Gluten Free Baked Corn Dogs

Monday, September 1, 2014

A fall fair favorite, these mini corn dogs are coated in a gluten-free batter and baked for a healthy alternative!
#glutenfree baked #corndogs , a #healthy alternative to the usual treat from www.anyonita-nibbles.co.uk

Yield: about 8 corn dogs
Prep time:
Cook time:

Gluten Free Baked Corn Dogs

Earlier sunsets, chillier nights and the sounds of laughter and screaming from a fun fair are some of my favorite things about autumn. Every time I went to a fair growing up, I'd get a corn dog. There's nothing spectacular or posh about them, but they're a lovely, carnival food. The star of the show with these gluten free corn dogs is the fluffy chickpea flour and polenta batter.




#glutenfree #corndog made from #polenta and #chickpea flour batter from www.anyonita-nibbles.co.uk


My version is a healthier take on the usual with polenta based gluten-free batter and then baked in an oven instead of deep fried. Although, I think it would be interesting to thin out the batter a bit more and try them fried. Chickpea flour works well as a frying flour, so you should get good results if you have a go. And if you do follow my recipe but pop them in oil to fry, let me know how they turn out!

Gluten free corndogs with all the trimmings from www.anyonita-nibbles.co.uk

As you can see from the photos, I served these corn dogs with simple oven fries and lashings of ketchup and mustard. That's all you need for a hearty lunch. If you want to make these for dinner, pop a bowl of frozen peas in the microwave to steam and you'll have a more balanced supper treat.

Ingredients:

For the gluten free baked corn dogs
1 egg
1 tablespoon sugar
1 1/4 teaspoons salt
1 1/4 teaspoons baking soda
1 1/4 cups water + more if needed
1 1/2 cups besan or chickpea flour
1 1/2 cups milk
3 tablespoons cornflour or corn starch
3 cups fine polenta
8 gluten free hot dogs
condiments
French fries



Thickly battered #glutenfree #polenta and #chickpea #corndogs from Anyonita Nibbles


Gluten Free Baked Corn Dogs

Instructions:

  1. Preheat your oven to 220c/425f.
  2. Whisk chickpea (besan) flour, polenta, baking soda, salt and sugar together in a large-sized bowl.
  3. Whisk milk, egg and water together in a medium-sized bowl.
  4. add wet to dry and stir and allow to rest about five minutes.
  5. Swirl hot dogs in batter to coat and arrange on a silicone-lined baking tray. (You could also use a paper-lined baking try.)
  6. Use your fingers to cover the hot dogs and with more batter as best you can, aiming for a thickness of about 1/2 an inch.
  7. Bake for 12 to 15 minutes or until they are a light golden color.
  8. Serve with ketchup and mustard or your favorite dips and oven fries.
Betcha can't eat just one of these #glutenfree #corndogs from Anyonita Nibbles

2 comments:

  1. These are fun new twist on a classic fair food. I especially love that they are baked and not fried. Thanks for sharing your recipe.

    ReplyDelete
  2. I love this idea! My husband is worried is he is allergic to gluten, so I think I'd love to try these on him.

    ReplyDelete

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