Easiest Homemade Gluten-Free Corn Dogs Recipe

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.

Prep Time 20

Cook Time 15

Total Time 35

Servings corn dogs

Author Melissa Erdelac

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.

Nutrition