Gluten Free Corn Dogs

1. 1

   Pat hot dogs dry with a paper towel. Insert a wooden skewer into each hot dog.

2. 2

   In a pie pan, combine the rice flour, tapioca starch, potato starch, corn flour, sugar, baking powder and dry mustard.

3. 3

   In another bowl combine the egg, milk and 2 tbsp oil. Add to the dry ingredients and mix well. The batter will be thick.

4. 4

   Roll the hot dogs in the extra rice flour and then coat in the batter. Deep fry and dry on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.