Best Gluten Free Hush Puppy Recipe with Homemade Honey Butter

This Gluten Free Hush Puppy Recipe is hands-down the best.

These golden, crispy-on-the-outside and soft-on-the-inside hush puppies are everything you remember (just without the gluten). They fry up beautifully in minutes, with a light crunch and tender cornbread center that pairs perfectly with homemade honey butter for dipping. Whether you’ve been missing your favorite Southern side or are simply craving a classic, these gluten free hushpuppies deliver all the flavor and comfort of the real deal so now you don't have to go without.

Now you can enjoy warm, freshly fried gluten free hushpuppies anytime. (That's a dangerous power.)

Looking for More Gluten Free Fried Foods?

If you love these hush puppies, you're going to love my gluten-free golden coconut shrimp, which I love to serve in these fun baskets. These Gluten-Free Corn Fritters are also an old-fashioned classic.

Looking for something sweet, but still fried? I got you. My Gluten-Free Funnel Cake recipe is absolutely amazing. It tastes just like going to the carnival!

Tips for Making the Best Gluten Free Hushpuppies:

• Use fine-ground cornmeal. A fine grind gives your hush puppies a soft, tender crumb. Medium or coarse cornmeal can make them gritty or too crunchy on the outside. (Photographed is Bob's Red Mill GF Organic Medium grind -- I prefer finer.)
• Use white rice flour in this recipe. This makes the hush puppies fluffy. GF all-purpose flour mixes turn out denser.
• Don’t overmix the batter. Once the wet and dry ingredients come together, mix just until you don’t see dry flour. Overmixing can make the hush puppies dense instead of fluffy.
• Let the batter rest. A short 5 to 10-minute rest helps the cornmeal absorb moisture, thickening the batter and improving texture.
• Keep the oil hot (but not too hot). Aim for about 300°F. Too cool, and the hush puppies absorb oil and turn greasy. Too hot, and they’ll brown before the inside cooks through. I use a high-heat rated meat thermometer to test the temperature in my Dutch oven.
• Finely chop the onion, but do not mince. Mincing releases too much moisture and may make the batter too loose.

• Use a 1-tablespoon cookie scoop or small spoon. It keeps the size consistent so they fry evenly and finish at the same time. (A two-tablespoon scoop is too large, I found. The insides would not cook through before the exterior browned.)
• Fry in small batches. Crowding the pan lowers the oil temperature, which affects crispness. Give them space to float and brown evenly.
• Drain on a wire rack, not paper towels. Paper towels can trap steam and make the bottoms soggy. A rack keeps them crisp all around.
• Serve fresh with honey butter. They’re best hot from the fryer, especially with a dollop of homemade honey butter melting on top!

Gluten Free Hush Puppy Recipe Ingredients:

• Fine or medium-ground gluten-free cornmeal
• White rice flour. I use Bob's Red Mill White Rice Flour.
• Granulated sugar
• Baking Powder
• Baking soda
• Xanthan gum
• Salt
• Whole milk, or dairy-free
• Egg
• Small yellow onion
• Neutral oil for frying, such as vegetable oil, peanut oil, etc.

For the Honey Butter:

• Salted butter
• Pure honey

Gluten Free Hush Puppy Recipe:

• Finely chop the onion—avoid mincing or grating, as that releases too much moisture and can make the batter too thin.
• In a medium bowl, whisk together the milk and egg, then stir in the chopped onion. Set aside.
• In a large bowl, whisk together the cornmeal, white rice flour, sugar, baking powder, baking soda, salt, and xanthan gum.
• Pour the wet ingredients into the dry and stir just until combined.
• Heat oil in a Dutch oven or deep fryer over medium heat to 300°F.

• Drop the batter by rounded tablespoons into the hot oil, about 10 at a time, without overcrowding. Fry for about 5 minutes, turning occasionally, until golden brown and the centers reach 165°F.
• Use a slotted spoon to transfer hush puppies to a wire rack to drain excess oil.
• Repeat with the remaining batter.
• Serve warm with honey butter.

Homemade Honey Butter:

• Add the honey to the softened butter and gently stir or mash until fully combined.

Equipment

You only need basic tools to make Gluten Free Hushpuppies. I recommend:

• A Dutch oven, deep pot, or deep fryer
• One-tablespoon cookie scoop
• Wire cooling rack

How to Store & Reheat Gluten Free Hushpuppies:

Store leftover gluten free hush puppies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–12 minutes, until hot.

They also freeze well. Bake straight from frozen at 425°F for 10 to 12 minutes, or air fry at 350°F for 9 to 11 minutes, shaking the basket halfway through.

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