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BAKED CORN DOGS

by Chris Sprague - 2004 Conference Cookbook

Ingredients:

cup

Masa Mexican Corn Flour

cuip

Rice Flour or Corn Starch

cup

Yellow Cornmeal

1 tsp.

Baking Powder

1 tsp.

Sea Salt

1 tsp.

Garlic Powder

Tbl.

Dark Chili Powder

cup

Sugar

2

Eggs

cup

Low Fat Milk

 

GF Hot Dogs cut into 3 logs

Directions:

1.       In a large bowl mix together all dry ingredients.

2.       Add eggs and milk, blend until batter is smooth.

3.       In small greased Tussie tins or muffin pans, place tin full of batter.

4.       Place hot dog on top, press down slightly.

5.       Add another tin full of batter just over the center of the hot dog.-so the ends of the hot dog are seen.

6.       Bake 400 degrees for approximately 12 minutes. Check. May need additional time until brown.

7.       Cool for a few minutes. Remove corn dogs from tins.

8.       Serve with mustard and ketchup.

9.       Can hold in refrigerator. Reheat in 325 degree conventional oven.

Tip:  Enjoy!

 

BAKED GOODS BREAKFASTS DESSERTS MAIN DISHES SIDES SUBSTITUTIONS BACK TO RECIPES

   

The Gluten Intolerance Group of Central Ohio
The Gluten-Free Gang
                                                                                              
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