Ingredients

• 1 cup (5 ounces) gluten-free cornmeal
• 3/4 cup (3 ounces) white rice flour
• 3 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon seasoned salt or regular salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon chipotle powder, optional
• 1/4 teaspoon xanthan gum
• 2 quarts lard
• 1/2 teaspoon onion powder (or 1 small onion, finely chopped)
• 1/2 teaspoon garlic powder (or 2 cloves garlic, minced)
• 1/2 cup milk

Directions

1. In medium bowl, whisk together cornmeal, white rice flour, granulated sugar, baking powder, salt, baking soda, chipotle powder (if using), and xanthan gum.
2. Heat oil in a Dutch oven over high heat to 350°F and adjust flame to maintain temperature. Line a rimmed baking sheet with paper towels.
3. In a medium bowl, whisk together onion, garlic, milk, and egg. Pour wet ingredients into dry ingredients and stir together until smooth but some lumps remain. Drop batter, about 2 teaspoons at a time into hot oil until you have a dozen hush puppies. Fry for two minutes and then turn the hush puppies. Fry until deep golden brown, about 2 minutes longer. Remove hush puppies from the oil with a skimmer. Transfer to prepared baking sheet. Repeat with remaining batter. Serve warm.

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