There is something undeniably comforting about a basket of hot, golden fried dough balls. For those on a gluten-free diet, finding good hush puppies at a restaurant is nearly impossible due to shared fryers and wheat flour binders.
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This recipe for Gluten-Free Hush Puppies brings that classic seafood shack experience right into your kitchen. They are perfectly crispy and golden on the outside, with a tender, fluffy interior that isn’t heavy or gritty.
Whether you serve them alongside fried fish, barbecue, or just enjoy them as a savory snack, these little bites are absolute perfection.
A Little Story About This Dish
Growing up, no fish fry was complete without a side of Gluten-Free Hush Puppies. I always loved the savory onion flavor and the contrast between the crunchy shell and the soft, steaming center. When I stopped eating gluten, I missed them terribly.
Most cornmeal batters rely on wheat flour to hold them together during frying. Without it, they often crumble into a mess in the oil. I experimented with various binders and found that a mix of white rice flour and a touch of xanthan gum created the perfect structure.
Now, when I make these for friends, they are shocked to learn they are gluten-free. They capture all the nostalgia of the original dish with none of the gluten.
Get Ready to Cook!
You are less than an hour away from enjoying restaurant-quality Gluten-Free Hush Puppies at home. Let’s get organized to ensure your frying experience is safe and successful.
What to Expect
Time: 40 minutes prep, 6 minutes cooking per batch.
Difficulty: Medium (Deep frying requires attention to temperature).
Before You Begin
The key to a light and fluffy interior is not overmixing the batter. Once you combine the wet and dry ingredients, stir just until they are incorporated. Lumps are perfectly fine.
Using a Dutch oven or a heavy-bottomed pot is essential for maintaining a consistent oil temperature. If the oil drops below 350°F, the hush puppies will absorb too much grease and become heavy.
While this recipe is for the classic fried version, you can adapt it. For baked gluten-free hush puppies, spoon the batter into mini muffin tins and bake at 400°F for about 15 minutes. They won’t be as crispy, but they are delicious!
The Heart of the Dish: Ingredients You’ll Need
Here are the dry and wet ingredients you need to mix up this savory batter.
| Ingredient | Amount |
| Gluten-Free Cornmeal | 1 cup (141g) |
| Finely Ground White Rice Flour | 3/4 cup (85g) |
| Granulated Sugar | 3 tablespoons |
| Baking Powder | 2 teaspoons |
| Seasoned Salt (or regular salt) | 1 teaspoon |
| Baking Soda | 1/2 teaspoon |
| Chipotle Powder (optional) | 1/2 teaspoon |
| Xanthan Gum | 1/4 teaspoon |
| Onion Powder | 1/2 teaspoon |
| Garlic Powder | 1/2 teaspoon |
| Milk (dairy or non-dairy) | 1/2 cup |
| Large Egg | 1 |
| Vegetable Oil | 2 quarts (for frying) |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps for golden, crispy perfection.
1. Combine Dry Ingredients:
In a medium bowl, whisk together the gluten-free cornmeal, white rice flour, granulated sugar, baking powder, seasoned salt, baking soda, chipotle powder, xanthan gum, onion powder, and garlic powder. Ensure the spices and leavening agents are evenly distributed.
2. Mix Wet Ingredients:
In a separate bowl, whisk together the milk and the egg until smooth.
3. Make the Batter:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently with a spoon or spatula until the batter is combined and smooth, but don’t worry if a few lumps remain. Let the batter rest for a few minutes while you heat the oil.
4. Heat the Oil:
Pour the vegetable oil into a Dutch oven or heavy pot. Heat the oil over high heat until it reaches 350°F. It is helpful to use a clip-on candy thermometer to monitor the heat. Adjust the flame to maintain this temperature. Place a wire rack over a baking sheet or line a plate with paper towels for draining.
5. Fry the Hush Puppies:
Carefully drop the batter by the spoonful (about 2 teaspoons per hush puppy) into the hot oil. Fry about a dozen at a time; do not crowd the pot.
6. Flip and Finish:
Fry for about 2 minutes, then gently turn them over in the oil to cook the other side. Continue frying for another 2 minutes until they are a deep golden brown color.
7. Drain and Serve:
Use a slotted spoon or skimmer to remove the hush puppies from the oil. Transfer them to your prepared baking sheet to drain excess oil. Repeat with the remaining batter and serve warm.
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final tips to make sure your side dish is a success.
Pointers for Perfection
If you want to make vegan gluten-free hush puppies, you can substitute the egg with a flax egg and use plant-based milk. The texture might be slightly denser, but still delicious. For easy portioning, use a small cookie scoop to drop the batter into the oil.
How to Store
These are best eaten immediately while the crust is crispy. However, you can store leftovers in the fridge for 3 days. To reheat, pop them in the oven or air fryer to re-crisp the outside.
This collection of recipes offers plenty of inspiration for your gluten-free meals:
- Gluten Free Orange Chicken (Crispy & Saucy!)
- Sticky Apple Cider Chicken with Crisp Autumn Slaw (Gluten-Free)
- Gluten Free Soft Pretzel Bites
Crispy Gluten-Free Hush Puppies (Classic & Easy!)
- Total Time: 46 minutes
- Yield: 24 hush puppies 1x
Description
The ultimate Gluten-Free Hush Puppies recipe! These savory, golden fried treats are made with a blend of cornmeal and rice flour for the perfect texture. Crispy on the outside and fluffy on the inside, they are the perfect side dish for seafood or BBQ.
Ingredients
1 cup gluten-free cornmeal (141g)
3/4 cup finely ground white rice flour (85g)
3 tablespoons granulated sugar (42g)
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
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup milk
1 large egg
2 quarts vegetable oil, for frying
Instructions
1. In a medium bowl, whisk together the cornmeal, rice flour, sugar, baking powder, seasoned salt, baking soda, chipotle powder, xanthan gum, onion powder, and garlic powder.
2. In a separate bowl, whisk together the milk and egg.
3. Pour the wet ingredients into the dry ingredients. Stir until combined and smooth, though some small lumps are okay.
4. Heat the vegetable oil in a Dutch oven to 350°F. Line a baking sheet with paper towels.
5. Drop batter by the spoonful (about 2 teaspoons each) into the hot oil. Fry about 12 at a time.
6. Fry for 2 minutes, flip, and fry for another 2 minutes until deep golden brown.
7. Remove with a skimmer and drain on paper towels. Serve warm.
Notes
Fry Temp: Maintain your oil temperature at 350°F. If it’s too cool, the hush puppies will be greasy.
Flour Blend: Using white rice flour along with cornmeal ensures a light, non-gritty texture.
Storage: Best served fresh! Store leftovers in the fridge and reheat in an air fryer or oven.
- Prep Time: 40 minutes
- Cook Time: 6 minutes
- Category: Side Dish, Appetizer
- Method: Deep Fry
- Cuisine: American, Southern
Nutrition
- Serving Size: 2 hushpuppies
- Calories: 130
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Your Burning Questions Answered!
Here are answers to common questions about the history and making of Hush Puppies.
1. Are hush puppies usually gluten-free?
No, traditional hush puppies are not gluten-free. While the main ingredient is cornmeal, almost all standard recipes call for all-purpose wheat flour to act as a binder. If you order them at a restaurant, they are also likely cooked in a shared fryer with breaded items, posing a cross-contamination risk.
2. What did slaves use hush puppies for?
Folklore suggests that the name “hush puppy” originated in the South, where cooks, hunters, or enslaved people would fry up leftover cornmeal batter and toss it to barking dogs to quiet them down, saying “Hush, puppy.” Historically, simple fried cornmeal cakes were a staple food due to the availability of corn.
3. What is hush puppy batter made of?
At its core, hush puppy batter is made of cornmeal, flour, egg, and milk or buttermilk. Seasonings like onion (fresh or powder), garlic, and occasionally peppers or corn kernels are added for flavor and texture.
Dig In & Enjoy!
You are ready to bring a taste of the South to your table with these crispy, savory treats. Enjoy every bite of your homemade Gluten-Free Hush Puppies!
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