Gluten-Free Hush Puppies Recipe


This recipe works well with variations. While white rice flour makes traditional hush puppies, whole grain gluten-free flours (like brown rice flour or sorghum flour) can be used. The resulting hush puppies are slightly denser and fry up a little darker.

Recipe Facts

Active: About 40 mins
Total: 40 mins
Makes: 24 hush puppies

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  • 1 cup (5 ounces) gluten-free cornmeal
  • 3/4 cup (3 ounces) white rice flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon seasoned salt or regular salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon chipotle powder, optional
  • 1/4 teaspoon xanthan gum
  • 2 quarts vegetable oil
  • 1/2 teaspoon onion powder (or 1 small onion, finely chopped)
  • 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1/2 cup milk
  • 1 large egg, beaten


  1. In medium bowl, whisk together cornmeal, white rice flour, granulated sugar, baking powder, salt, baking soda, chipotle powder (if using), and xanthan gum.

  2. Heat oil in a Dutch oven over high heat to 350°F and adjust flame to maintain temperature. Line a rimmed baking sheet with paper towels.

  3. In a medium bowl, whisk together onion, garlic, milk, and egg. Pour wet ingredients into dry ingredients and stir together until smooth but some lumps remain. Drop batter, about 2 teaspoons at a time into hot oil until you have a dozen hush puppies. Fry for two minutes and then turn the hush puppies. Fry until deep golden brown, about 2 minutes longer. Remove hush puppies from the oil with a skimmer. Transfer to prepared baking sheet. Repeat with remaining batter. Serve warm.

Special equipment

Deep fryer, wok, or Dutch oven

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