Serves: 24
Total Calories: 1,463


1 cup GF Featherlight Mix
2/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon xanthan gum
1/2 teaspoon dry mustard
2 tablespoons shortening
1 beaten egg
3/4 cup milk
gluten free hot dog
cornstarch for dusting
4 cups cooking oils


Preheat oven to 200°F.

Combine dry ingredients in a medium bowl. Add shortening and cut into fine granules with a pastry cutter or 2 knives.

Beat egg and milk together in a small bowl. Add to dry ingredients. (The batter should be about the consistency of brownie batter. If it's too thick add 2 to 3 more tablespoons of milk.)

Skewer whole hotdogs or cut hot dogs into 4 or 5 pieces each. Dust each piece with cornstarch. Drop chunks into batter*, coating each piece. Heat oil to about 375°F.

Fry battered hot dogs in hot oil, for 2 to 3 minutes on each side. (When you first put the hotdogs into the oil the batter may start to slide off. If this happens turn them every 10 seconds until batter is firm. Then fry as directed.)

Remove from oil and place on a cookie sheet. Bake for 3 to 5 minutes. Leftovers may be frozen, then reheated in the oven. Bake at 350°F for 20 minutes.

*If coating a whole hot dog it is easiest to place batter into a tall glass before coating.

Nutritional Facts:

Serves: 24
Total Calories: 1,463
Calories from Fat: 378

This Corndogs recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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