AuthorE. Gluten
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Yields1 Serving
 1 cup Eating Gluten Free All-Purpose Flour
  cup Cornmeal
 2 tbsp Baking Powder
 1 tsp Salt
 ½ tsp Xanthan Gum
 ½ tsp Dry Mustard
 2 tbsp Shortening
 1 Beaten Egg
 ¾ cup Milk (add 2 - 3 Tbs. more if needed)
 GF Hot Dogs
 4 cups Cooking Oil
1

Combine dry ingredients. Add shortening. Cut into fine granules with a pastry cutter (or 2 knives). Mix egg and milk. Add to dry ingredients. The batter should be about the consistency of brownie batter.

2

Cut the hot dogs into 4 or 5 pieces each. Drop the hot dog chunks into the batter, coating each piece.

3

Heat oil to about 375°. Fry hot dogs pieces in hot oil, turning every 10-20 seconds until evenly browned. Place on a cookie sheet. Bake at 200° for 3-5 minutes.

Ingredients

 1 cup Eating Gluten Free All-Purpose Flour
  cup Cornmeal
 2 tbsp Baking Powder
 1 tsp Salt
 ½ tsp Xanthan Gum
 ½ tsp Dry Mustard
 2 tbsp Shortening
 1 Beaten Egg
 ¾ cup Milk (add 2 - 3 Tbs. more if needed)
 GF Hot Dogs
 4 cups Cooking Oil

Directions

1

Combine dry ingredients. Add shortening. Cut into fine granules with a pastry cutter (or 2 knives). Mix egg and milk. Add to dry ingredients. The batter should be about the consistency of brownie batter.

2

Cut the hot dogs into 4 or 5 pieces each. Drop the hot dog chunks into the batter, coating each piece.

3

Heat oil to about 375°. Fry hot dogs pieces in hot oil, turning every 10-20 seconds until evenly browned. Place on a cookie sheet. Bake at 200° for 3-5 minutes.

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