Gluten Free Corn Dog Batter (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/3 Cup white rice flour 1/3 cup tapioca flour 1/3 cup cornstarch 1 teaspoon potato flour 2 tablespoons sugar 1 teaspoon salt 2 teaspoon baking powder 2 teaspoon dry mustard 1 teaspoon xanthan gum 1 1/4 cup rice milk 2 eggs 2/3 cup cornmeal

Instructions

Mix together all the dry ingredients. Add egg and buttermilk. Stir well. The batter will be fairly thick but if this is too thick add a little water. Dip hot dogs into batter and deep fry until golden brown. Makes enough batter to cover approximately 8-10 hot dogs. If you have any leftover batter just drop by rounded tablespoons into the oil and fry it until golden brown. Enough to cover 4 hot dogs.

Serving Size

Enough to cover 4 hot dogs.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .