Corn dogs are a great meal for the whole family to enjoy. I came across this recipe on Gluten Freely. This recipe was surprisingly delicious and fairly easy to make.
Start to Finish: 30 minutes
Oil for deep frying
1/2 cup gluten free cornmeal
1/2 cups Bisquick Gluten Free mix
2 Tbsp sugar
1 egg, beaten
2/3 cup milk
1 (16 oz) pkg gluten free hot dogs
Sticks, if desired
1. In deep fryer or heavy saucepan, heat 3-inches oil to 375°.
2. In medium bowl, mix cornmeal, Bisquick and sugar. Beat in egg and milk with whisk. Batter consistency will be of thick pancake batter. If needed, add extra Bisquick mix to thicken. Place hot dogs on sticks, or cut into bite-sized pieces. Roll hot dogs in batter until covered.
3. Fry in hot oil 3-5 minutes or until golden brown. Hot dogs may need to be flipped once. Drain on paper towel-lined plate. This recipe makes enough batter for 1 package hot dogs. Serve with ketchup and mustard. Enjoy!
Double this recipe and freeze the leftovers for a busy day. Allow corn dogs to cool to room temperature, then place corn dogs on baking sheet and freeze. Once corn dogs are fully frozen, put them into freezer bags. Reheat the corn dogs in oven at 400° for about 20 minutes.
Gluten Free Chicken Enchilada Bake
This incredible meal includes chicken, corn tortillas and a deluxe cream cheese filling.
Easy One-Dish Lemon Chicken & Potatoes
This easy recipe is a complete meal in one delicious dish.
Posted in Appetizers, Budget Friendly, Fast & Easy, Main Dishes, Party Recipes
Tagged Bisquick Gluten Free, Corn Dogs, cornmeal, Deep Fry, Easy, Fast, Freeze, Inexpensive
Okay, so being addicted to tea may be a little dramatic, however I had a true dependence on tea.
The tea I enjoy to drink is: green tea, caffeine free green tea and herbal teas. Some people are addicted to the caffeine in tea, but most of the teas I drink don’t contain any caffeine. Although there are many health benefits to drinking lots of tea; I was to the point where I had to have tea with me at all times – particularly after every meal.
When I stopped eating gluten, I realized my tea addiction quickly faded away. Although I’m still a tea junkie, I finally realized:
“I was using tea to settle many of my Celiac symptoms.”
Tea helped me digest my food, reduce my sinus symptoms and most importantly settle my stomach pains.
If you have noticed that you drink large amounts of tea. then you may want to check out other possible Celiac symptoms you may have. Be sure to consult with your doctor before experimenting with a gluten free life to ensure you are meeting all your proper needs.
What is Gluten?
Learn more about Celiac disease, the gluten free diet and gluten intolerance.
5 Simple Steps to a Gluten Free Lifestyle
Live a gluten free lifestyle with these simple steps.
This incredible meal includes chicken, corn tortillas and a deluxe cream cheese filling. Not only is it simply divine, it’s also fairly simple to make.
Prep Time: 30 minutes
Cook Time: 25-30 minutes
1 large onion, chopped
2 Tbsp olive oil
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1 (8 0z) cream cheese
2 lbs boneless-skinless chicken, cooked and shredded
3/4 cup salsa
1 (8oz) pkg mild cheddar cheese, shredded
16 corn tortillas
2 (14 oz) cans enchilada sauce
1. Preheat oven to 350°. Have one 9×13-inch baking dish ready. Spread one can of enchilada sauce on the bottom of pan.
2. In large saucepan, saute onion in oil over medium-high for 5 minutes or until onions are translucent. Add chili powder, garlic powder and ground cumin.
3. Add cream cheese to large saucepan, cook over low-heat stirring constantly until melted. Add chicken and salsa, stirring over medium-high heat for 2-3 minutes until hot. Remove from heat, add 1-1/4 cups of cheddar cheese.
4. Spoon 1/3 cup mixture into each corn tortilla. Roll up and place seam side down in pan. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 25-30. Enjoy!
Cook the chicken on the grill while preparing the mix or simply cook the chicken ahead of time. I usually prepare the enchilada mix, while my spouse grills the chicken. Don’t be afraid to put your man to work, too.
Gluten Free Taco Seasoning
See which brands of taco seasoning are gluten free.
Gluten Free Taco Pasta Toss
Check out this Rachael Ray recipe with a gluten free twist.
This zesty sausage and potato soup is truly one of my favorite gluten free meals. This recipe taste just like the Zuppa Toscana soup served at the Olive Garden.
Start to Finish: 30 minutes
4 Tbsp or 1 (2.8oz) bottle bacon bits
1 large white onion, diced
2 tsp garlic, minced
10 cups water
5 cubes of chicken bouillon
3 large Russet potatoes
1 lb ground Italian Sausage (mild or medium)
1 1/2 tsp crushed red peppers
1 cup (half pint) of heavy cream
1/4 bunch of kale
1. In large saucepan, cook bacon, onions and garlic over low-medium heat for 10 minutes or until onions are soft. Meanwhile, slice the potatoes with the skins on.
2. Add chicken bouillon and water to pot and bring to a boil. Add sliced potatoes and cook until soft, approximately half an hour.
3. Meanwhile, cook Italian sausage and crushed red pepper in medium saucepan. Drain excess fat and set aside.
4. Add heavy cream, stir well. Stir in sausage and heat through. Add kale and serve. Enjoy!
Spicier To make this dish spicier add 2 Tbsp crushed red pepper and use medium ground Italian Sausage. This will give more of a hot, zesty kick to this filling soup.
I often freeze the leftovers to save for a day when I’m feeling under the weather. Nothing taste better than a delicious, homemade soup when your feeling under the weather. Best part is, all you have to do is heat the soup up.
Grandma’s Homemade Gluten Free Corn Bread
This delicious, moist cornbread recipe is one of my favorite comfort foods.
Classic Gluten Free Beef Stew
This comfort food is a complete meal in one simple dish.
Homemade strawberry lemonade is a delicious, easy way to cool off on hot summer days. Add a little vodka to this drink and turn into a cocktail or double the recipe to share with family and friends.
Start to Finish: 5 minutes
1 large lemon
2 Tbs of sugar
2 cups water
1 cup ice
1. Cut lemon in half and squeeze all the juice into the jar. Place the squeezed lemons in the.
2. Add sugar, water and ice.
3. Shake mixture until well mixed, about 1 min. Enjoy!
Sweeter – Feel free to add more sugar if you like your lemonade more on the sweet side.
Tart – Add more lemon or even a splash of lemon juice if you enjoy your lemonade more on the tart side. Have fun!
Gluten Free Wetland Punch
This gluten free recipe is great to share when cooling off at summer cookouts.
Gluten Free JELL-O Cake
This moist, refreshing dessert is easy to make and perfect for any event.
We sometimes forget to pick up all the items we need at the store. The last thing anyone wants to do is run back to the store for one more item.
Here are common gluten free substitutions to help get you by:
1 Tbs cornstarch = 2 Tbs gluten free flour
1 tsp baking powder = 1/4 tsp soda & 1/4 tsp cream of tartar
1 cup milk = 1/2 cup evaporated milk & 1/2 cup water
1 cup heavy sour cream = 1/3 cup butter & 2/3 cup milk
1 cup thin sour cream = 3 Tbs butter and 3/4 cup milk
honey = molasses = agave nectar = maple syrup = brown sugar
almond milk = soy milk = rice milk = cows milk
1 egg = 2 egg whites
1 egg = 3 Tbs water & 1 Tbs flaxseed meal
butter or oil = applesauce
Check out this great list of emergency substitutions for when you’re really in a pickle.
Converting Gluten Free Recipes
Gluten free cooking doesn’t have to involve extreme changes. Learn how to convert recipes to gluten free simply by substituting the right ingredients to your favorite recipes.
Truly one of my all time favorite recipes! The main reason I always make several loaves of this Pumpkin Bread is because it freezes so well. I can keep it in my freezer for several weeks and then simply set the loaf out on the counter to thaw for breakfast the night before. This delicious gluten free bread tastes as moist and fresh as the day I made it.
This recipe works great with three-2lb loaf disposable aluminum pans. These pans are easy to give away, freeze and reuse.
Prep Time: 10 min.
Cook Time: 1 hour
Makes 2-3 loaves
3 ½ cups ‘King Arthur Flour’ multipurpose gluten free flour
2 tsp baking soda
1 ½ tsp cinnamon
1 tsp pumpkin pie spice
3 cups sugar
1 cup vegetable oil
4 large eggs
2/3 cup water
2 cups Libby’s pumpkin puree
3/4 cup walnuts, chopped (optional)
1. Preheat oven to 350°. Grease and lightly flour 3 bread pans.
2. In large bowl, add all dry ingredients, mix well.
3. Add all other ingredients, mix until smooth and creamy.
4. Bake in preheated over for 1 hour or until toothpick poked in the middle of each loaf comes out clean. Cool in pan. Enjoy!
I usually end up giving away the other two loaves, because otherwise I will eat all them all myself. This recipe truly is too delicious.
Easy Gluten Free Blueberry Muffins
This delicious, easy recipe makes a great breakfast and is easy to travel with.
Gluten Free Strawberry Shortcake
What’s better than fresh strawberries, whip cream and a sweet, moist shortcake underneath?