Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

Published on 07/26/1996

½ cup garbanzo bean flour ½ cup white rice flour 1 cup yellow cornmeal 1 teaspoon x

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.