Gluten free hush puppies are the perfect way to enjoy a classic Southern favorite without worrying about wheat or gluten. These golden little bites are crispy on the outside, soft on the inside, and full of comforting flavor. Even people who don’t follow a gluten free diet will love them because the texture and taste are just as good as traditional hush puppies.
The secret to great gluten free hush puppies starts with the right combination of cornmeal and gluten free flour. Cornmeal gives them that authentic Southern crunch, while the gluten free blend keeps the inside light and fluffy. Adding finely chopped onion brings a savory sweetness that makes every bite irresistible. A simple mixture of egg, milk, and melted butter binds everything together into a thick, scoopable batter.
Making them is quick and easy. After mixing the ingredients, the batter is dropped by spoonfuls into hot oil and fried until deep golden brown. The hush puppies puff up beautifully as they cook, creating a crisp shell around a tender center. In less than twenty minutes you can have a warm basket of homemade hush puppies ready to serve.
These gluten free hush puppies pair wonderfully with many dishes. They are traditionally served with fried fish, shrimp, or barbecue, but they are also delicious on their own with honey butter or a spicy dipping sauce. They make a great side dish for family dinners, picnics, or weekend cookouts.
If you want the best results, keep a few tips in mind. The oil should be hot enough—around 175°C / 350°F so the hush puppies don’t absorb too much grease. Avoid overmixing the batter, as that can make them dense instead of fluffy. If the mixture feels too thin, a spoon of extra gluten free flour will fix it.
Leftovers can be stored in the refrigerator for up to three days and reheated in the oven to bring back the crispiness. They also freeze well, which makes them perfect for meal prep. With simple ingredients and easy steps, this recipe proves that gluten free comfort food can be just as satisfying as the original.
