Corn Dogs are hard to come by when you have to go gluten-free, but these Gluten Free Corn Dogs are relatively easy to make, and SO good!
Note: This recipe was first posted on my original blog, Celebration Generation, on June 25, 2012. It was transferred over to this blog - existing comments and all - on 9/17/2021, and updated on 11/23/2022.
Like many other nostalgic foods, it can sometimes be hard to find a great version, when you find yourself relegated to special diets, such as the need to stick to gluten free foods.
I found the lack of comfort foods to be the toughest part of my Dx - getting bad news means NEEDING comfort foods, IMHO!
Anyway, as with everything else, I quickly realized that the only way I was going to properly satisfy the craving was to make my own gluten free version.
I worked up a delicious cornmeal batter, which really let the natural flavors of the corn and alternate flour shine, and everything was good with the world.
We'd fried up the leftover batter from making a batch of these corn dogs - this gluten-free batter was just too fabulous to waste!
Anyway, after a long day at a farmers market - situated right next to a corn dog cart - we decided that I should probably blog my gluten-free corn dogs!
Gluten Free Corn Dogs
This recipe has evolved over the years - The first time around, we didn’t have any regular cornmeal in the house.
We went with red, and the resulting corn dogs were delicious – soft, pillowy, and full of flavor!
Beyond the actual flavor being perfect, they lacked any of the telltale “gluten-free” texture issues- they were light and airy, moist, and had no “gummy” to it at all.
You could easily serve these to people who are not living gluten-free, without anyone knowing the difference.
Consider making a batch for your next party - your guests will love them!
This recipe utilizes slightly different ingredients than what you’d normally find as batter ingredients, but they’re all fairly basic ingredients that you should be able to find in any larger grocery store.
A few notes for you:
Gluten Free Flour Mix
As with all of my recipes, I use individual gluten free flours, specifically chosen for the recipe I’m developing.
This control over flavour and the properties of each flour gives the best results, and is more consistent than using any of the “all purpose” blends, in my experience.
Gluten Free Hot Dogs
You can use whatever type of weiner suits your needs: regular hot dogs, chicken hot dogs, turkey hot dogs... even natural casing dogs, grass-fed beef hot dogs, or gluten-free veggie dogs.
You can even use breakfast sausage or brats - just be sure they’re fully cooked, before dipping them!
I recommend using vegetable oil, sunflower oil, or canola oil for deep frying these gluten free corn dogs.
Peanut oil is technically another option, but I’m not fond of the flavor it imparts on this recipe, specifically.
Buttermilk is best, but you can also use regular 2% milk, or any plant based milk for this recipe - with or without a tablespoon of lemon juice mixed in.
We have been making it with unsweetened almond milk lately - that’s what’s pictured in the process shots on this update.
I like to add a little extra seasoning to my corn dog batter - not enough to pick out any one of the flavours, just a hint of *something*.
What I use is:
Sometimes I’ll skip those seasonings and make a honey batter, swapping out the granulated sugar in favour of liquid honey.
If I’m doing cooked breakfast sausages as corn dogs, I’ll swap the sugar out for maple syrup, and add ½ teaspoon Pure Vanilla Extract.
Yeah, vanilla flavor in corn dogs sounds a bit odd, but it’s almost like a pancake batter with sausage.
Rounding out this recipe, you will need:
Baking powder / sodium bicarbonate
... but I really don’t have anything to add, as far as those ingredients go!
Equipment and Supplies
In addition to ingredients, there are a few pieces of equipment and supplies that will help you out with this recipe:
While technically optional, these make the dipping easier, and really... food on a stick is just fun to eat!
There are a few different things you can use as a corn dog stick.
You can buy a product specifically sold as Corn Dog Skewers, which are a good size to use.
They’re a bit long, so I just trim them down to size with a pair of kitchen scissors.
The key to whatever you use is that they - when inserted into the hot dogs - aren’t so long that the whole thing won’t fit in whatever vessel you’re frying them in.
You need something to fry these in.
While an actual deep fryer is convenient in terms of keeping the temperature of the oil consistent, don’t worry if you don’t have one.
I just use a big, heavy bottomed pot and a deep frying thermometer.
A Tall Drinking Glass
I use a drinking glass to hold the batter for dipping the prepared hot dogs.
You’ll want one that’s at least as long as the weiner you’re dipping, plus a few inches.
You don’t want the weiner to touch the bottom of the glass, really - and there should be some head space to avoid a mess.
How to Make Gluten Free Corn Dogs
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.
Get Everything Ready
Heat oil 375 F (190 C). You can use a deep fryer, or a heavy pan.
Note: If you’re not using a deep fryer, use a heavy, deep pot, filled with at least 3 inches of oil.
I’ll usually heat it over medium high or high heat until it’s close to the right temperature, then turn it down to medium heat, monitor, and adjust as necessary.
Dry the hot dogs off with napkins WELL. Dust with a little masa flour, knock any excess off.
You want just a dusting - if the hotdog isn’t coated, the batter won’t stick. If there is excess masa on the weiner, the batter will just pull it off and ALSO not stick!
If using skewers, stick them into hotdogs, making sure they go in to about halfway up the length of the hotdog, set aside.
In a large mixing bowl, combine all dry ingredients - including seasonings, if using - whisking to combine.
Stir wet and dry ingredients together, mixing until well combined and relatively smooth.
Dip and Cook!
Once 10 minutes is up, give the batter a stir and check the consistency - you can whisk in a little additional milk if you want to thin it out a bit.
Pour batter into a tall glass.
You want enough batter in the glass to be able to coat the entire hot dog, but enough space at the top so the batter doesn’t spill over when you dip the weiner.
You likely won’t fit all of the batter in on one batch - top it up as you go!
Gently dip hotdogs in the batter one at a time, slowly removing from the batter and allowing excess to drip off.
Fry a few at a time - turning every few minutes - until golden brown.
As corn dogs are cooked, use a (metal!) slotted spoon or metal tongs to transfer them from the oil, to a pan lined with paper towel.
Gluten Free Corn Fritters
Once you run out of weiners, you can use 2 spoons to top rounded teaspoons of batter into the fryer, and fry til golden.
It’s a great way to use up the remaining batter - basically hush puppies!
Serving and Leftovers
Serve hot, with mustard and/or ketchup for dipping.
Leftovers can be cooled to room temperature and transferred to a freezer bag for storage in the fridge.
These are best reheated in the air fryer for a few minutes at 380-400.
More Gluten-Free Snacks and Appetizer Recipes!
Looking for even more fantastic gluten-free munchies that *everyone* will love? Look no further!
Ahi Tuna Nachos
Gluten Free Air Fryer Jalapeno Poppers
Gluten-Free Beaver Tail Recipe
Gluten Free Cheez-Its
Gluten-Free Chicken Nuggets
Gluten Free Chicken Pakora
Gluten-Free Chicken Satay
Gluten Free Doughnut Holes Recipe
Gluten-Free Fried Brie
Gluten Free Gougeres
Gluten-Free Mixed Vegetable Pakora
Gluten Free Paneer Pakora
Gluten-Free Pizza Bites
Gluten Free Samosa Recipe
Gluten-Free Soft Pretzels
Gluten Free Sauerkraut Buns [Piroshki]
Gluten Free Tempura
Loaded Mini Baked Potatoes
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Gluten Free Corn Dogs
- Vegetable Oil for deep frying
- 8 Gluten free beef hot dogs
- 1 cup Masa plus extra for dusting
- ¾ cup White rice flour
- ¼ cup Yellow corn meal
- 1 tablespoon Tapioca Starch/Flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 2 tablespoon Granulated sugar
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 Large eggs
- 2 cups Buttermilk
- ¼ cup Butter melted
- ¼ teaspoon Cayenne pepper
- ½ teaspoon Mustard powder
- ¼ teaspoon Onion powder
- 8 Corn dog skewers
- Heat oil 375 F (190 C). You can use a deep fryer, or a heavy pan. If not using a deep fryer, use a deep, heavy pot, filled to at least 3" deep.
- Dry the hot dogs off with napkins WELL. Dust with a little masa flour, set aside
- Combine all dry ingredients - including seasonings, if using - whisking to combine.
- In a separate bowl, whisk eggs, buttermilk, and melted butter together. Combine wet and dry ingredients, mixing until well combined and relatively smooth.
- Transfer batter to a tall glass, cover with plastic film, allow to sit for 10 minutes.
- If using skewers, stick them into hotdogs, making sure they go in to about halfway up the length of the hotdog.
- Gently dip hotdogs in the batter one at a time, slowly removing from the batter and allowing excess to drip off.
- Carefully transfer dipped hot dogs to heated oil. Fry a few at a time - turning every few minutes - until golden brown.
- As corndogs are cooked, use a (metal!) slotted spoon to transfer them from the oil, to a pan lined with paper towels.
- Serve hot, with mustard and/or ketchup for dipping.