Gluten & Dairy Free Corndogs

For the club it is always my goal to provide as many options as I possibly can! In many cases I will include both a regular gluten free & then a second grain free option If Im able (or have the time!). Especially for the more popular and desires recipes!

I took a vote in my Facebook group a few weeks ago with a list of recipe ideas & the top voted for option was corn dogs! So I created 2 brand new corn dog recipes (this one and a fun new Korean variation) & then I also went into my archives and tracked down my original Club Angell corn dog recipe that is grain free & posted that in here as well! All 3 are excellent! Choose whichever best suites your dietary needs & you cant go wrong!

This version tastes just like a corn dog straight from a carnival or county fair! The texture is spot on. Just the perfect amount of crispy texture on the outside combined with the right thickness of fluffy cornbread on the inside. If you wanted these would work great made ahead and then frozen! I would then warm them up in the air fryer to serve.

As with any corn dog recipe- if you want to make mini’s feel free. I tested this out and they turned out great. I found that putting them on the stick made the dipping into the batter process easiest & then I carefully used a butter knife or fork to push them off the stick into the oil. They might fry up a little quicker than full sized corn dogs. You know they are done when they are golden brown on all sides. Sometimes they are heavier on one side and only want to cook that side down in the oil. For this I recommend using some tongs and either flipping it and holding it so that the side you want is facing the oil OR I use I hold the corn dog fully under the oil for 30-60 seconds.

For this one my goal going into the project was to create an Egg Free option. I unfortunately ran out of time before we had to leave town to further test the recipe. I did however want to share what my best educated guess is (and what I intended to try out) for an egg replacement would be!

I was going to try out replacing the large egg with 1/4 Cup of Aquafaba! I have seen some other recipes do that successfully and my best guess is that it will work for this recipe as well. At some point I’ll give it a try for this recipe- but I wanted to share just incase anyone else felt like experimenting :).

If you try it out please leave a comment and let us know how it goes!

Using other gluten free all purpose flour blends

The bad news is that there isn’t truly a gluten free measure for measure flour or cup for cup. Its a marketing ploy. There are blends that work decent in place but never exactly. Each and every blend is totally different. For example I LOVE better batter - but in this recipe it would make for some seriously gummy/ chewy corndogs. I chose King Arthur as its lower in gum and therefore I knew my corndogs s would end up the exact texture I wanted.

So of course you are welcome to experiment. But please keep in mind that there are no guarantees. Any change means the recipe will change.

Expandex

So many of my recent recipes turn out amazing thanks to the magic of expandex. It is a modified form of tapioca starch that was formulated to improve gluten free baking. The word Modified tends to worry people- so let me explain further. Essentially they studied tapioca and removed portions of it leaving only the parts that would allow for it to cause amazing elasticity (aka its name) in gluten free recipes. This flour allows me to get an incredible rise with everything I use it in. It traps the air bubbles in the dough just like regular flour with gluten does! Its honestly incredible. If you eat any processed or store bought foods you have eaten many forms of modified starch. Its nothing new- its just semi new to the home baker. Its non gmo and I typically get it from the brand Judee’s on amazon. Under no conditions can you sub it out for another regular starch.

Outside of the US there is a product called Ultratex 3 I have not worked with it but from what I understand its comparable! I would use that in the exact same quantity as the expandex amount that I call for.

Gluten & Dairy Free Corndogs

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Yield: 6 Corn Dogs

Author: Brittany Angell

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Bring the county fair into your own kitchen with these spot on gluten and dairy free corn dogs! They are much easier to make than you might expect & freeze perfectly. I recommend heating them up in the air fryer if you opt to freeze them.

Ingredients

• 6 Hot Dogs + Wooden Skewers for them.
• 130 grams Corn Meal (3/4 cup)
• 104 grams King Arthur Measure for Measure Gluten Free Flour (3/4 cup)
• 11 grams Expandex (1 tbsp)
• 2 1/2 Tsp Double Acting Baking Powder
• 3 Tbsp Organic Cane Sugar (54 grams)
• 1 Tsp Salt
• 182 grams Milk Dairy or Nondairy (3/4 Cup) (any variety except for canned coconut milk or heavy cream)
• 1 Large Egg

Instructions

1. Fill a heavy duty pot of choice large enough to fry the corn dogs (The hot dog & its stick) and fill it with several inches of oil. Turn the stove on medium low allowing the oil to slowly warm up to 315-325 degrees. I recommend using an instant read thermometer to track the temperature.
2. Dry off the hot dogs on a paper towel until completely dry & carefully place hot dogs on skewers down the center.
3. Add all of the corndog batter ingredients to a medium bowl and whisk until smooth. Pour the batter into a tall narrow drinking glass. Test your oil temperature. If it has reached the 325-325 degree range you can move onto frying.
4. Dip the skewered hot dogs into the corn dog batter. Swirling the stick in a clockwise direction making sure the hot dog is fully covered. Lift out carefully allowing any extra or thicker areas to drop off a little.
5. Very carefully place the corn dog into the hot oil with its stick. Fry it for about 7-10 minutes until golden brown. I recommend doing the first one 1 by itself to test your oil & make sure its just right. If the corn dog browns quickly its too hot. If the oil is not rapidly bubbling its not hot enough. Sometimes the corn dogs will only want to float on one side- for this I like to use my tongs and either hold the entire corndog under the hot oil- or flip the corndog and hold it in place for a minute or two. After the first corn dog is finished repeat the process and make the rest of them. Being careful not to overcrowd the pot. ( I use a 5 quart Dutch oven to fry mine and can fit 2-3 corn dogs in at a time.)
6. Carefully remove the finished corn dogs from the pot using tongs. Place on a paper towel lined plate or paper towel lined small cookie sheet. Drain the excess oil & serve hot with condiments of choice.
7. Freeze any leftovers and reheat in the air fryer.

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