Gluten Free Oven Baked Corn Dogs

By coffeycake

Ingredients

• Dough Ingredients: (enough for approximately 24 mini-dogs)
• 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)
• (Don’t forget the dogs! I used Hebrew National Hot Dogs and cut them into thirds.)

Details

Servings 1
Adapted from glutenfreegobsmacked.com

Preparation

Step 1

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.