Corn-Free Dogs

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.

Corn-Free Dogs
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
1 egg
2 tablespoons oil of choice (coconut, grapeseed, canola, etc)
2 tablespoons honey
starch of choice (I used potato starch)
8 GF hot dogs

Directions
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.

This post was shared on Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Whole Food Fridays, and Gluten Free Fridays.

Corn Dogs Take Two

So, I already have a corn dog recipe on here that's really easy, but doesn't totally taste like you're typical corn dog.  So, I found this recipe in the Incredible Edible Gluten-Free Food for Kids cookbook and thought I would see how it would compare to regular corn dogs. They definitely have more of that cornbread taste to them...I need more practice battering and deep frying, but they turned out okay.  I did both full size corn dogs on a stick and the mini corn dogs (I think the mini ones are easier to do).

Corn Dogs

8-10 gluten-free hot dogs
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch
2/3 cup corn meal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1 beaten egg
3/4 Cup milk or substitute (I used almond milk)
2 tablespoons cooking oil
extra rice flour
cooking oil for deep-fat frying

Directions
1. Pat hot dogs dry with paper towels.  If desired, insert a wooden skewer into one end of each hot dog.  Or, if you want to make mini dogs, cut each hot dog into 4 or 5 pieces.  Set aside.
2. In a shallow bowl or pie pan, combine dry ingredients.
3. In another bowl, combine egg, milk, and 2 T oil.  Add to dry ingredients and mix well.  The batter will be thick.
4. Measure 3/4-inch of oil into a deep frying pan.  Heat to 375F.
5.  Put some extra rice flour on a shallow plate.  Roll hot dogs in the flour, then coat the hot dogs with the batter.
6. Fry hot dogs, a few at a time, turning with tongs about every minute, until golden brown.  Drain on paper towels.

Corn Dogs, Fries, and Fries

Tonight I tried a recipe that I found while perusing different gluten-free blogs, you can look at the original recipe here.  I needed more water than what she called for in her recipe but other than that I think it's basically the same. We also had oven fries and oven sweet potato fries. And the recipes below feed ~4 people (the corn dogs are more like 2 adults, a 5 year old and a 2 year old, so you may want to double if you have 4 adults). :)

I actually made a second batch of the corn dogs tonight after the boys went to bed to freeze for quick lunches or to take to the sitter's to eat in place of regular corn dogs.  I really hope they freeze well, I guess we'll find out.

Homemade Mini Corn Dogs

1 Cup Masa flour
1/4 Cup sugar
~3/4 Cup water
4 hot dogs
vegetable oil (enough for frying)

Directions
1. Mix Masa flour and sugar in a small bowl.
2. Gradually add water a little at a time until the mixture is consistently moist and malleable, but overly wet.
3. Fill a small saucepan about 1/3 full of oil and heat on medium to medium low heat (you really don't want it too hot, start at medium and turn down once the oil heats up).
4. While the oil is heating cook hot dogs in microwave for about 30 seconds, then cut them into 5ths.
5. Coat hot dogs in the batter, so it is completely covered.
6. Place in oil, turning it as one side browns.  Once its evenly browned remove it from oil and set on paper towels to drain.

Oven Fries

1 large russet potato
1 tablespoon olive oil
1-2 teaspoons seasoned salt

Directions
1. Preheat oven to 425 degrees.
2. Peel and slice potato into wedges or shoestring fries.
3. Place potatoes in ziploc bag, add oil and salt, seal and shake
4. pour on greased cookie sheet and bake for 25-30 minutes, turning halfway through.

Sweet Potato Fries

1 large sweet potato
1 tablespoon vegetable oil
1 tablespoon sugar
1 teaspoon cinnamon

Directions
1. Preheat oven to 425 degrees.
2. Peel and slice potato into wedges or shoestring fries.
3. Mix sugar and cinnamon together.
3. Place potatoes in ziploc bag, add oil and sugar mixture, seal and shake
4. pour on greased cookie sheet and bake for 25-30 minutes, turning halfway through.