Originally Posted by Cuisine Purity
I am going to try to find some better flavored hot dogs. My local organic store only sells uncured or smoked hot dogs that have corn ingredients so that is why I would like to make my own.
Unfortunately corn and gluten free is a lot more complicated than regular baking because you literally start with a batter. If you do not, the low protein and high carb content will not have enough time and, moisture to cook. You end up with a dry crumbly mess. It makes it impossible to form. Eventually I will try adding a low mold source of protein like a little buckwheat. I do not like millet in anything other than desserts because it is overwhelmingly sweet to me.
As the bun is made from a batter, put a popsicle stick into the hot dog, dip in batter, and fry as you would a corn dog. In the past, I have used a plastic drinking straw to remove the center of the hot dog, and then stuffed the dog with various things, like salsa, or American cheese. The fillings you can put in your hot dog are only limited to your personal tastes.
To remove the core of the hod dog, simply spin the straw while shoving it through the center length of the hot dog. Then, stuff it, dip it, fry it, and enjoy.
Another way you might be able to work this is to make tamale dough, and wrap that half way around your dog by spreading the dough onto parchment paper, then placing the hot dog in the middle, and using the paper to roll the dough around the hot dog. Finally, place the paper and dough wrapped hot dog into a steamer and cook for 20 minutes. Serve with chili or tamale sauce.
Just a couple of ideas to get your mind thinking outside the box.
Seeeeeeya; Chief Longwind of the North