A Rare Treat – Corndogs

When you think about gluten-free cooking, do you ever think about all the things you can’t eat? Me too. So, I set out to find what I can do about it. What can I do about it? I can find gluten-filled recipes and change them or I can make new ones. One of the recipes that my oldest makes from time to time (to the thrill of her three younger siblings!) is corndogs.

Ever been to a county fair and mourn the fact that you cannot partake in this fried treat? Well, fret no more! Here is what you will need:

18, gluten-free, beef hot dogs

2 cups white rice flour

2 cups corn flour

2 tsp. baking powder

1/2 cup sugar

1 tsp. salt

2 eggs

1 3/4 cup WHOLE milk

canola oil for frying

Mix rice and corn flour, baking powder, sugar, and salt. Add eggs and whole milk. Stir until well combined. Pour canola oil in a large, deep frying pan and heat it until a bit of batter sizzles when it is dropped in the pan. Prepare a plate to set the corndogs on, once they are cooked, by lining a large plate with 4 – 5 layers of paper towel. Dry off the hot dogs completely. Dip hot dogs in batter on a fork and tap off extra. Gently drop coated dog into the hot oil. Repeat with 3 other hot dogs, turning as they cook to make sure every side is evenly golden brown. Remove from the hot oil with a metal tongs, first allowing the oil to drip off some before setting the dog on your prepared plate. Repeat with the remaining dogs until they are all done. Serve with your favorite toppings and enjoy!