I decided to try to document my dinner plans for the night. Of course, my corn dogs are not only gluten free, but free of dairy, eggs, rice, tapioca . . . who knows what else.
And I decided to take pictures. This could be long!
When I bake, there are always a lot of different flours. My corn muffin recipe uses fewer than my banana muffin recipe, at least!
See, not so bad! Guar gum, in case you are curious, is a substitute for what gluten does for breads – hold it together. Most people use xanthan gum, but I can’t tolerate that.
The soy sour cream and soy milk together make my buttermilk substitute. The OJ is mostly for flavor. The gooey stuff in the cup is my egg substitute – flax meal nuked with water. Ooy gooey.
Ok, my basic allergy-free corn muffin recipe is way at the end here. The fun part, of course, is the corn dog part! We start with a nice-sized piece of aluminum foil, folded in half (and kinda tuck the end over)
We then fold it down the middle. It’s handy to have your hot dogs on the table before you go much further. You have to fold the ends so they close like little canoes, and make sure they are only slightly longer, and maybe 50% taller, than your dogs. Dont make it too long or too wide – your batter will fill the mold, and you don’t want TOO much corn around your dog.
Here you can see my completed hot dog canoes, and some of my hot dogs, which were there for measuring purposes. You also see my PAM. Spray your corn dog molds very very well! (remember, these things are usually fried, right!)
Next step is to coat your hot dogs lightly with corn starch. This helps the batter stick to the dogs. I do this with my hands, so each dog is completely coated, but not thick at all.
This picture is supposed to show how much batter to put in your corn dog canoe, but instead it is proof positive that I need to learn how to use my camera. I probably threw away half the pics due to flash.
So, fill your molds about 1/3 full .. . then you will lightly place your dog on the batter, and lift and rotate the dog to start coating it. I don’t pull the batter all the way around, because that seems to leave the bottom empty. I mostly cover the dog, set it down in the batter, and spoon enough on top (and esp at the ends) so that the dog is completely sealed in.
I place the dogs in an oven preheated to 350. I put the remaining batter in to muffin tins and add those to the oven, and set the timer for 20 minutes. When the muffins are done (about 20 minutes, toothpick test or starting to brown), i remove them and turn on my convection fan to hurry up the dogs. They take a lot longer! If you dont have convection, you might want to try baking at a higher temp to start with, and waiting 10 minutes before putting in the muffins. Or, if you aren’t making muffins, bake about 30 minutes!
And there they are, 3/4 a dozen muffins and 5 lumpy-looking baked gfcfef corn dogs! Peel the foil carefully off of the dogs. The bottoms should be nicely browned. I tried to take a picture but . . . urg. Flash. Bad Cara.
Below is my quirky corn meal muffin. You could probably just use a mix, or your own favorite recipe, if mine looks too strange!
Totally free corn meal muffins:
1 scant cup cornmeal
1 scant cup mixed potato starch, quinoa flour, corn starch
½ tsp Guar gum
¼ c white sugar
2 ½ tsp baking powder
¾ tsp baking soda
¼ tsp salt
½ c soy sour cream & ½ c soy milk
½ c water mixed w ¼ c flax meal, nuked
3 TB oil (or more)
liberal dash of orange juice or water as needed for soft batter
Spray muffin tin w non-stick spray and preheat w oven
mix dry ingredients, add liquids, stir just to mix – lumps are ok.
Fill ¾ and bake about 20 minutes at 350