Corn Dog Batter

[chawk310]

Does anyone have a recipe for the batter to make corn dogs? I have a 4 1/2 yo son who loves them but hasn't had one since diagnosed in December. Any help would be appreciated.

[MLO]

Great Corn Dog Receipe....

1/3 cup yellow gluten-free Corn Meal

1/2 Cup Masa (corn) flour

1/4 cup Quinoa Flour

1 cup white rice flour Fine grind

1/4 C + 2T Sweet rice Flour

2 Tbsp sugar

2 tsp Baking Powder

1/2 tsp salt

2 Large eggs

1 cup Milk

2 Tbsp oil

2 pkgs gluten-free Hot dogs

Heat oil for frying. Combine dry ingredientes and add liquid ingredients. Either cup up hot dogs or put on wooden chops sticks. Dip Hot dogs in batter to coat evenly and fry in hot oil. Drain on Paper towel. Cooked corn dogs can be frozen and reheated later.

(Add more corn flour if to thin and milk if too thick)

Great receipe, Got it from a member of ROCK in Minnesota. My daughter that is 10 recently confirmed with Celiac loves these. They are pretty good and well worth the effort but as with everything taste a little different then she was use too.

[Jamie-S]

1 c. gluten free pancake mix (i used betty crockers bisquik)

1/2 c. yellow cornmeal

1 egg, beaten

3/4 c. milk

Stir together. Dip franks into batter. Fry in deep hot fat. Brown on all sides.

[Darn210]

1 Cup gluten-free flour blend

2/3 cup corn meal (I use corn flour)

2 Tbls sugar

1 1/2 teas baking powder

1/2 teas dry mustard

1 beaten egg

3/4 cup milk

2 Tbls oil

Extra flour (can be gluten-free blend or just rice flour)

Cooking Oil

Pat hot dogs dry. Insert stick. Combine dry ingredients. Combine wet ingredients. Add dry to wet and mix well. (I needed to add more flour . . . just kept the approx proportions as above till I got a nice thick batter.)

Heat oil in skillet. Roll hot dogs in extra flour. Then coat dogs in batter. (I pour my batter into a drinking cup and dip dog in, makes it coat a little more evenly. Fry till browned, turn and repeat. The brown up fast so keep an eye on them. I would only fry a couple at a time. When I make these, I make as many as I can get out of the batter. Freeze the leftovers (separated by wax paper) and pop them on a cookie sheet and reheat in the oven.

(This recipe was modified from a recipe in Incredible Edible Gluten-Free Food for Kids)