Lee's Gluten-free Hushpuppies

Lee Ungerecht


My dear wife Kittie is gluten intolerant. This
is one of our recipes that I have developed and
prepare for us. Made from scratch except for the
creamed corn. This is an excellent compliment for
a Fish and Greens meal!

This recipe is from my trials and errors learning gluten free cooking, I hope you enjoy!


☆☆☆☆☆ 0 votes

Deep Fry


  • 1 c
    white rice flour
  • 1 c
    white cornmeal
  • 1 Tbsp
    baking powder
  • 2 Tbsp
    baking soda
  • 1/2 c
    white sugar
  • 1 tsp
    iodized table salt
  • 1/2 tsp
    xanthan gum
  • 1 Tbsp
    parsley flakes, heaping
  • 1 medium
    yellow onion finely chopped
  • 2
    eggs beaten
  • 1 can(s)
    cream corn, 10-14 ounce
  • 1/4 c
    milk on reserve, if needed

How to Make Lee's Gluten-free Hushpuppies


  1. Lee's Gluten-free Hushpuppies

    Crispy thin outer crust, fluffy inside!

    Dry Ingredients
    1 cup white rice flour
    1 cup white cornmeal
    1 tbsp baking powder
    2 tbsp baking soda
    1/2 cup white sugar
    1 tsp iodized table salt
    1/2 tsp xanthan gum
    1 tbsp heaping parsley flakes

    Other Ingredients
    1 medium yellow onion, finely chopped
    2 eggs, beaten
    1 can creamed corn, 10-14 ounce average
    1/4 cup milk on reserve, if needed

    Thoroughly hand mix all Dry Ingredients
    in a large bowl. I generally only use xanthan
    gum if I intend on freezing half of my batter,
    because xanthan gum keeps the batter from
    separating when thawing. This freezes well, use a
    freezer baggie and be sure to get all the air out.
    Thaw overnight in the refrigerator.

    Add the Other Ingredients, but don't add any milk
    just yet. Stir until the batter is thoroughly blended.
    The batter should be at a desirable thickness from
    the creamed corn, like a slightly thick cornbread
    batter, if not thin with just a little bit of
    milk. If too thin add extra cornmeal.

    After your batter is just right plug in and
    heat your deep fryer to 350F. This gives the batter
    a little while to rest while the fryer is heating up.
    I find if the oil temperature is over 350F the outside
    cooks too rapidly. I have made these with a non-
    adjustable Fry-Daddy type fryer in the past and the
    temperature was just perfect.
  2. I like to use a dining teaspoon and a bigger
    dining tablespoon to handle the batter into the oil.
    Use an oiled tablespoon to dip a heavy teaspoon
    worth of batter and an oiled teaspoon to gently
    slide the batter into the oil with. Don't crowd
    the fryer, about 6-8 puppies at a time in a smaller
    Fry-daddy. Give each dropped puppie a chance to bob
    up before you drop the next one.

    Fry each puppie for about 4 minutes and then try to
    roll them over in the boiling oil with tongs. The
    hushpuppies will cook to a point were they will
    turn over and fry both sides evenly. Usual total fry
    time is 6-8+ minutes after they pop up.

    When done both sides will be a medium golden brown
    but not dark. To check cut one in half as soon as
    you pull it out. It should look a bit uncooked (wet)
    in the center but this is what you want. This will
    be absorbed while the hushpuppies are cooling and make
    them even more fluffy. The outside will be a very nice
    micro-thin almost cracker crust thanks to the rice


    The parsley is mainly for color and also lets you see
    how well mixed your ingredients are.

    I get my white corn meal and rice flour in the
    Hispanic section of my local store. I like to because
    the flours are highly powdered, mix beautifully, and
    have the perfect texture and color for this recipe. I
    have powdered white rice at home to make this, just let
    your batter (and do add the xanthan gum) set about an
    hour in the refrigerator to absorb more.

Printable Recipe Card

About Lee's Gluten-free Hushpuppies

Course/Dish: Other Breads
Main Ingredient: Rice/Grains
Regional Style: Southern
Dietary Needs: Gluten-Free

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