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    Belinda Meeker

    Corn Dogs (Gluten-Free)

    Belinda Meeker
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Belinda Meeker.

    Ingredients:
    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)



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    Directions:
    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.

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    The recipe sounds pretty good, but the recommendation of microwave cooking decreases your chances of real nutrients being absorbed. It also seems like a lot of unnecessary sugar. Radiated food that has also been deep-fried, sounds like a gut ache to me. And not much in the way of a healing food. It's tough cooking for children because of the great need for old comfort foods. Or at least something similar. So I'd just skip the microwave and serve the corn dogs fresh each time or re-cook them in the oven. Thanks for the recipe for the corn dogs though. Good luck and good health to you and yours.

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    Thank you, this sounds great! In terms of the previous, negative comment someone posted: I'm confused why someone so 'health conscious' is bothering to look at recipes for corn dogs in the first place... Maybe just to be critical, I guess. :) Thanks again.

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    Ok--to whomever said it was too watery...mine is always too thick and I have to add more water, but it's ok if you didn't like my recipe--I have been using it for 4 years without a single problem.

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    Ok--to whomever said it was too watery...mine is always too thick and I have to add more water, but it's ok if you didn't like my recipe--I have been using it for 4 years without a single problem.

    Thank you, thank you! My kids love these.

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    It looks like a great recipe for corn dogs! My kids love them, and to make them at home is even better. If you are going for health foods...well corn dogs are generally not on that list. Especially if you are trying to dodge eating sodium nitrites, yet nitrite free hot dogs can be found.

    Thanks for the recipe!

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    I made this recipe last night and it was really good. The corn dogs got progressively better as I adjusted the thickness of the batter and temperature of the oil. The batter needs to be relatively thin and smooth compared to cornbread batter. If it sticks to the dog with unevenly it's too think. The oil should not be very hot. I didn't have a candy thermometer but I'd estimate 300F. If you get it near the smoke point as you would for french fries (450F) it's way too hot.

     

    And finally, the measurements used in this recipe must be for feeding all the riders in the Tour de France. I cut the quantities by two-thirds. Two cups of cornmeal and one cup of flour, made five corn dogs and had enough batter left over to do it several more times or to bake two skillets of cornbread. I would estimate that quantities given here would make a hundred corn dogs.

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    Thank you!! I have been looking for just this recipe for my grandson!!! I have seen others, but none as perfect as this /hugs and keep up the cooking!

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    Thank you, this sounds great! In terms of the previous, negative comment someone posted: I'm confused why someone so 'health conscious' is bothering to look at recipes for corn dogs in the first place... Maybe just to be critical, I guess. :) Thanks again.

    I don't view the comment as negative, just looking for the healthiest alternative. We can always take good recipes and build on them. It's not personal, be happy.

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    This is a great recipe! I agree with John that the amounts as written are probably enough for a very large family reunion. I also used his 300 degree temperature and it worked great!

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  • About Me

    44 year old female, married 26 years, 3 sons, live in IL, 3 of us have been diagnosed with celiac disease and have been gluten-free for 1 year. I have written;"The Life Of Me" but never published it.


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