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!
Ingredients:
Instructions:
Tips
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?
Kathy,
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!
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!