Gluten Free Cheesy Corn Pups Recipes

GLUTEN FREE CORN DOGS

Gluten Free Corn Dogs image

This recipe is originally from "Incredible Edible Gluten Free Food For Kids" but has been altered. Totally delicious!

Provided by zepharum

Categories Kid Friendly

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb gluten-free hot dog
1/2 cup rice flour
1/4 cup tapioca starch
1/4 cup potato starch
2/3 cup cornflour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon dry mustard
1 beaten egg
3/4 cup milk
2 tablespoons cooking oil
extra rice flour
shortening (for deep frying) or cooking oil (for deep frying)

Steps:

Pat hot dogs dry with a paper towel. Insert a wooden skewer into each hot dog.
In a pie pan, combine the rice flour, tapioca starch, potato starch, corn flour, sugar, baking powder and dry mustard.
In another bowl combine the egg, milk and 2 tbsp oil. Add to the dry ingredients and mix well. The batter will be thick.
Roll the hot dogs in the extra rice flour and then coat in the batter. Deep fry and dry on paper towels.

Nutrition Facts : Calories 156.1, Fat 5.4, SaturatedFat 1.2, Cholesterol 26.4, Sodium 91.5, Carbohydrate 24.1, Fiber 1.3, Sugar 3.4, Protein 3.2

GLUTEN-FREE CORN CHEDDAR JALAPEñO BISCUITS RECIPE BY TASTY

Gluten-Free Corn Cheddar Jalapeño Biscuits Recipe by Tasty image

Call us cheesy, but these biscuits are a side dish everyone can smile about. And they come together in less than an hour! If you're feeling spicy, add another chopped jalapeño to the batter for an extra kick.

Provided by Betsy Carter

Categories Sides

Time 50m

Yield 18 biscuits

Number Of Ingredients 8

Ingredients

4 cups fine cornmeal
⅔ cup granulated sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 can creamed corn
8 tablespoons unsalted butter
4 ½ cups shredded cheddar cheese
1 jalapeño, seeded and finely chopped, plus 1, cut into rings and seeded, divided

Steps:

In a large bowl, mix together the cornmeal, sugar, baking powder, and salt.
Add the creamed corn and melted butter and mix until fully combined. Fold in 3 cups of shredded cheddar cheese and the finely chopped jalapeño until evenly distributed. Chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 400°F (200°C). Line 2 baking sheet with parchment paper.
Use a 2-ounce (¼ cup) scoop to portion the dough onto the prepared baking sheets. Top each biscuit with 1 heaping tablespoon of shredded cheddar cheese and 1 jalapeño ring.
Bake the biscuits for 18-20 minutes, until the cheese on top is golden brown.
Serve warm.
Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 14 grams, Fat 13 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams

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