From Chef Oonagh Williams of Royal Temptations Catering
Makes about 16 corn dogs.
- 3/4 cup Oonagh’s Gluten-Free Flour Mix
- ½ cup almond meal (or use 1 ½ cups of Oonagh’s Gluten-Free Flour Mix)
- 1 cup cornmeal
- 1 Tbsp. gluten-free baking powder
- ½ tsp. salt
- 1/2 tsp. xanthan gum
- 1 Tbsp. potato flour (optional – use potato flour for a moister cornbread)
- ¼ cup sugar
- 3 large eggs or ¾ cup gluten-free egg substitute
- 2/3 cup milk. (Can substitute with buttermilk, lactose-free milk or almond milk)
- 1 stick of butter or butter alternative melted or ½ cup olive oil
- 12 oz. pack of gluten-free sausage, cut into tiny dices.
- ¼ cup cooked onion, salsa, relish or anything that would complement the corn dog.
- ¼ cup finely chopped green of green onions or chives.
- Preheat oven to 350 degrees.
- Mix all the dry ingredients together.
- Whisk egg, milk, butter or oil and vanilla together.
- Pour wet mix over dry mix and gently stir together. Don’t over work the mixture. You can use an electric mixer, but do make sure to mix in all the dry bits. The mix will look very wet so leave batter to sit for about two minutes. Stir in sausages and chives.
- Divide up (about ¼ cup) the mixture on greased muffin pans.
- Bake for about 20 minutes or until bottoms are golden brown but the tops are barely colored. Each oven is different so start checking at 15 minutes and cook longer than 20 minutes if necessary. Dark colored pans will brown outsides before inside is cooked through. Keep in mind a moister gluten-free batter often takes longer to cook than regular flour batter.
- Remove from oven and let cool for 10-20 minutes before removing from pans.