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Mini Corn Dogs (Gluten-Free)

½ cup garbanzo bean flour
½ cup white rice flour
1 cup yellow cornmeal
1 teaspoon xanthan gum
1 tablespoon sugar
1 teaspoon gluten-free baking powder
1 teaspoon salt
2 eggs, beaten
2 cups milk substitute (use 1 ½ cups if using Rice Milk)
4 packages hot dogs

Cut hot dogs into bite size pieces (4 per dog) and mix everything except hot dogs until smooth. Dip hot dogs in batter and deep fry until golden brown.

Tip: If you are having trouble getting the batter to stick, try coating the dogs in arrowroot powder first

Lay them out on a cookie sheet and then put them in the freezer. After they are frozen pour them into a large freezer bag or container. By freezing them first on a cookie sheet, they wont stick together and you can just pour out how many you need at a time.

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