Hot Dogs: I’ve used gluten-free and dairy-free hot dogs to keep this recipe both gluten-free and dairy-free. If you are not Celiac or lactose intolerant, feel free to use normal hot dogs instead.

Cornmeal: You can use either medium-grind cornmeal or coarse cornmeal (also known as polenta) for this corn dog recipe as the coarser texture dives the batter a little more bite.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch and potato starch). I do NOT recommend a gluten-free flour blend that uses heavier flours (such as garbanzo bean flour). If you are not Celiac or gluten-intolerant, feel free to use normal flour instead.

Sugar: I used granulated white sugar, but you can also use cane sugar or light brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index and will not raise your blood sugar).

Baking Powder: Baking powder is the leavening agent to help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Almond Milk: I like using an unsweetened version of my homemade almond milk. Feel free to use another non-dairy milk (such as cashew milk, rice milk, tigernut milk, soy milk, light coconut milk). Alternatively, if you are not lactose-intolerant, go ahead and use normal milk instead.

Egg: The egg helps to bind the ingredients together. I have not made this recipe without eggs, but if you are allergic to eggs, you can try substitute the egg with acquafaba or an egg-replacer.

Vegetable Oil: This is oil for frying, so feel free to use the oil you like.

Skewers: I used bamboo skewers that are 4 to 5 inches long.

Storing/Freezing: To store any leftovers, place the gluten-free corn dogs in an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven or air fryer for a few minutes until crispy on the outside and hot  before serving. To freeze, place the cooked homemade corn dogs in a freezer-safe container or freezer bag and freeze for up to 2 months. Let corn dogs thaw overnight in the freezer before reheating in the oven or air fryer until crispy.