1cupplus 2 tablespoons Gluten Free Medium Grind Cornmeal
½cupBob’s Red Mill All Purpose GF Baking Flouror 2 T garbanzo/fava flour, 1 T sorghum, 2 T corn starch, 3 T tapioca flour
2tablespoonssugarcane juice crystals, or other sweetener
1teaspoonsalt
½teaspoonbaking soda
½teaspoonxanthan gum
1egg
¾cupplus 2 tablespoons unsweetened milk substitute of choice
Instructions
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.