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Gluten Free Corn Dogs

Servings 8 Corndogs


  • 8 Hot dogs
  • 1 1/4 cups Gluten Free corn flour (finely ground cornmeal)
  • 3/4 cup White rice flour
  • 2 tsp Baking powder
  • 1/2 tsp salt
  • 1/4 tsp Xanthan gum
  • 1 cup Milk or Almond milk
  • 2 Large eggs
  • 3 tbsp Honey
  • 2 tbsp extra virgin olive oil
  • 1/2 cup Water
  • 1 qt vegetable oil for frying (you can use coconut oil as a more healthy option)


  1. Combine the following dry ingredients: cornflour, half-cup of the rice flour, baking powder, salt, and xanthan gum.  Add milk, eggs, olive oil, honey and water.  Stir until smooth and let it stand for 10 min.

  2. Place remaining rice flour on a plate. Dry the hotdogs and then roll them in the rice flour coating them evenly. Put the wooden skewers in the hotdogs and set aside.

  3. Heat oil to about 375. Get a plate out with some papertowls to prepare to hold cooked corndogs.

  4. Fill a tall glass with the batter. This is what you will dip the hotdogs in, so anything tall and skinny will work. Evenly cover the hotdog with batter.

  5. After covering with batter, place immediately in oil to cook. Cook one or two at a time. 1 minute per side until golden brown.

  6. Once cooked, place on paper towl lined plate.

  7. Left over batter? Just fry it up, the kids will enjoy. It's kind of like a hush puppy!