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Gluten-Free Hush Puppies on a paper towel-lined bowl.

Gluten-Free Hush Puppies

Prep Time 40 minutes
Cook Time 6 minutes
Total Time 46 minutes
Servings 24 hushpuppies
Author GlutenFreeBaking.com


  • 1 cup gluten-free cornmeal (5 ounces; 141 grams)
  • 3/4 cup finely ground white rice flour (3 ounces; 85 grams)
  • 3 tablespoons granulated sugar (1 1/2 ounces; 42 grams)
  • 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 (about 1 3/4 ounces; 50 grams, out of shell)
  • 2 quarts vegetable oil, for frying


  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. 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. 

  3. 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.

  4. 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.