go!
Gluten Free Corn Dogs
4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Makes 6 corn dogs with leftover batter
Ingredients:
- 1-1/2 cups white rice flour
- 1/2 cup gluten-free cornmeal
- 2 teaspoons gluten-free baking powder
- 2 tablespoons granulated sugar
- 1/2 - 3/4 teaspoon salt
- 2 large eggs, at room temperature, beaten
- 1-1/4 cups buttermilk
- 6 gluten-free hot dogs
- Neutral-flavored oil, for frying
- Gluten-free prepared or Dijon mustard (French's, Grey Poupon), or ketchup (Heinz), as condiments
Instructions:
- In a large bowl, whisk together white rice flour, cornmeal, baking powder, sugar, and salt. Add eggs and buttermilk; whisk thoroughly.
- Pour some batter into a tall, narrow jar. (Do not fill to the top, but allow enough room to dip the corn dog into the jar.) Refill as needed. Allow batter to rest for at least 15 minutes. It will thicken slightly. If it becomes too thick, thin with additional milk. If it is not thick enough, add more rice flour. You'll know when it is perfect when a corn dog can stand in the batter.
- Preheat oil to 375°F in a deep-fryer, Dutch oven, or deep pot. (If cooking on the stove top, without a thermometer, drop a kernel of popcorn into the oil prior to heating. When it reaches 365°F, it will pop.)
- Insert a skewer into the center of each hot dog, about 1/2-inch from the tip; set aside. Dust each hot dog with rice flour. (If you are using a small deep-fryer or saucepan, cut the hot dogs into three pieces.)
- Working in batches, dip hot dogs into the batter, tipping the jar to the side. Roll the hot dog around until thoroughly coated. Allow excess batter to drip off. Hold the end of a skewer and place the hot dog into the oil for about 20 seconds. Remove it and allow excess oil to drip back into the fryer. Dip it into the batter a second time. Place back into hot oil and cook for 7 - 10 minutes or until nicely golden brown. If you overcook the corn dog, it will separate from the crust. Repeat with remaining hot dogs and batter. Do not overcrowd the oil, as this reduces the temperature of the oil, resulting in reduced browning and more oil absorption.
- Serve with mustard of choice or ketchup. Store any leftover batter covered in the refrigerator up to 3 days, or until the expiration date of your buttermilk.
While it is nice to use sturdier sticks such as corn dog sticks, they are short. Long skewers make it safer when deep-frying.
The key to deep frying without absorbing a lot of oil is to add enough salt to the batter.
For a lower calorie version, dip the hot dog only once into the batter and fry as instructed. You will end up with a 1/8-inch dough instead of the traditional thickness.
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Love corn dogs, but what non-dairy can I use in place of buttermilk?
ReplyKathy,
For a dairy-free substitute recipe for buttermilk, please see the Substitutions page: http://glutenfreerecipebox.com/gluten-free-substitutes/. I would use a less of the substitute as it is not as thick as buttermilk.
Enjoy!
Reply
I found your recipe via Pinterest. It was great and kids couldn’t tell the difference. I don’t use sticks anymore. I just cut up the hot dogs and drop them in the batter. Corndog bites!
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