Someone of the Celiac Listserv at Delphiforums started talking about corn dogs this weekend. Shame on them. Really now. No fair. I began to think about my cute nephews. Every time we go out to eat as a family at a specific restaurant that overlooks the Bay, the boys always, always order mini-corn dogs and french fries. It isn’t the food that pulls us adults there - that is for sure - but rather the delightful squeals of the kids as they watch the marina wildlife and happily dip and munch on those corn dogs. So I started to wonder if I could make some kind of mini-tasty-corny-dog treat at home too, but gluten free.

 

I did manage to make a tasty treat. The flavor of these dog wraps is spot on! However, in an attempt to cut back on the oil/fat, I made a recipe to be baked. While this made tasty, certainly less fatty, corn-dogs, it is lacking the sponge quality of deep-fried dogs. As always, I welcome your input and tweaks! In the meantime, if you are game for corn dog flavor, and don’t mind a heavier wrap, I’ve got the recipe for you!

 

Gluten Free Baked Corn Dogs
Dough Ingredients: (enough for approximately 24 mini-dogs)
2/3 cup of each: sorghum flour, GF flour blend (with xanthan gum) and corn meal
2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon sugar
1 teaspoon gelatin
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon dried garlic and onion pieces
1/2 teaspoon pepper
3 Tablespoons butter
1 1/2 Tablespoons shortening
1 egg
2/3 cup + 2 Tablespoons evaportaed milk (or buttermilk)

(Don’t forget the dogs! I used Hebrew National Hot Dogs and cut them into thirds.)

 

Steps:

  1. Preheat oven to 450F.
  2. Lightly oil a cookie sheet or line a cookie sheet with parchment paper.
  3. Cut hot dogs into lengths just shorter than you biscuit cutter. (I cut mine into thirds.)
  4. Blend together dry ingredients (flours through seasonings) in a stand mixer (for ease, but any mixer will do.)
  5. Add butter and shortening and mix until well incorporated and no large clumps remain.
  6. Add egg and 2/3 cup of evaporated milk. Add additional milk to create soft dough texture and have all ingredients stick together without becoming wet.
  7. Mix on medium-high for 2-3 minutes.
  8. Scrap all dough into a large ball.
  9. Roll out on parchment paper or silpat to 1/4″ thickness.
  10. Using a biscuit cutter (or large circular cookie cutter), cut out shapes from the rolled dough.
  11. Lift the cut-out with a spatula and put into your hand. Place a 1/3 of a hot dog into the dough and gently roll the dough around the hot dog and then seal the edges. Repeat until you have used all the dough - or hot dogs. =)
  12. Place all the mini corn dogs on the cookie sheet evenly spaced apart.
  13. Bake for 12 minutes at 450F.

 

Enjoy!

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