Missing crisp, golden corn dogs? That stops here. My gluten-free corn dog recipe brings back that state fair taste and texture with a 5-minute homemade batter using simple pantry ingredients. I also share my fool-proof tip for keeping GF corndog breading right where it belongs – no sliding off, no sogginess, just a good old classic to welcome back.
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Easy, Breezy Gluten-Free Corn Dogs Made From Scratch
Did you ever think you’d be throughly enjoying a crisp, golden corn dog made gluten-free? I certainly didn’t. 🫣 I had never seen GF corn dogs at my local grocery store. Even if I did, I knew I’d probably not be able to justify the cost.
But creating these ridiculously easy gluten-free hush puppies got me thinking… Why couldn’t I make some small adjustments and transform it into an equally stellar version gluten-free corn dog recipe?
I’m so glad I did. Big win for us. The whole process is surprisingly simple. Like my crispy, doughy GF apple fritters, the recipe is surprisingly effortless. Just mix, dunk, and fry. Some of the same rules apply – like extending cook time to get a nice fluffy texture and waiting until you’re ready to cook to combine the batter.
My recipe also tackles another common problem – corn dog breading that slides off. To prevent this pat the hot dogs dry then shake in cornstarch. This helps absorb excess moisture so the batter stays adhered to the hot dog, right where it belongs.
Recommended Gluten-Free Flour
Making corn dogs gluten-free doesn’t require anything special besides a GF all-purpose flour, but I do have thoughts on which kind works the best.
I typically use and recommend Cup4Cup GF flour for almost all my recipes. There are some exceptions and this is one of them. C4C contains a lot of cornstarch and using it for batters that coat, like hot dogs or a light, crispy GF fish fry batter, it’s not the best option.
Therefore, I use King Arthur Measure-For-Measure because it doesn’t have cornstarch in the blend. If you’d like to use another GF flour, I suggest looking at the ingredient list to make sure cornstarch isn’t listed within the first three ingredients.
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Trick to get corn dog batter to stick
When testing this recipe I tried it with the cornstarch (white rice flour works too) and without. If I can save you some time, I’m always all for that! Unfortunately to make the batter consistently stay on, this small extra step helps.
Skewer the dogs with a popsicle stick or bamboo skewer and use a lint-free towel to pat them dry. Transfer them to a ziplock bag with cornstarch, shake to cover, shake off any excess in the bag, and transfer them to a plate until you are ready to dip.
Super simple GF corn dog batter tips
When researching homemade corn dog recipes, I saw many suggest transferring the batter to tall glass for dipping. This worked for the first few, but as the batter amount decreased, things got harder.
Here’s an easier way to do it. Whisk together the dry ingredients in a large shallow bowl or 8X8-inch pan. After the oil has reached 350℉ (more on why that is key below 👇), add the liquid ingredients, stir to combine and you are good to go. No fuss, no extra dishes, no mess. 👊
My hot take – Wait until the oil comes to temp, before combining the liquid and dry ingredients. As the batter sits GF starches absorb moisture and it becomes thicker. You’ll want to avoid thinning it back out with extra milk or your perfectly fluffy corn dog breading turns dense and gummy after cooking.
Dip and fry
Dip the skewered hot dogs in the batter and use a small silicone spoon to make sure everything is covered well. Turn the hot dog vertically to allow the excess to drip off, while making sure the top is fully covered.
Now it just takes about 2-3 minutes to fry, using tongs to flip it occasionally. Even if the exterior looks done before that, you’ll want to cook them for as long as you can without them becoming too dark. That’s the key to a nice fluffy breading with crispy exterior. Give time for those excess liquids to fully absorb.
If you happen to have any leftover batter after the hot dogs have been dipped and fried, you can make your own quick and easy huppies. Drop rounded smoonfuls into the batter to fry for about 2 minutes.
Why Oil Temp Matters
Maintaining proper oil temperature is crucial! If it is too low, it takes too long to fry and the breading won’t fluff up into a nice airy texture. If the oil temp is too high, the exterior will become overly browned before the hot dog is warmed and the excess moisture can evaporate from the batter.
Continue to check the temp and adjust the heat to make sure it stays around 350ºF. Also be sure to not overcrowd the pan, which will bring down the oil temp. I usually cook two corn dogs at a time.
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Easiest Homemade Gluten-Free Corn Dogs Recipe
Ingredients
- ½ cup yellow cornmeal , read label for gluten free
- ½ cup gluten free all purpose flour, see recipe notes for recommended brand
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup buttermilk, see recipe notes for substitution
- 1 large egg
- 2 tablespoons honey
- 4 tablespoons cornstarch, or white rice flour, for dredging
- 8 hot dogs
- 8 wooden skewers or popsicle sticks
- 1 ½ quarts vegetable oil, for frying, about 2 inches deep in pan
Instructions
- In a large pot or Dutch-oven, heat the oil to 350℉ over medium heat. This will take about 15-20 minutes. While the oil heats, prep the hot dogs and batter.1 ½ quarts vegetable oil
- Meanwhile, skewer the hot dogs and place them in a lint free towel to blot dry. Place the cornstarch in a ziplock bag, add the skewered hot dogs, and shake gently to coat. Remove the hot dogs, shaking off any excess and transfer to a plate. Set aside.4 tablespoons cornstarch, 8 hot dogs, 8 wooden skewers or popsicle sticks
- Whisk together the cornmeal, gluten-free flour, baking powder, and salt in the 8X8-inch baking pan or other dish large and shallow enough the roll the hot dogs in batter. Refrain from adding the wet ingredients until the oil reaches the correct temperature. (GF flour will get thicker as it sits with liquid, and you want to avoid having to add extra liquid to thin it back out.)½ cup yellow cornmeal , ½ cup gluten free all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- When the oil reaches 350℉, whisk in the buttermilk, egg, and honey until smooth. Dip in one hot dog at a time. I used a small silicone spoon to spoon the batter over everything. Let the excess drip off, but make sure all areas are covered. Transfer to the hot oil to cook for about 2-3 minutes, turning intermittently with tongs. Once one hot dog is cooking in the oil, another can be coated to cook two at a time.½ cup buttermilk, 1 large egg, 2 tablespoons honey
- Transfer to a paper towel-lined plate or baking sheet and repeat with remaining hot dogs. Serve immediately.
Notes
Gluten-Free Flour
King Arthur Measure-for-Measure gluten-free flour or a flour blend that doesn’t contain cornstarch as a main ingredient, yields a better batter consistency. Otherwise the batter becomes too thick and doesn’t coat the hot dogs well.Buttermilk
If you don’t have buttermilk on hand, make your own soured milk or dairy-free alternative. Pour 2 teaspoons vinegar in a liquid measuring cup and add enough milk or non-dairy milk to reach 1/2 cup. Stir, let sit for 5 minutes, then use.Make-Ahead and Freezing Tips
After the corn dogs have cooled completely transfer to a ziplock freezer bag. When ready to enjoy, bake in a 375℉ oven for about 15 minutes, or until heated through. Alternatively, air fry at 365℉ for 10 minutes, flipping halfway through.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
