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

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

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

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.


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
French fries

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

Gluten Free Baked Corn Dogs


  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


  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.

  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.


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