• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Member Statistics

    77,741
    Total Members
    3,093
    Most Online
    Laura Hoffman
    Newest Member
    Laura Hoffman
    Joined
  • 0

    Corn Dogs (Gluten-Free)


    Belinda Meeker

    This recipe comes to us from Belinda Meeker.


    Ads by Google:




    ARTICLE CONTINUES BELOW ADS
    Ads by Google:



    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)

    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.

    0


    User Feedback

    Recommended Comments

    Guest Sherry Parten

    Posted

    I have been looking for this rec. thank you. I have 1 adult and 2 children with celiac this is great.

    Share this comment


    Link to comment
    Share on other sites
    Guest Cydney Hanson

    Posted

    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.

    Share this comment


    Link to comment
    Share on other sites
    Guest betty

    Posted

    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.

    Share this comment


    Link to comment
    Share on other sites

    Way too watery to coat hot dogs - would not recommend

    Share this comment


    Link to comment
    Share on other sites
    Guest Belinda

    Posted

    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.

    Share this comment


    Link to comment
    Share on other sites
    Guest Becky

    Posted

    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.

    Share this comment


    Link to comment
    Share on other sites
    Guest alan

    Posted

    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!

    Share this comment


    Link to comment
    Share on other sites

    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.

    Share this comment


    Link to comment
    Share on other sites

    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!

    Share this comment


    Link to comment
    Share on other sites

    WAY too watery I had to adjust the flours way off the original recipe...

    Share this comment


    Link to comment
    Share on other sites
    Guest Karen Merrick

    Posted

    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.

    Share this comment


    Link to comment
    Share on other sites
    Guest Chris

    Posted

    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!

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


  • Ads by Google:

  • 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.

  • Popular Contributors

  • Ads by Google:

  • Who's Online   16 Members, 1 Anonymous, 870 Guests (See full list)

  • Related Articles

    Destiny Stone
    As the old saying goes, "the best way to a man's heart, is through his stomach." Anyone that has a special man in their life, knows this to be true. Father's Day is a perfect opportunity to tell your dad, grandfather, uncle or special man in your life, that you love them by making them a special Father's Day meal that they won't forget. Even if your dad is a gluten eater, the following gluten-free recipe ideas for BBQ ribs, baked beans, french bread, avocado & tomato salad and berry cobbler, will fool even the most dedicated gluten eater into thinking they are eating the real thing. For those dads that enjoy cooking, making plans to prepare the Gluten-Free Father's Day meal together is an excellent opportunity to spend more time with the special man in your life and to help him learn more about gluten-free cooking.
    Even if it is physically impossible to share a meal with your father, you can still do something special for him. Make him a special card, or send a special gift. For those father's that are gluten-sensitive, a gift certificate for gluten-free food is a wonderful and thoughtful way express your love and gratitude.

    Gluten-Free Fathers Day Meal

    Studies show that the number one most popular meal for men is BBQribs. Julia Child provided the following rib recipe and it is naturally gluten-free. In fact, all of the following recipes are all naturally gluten-free, but be sure to use only gluten-free ingredients and spices. 
    BBQ Ribs Baked Beans French Bread Avocado Tomato Salad Berry Cobbler
    Julia Child's Broiled or Barbecued Spare Ribs (Gluten-Free)
    Serving Size : 6
    3 whole spare ribs -- making 12 sets of 3-rib portions Salt and spice marinade - (Either 1 ½ T. salt and 1 tsp of your own spice Marinate or use the following):
    Spice Marinade-
    1 1/2 T. salt 1/2 tsp. Ground allspice 1/2 tsp. finely ground pepper Special house BBQ sauce -
    1/2 cup fresh peanut oil 1/2 cup wheat-free soy sauce 1/2 cup honey 1 tsp thyme or sage 1 tsp paprika 1/4 tsp. cayenne pepper or chili powder -- or to taste 2 Tbs distilled vinegar
    Directions
    1. Trimming the ribs. Remove the membrane from the under side of the ribs. Slash between every 2 or 3 ribs at the large side to make for easy cutting into portions after cooking.
    2. Preliminary salt & spice marinade. Mix the spices & salt in a small bowl; rub the mixture into both sides of the ribs. Cover and refrigerate. Leave at least 1/2 hour, but overnight is more effective.
    3. Special house BBQ sauce. Mix the ingredients for the sauce in a bowl, and paint a coating on both sides of the ribs. Set the ribs, curved side down, in a roasting pan or pans. Reserve the rest of the sauce.
    *Ahead-of-time note: The recipe may be prepared a day in advance to this point. Cover ribs and sauce, and refrigerate them.
    4. Pre-barbecue roasting - 40 minutes a 375 F. Baste both sides lightly with another coat of sauce, and roast 20 min. on each side in the preheated oven - this starts the cooking and eliminates some of the excess fat.
    *Ahead-of-time note: May be done somewhat in advance; let cool, then over and refrigerate.
    5. Final cooking. Either on the barbecue. Have your coals just right - a hot gray, not a burning red. Basting the ribs with the sauce, turn them over the coals for 15-20 minutes, until a nice crusty brown.
    Or
    5.Broil under the broiler. Instead of finishing on the BBQ, turn the ribs under a moderate broiler for 15 - 20 min. basting frequently with the sauce.Beans are inexpensive and full of healthy proteins, and they go very well with ribs. The following recipe can be modified to be made vegetarian, just leave out the bacon.

    Baked Beans Gluten-Free
    Ingredients
    1 pound bacon
    2 (28 ounce) cans baked beans
    1 (12 ounce) bottle chili sauce
    1 large sweet onion, chopped
    2 cups packed brown sugar

    To Cook-
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    3.In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
    4.Bake in preheated oven for 45 minutes to 1 hour. French bread is something that most gluten-sensitive suffers live without. However, the following recipe will leave your dad wondering if your diet has changed to include gluten. This gluten-free french bread is soft on the inside and crunchy on the outside, just the way french bread should be.

    French Bread (Gluten-Free)
    *Makes 2 loaves. (The left overs freeze very well).
    Ingredients
    2 cups white rice flour 1 cup tapioca flour 3 teaspoons xanthan gum 1 1/3 teaspoon  salt 2 teaspoons egg substitute (optional) 2 tablespoons sugar  1 ½ cups lukewarm water 2 tablespoons fast rise yeast 2 tablespoons butter or butter substitute, melted 3 egg whites, beaten slightly 1 teaspoon distilled vinegar melted butter or substitute for brushing (optional)
    Directions
    1) In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
    2) In a small bowl dissolve the sugar in the water, and add yeast.
    3) Wait until the mixture foams slightly, then blend into the dry ingredients.
    4) Add the butter, egg whites, and vinegar. Beat on high for 3 minutes.
    5) To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
    6) Slash diagonally every few inches. If desired, brush with melted butter.
    7) Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
    8) Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
    9) Remove from pan to cool. No meal is complete without a healthy salad  to accompany it.  This avocado and tomato salad is naturally gluten-free and is the perfect compliment to any meal, especially this one. It's very easy to make and it only takes 10 minutes to prepare. For best flavor chill for one-hour prior to serving.

    Avocado & Tomato Salad (Gluten-Free)
    Ingredients
    4 Large tomatoes, chopped 4 Avocados, peeled, pitted and diced into large pieces to avoid mushing your avocado 1 Red onion, thinly sliced 1/3 Teaspoon ground black pepper, or to taste 1 bottle (8ounces) balsamic vinaigrette salad dressing
    Preparation
    In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over the mixture.
    *Note-To blend spices, cover and chill for at least one hour before serving.
    Gluten-Free Dessert
    There are many wonderful gluten-free dessert ideas available. The following berry cobbler recipe is gluten-free and can be served with gluten-free vanilla ice cream for a delicious dessert that can be finished off for breakfast.
    Gluten-Free Berry Cobbler Recipe Happy Father's Day!

    Jefferson Adams
    English-style fish and chips are one of my all-time favorites. One of the dishes I've missed the most ever since going gluten-free. I've been discovering new uses for Rice Chex as a gluten-free breading, and this recipe for gluten-free fish and chips is one of the results. I hope you enjoy them as much as I do.
    Ingredients:
    1½ quarts vegetable oil, for frying
    2 pounds halibut or firm white fish, cut in  portions
    Salt and freshly ground black pepper
    ½ cup potato starch
    ½ cup tapioca flour
    1 cup rice flour
    2 cups crushed Rice Chex
    1 quart egg wash (equal parts whole eggs and milk, mixed well)
    6 lemons halves, for serving
    Directions:
    Heat the oil in to 375 degrees F. in a Dutch oven or deep frying pot.
    Rinse fish and dab dry with paper towels. Sprinkle the fish with salt and pepper.
    In a mixing bowl, combine and mix rice flour, tapioca flour and potato starch.
    Dip the fish in flour mixture and shake off any excess.
    Dip the fish into the egg wash and then the powdered Rice Chex. Add more Chex as needed to make sure fish is well-coated.
    Repeat the process with each fillet, then carefully drop the coated fish in the fryer.
    Cook the fish in batches until golden brown on both sides, 6 to 7 minutes. Remove from the fryer and place on paper towels to drain excess oil. Serve lemons on the side.
    Serve with chips and tartar sauce.
    English-style Chips:
    Ingredients:
    4 large russet potatoes
    Directions:
    Heat 3-inches of the oil in a deep fryer to 325 degrees F.
    Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
    Raise oil temperature to 375 degrees F.
    Carefully put the chips in the hot oil. and cook for 4 to 5 minutes until crispy and brown.
    Note:
    I like to do the first part of the chips first, then cook the fish, then finish the chips, as I have a smaller fryer.
    If your fryer is large enough to accommodate both the fish and the chips without lowering the temperature, then you can add the battered fish into the oil on top of the chips, and cook them together. Fry the fish and chips for about 4 to 5 minutes until crispy and brown.


    Jefferson Adams
    Want to make an easy romantic dinner that will fill the house with wonderful aromas? Try this recipe for steamed fresh lobster.
    Ingredients:
    2 large onions, quartered 4 shallots, quartered 8 cloves garlic, peeled and chopped 2 lemons, quartered 2 oranges, quartered 6 stalks celery, quartered with leaves 4 tablespoons black pepper 4 tablespoons seasoned salt 2 fresh live lobsters or 4 (6 ounce) lobster tails ½ cup butter, melted Directions:
    Pour about 1 inch of water in the bottom of a large pot. Add all ingredients except lobster and butter. Bring to a boil.
    Add the salt and place a steamer insert inside the pot so that it is just above the water level. Put the lobster tails on the rack and cover the pot.
    Cover and steam for 8 minutes. Keep covered and do not lift the lid!
    While the lobster is steaming, set the table, pour a glass of white wine, and light a few candles. Serve with melted butter for dipping.

    Jefferson Adams
    Celiac.com 10/10/2013 - I don't often eat venison, but when I do, I like to make this rich, delicious venison stew. It's easy to make, tastes delicious and keeps the house warm and smelling wonderful all day long.
    Ingredients:
    2 pounds venison stew meat 8 small potatoes, peeled and quartered 4-5 carrots, cut into 1 inch pieces 2-3 celery stalks, chopped 3 onions, chopped 3 cloves garlic, minced 1 tablespoon Worcestershire sauce 2 tablespoons vegetable oil 2 tablespoons dried basil 2 tablespoons dried thyme 2 teaspoon dried oregano 2 bay leaves ¼ cup red wine 4 cups gluten-free beef stock or beef bouillon (I use HerbOx in water) ¼ cup gluten-free flour Salt and black pepper to taste Venison rub, recipe follows 1 tablespoon salt ¼ cup gluten-free flour ¼ cup water Venison Rub:
    2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Directions:
    Coat meat in venison rub mixed with a bit of gluten-free flour.
    In a skillet, deeply brown the coated meat in oil.
    Add onions, garlic, and sauté until clear.
    Add Worcestershire sauce, bay leaves, oregano, salt, pepper, oregano, basil, thyme, red wine and broth.
    Simmer, covered, for about 2 hours.
    When meat is tender, add potatoes, celery and carrots; simmer 30 minutes or so, until tender. Remove bay leaves.
    Combine flour and water. Stir slowly into the stew, a little at a time, until desired thickness is reached.
    Remove from stove, spoon into bowls and serve with gluten-free bread, and your favorite red wine or gluten-free beer.

  • Recent Articles

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years
    between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its coeliac disease, a sensitivity to the
    protein, or any other reason, it can be really hard to find suitable places to eat out. When
    you’re on holiday in a new and unknown environment, this can be near impossible.
    As awareness of coeliac disease grows around the world, however, more and more cities
    are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the
    list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the
    top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of
    gluten-free fare, with 240 coeliac-safe eateries throughout this huge city.
    The super hip city of Portland also ranks highly on this list, with the capital of counterculture
    rich in gluten-free cuisine, with San Francisco and Denver also included.
    Outside of the states, several prominent European capitals also rank very highly on the list,
    including Prague, the picturesque and historic capital of the Czech Republic, which boasts
    the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge
    330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their
    variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this
    list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe
    eateries.
    The full top ten gluten-free cities are shown in the graphic below:

     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

    Advertising Banner-Ads
    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
    Our passion is to bake the very best products while bringing happiness to our customers, each other, and all those we meet!
    We are available during normal business hours at: 1-888-533-8118 EST.
    To learn more about us at: visit our site.

    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au

    Jefferson Adams
    Celiac.com 06/19/2018 - Could baking soda help reduce the inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease? Scientists at the Medical College of Georgia at Augusta University say that a daily dose of baking soda may in fact help reduce inflammation and damage caused by autoimmune diseases like rheumatoid arthritis, and celiac disease.
    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
    A type of cell called mesothelial cells line our body cavities, like the digestive tract. They have little fingers, called microvilli, that sense the environment, and warn the organs they cover that there is an invader and an immune response is needed.
    The team’s data shows that when rats or healthy people drink a solution of baking soda, the stomach makes more acid, which causes mesothelial cells on the outside of the spleen to tell the spleen to go easy on the immune response.  "It's most likely a hamburger not a bacterial infection," is basically the message, says Dr. Paul O'Connor, renal physiologist in the MCG Department of Physiology at Augusta University and the study's corresponding author.
    That message, which is transmitted with help from a chemical messenger called acetylcholine, seems to encourage the gut to shift against inflammation, say the scientists.
    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com