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Corn Dogs Recipe


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     Corn Dogs

Category   Entrees - Maindishes
Sub Category   Gluten-Free

8 gluten-free hot dogs
8 kebob skewers
3/4 cup UNflour
3/4 cup cornmeal
1 1/2 teasoons xantham gum
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 milk (or milk substitute)
1 egg
6 tablespoons butter slightly softened

Combine all dry and wet ingredients in bowl of heavy mixer. Mix on low for 1 minute. Contiune mixing for an additional 3 mintues on high to remove lumps. Dough will be thick, but sticky.
Cut the bottom 3 inches or so off each skewer to make appropriate lenth stick. Be sure to cut the pointed end off for safety reasons. Push one end of he skewer just past halfway up the hot dog, keeping the skewer as much in the middle of the hot dog as possible.
Dust countertop with cornstarch. Scrape dough onto dusted counterop. Divide into 8 equal parts. With your hands dusted with cornstarch, take 1/8 of the dough and pat around a hot dog as evenly as possible. Repeat for each hot dog.
Place the corn dogs on cookie sheet lined with aluminum foil (for easy clean up). Roll each dog back and fourthe on the foil to smooth it out. Make sure the hot dogs are not touching. Bakein oven preheated to 350 degrees for about 30 minutes. To bake evenly, roll each corn dog every 10 minutes.
Serving Suggestions
8 corn dogs

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