If you have been looking for a good recipe for gluten free hush puppies, you are in the right place. These are crispy on the outside, soft and fluffy on the inside, and they taste just like the classic version.

Hush puppies are one of those side dishes that can really make a meal feel complete. They go perfectly with fried fish, shrimp, or honestly just on their own with a good dipping sauce.

This recipe uses gluten free cornmeal and a gluten free baking flour blend, so you get that same golden, crunchy shell without any gluten. You really cannot tell the difference.

The batter comes together in just a few minutes and uses simple ingredients you probably already have at home. A little bit of cayenne pepper gives them a nice subtle kick, and the green onions add a fresh flavor that balances everything out.

They fry up quick and are best served hot. Let me show you how to make them.

Why You’ll Love This Recipe

A Southern Classic Made Gluten Free – Hush puppies are a beloved Southern side dish that most people with gluten sensitivities have to skip. This recipe lets you enjoy them again without worrying about wheat flour hiding in the batter.

Crispy Outside, Fluffy Inside – The combination of gluten free cornmeal and baking flour creates that perfect contrast you want in a hush puppy. You get a golden, crunchy shell with a soft and tender center every single time.

Just a Little Kick of Heat – The cayenne pepper in this recipe adds a subtle warmth without being overpowering. It gives each bite a little something extra that keeps you reaching for more.

Simple Ingredients You Can Actually Find – You don’t need to hunt down any weird specialty items for this recipe. Cornmeal, buttermilk, eggs, and green onions are easy to grab at pretty much any grocery store.

Ingredients

1 1/2 cups Gluten Free Yellow Cornmeal
1/2 cup Gluten Free 1-to-1 Baking Flour
1 tbsp Granulated Sugar
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Cayenne Pepper
3/4 cup Buttermilk
1 large Egg
3 Green Onions, finely chopped
Vegetable Oil for frying

How to Make

Step 1

In a large bowl, whisk together gluten free cornmeal, gluten free flour, sugar, baking powder, salt, and cayenne pepper.

Step 2

In a separate bowl, whisk together buttermilk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped green onions. Let the batter rest for 10 minutes.

Step 3

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of 3 inches. Heat to 350F, using a thermometer to monitor the temperature.

Step 4

Using two spoons or a small cookie scoop, carefully drop rounded tablespoons of batter into the hot oil, working in batches of 5 to 6 to avoid crowding. Fry for 2 to 3 minutes, turning occasionally, until deep golden brown on all sides.

Step 5

Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Serve hot with tartar sauce or remoulade.

Helpful Tips

Keep the Oil at 350F the Whole Time

This is the most important part of frying hush puppies. If the oil drops too low, the batter soaks up oil like a sponge and you end up with greasy, heavy hush puppies that nobody wants to eat. If it’s too hot, the outside burns before the inside cooks through.

Every time you drop a batch in, the temperature dips a little. Give it a minute between batches so it climbs back up to 350F before you add more. A clip-on candy or deep fry thermometer makes this easy because you can watch it the whole time without guessing.

If you don’t have a thermometer, drop a tiny pinch of batter into the oil. It should sizzle right away and float to the top within a few seconds. If it sinks and sits there, your oil isn’t hot enough yet.

Don’t Overmix the Batter

When you pour the buttermilk and egg mixture into the dry ingredients, stir just until everything comes together. You want to stop as soon as you don’t see dry patches of cornmeal anymore. A few small lumps are totally fine.

Overmixing makes the batter dense and tough, and your hush puppies won’t have that nice light center. Think of it like mixing pancake batter – less is more.

Let the Batter Rest

Don’t skip the 10 minute rest. The cornmeal needs time to absorb the buttermilk, and this makes the batter thicken up so it holds its shape better when you drop it into the oil. If you fry it right away, the batter is too loose and your hush puppies will spread out and look flat instead of round.

Just leave the bowl on the counter while the oil heats up. By the time the oil hits 350F, the batter should be ready to go. If it feels a little too thick after resting, you can stir in a tiny splash of buttermilk to loosen it up, but usually it’s perfect as is.

Frequently Asked Questions

Can I make these hush puppies without buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup of regular milk. Just stir it together and let it sit for about 5 minutes until it slightly thickens and curdles.

This works as a solid stand-in because buttermilk’s main job here is to react with the baking powder for a nice, fluffy interior. The homemade version does that just as well.