Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):
    GliadinX



    Celiac.com Sponsor (A1-M):
    GliadinX


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Gf And Eggfree Corndogs And Moz Sticks!


VydorScope

Recommended Posts

VydorScope Proficient

Welp I was bored so I started mixing stuff up in the kitchen. I was trying to find an EASY and fast recipe for Gluten free and Eggfree Corn Dogs (the Moz Sticks was after thoguht heheh).

This is what I came up with.

1 1/2 cups Bob's Red Mill gluten-free Pancake mix (any would do, but I had some of this)

3/4th cup whole milk (sub soy, rice, or almond milk to make DF/CF)

2 1/2 TBSP Oil (I used Canoloe)

1 TSP Baking Powder

1 1/2 TBSP Water

Thats the base. Add to that what ever spices you want.

gluten-free Hotdogs (We use Oscar Myer all beef)

and/or

Kraft Mozzerilla cheese sticks. (or other gluten-free brand)

Heat your oil to 400F

While thats heating up, mix all the ingredents expect the hotdog(or chesse) in a big bowl. Mix till mixed well. I used a wisk only took a min.

I then pre cooked the hotdogs just a little on my electric grill. Cut in to thirds and covered them completely in the batter. I found it best to worj with one hotdog (3 peices) at a time. Carefully put the hotdogs in the oil. In my setup I put them in the fryer basket and lowered it in to the oil. The oil will boil and splater so watch your self. :)

They cook extremly fast. When they start to turn a light brown, they are about done. So pull them out, we are talkinglike 5 to 10 seconds. The Moz sitcks cook even faster.

Take them out and put on paper towels to drain. Remember they will cook a little be more AFTER you take them out of the oil.

This would prbly work to deep fry anything. I wanted to do pickles, but we did not have any. I also used spoon to drop balls of batter in the fryer and that made nice doughballs. :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Tierra Farm
Tierra Farm



Celiac.com Sponsor (A8-M):
Authentic Foods


nettiebeads Apprentice

I bet if the batter were a little thinner you could use it as fritter batter - corn fritters, zuchinni, whatever. Or sweeten slightly for fruit fritters. I'm going to have to try that.

VydorScope Proficient
  nettiebeads said:
I bet if the batter were a little thinner you could use it as fritter batter - corn fritters, zuchinni, whatever.  Or sweeten slightly for fruit fritters.  I'm going to have to try that.

<{POST_SNAPBACK}>

Whats a fritter? :huh:

You could easly make ti thinner just by adding more water.. but it is already prety thin. I was thinking to increase the dry ingredents a bit to thincken it.

Kasey'sMom Enthusiast

Yum,

Thanks for sharing, this sounds really good. I haven't had corn dogs in many years. Oh and pickles....that would be tastey! :)

I've only been 100% gluten free for a few weeks but the other day I was craving onion rings. I'm not sure why I wanted them because I only ate onion rings once in a blue moon before going gluten-free. :unsure:

I decided to take the Bob's Red Mill Pancake and make a batter for the onion rings and they were very good. I mixed the batter according to the directions on the back but instead of milk I used water. I also substituted E-nerg Egg Replacer for one egg.

They really hit the spot and satisified my craving for atleast several months.... :ph34r:

nettiebeads Apprentice
  VydorScope said:
Whats a fritter?  :huh:

You could easly make ti thinner just by adding more water.. but it is already prety thin. I was thinking to increase the dry ingredents a bit to thincken it.

<{POST_SNAPBACK}>

It's a southern thing. A hush puppy is a fritter. Most fritters have fruit in them, but not necessarily.

VydorScope Proficient
  nettiebeads said:
It's a southern thing.  A hush puppy is a fritter.  Most fritters have fruit in them, but not necessarily.

<{POST_SNAPBACK}>

Well I guess living in TN makes me not a southerner then :lol: Whats a hush puppy? :huh:

Kasey'sMom Enthusiast

A hush puppy is a fried pc. of cornmeal dough. Often times the batter is made from corn bread mix. Then spoon fulls are dropped into hot oil and fried until golden brown. :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Food for Life
Little Northern Bakehouse



Celiac.com Sponsor (A8-M):
Food for Life


VydorScope Proficient
  Kasey said:
A hush puppy is a fried pc. of cornmeal dough. Often times the batter is made from corn bread mix. Then spoon fulls are dropped into hot oil and fried until golden brown. :)

<{POST_SNAPBACK}>

OOOO I made them with the repice :) Called them doughballs though hehe

  • 4 weeks later...
Jnkmnky Collaborator

I think you should add parmesan cheese to the recipe for Mozzerella stix. Or is that a bad idea?

VydorScope Proficient
  Jnkmnky said:
I think you should add parmesan cheese to the recipe for Mozzerella stix.  Or is that a bad idea?

<{POST_SNAPBACK}>

Go head and try it, I think work fine :)

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):
    Food for Life



  • Member Statistics

    • Total Members
      130,279
    • Most Online (within 30 mins)
      7,748

    cruzio
    Newest Member
    cruzio
    Joined

  • Celiac.com Sponsor (A20):
    Authentic Foods


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):
    GliadinX




  • Celiac.com Sponsor (A21):
    GliadinX



  • Upcoming Events

  • Posts

    • Dora77
      Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“.   Current Health...
    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any...
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like...
    • lmemsm
      Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it.  What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond.  So, it's making it very hard to find safe replacements.  I was buying teff flour at nuts.com and they no longer carry it.  I noticed Naturevibe has teff and soy flour.  However, I can't get a response as to whether their flours are safe for someone with celiac.  Can't get a response from Aldi if their peas are safe for someone with celiac either.  I know Bob's Red Mill has teff flour but was hoping to get a large quantity. ...
    • chrish42
      All I can say is this site is great!
×
×
  • Create New...