My older son isn't the best eater. He has a really small appetite and it's hard to get him to eat enough. So, in an attempt to find something he'll eat without a fight I created these "corn dogs" by adapting my corn-free cornbread recipe. I can't handle corn, my family does just fine with it...but I'm not making two meals, so these are corn-free corn dogs and you wouldn't even know unless you were told! And yes, my son ate them and enjoyed them. And even came back later for more. They are the perfect kid-friendly meal.
1/2 cup millet flour
2 tablespoons sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 teaspoon baking powder
1/2 teaspoon xanthan or guar gum
1/2 teaspoon salt
3/4 cup dairy-free milk
2 tablespoons oil of choice (coconut, grapeseed, canola, etc)
2 tablespoons honey
starch of choice (I used potato starch)
8 GF hot dogs
Preheat 2-3 inches oil in a large pot over medium/medium high heat.
In a medium bowl, combine the flours, starches, baking powders, xanthan gum, and salt. Add in the milk egg, canola oil and honey. Mix until smooth and pour into a tall glass.
Insert wooden skewers into the hot dogs, coat them with potato starch, then dip them into the batter, making sure it's evenly coated.
Fry 2-3 at a time for about 3 minutes or until they are nice and golden brown. Drain on paper towels before serving.
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