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Gluten-Free Corn Dog Batter
Gluten-Free Corn Dog Batter Eileen Goltz | Pareve
35 minutes 20 minutes
15 minutes
Enough for 8 to 10 hot dogs

Ingredients
  • ⅓ cup white rice flour
  • ⅓ cup tapioca flour
  • ⅓ cup cornstarch
  • 1 teaspoon potato flour
  • 2 Tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 2 teaspoon dry mustard
  • 1 teaspoon xanthan gum
  • 1¼ cup rice milk
  • 2 eggs
  • ⅔ cup cornmeal

Instructions
  1. Mix together all the dry ingredients. Add egg and buttermilk. Stir well. The batter will be fairly thick but if it's too thick add a little water.
  2. Dip hot dogs into batter and deep fry until golden brown.
  3. If you have any leftover batter just drop by rounded tablespoons into the oil and fry it until golden brown.