Mini Gluten Free Corn Dogs Using Ryze Flour

Name: Gluten Free Mini Corn Dogs
Prep time: 10 min
Cook time: 28 min
Total time: 53 min
Ingredients: 1-1/2 cups Ryze Gluten Free Flour (Blue Bag); 1/2 cup gluten-free cornmeal (Arrowhead Mills); 2 tablespoons granulated sugar; 2 teaspoons gluten-free baking powder; 1/2 salt; 3/4 cup nonfat Greek yogurt (Chobani (or dairy-free yogurt)); 1-1/4 cups nonfat milk ((or rice milk), or as needed); 2 large eggs (at room temperature, beaten (or 1/4 cup liquid from cannellini beans + 2 tablespoons butter or fat)); 6 gluten-free nitrate-free hot dogs (Applegate (or frozen Mozzarella sticks, sliced in half* to make shorter); Neutral-flavored oil (for frying)

Photo of a dozen Mini Gluten Free Corn Dogs draining on a paper towel lined paper plate

When the cravings strike, don’t feel guilty. Have yourself the best-tasting gluten free mini corn dogs without refined starch or gums. You’ll never miss them! See the substitutions for dairy free, egg-free, and more.

Gluten Free Mini Corn Dogs

Without sacrificing on flavor or texture, you can make these delicious gluten free mini corn dogs without refined starches or gums.

Course Lunch

Cuisine American

Ingredient Keyword cornmeal, hot dogs, Ryze Flour Blue Bag

Prep Time 10 minutes

Cook Time 28 minutes

Rest Time: 15 minutes

Total Time 53 minutes

Servings 6 people

Ingredients

1-1/2 cups Ryze Gluten Free Flour Blue Bag
1/2 cup gluten-free cornmeal Arrowhead Mills
2 tablespoons granulated sugar
2 teaspoons gluten-free baking powder
1/2 salt
3/4 cup nonfat Greek yogurt Chobani (or dairy-free yogurt)
1-1/4 cups nonfat milk (or rice milk), or as needed
2 large eggs at room temperature, beaten (or 1/4 cup liquid from cannellini beans + 2 tablespoons butter or fat)
6 gluten-free nitrate-free hot dogs Applegate (or frozen Mozzarella sticks, sliced in half* to make shorter
Neutral-flavored oil for frying

Instructions

Gluten-free prepared or Dijon mustard (French's, Grey Poupon), or ketchup (Heinz), as condiments
In a large bowl, whisk together Rzye flour, cornmeal, sugar, baking powder, and salt. Add the milk and eggs; whisk thoroughly. Add additional milk if the batter is too thick. You want it to be thick enough to make a nice thick coating around the hot dogs, but not like gluten free bread dough. Instead, it should be like a thick pancake batter.
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 the 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 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. About 30 - 60 seconds later, it should reach 375°F.)
Insert a long skewer into the center of each hot dog, about 1/2-inch from the top; set aside.
Working in batches, dip hot dogs into the batter. Allow excess batter to drip off. Hold the end of a skewer and place the hot dog into the oil for about 15 seconds while constantly turning. (This prevents the batter from falling off into the oil.) Fry for 7 minutes or until nicely golden brown. If you overcook the corn dog, it will separate from the crust. Repeat with the 11 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, ketchup, or plain. Store any leftover batter covered in the refrigerator up to 3 days, or until the expiration date of your milk.