Sunday, May 2, 2010

Gluten Free Corndogs

Think outside the box on this one readers.....

This was one of the stranger recipe's I've come up with, but, the end result is taste and texture of real corndogs.  Be sure to find hot-dogs that are gluten free (read the labels).

This recipe makes more dough than needed for feeding a family of 2 so my suggestion is to wrap the unused portion of the dough in saran wrap and make some cornbread biscuits the next day. I did this and they were delicious. 

The Dough... 

¾  cup corn meal 
½  cup brown rice flour 
1 and ½  cups cornstarch 
1 package of Jell-O instant vanilla pudding 
1 teaspoon Xanthan gum 
1 teaspoon salt 
4 teaspoons baking powder 

Mix the dry ingredients thoroughly. 

4 eggs 
1 cup milk 
2 tablespoons butter 
2 tablespoons oil 

Mix the wet ingredients together then into the dry ingredients. {Dough should be very thick and sticky, sort of like a sticky play-dough} 

This is the messy part, but the end result is worth it.  This is also where my training in hand making clay tile came in handy, as the dough was close in texture to wet clay.

Wet hands and scoop up a fist full of dough. Continually wetting hands as needed, flatten the dough to what you feel is the right thickness for you keeping it in the palm of one hand. Begin to wrap/mold the dough around a hotdog. (if you get too much dough, just pinch off the extra and toss back in the dough bowl) Completely enclose the hot-dog and mold the dough so it is uniform thickness around the 'dog. Place the corndog on a greased cookie sheet and bake for 20 minutes at 350 degrees. 

The only thing I didn't do which I will next time is shove a wooden skewer into one end so the corndogs are easier to hold on to while eating. 

I hope everyone that is gluten intolerant enjoys these. 

I used white cornmeal because it was what I had on hand.  Yellow cornmeal should work just the same and add the more appealing yellow corndog coloring.

Shawn doesn't normally eat hot-dogs, but he ate these and asked for more.  =D

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