1/2cupgluten-free all purpose flour, plus extra for rolling out
Preheat the oven. Preheat oven to 375 degrees
Blend the dough. In a medium sized bowl whisk together cornmeal, flour, sugar, baking powder, salt, and pepper. Add butter to the flour mix and use a pastry blender or clean hands to incorporate the butter into the mixture. It should look like sand when it's blended. Add milk and mix well. Place the bowl into the refrigerator until you need it.
Prep the hot dogs. Using a paper towel, pat the hot dogs dry, then slice into 4ths.
⭐️ Roll out the dough. Prepare a clean surface to roll the corn dog dough onto. Sprinkle surface with gluten-free flour. Take the dough from the fridge. If it looks like it is sticky, work a little more flour into the mixture. Place dough onto a floured surface and sprinkle a little flour on top of the dough. Using a rolling pin, roll the dough out flat and thin, but thick enough to cover the hot dogs.
⭐️ Cut out dough. Place one piece of a hot dog onto the edge of the dough and cut a strip out of the dough. This should cover 2-3 hot dog pieces. Roll the dough covered hot dog in your hands to form the mini corn dog. Place onto a baking sheet. Repeat until all the hot dogs are covered.
⭐️ Bake. Bake for 12-15 minutes.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.