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
- Combine dry ingredients.
- Add wet ingredients.
- Mix until combined with a spoon.
- Turn dough out onto a floured surface. Knead a couple time, until smooth.
- Form into a square.
- Cut in half, then cut into 10 pieces each.
- Roll each peace into a 3 inch long 1 1/2 inch wide strip.
- Cut hot dogs in half, or whatever size best fits the dough.
- Preheat oven to 425 degrees.
- Let "dogs" rise on a warm oven for 14 minutes.
- 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
