Corn-free Corn dogs

I love how, some days, inspiration comes from the wierdest places.

That did not happen today. Today I found inspiration from the same place women have been getting inspiration from for the past 50 years.

The grocery store.

A couple of days ago, I was shopping and found my favorite brand of hot dogs were on sale!!

Now, I know some of you out there have problems with hot dogs. I don't. I love them. However I only buy the really good brands such as Jennie-o or Hebrew National (they answer to a higher authority, haha). Another option is going through a specialty meat store and buying sasauge or by ordering online at a organic meat store. My favorite is Blackwing Meats.

So I saw these hot dogs on sale, and immediately started craving corn dogs. I wasn't, however, craving corn, gluten, or something deep fried. So I started thinking about ways to adapt this recipe into a healthier alternative.

The dough is crunchy on the outside, but chewy inside. If made smaller these would make great party hors de' ouvers! Make sure to serve with a lot of mustard, which is my favorite condiment.

Corn-free Corn Dogs

2 c. Rice Flour
1 c. Tapioca Starch Flour
1 c. Garbanzo Bean Flour
4 tsp Sugar
4 tsp Xanthan Gum
4 tsp Yeast
1 tsp Salt
4 Eggs
1 tsp Cider Vinegar
4 Tbs Olive Oil
1 c. Milk, rice or dairy
1 pack Hot Dogs

1. Combine dry ingredients.
2. Add wet ingredients.
3. Mix until combined with a spoon.
4. Turn dough out onto a floured surface. Knead a couple time, until smooth.
5. Form into a square.
6. Cut in half, then cut into 10 pieces each.
7. Roll each peace into a 3 inch long 1 1/2 inch wide strip.
8. Cut hot dogs in half, or whatever size best fits the dough.

1. Preheat oven to 425 degrees.
2. Let "dogs" rise on a warm oven for 14 minutes.
3. Bake for15 minutes or until completely cooked all the way through and golden brown.

Check this and other recipes out at Simply Sugar and Gluten Free