Gluten Free Baked Corn Dogs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Found this for all gluten - free cooker Ingredients:
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) |
Directions:
1. Preheat oven to 450F.
2. Lightly oil a cookie sheet or line a cookie sheet with parchment paper.
3. Cut hot dogs into lengths just shorter than you biscuit cutter. (I cut mine into thirds.)
4. Blend together dry ingredients (flours through seasonings) in a stand mixer (for ease, but any mixer will do.)
5. Add butter and shortening and mix until well incorporated and no large clumps remain.
6. 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.
7. Mix on medium-high for 2-3 minutes.
8. Scrap all dough into a large ball.
9. Roll out on parchment paper or silpat to 1/4″ thickness.
10. Using a biscuit cutter (or large circular cookie cutter), cut out shapes from the rolled dough.
11. 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. =)
12. Place all the mini corn dogs on the cookie sheet evenly spaced apart.
13. Bake for 12 minutes at 450F.
14. NOTE: enough for approximately 24 mini-dogs
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