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    Scott Adams

    Mini Corn Dogs (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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.



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    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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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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