Gluten-Free and Vegan Corn Dog Mummies
These spooky corn dog mummies are kid-friendly, plant-based, and gluten-free—perfect for Halloween parties or a fun fall snack that everyone can enjoy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 mummies
- Category: Snack, Appetizer
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Mummy Wrap (Gluten-Free Dough)
1 cup gluten-free all-purpose flour
1 tsp baking powder
¼ tsp salt
½ tsp garlic powder (optional)
2 Tbsp olive oil
⅓ cup warm water (more as needed)
For the Corn Dogs
6 vegan hot dogs (soy or pea protein-based)
6 wooden sticks or skewers
Optional Garnishes
Mustard or vegan mayo (for eyes)
Black sesame seeds or olive pieces (for pupils)
Instructions
Preheat Oven: Set to 375ºF (190ºC). Line a baking sheet with parchment paper.
Prepare the Dough:
In a bowl, combine gluten-free flour, baking powder, salt, and garlic powder. Stir in olive oil and warm water. Knead until a soft, pliable dough forms. Add more water/flour if needed.
Form the Mummies:
Roll the dough into thin ropes. Pat hot dogs dry with a paper towel and insert a stick into each. Wrap each hot dog with the dough rope, leaving space for “eyes.”
Bake:
Arrange wrapped hot dogs on the baking sheet. Bake for 20–25 minutes or until the dough is golden and firm.
Decorate:
Add “eyes” using dots of mustard or vegan mayo, and black sesame seeds or tiny bits of olive.
Serve:
Let cool slightly and serve warm with ketchup, mustard, or your favorite vegan dipping sauce.
Notes
You can use store-bought gluten-free crescent roll or biscuit dough if available.
Dough can be made ahead and stored in the fridge for up to 24 hours.
For crispy mummies, brush the dough lightly with olive oil before baking.
