Gluten Free Oven Baked Corn Dogs
Someone of the Celiac Listserv at Delphiforums started talking about corn dogs this weekend. Shame on them. Really now. No fair. I began to think about my cute nephews. Every time we go out to eat as a family at a specific restaurant that overlooks the Bay, the boys always, always order mini-corn dogs and french fries. It isn’t the food that pulls us adults there – that is for sure – but rather the delightful squeals of the kids as they watch the marina wildlife and happily dip and munch on those corn dogs. So I started to wonder if I could make some kind of mini-tasty-corny-dog treat at home too, but gluten free.
I did manage to make a tasty treat. The flavor of these dog wraps is spot on! However, in an attempt to cut back on the oil/fat, I made a recipe to be baked. While this made tasty, certainly less fatty, corn-dogs, it is lacking the sponge quality of deep-fried dogs. As always, I welcome your input and tweaks! In the meantime, if you are game for corn dog flavor, and don’t mind a heavier wrap, I’ve got the recipe for you!
Gluten Free Baked Corn Dogs
Dough Ingredients: (enough for approximately 24 mini-dogs)
2/3 cup of each: sorghum flour, GF flour blend (with xanthan gum) and corn meal
2 teaspoons baking powder
1 teaspoon salt
1 Tablespoon sugar
1 teaspoon gelatin
1/2 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon dried garlic and onion pieces
1/2 teaspoon pepper
3 Tablespoons butter
1 1/2 Tablespoons shortening
1 egg
2/3 cup + 2 Tablespoons evaportaed milk (or buttermilk)
(Don’t forget the dogs! I used Hebrew National Hot Dogs and cut them into thirds.)
Steps:
- Preheat oven to 450F.
- Lightly oil a cookie sheet or line a cookie sheet with parchment paper.
- Cut hot dogs into lengths just shorter than you biscuit cutter. (I cut mine into thirds.)
- Blend together dry ingredients (flours through seasonings) in a stand mixer (for ease, but any mixer will do.)
- Add butter and shortening and mix until well incorporated and no large clumps remain.
- Add egg and 2/3 cup of evaporated milk. Add additional milk to create soft dough texture and have all ingredients stick together without becoming wet.
- Mix on medium-high for 2-3 minutes.
- Scrap all dough into a large ball.
- Roll out on parchment paper or silpat to 1/4″ thickness.
- Using a biscuit cutter (or large circular cookie cutter), cut out shapes from the rolled dough.
- Lift the cut-out with a spatula and put into your hand. Place a 1/3 of a hot dog into the dough and gently roll the dough around the hot dog and then seal the edges. Repeat until you have used all the dough – or hot dogs. =)
- Place all the mini corn dogs on the cookie sheet evenly spaced apart.
- Bake for 12 minutes at 450F.
Enjoy!