Bob’s Red Mill has been featuring guest posts of kid-friendly gluten and dairy free during April for Autism Awareness Month. I was fortunate to post on April 8th, sharing Corn Dogs and Watermelon Ice. I am putting the post here, just in case the link doesn’t work in the future. These freeze beautifully. Simply allow to cool completely before wrapping well and freezing. Enjoy!
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See the original post at Bob’s Red Mill.
I know there is still snow on the ground in many areas, but summer is just around the corner. Really, it is! Dreaming of summer has got me thinking about two summer foods my kiddos just love. Watermelon Ice and Corn Dogs, done gluten and dairy free, of course.
Where I live the State Fair is a BIG deal, and going to the State Fair means food fried on a stick. I know, I know, not the healthiest thing you could dream of, but do my kids perk up when I pull out our own gluten and dairy free corn dogs while surrounded by the sights of the fair. Making them myself also gives me the chance to use high quality gluten free hot dogs, much less sugar than their gluten filled counterparts, and use whole grain gluten free corn meal.
As I only seem to make this recipe once a year around Fair time, I make a big batch for future lunch box meals and snacks. I make mini corm dogs by cutting the hot dogs in half. I do this because they fit in my deep fryer this way and because the kids think they are cute. You can easily make these into corn dog bites by cutting the hot dogs into 4 pieces before dipping on the batter. Use a fork or toothpick to transfer the corn dog bite to the hot oil for cooking, removing the toothpick when placed in the oil.
- 1 cup plus 2 tablespoons Gluten Free Medium Grind Cornmeal
- ½ cup Bob’s Red Mill All Purpose GF Baking Flour (or 2 T garbanzo/fava flour, 1 T sorghum, 2 T corn starch, 3 T tapioca flour)
- 2 tablespoons sugar, cane juice crystals, or other sweetener
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- 1 egg
- ¾ cup plus 2 tablespoons unsweetened milk substitute of choice
- In a mixing bowl whisk all dry ingredients well. Add milk substitute and egg, blending until corn batter is smooth. Set aside for 10-15 minutes.
- Add 3 to 4 inches of oil in a deep pan or deep fryer and heat until between 350 and 375 degrees. Be sure there is at least 2” of space above the oil and the edge of the pan in case of boil over.
- Cut hot dogs in half. Push corn dog stick (I use 3” bamboo appetizer forks) into each cut end. With a clean cloth dab any excess moisture from the hot dogs. Holding onto the corn dog stick, dip hot dog into batter. You may need to use a knife to help the batter adhere in some areas. Be sure all the hot dog is covered in batter. Add only one or two corn dogs to the hot oil at a time so as not to drop the cooking temperature down too much. Using tongs, flip the corn dogs as they cook so all sides cook evenly. After the corn dog is a deep golden brown color (about 3 minutes) remove the corn dog from the oil and drain on a cooling rack over paper towels. Cook remaining corn dogs.
- Serve with your favorite gluten free corn dog toppings, veggie sticks and fresh fruit.
Watermelon Ice is what we served at my son’s first birthday. He may be a big 15 year-old now, but he still asks for this when watermelon season is in full swing.
Makes about 1 1/2 quarts
2 quarts seeded, cubed ripe watermelon
Freeze watermelon cubes in a single layer on waxed paper or parchment. When Cubes are frozen, put into a freezer bag or freezer safe container, removing as much air as possible. Seal and put back in the freezer.
When ready to serve, blend watermelon cubes in a food processor or heavy-duty blender until pureed. Scoop into glasses and serve!
You can a splash of lime juice or some mint syrup for a little something different.