Gluten Free Hush Puppy recipe

Originally posted September 24, 2015

Some of you might know the book Gluten is My Bitch, written by April Peveteaux. She also wrote another book, Gluten-Free Cheat Sheet. It’s the perfect book for someone who is new to gluten-free or trying it out. One of the recipes really caught my eye; hush puppies. This is something I never get to eat in a restaurant any more. I adapted her recipe to make gluten-free dairy-free hushpuppies. I hope you give it a try!

Gluten-Free Dairy-Free Hush Puppies

Adapted from the book, Gluten-Free Cheat Sheet, posted with permission

Yield: makes about 25 hush puppies

• ½ cup all-purpose gluten-free flour (or you can use Amy’s Gluten-Free flour blend and add ¼ teaspoon xanthan gum)
• ½ cup gluten-free cornmeal
• 1 teaspoon fine sea or kosher salt
• ¼ teaspoon baking soda
• ¼ teaspoon ground black pepper

• 1 teaspoon vinegar
• ½ cup milk substitute, plain and unsweetened (or use regular milk if you don’t need dairy-free)
• 1 large egg, room temperature
• 1 small onion or shallot, diced
• Vegetable oil for frying

1. Combine dry ingredients (flour, gum if needed, cornmeal, salt, baking soda, and pepper) in a medium bowl. Set aside.
2. In a small bowl, combine the vinegar and milk sub. Set aside for 5 minutes.
3. To the milk, add the egg and beat well. Mix in the onion.
4. Add the milk mixture to the flour mixture, just combining. Do not over mix.
5. Heat oil in a deep pot or cast iron skillet on medium high. Make sure the oil is hot enough by testing on a small piece.
6. Using a tablespoon, drop balls of the batter into the oil. Leave plenty of room in the pan, working in batches. Do not crowd the hush puppies.
7. Cook until the hush puppies are golden brown, about 3 minutes on each side. Lower temperature of the oil if they are browning but not all the way cooked inside. Remove from oil and allow to drain on paper towel. Serve with tartar sauce, or as a side to chili, soup or fried fish.