Hush Puppies

There are some foods that are hard to find a good replacement for… Hush Puppies is one of those foods. I have been working on this for a long time and am excited to have finally got a formula that works perfect every time!

Hush puppies

1/2 cup gluten free flour mix (use mine, recipe follows) or King Arthur AP GF Flour, not baking mix)

1/2 cup gluten free corn  meal (I use Arrowhead)

1/2 cup millet flour (I use GF Millet from Arrowhead)

1 1/2 teaspoon powdered psyllium husk

1/2 teaspoon xanthan gum

1  1/2 teaspoon baking powder

1/4 teaspoon baking soda

2 tablespoons melted butter (earth balance GF, soy free spread works well for dairy free)

1/4 cup sugar (I used white, but you can use coconut sugar)

1 cup buttermilk (sour cows milk or almond milk, coconut milk or soy milk with 1 teaspoon lemon juice and let stand for 5 minutes if not using buttermilk)

1 egg

1 egg yolk

1/4 cup finely chopped onion (to taste, omit if you wish)

1 teaspoon pepper  (to taste)

whisk together the flours, psyllium husk, xanthan gum, baking powder, baking soda, and salt, pepper in a bowl and stir with a whisk to combine well. Add the onions and stir well to coat them with the dry mix.

Mix melted butter (or substitute), sugar, buttermilk (or substitute) egg and yolk in a bowl and mix well.

Add the wet ingredients to the dry ingredients and mix well.

Bring Vegetable or refined coconut oil to 350 degrees in a heavy skillet (cast iron if you have it) and drop the hush puppies in using a portion scoop or two tablespoons. Larger hush puppies tend to be less greasy. Having the oil to the proper temperature will also help them from not absorbing too much oil.

Cook until golden on one side then carefully flip them with a slotted spoon, long handled tongs or two long wooden skewers. Cook until brown on both sides and then carefully remove from the oil.

Strain onto paper towels and enjoy. Dip in your favorite sauce or dressing or enjoy plain.

Kathy’s Gluten free flour mix

Combine the following and use a fine mesh strainer to mix, strain the mixture together several times and whisk it together too. The flours do not like to mix together, so it takes about 3-4 rounds of straining from one bowl to another to get them mixed really well.

equal parts white rice flour and corn starch (or tapioca starch) and 1/2 amount of one by weight of brown rice flour;

1 pound white rice flour

1 pound corn starch (or tapioca starch)

1/2 pound brown rice flour.

for smaller batches:

1 cup white rice flour (or 1/2 cup for a really small batch)

1 cup +2 tablespoons cornstarch (or 1/2 cup +1 tablespoon for a really small batch)

1/2 cup + 2 tablespoons brown rice flour (or 1/4 cup +1 tablespoon for a really small batch)

any amount will work as long as the ratios are the same by weight. It will not work the same by measure alone as the flours weigh differently.