Recipe: Maddie G's Gluten-free Hush Puppies
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Jun 22 2010

Recipe: Maddie G's Gluten-free Hush Puppies

When we were in Florida in May, we enjoyed a good old fashioned fried seafood dinner. Everything we had was gluten-free so in fairness, I guess it wasn’t that old fashioned. On the menu were fried gulf shrimp and hush puppies. The shrimp were excellent as always, but the hush puppies were out of this world delicious! They were light and fluffy – unlike any gluten versions I’ve ever had. This is another instance when a gluten-free variation of something turned out to be better than what it was created to replace. It’s so much fun when that happens!

Since we don’t own any type of fryer like a Fry-Daddy or even Fry-Baby, we have not made these at home yet. It’s really almost too hot to grill out here these days so frying something is out of the question anyway. However, as soon as the weather cools down a bit (hopefully in September!), we’ll be frying up some of these fantastic gluten-free hush puppies on the back deck. I’m already on the lookout for a new pan that can double as a pan for frying on the grill burner. And just to clarify – the above photo is the serving plate – not my personal dinner plate.  I probably could have eaten that many hush puppies, but I restrained myself.

Maddie G (nickname of family member) made the hush puppies and used an old gluten recipe as a guideline. The original recipe is called “Mama’s Best Hush Puppies” and that’s all I know about the origin of it. The brands used for the flour and corn meal are listed beside the ingredients. Feel free to use whatever brands of gluten-free flour and corn meal you prefer.

Maddie G’s Hush Puppies

Ingredients:

  • 1 cup medium grind corn meal (Dixie Lily)
  • 1/2 cup gluten-free flour (Pamela’s Pancake & Baking Mix)
  • 3 t. baking powder
  • 1/2 t. salt
  • 1 t. sugar *recipe calls for 2 teaspoons
  • 2 eggs
  • 1 cup milk with 1 T. of lemon juice added (or 1 T. apple cider vinegar) *recipe calls for buttermilk
  • 1/8 t. baking soda
  • 1 cup chopped white (or yellow) onion *can use less if desired
Directions:
  1. Mix all dry ingredients except the baking soda together.
  2. Add eggs and buttermilk to which baking soda has been added.
  3. Add onions and mix well.
  4. Drop by rounded teaspoons into deep fat (canola oil) and fry until golden brown.
  5. Drain on paper towels before serving.
  6. Enjoy!

For those who don’t do dairy, soy milk might work for the buttermilk. Another dairy free gluten-free flour mix like the one from Jules Gluten Free should definitely work well too. Pamela’s Pancake & Baking Mix does contain dairy, but most other blends we’ve tried before are dairy free. I’m not sure if egg replacer will work in this recipe, but if anyone finds out that it does, please be sure to let us know.

When I was growing up in Florida near the beach, fish frys were a part of our culture. The Kiwanis Club hosted them for fundraisers and families and friends had get togethers where fried fish and hush puppies were the main attraction. For me at least, the negative of living gluten-free  is not about not eating one thing or another. It’s about missing out on something you consider a tradition – part of the fabric that makes up your life. Thankfully, most of the foods that are off limits on the gluten-free diet can be recreated to be not only gluten-free, but amazingly delicious!

*Special thanks to Maddie G for sharing this amazing recipe with us!

Article Written by:

Tiffany is considered a gluten-free advocate as well as the most discriminating gluten-free diner around. Her goal is to help others learn that there is life after a celiac diagnosis. Gluten-free dining and travel are two of her favorite things to do. Tiffany is a contributing writer and the Advertising Manager at "Delight gluten free" magazine. Check out her local blog, Gluten-Free Atlanta, for tips and tricks about living gluten-free in the ATL! Follow Tiffany on Twitter!

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Comments

  1. Kim says:

    Oh, you got my attention!! I love hush puppies!!! Even though I typically don’t eat fried food, I think I have to make these soon. Thanks for sharing!

    Kim

  2. Larry says:

    Excellent recipe. I grew up in South Florida almost in the Keys. My father used a very similar recipe in my childhood. Hebsaid the recipe was developed while fishing with friends near Chokoluskee Island in extreme northwest Everglades National Park. He said they ran out of water to mix the batter, so they used beer instead.

    In the above recipe, I substituted the pancake flour with 1/4 c buckwheat flour and 1/4 c soy flour. I used buttermilk and the vinegar on this batch, and they were indeed light and tasty.

    The next time we cook them, I want to try one of the gluten free beers instead of buttermilk. That should bring the old South Florida recipe back to life — this time without gluten!

  3. Christie says:

    Pamela’s also contains xanthum gum so if you substitute another flour keep this in mind.

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  1. Weekly Menu Plan – June 28, 2010 « Gluten-free is Life says:

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