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Golden, crisp, and tender on the inside, these Perfect Gluten-Free Hushpuppies are just the thing your next fish fry or barbecue night needs. Packed with cornmeal flavor and a subtle hint of sweetness, they bring the nostalgic crunch of Southern-style hushpuppies without the gluten. Whether you’re serving them as a side, snack, or party appetizer, they’re guaranteed to disappear faster than you can fry up another batch.

Making hushpuppies from scratch is already easy, but making them gluten-free is even simpler than you’d think. With the right blend of ingredients and a quick pan of hot oil, you’ll have a basket full of savory cornmeal bites that are crispy on the outside and fluffy within. You won’t even miss the wheat flour, promise.

Why You’ll Love This Gluten-Free Hushpuppies Recipe

These hushpuppies are more than just a gluten-free alternative — they’re a flavor-packed, texture-rich bite of comfort food. The combination of cornmeal and gluten-free flour delivers that classic crunch you expect. Plus, the batter comes together in minutes, and they fry up beautifully golden with no fancy equipment or frying skills needed.

They’re kid-approved, freezer-friendly, and crowd-pleasing. Whether served with catfish, chili, or just a dollop of honey butter, these hushpuppies fit into weeknight dinners or weekend cookouts with ease.

What Kind of Cornmeal Should I Use?

For that iconic hushpuppy texture, opt for a medium grind cornmeal. It adds just enough grit to give you that delightful crunch without being too coarse. Avoid instant or finely ground cornmeal, as they’ll make the texture too smooth and less satisfying. If you’re looking for a bit of variety, a stone-ground cornmeal adds rustic texture and deeper corn flavor.

Ingredients for the Perfect Gluten-Free Hushpuppies

To get that iconic hushpuppy flavor without gluten, a few simple swaps go a long way. You’ll love how each ingredient plays its part to give you crispy, tender bites every time.

Cornmeal: This is the heart of hushpuppies. It provides the base flavor and texture. Medium grind is best for a good crunch.

Gluten-Free All-Purpose Flour: Look for a 1:1 baking blend that includes xanthan gum or similar binder. It helps mimic the structure of wheat flour.

Baking Powder: Helps the hushpuppies puff up slightly, making them light and fluffy inside.

Salt: Enhances all the flavors.

Sugar: Just a touch balances the savory with a slight hint of sweetness.

Egg: Binds everything together while adding richness.

Milk (or buttermilk): Moistens the batter and adds tang. Dairy-free milk works too.

Grated Onion: Adds a savory kick and classic hushpuppy depth.

Oil (for frying): Use a high-heat oil like vegetable or peanut oil.

How To Make the Perfect Gluten-Free Hushpuppies

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, and sugar until evenly combined.

Step 2: Add the Wet Ingredients

Stir in the egg, milk (or buttermilk), and grated onion. Mix just until everything is incorporated. The batter should be thick enough to scoop.

Step 3: Heat the Oil

Pour oil into a deep skillet or pot to a depth of about 2 inches. Heat it to 350°F. If you don’t have a thermometer, drop a small piece of batter in the oil – it should sizzle and rise to the top.

Step 4: Scoop and Fry

Use a cookie scoop or tablespoon to drop rounded balls of batter into the hot oil. Don’t overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown.

Step 5: Drain and Serve

Use a slotted spoon to transfer the hushpuppies to a paper towel-lined plate. Let them cool just slightly before serving while they’re still warm and crisp.

Serving and Storing Gluten-Free Hushpuppies

These hushpuppies are best enjoyed fresh from the fryer, but you can definitely make them ahead. They serve about 6 to 8 people as a side, depending on how many you sneak before they hit the table.

To store leftovers, let them cool completely and store in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer to crisp them back up.

They also freeze well. Flash-freeze them on a baking sheet, then transfer to a zip-top bag for up to 2 months. Reheat from frozen at 375°F for 10-12 minutes.

What to Serve With Gluten-Free Hushpuppies?

Classic Fried Catfish

The timeless Southern pairing. Crispy catfish and hushpuppies are made for each other.

Creamy Coleslaw

The tangy crunch of coleslaw balances out the richness of the fried hushpuppies.

Chili or Gumbo

Dunk them into a steaming bowl of chili or gumbo for a hearty Southern meal.

Honey Butter

A swipe of whipped honey butter on a warm hushpuppy is next-level comfort.

Pulled Pork Sandwiches

Add them as a side to smoky pulled pork for a cookout favorite.

Shrimp and Grits

They make a fun twist on a traditional shrimp and grits plate.

Creamy Ground Beef Alfredo Pasta

Serve alongside this creamy pasta for an indulgent and family-friendly comfort meal. Creamy Ground Beef Alfredo Pasta

One Pot Smoked Sausage Pasta

The savory depth of sausage pasta matches the crispy hushpuppies beautifully. One Pot Smoked Sausage Pasta

Want More Gluten-Free Comfort Food Ideas?

If these hushpuppies made your Southern cravings sing, try some of these next:

• Creamy Beef and Shells Recipe for a creamy and cheesy comfort classic.
• Stovetop Creamy Ground Beef Pasta when you want something quick and hearty.
• Cheesesteak Tortellini in Rich Provolone Sauce for a meaty, melty twist.
• Cheesy Baked Tortellini with Meat Sauce for a baked cheesy pasta fix.

Save This Recipe For Later

📌 Save this recipe to your Pinterest gluten-free board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try sweet corn or jalapeños in the mix? Maybe dipped them in something wild? I love seeing how these recipes come to life in your kitchen.

Explore beautifully curated health-boosting drinks and more on Mia Recipes on Pinterest and discover your new go-to favorites. Mia Recipes on Pinterest

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