This recipe comes to us from Belinda Meeker.

6 cups gluten-free cornmeal
3 cups gluten-free flour
2 ½ teaspoon baking soda
1 ½ teaspoon salt
1 – 1 ½ cups sugar
3 cups buttermilk
2 ½ cups water
2 eggs (beaten)

In a large mixing bowl add all dry ingredients and mix well. Add buttermilk and water and add in beaten eggs and mix well. If batter becomes stiff add small amounts of water, but not too much (I use a 40 ounce drinking glass and fill with mix to dip in prepared dogs). Dry off the hot dogs then roll them in gluten-free corn starch and tap well to move excess. Place your stick in dog and dip quickly into batter mixture then straight to the fryer cook until they are golden brown (4-5 minutes) and place them on paper towels until they are cool. I wrap each one in wax paper and freeze until we eat them and pop them in microwave to heat. welcomes your comments below (registration is NOT required).