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Gluten Free Baked Corn Dogs Recipe

Ingredients

How to make it

  • 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.
  • NOTE: enough for approximately 24 mini-dogs

Reviews & Comments 1

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  • jkirk 13 years ago
    Hi Pat. This one would be good for the Hot Dogs group if you want to add it.
    Thanks, hope your having a good day. - Jim
    Was this review helpful? Yes Flag

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cuzpat Sikeston, Mo

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