1. 1/2 cup gluten free cornmeal
  2. 1/2 cup Namaste GF Flour (or your favorite GF flour blend)
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 Tablespoon sugar
  7. 2 eggs, beaten
  8. 1 cup milk (I used coconut milk)
  9. 2 packages of Hebrew National hotdogs, cut in half (and I still had about half a cup of batter left over)



  • Boil Hotdogs
  • Mix dry ingredients together and then add the wet ingredients, wisk together
  • Bring oil to 350 degrees (I used expeller pressed coconut oil)
  • Pat the hot dogs dry, coat with cornstarch
  • Dip each hot dog in the batter and fry for 2-4 minutes, or until golden brown
  • Poke a skewer half way through, if desired. We didn’t have any handy and no one missed them.