Gluten Free Corn Dogs

Gluten free corn dogs are carnival food. And even though carnival food is not my family’s usual fare, warm weather brings it to mind. If I don’t tell you all … more »

Gluten free corn dogs are carnival food. And even though carnival food is not my family’s usual fare, warm weather brings it to mind. If I don’t tell you all the secrets to getting ‘em right, maybe you’ll never again be able to experience the joy of freshly fried corn dogs. And that I cannot abide. So, like it or not, I’m giving you options. And gluten free corn dog secrets. Come to think of it, it’s kind of noble, don’t you think?


(Maybe noble was going too far for deep-fried processed meat. I get that. But just look at those dogs!)

By the way, if deep-frying offends you on principle alone, I get that. But remember that food fried in oil that is maintained at the proper temperature will not absorb much oil at all – in fact, it will absorb much less oil than if you were shallow frying. Oil at the proper temperature will quickly seal the very outside of the food and cook the inside by steaming it in the heat. That’s why foods with high moisture content fry well, and foods with low moisture content, well, don’t.


Here are the secrets to gluten free corn dog success: 1. Boil the hot dogs first. That way you don’t have to fry them for any longer than necessary to cook the batter. 2. Dry the cooked hot dogs really, really well before coating them in the batter. 3. Chill the batter in a juice glass before using it. 4. Place the hot dogs on the skewers after they’re fried. That way, you don’t need an enormous vat of frying oil just to be able to fry the whole thing.


Oh, and if you have any trouble finding bamboo skewers in the grocery store, check by the meat counter. They’re usually not far from there – and either way, the butcher will always know where they keep them!

Looking for more carnival food? How about gluten free churros? Hey, as long as you’re deep-frying, you may as well make the most of that oil.

Prep time: 15 minutes       Cook time: 2 minutes       Yield: 8 corn dogs

1/2 cup (66 g) coarsely ground yellow cornmeal

1/2 cup (70 g) Basic Gluten Free Flour Blend (Xanthan Gum Free) (scroll down on that link)

1 tablespoon (12 g) sugar

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 egg (60 g, out of shell) at room temperature, beaten

1/2 cup (4 fluid ounces) milk, at room temperature

8 gluten free hot dogs

Oil, for deep frying (I like a mix of equal parts shortening and vegetable oil)

8 bamboo skewers

  • In a small bowl, place the cornmeal, flour blend, sugar, baking powder and salt, and whisk to combine well. Add the egg and milk, and mix to combine well. Place the mixture in an 8-inch tall glass, and place the glass in the refrigerator.

  • Boil the hot dogs. Place 5 cups of water in a medium-sized saucepan and bring to a boil. Place the hot dogs in the boiling water, cover, and remove the saucepan from the heat. Allow to sit for 7 minutes. Remove the hot dogs from the water and dry them thoroughly with paper towels. Set the cooked hot dogs aside.

  • Place the frying oil in a medium-sized heavy-bottom saucepan, with a candy thermometer on the side (make sure the probe is in the liquid, and not resting on the bottom of the pan or you will not get an accurate reading). Bring the oil to 350°F over medium-high heat. Reduce the heat enough to maintain the temperature of the oil without allowing it to increase.

  • Remove the cornmeal mixture from the refrigerator, and mix to loosen it. Slowly immerse the hot dogs, one at a time, in the glass, removing slowly to allow the cornmeal to adhere to the hot dog. Place the coated hot dog in the frying oil and fry for about 2 minutes, rotating once during frying, or until the coating is uniformly deep golden brown. Remove the hot dog from the frying oil, and place on a paper towel to cool briefly. If desired, snip off any part of the hot dog that is not coated in the fried batter. As soon as the corn dog is cool enough to handle, insert a bamboo skewer about half way into the hot dog. Repeat with the remaining hot dogs.

  • Serve immediately, or, crisp in a 300°F oven for about 5 minutes before serving.



P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I can’t do it without your generous support!

  • Jennifer Sasse

    My children thank you from the very bottom of their hearts for this one! You’re on a roll – don’t stop!!!! :)

    • gfshoestring

      Thanks, Jennifer! My kids were pretty excited, too. :)
      xoxo Nicole

      • Denise Ferguson Kennedy

        OH! My children are very grateful as well! :) These corn dogs will now be our after the baseball game meal this coming weekend ! Along with some of your black bean hummus for dipping our veggies in and your chocolate pudding for dessert!

        • gfshoestring

          Oh that sounds awesome, Denise. Corn dogs at a ball game! Plus the dip and pudding to round it all out. Go Mom!
          xoxo Nicole

  • Lysa

    My son was just begging for some corn dogs. How did you know?

    • gfshoestring

      I know things, Lysa. Don’t tell anybody, but I know things.
      xoxo Nicole

  • Julie Hodge

    Have you tried to make these ahead of time and freeze them? I might give it a try. My son asked for corn dogs tonight. We are so busy, I often make our food the night before. I pay a fortune for the packaged frozen ones, and he doesn’t like the hot dog they have, so I have to cut it open, take out the dog, and replace it with the brand he likes. I am really excited about giving this a try, so I stop paying a fortune for the breading!!

    • gfshoestring

      I have made ahead and refrigerated, Julie, but not made ahead and frozen. I don’t see why it wouldn’t work, though. And I can’t believe you cut out and replace the hot dog! You’re way nicer than I am. :)
      xoxo Nicole

      • Julie Hodge

        Well, don’t give me too many props-my son has autism. Children with autism often only like certain brands of foods :) We are working on helping him be more open to trying new things. In the mean time, I pick my battles. He is really high functioning and has wonderful potential, so I have to choose what is worth truly battling out. He absolutely loves all the stuff I make from here, though, so you are saving us a fortune!!! I am hoping to make a mac and cheese recipe soon. We pay several dollars a box for gluten free mac and cheese. I made your quick sandwich bread a few days ago, and he LOVES it!! I also made your oatmeal squares and granola bars this week, so he is in heaven. Thank you SO much for all your hard work. I know how time consuming it is for me to just make your recipes, so I know you must put in many hours to develop the perfect recipes. I appreciate it more than you will ever know. I use your recipes almost exclusively, and I am excited about getting your third cookbook some day. Thanks for making gluten free enjoyable for our family. My parents were chowing down on your perfect yellow cupcakes a few weeks ago, and could not believe they were gluten free. You are AMAZING!!

        • gfshoestring

          Julie, catering to a child with autism may not be optional like it might be with an NT child, but I give you MORE props, not less! I can hear the hope and love you have for him in every word. Well done, Mom. :)
          xoxo Nicole

  • superfcbear

    i think the tips that you gave will be crucial to success. i’ve tried other recipes and the coating just doesn’t go on, and subsequently became such a big mess! also – great idea about inserting the skewer AFTER! :) thank you

    • gfshoestring

      I learned the hard way, superfcbear. The only way I learn anything, it seems!
      xoxo Nicole

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  • Amy

    Delicious! And works great in a corn dog maker…and who doesn’t have a corn dog maker on hand- (think waffle iron but with wells for corn dogs).

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring:
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