Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: in food processor or coffee grinder, grind garlic cloves with corn meal in small batches until well powdered. sprinkle liberally over counter where dough is to be rolled. grease two cookie sheets. separate dough into four equal parts. roll each section of bread dough out in thin strips, widening out to fit just over the ends of one brat to measure width. roll one brat at a time, cutting dough and pinching sides together over backs of each brat. roll again in corn meal on counter, adding more cornmeal sprinkle as needed to coat brats. arrange double the width of each corn dog on greased cookie sheets. cover with warm damp towels; place in warm place and let rise until doubled in bulk. bake at 375 for 30 minutes; brush with butter. serve.

Target recipe: combine cornmeal, flour, baking powder, salt and egg; mix well. stir in milk to make a thick batter; place in a tall narrow glass. let stand 4 minutes to thicken. meanwhile, heat oil to 375 degrees f. pat hot dogs dry. dust with flour if desired. insert sticks in hot dogs; dip into batter. let excess drip off. fry until golden brown, about 5-6 minutes. (i've found it works best to fry them one at a time. unless you have a fryer that is big enough to handle more without them touching.). drain on paper towel.