Corn dogs were uncommon ground for us. Wehan had only ever had corn dogs once in his life and I’d never tried them prior to us making them. Being far from corn dog connoisseurs, we honestly had no idea what to expect when trying to make these gluten free corn dogs but we ended up so so happy with the end result.
We first attempted making gluten free corn dogs live on stream, expecting a disaster, but were very surprised with how great they ended up. We then spent some time trying different ingredients and different cooking temperatures. Alas we’re now here today sharing our gluten free corn dog recipe.
- 180g of gluten-free cornflour
- 90g of white rice flour (plus extra for coating the hot dogs)
- 2 teaspoons of baking powder
- 1/4 teaspoon of xanthan gum
- 1 teaspoon of salt
- 1 cup of lactose free milk (you can use normal milk if you wish)
- 2 eggs
- 3 tablespoons of honey
- 2 tablespoons of vegetable oil
- 8 frankfurter sausages (make sure the brand you’re using is gluten free)
- 8 wooden skewers (that are long enough to hold the sausages)
- Vegetable or canola oil (for deep frying) – we use vegetable oil
If you’d like to see exactly how the gluten free corn dogs are made make sure to watch the video above. The video shows exactly how the corn dog batter should look throughout every step of process, making it extremely useful for anyone who is making them for the first time. When you’ve watched the video and are ready to make your own gluten free corn dogs the written instructions are below.
- Whisk together the cornflour, white rice flour, baking powder, xanthan gum, salt, milk, eggs, honey, and 2 tablespoons of vegetable oil together in a bowl. Continue whisking them together until the batter is smooth. Once smooth set the batter aside.
- Grab a large saucepan and add the oil into it. You need enough oil to fully cover the corn dogs. We added enough oil to be approximately 10 cm deep.
- Have the saucepan on high heat until the oil reaches 170 degrees Celsius (approximately 338 degrees Fahrenheit). Then turn the heat down slightly.
- Using paper towel dry the frankfurter sausages.
- Once dry insert a skewer through the centre of each of the sausages until the skewer is halfway into the sausage.
- Grab a small plate and cover it in white rice flour. Roll each of the sausages in the white rice flour and set them aside.
- Grab a large plate. Cover the plate with paper towels and set it besides the saucepan of oil. The cooked corn dogs will be placed on that plate later.
- Grab the batter that you set aside previously and pour it into a long glass. The glass needs to be long enough for you to dip the whole frankfurter in it. We use a cocktail shaker glass.
- Dip the frankfurters into the batter one at a time, ensuring they’re fully coated. Gently lift the frankfurter out of the batter and quickly place it in the oil. Then repeat with another frankfurter. We cooked two frankfurters at a time however the amount you can cook at once will vary depending on your oil depth and pan size.
- Allow the corn dogs to cook until golden (this should take around 5 minutes), watch the corn dog as it cooks and rotate it as needed by gently rotating the skewer stick.
- Once fully cooked take the corn dog out of the oil and transfer it onto the plate that is lined with paper towel.
- Continue steps 9-11 until all of the corn dogs have been cooked.
- They’re now ready to serve! Congratulations you’ve successfully made gluten free corn dogs. Pair the gluten free corn dogs with your favourite dipping sauce or eat them by themselves.
We hope you enjoyed our gluten free corn dog recipe. If you end up making them yourself or have any questions about this gluten free corn dog recipe please let us know in the comments or on our socials. We’re more than happy to answer any questions you have and love hearing how you go with our recipes!