Mini Corn Dogs


1 cup gluten-free flour mix
2/3 cup cornmeal
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1/2 tsp dry mustard
2 Tbsp shortening
1 egg
3/4 cup milk
1 pound hotdogs

cooking oil


  1. Combine flour mix, cornmeal, sugar, baking powder, xanthan, salt and mustard in a bowl. Cut in shortening till mixture resembles fine crumbs.
  2. Beat egg and milk in a separate bowl. Add to dry ingredients. (Batter should thick enough to stick to the hot dogs, but just thin enough that it could be poured.)
  3. Dry hot dogs with a paper towel, cut into 1 inch long pieces, and dust lightly with gluten-free flour. Coat hot dog pieces well with batter and deep fry in hot oil (375 F) till golden brown.