Gluten Free Corndogs and Corndog Muffins

What You’ll Need:

  • 1/2 cup  ground yellow cornmeal
  • 1/2 cup Gluten Free All Purpose Flour
  • 1 Tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 egg
  • 1/2 cup milk (almond milk, soy milk are fine as well)
  • 8 gluten free hot dogs
  • (optional) Oil or shortening, for deep frying
  • 8 bamboo skewers

Here’s What You Do:

Put all the ingredients for batter in a bowl and mix until well combined

To Fry:

Take a pan and put the oil or shortening in the pan, until very hot/melted

Skewer the hot dog and dip it in the batter, then slowly dip it into the pan

Fry for about 3 minutes per side

Lay on a paper towel to cool

To Bake:

Preheat your oven to 400Frk

Skewer the hot dog and dip in batter, and place on a lined baking sheet

Bake for 15 minutes

Optional Baking For Less Work:

Pour the batter into a casserole sheet

Place the hot dogs into the batter

Bake for 15 minutes

Corndog Muffins:

Line your muffin tin with muffin liners

Slice/Chop your hot dogs and stir them into the batter

pour the batter into the muffin liners

Bake for 12 minutes

(These freeze really well!)

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