Posted on December 14, 2012March 25, 2020 by Gluten Free Recipes Admin I came across Martha Stewart’s recipe for Texas Corn Dogs. Knowing it had a much higher ratio of cornmeal than I desired to use, I created a similar recipe and made gluten free corn dogs with a 50% ratio of rice flour and cornmeal along with buttermilk. It turned out be too much cornmeal for my tastes, though it had a wonderful texture. In addition, it was not sweet enough.Trying it with a high ratio of 3 parts rice flour to 1 part corn meal mixed with water, it didn’t have much flavor, even while increasing the sugar. In addition, without any milk, it needed some tapioca flour/starch when using water, as it helps the browning process in gluten free goods.My next experiment was with non-fat milk + 2 extra tablespoons and 50% each of my all-purpose gluten free flour blend recipe and cornmeal. Additional milk was required because the superfine rice flour used in my all-purpose flour blend is denser than regular rice f...
