If you have been anywhere near Pinterest since it’s beginning, you have probably seen mini hot dog bites. They are so cute in all their miniature-corn-dogginess. Many times I have contemplated making them with some (somewhat) healthier hot dogs and scratch made corn bread.
But, wait a second…corn allergy. Right.
Sometimes I get so focused on one allergy related food thing that I forget about others. Corn bread can easily be made gluten free…oh wait. It only takes a second or two to clear up in my mind, but it is still a let down. Corn dogs and corn bread are two things I REALLY miss about being corn free.
When I saw that my local grocery store started carrying pretty decent hot dogs, that were free of fillers (often meaning corn, wheat, and soy), corn syrup, etc, I decided to try them out. Since I wanted to stretch them out it seemed like a good time to try corn free mini corn dog bites. I have been working on a rice flour bread that is similar to corn bread. It is not quite ready to stand on it’s own, but it worked great for this.
The kids don’t get fun things like this often so it made it extra special. Sadly, I was not around to see how they received them, but Mark informed me they were inhaled. They have requested them many times since then.
“Can you make tiny hot dog cupcakes?” No. That just sounds disgusting. But Corn-free Mini Hot Dog Bites (served with homemade ketchup of course). That I can do.
- 1⅔ cups rice flour
- ¼ cup ground golden flax
- 1½ cup + 3 Tablespoons water
- 2 Tablespoons + 2 teaspoons rice wine vinegar
- ¼ cup + 1 teaspoon organic palm shortening
- 2 Tablespoons sucanat or sugar
- 1 teaspoon garlic powder
- ½ teaspoon + ⅛ teaspoon baking soda
- ½ teaspoon salt
- 8 allergy friendly/corn free hot dogs, cut into quarters
- In a large bowl, combine the rice flour, golden flax, water, and rice wine vinegar. Let sit at least 30 minutes.
- Preheat the oven to 450 degrees. Prepare two 24 cup muffin tins by oiling 32 cups, and filling the rest halfway with water (for even baking).
- Stir the shortening into the water and flax mixture. The mixture will be thick.
- Sift the garlic powder, baking soda, salt, and sucanat over the batter. Stir it in.
- Fill the 32 prepared muffin cups with 1 tablespoon batter. Work quickly as the baking soda and vinegar will already start working.
- Stick a piece of hotdog into each muffin. They will be taller then the muffins, but this is ok.
- Bake for 8-10 minutes or until a toothpick inserted halfway between the edge of the muffin and the hot dog comes out clean.
- Let cool for a few minutes, but serve hot. Serve with homemade ketchup.
Allergy Free Wednesday @ The Whole New Mom
Gluten Free Wednesday @ Gluten Free Homemaker