Hush Puppies - Regular and Gluten-Free

Regular Hush Puppies
This hush puppy recipe is very simple. They are delicious when served after fresh frying. Great to serve with fish (fried catfish). It was a bit dry because I didn’t add enough chopped onion but the taste is delicious.
This recipe makes about 2 dozen hush puppies.
Ingredients:
1+1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1-4 tbsp sugar, more or less (Note: I use another 1/2 cup for coating, optional)
1/2 tsp salt
1/2 tsp ground black pepper, optional
2 tsp baking powder
1/2 tsp baking soda
1 cup chopped or grated onion (or more as wanted) Recommend using sweet onion.
1-2 tsp onion powder, optional
1 large egg (use 2 eggs instead)
1 cup buttermilk
Oil for frying (I use peanut oil)
Method:
1. In a bowl, mix all of the dry ingredients together including sugar, and mix well.
2. In another bowl, mix buttermilk and egg until combined. Then add the dry ingredients mixture. Stir to mix.
3. Stir in chopped onion. If the batter is too dry, you can add a little more buttermilk or an extra egg. Cover the bowl and refrigerate for at least 1 hour.
4. Heat the oil in a deep pan or pot over medium-high heat (350 deg. F) or until bubbles come up when sticking a wooden skewer into it.
5. Use a cookie scoop (1.25” diameter or about 1 tbsp) to measure the batter and drop it into the hot oil. Recommend making small balls because they will cook through faster. Use a wooden skewer to turn the hush puppies around until they are golden brown.
6. Use a spider to take the balls out and place them in a strainer or on a paper town.
7. Coat with sugar while they are still warm if you want more sweetness.
Gluten-Free Jalapeno Hush Puppies
This is the same recipe as the regular hush puppies I previously made. Since it is pretty dry, I recommend adding 1 more egg and reducing the amount of buttermilk by a little bit or until the batter comes together.
Ingredients:
1 1/2 cups cornmeal
1/2 cup Bob’s Redmill gluten-free all-purpose flour blend (red bag)
½ tsp xanthan gum
1-4 tsp sugar
2 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, more or less as needed
1 large egg (use 2 eggs instead)
1/2 cup (or more) onion, chopped
1 fresh jalapenos, chopped
Peanut oil for frying
Directions:
1. Combine cornmeal, gluten-free flour, xanthan gum, sugar, baking soda, baking powder, and salt. Whisk together.
2. Add eggs and mix well.
3. Slowly add buttermilk while whisking. Continue to whisk until the batter becomes a thick consistency.
4. Stir in chopped onion and jalapenos. Cover and chill the batter in the fridge for 1 hour.
5. Use a cookie scoop (about 1.25” diameter) to scoop the batter into the fryer with hot oil (350 deg. F).
6. Turn them quickly to fry them evenly until golden brown.
7. Use a spider to take the balls out and place them in a strainer or on a paper town.
8. Coat with sugar while they are still warm if you want more sweetness, optional.

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I'm confused. Cornmeal is gluten free. So aren't both of these gluten free?