Make sure to use gluten free low carb hotdogs! We like the Hebrew National brand. I'm thinking some sweet type of goodies to make in this pan also. I'll have to see what else I can come up with. I'm going to stick my remaining buns in the freezer so I have them on hot dog nights, all ready prepared for me.
NEW ENGLAND HOT DOG BUNS
1/2 cup + 2 tbsp Parmesan cheese
1/4 cup + 1 tbsp almond flour -- (blanched, such as Honeyville, for best results)
1 tbsp + 2 tsp psyllium seed husk powder
1 tbsp + 2 tsp nutritional yeast flakes, NOW
1 1/4 teaspoons baking powder
1 1/4 teaspoons Splenda -- Or equivalent, (does not make it sweet, just brings out flavor)
5 large eggs
1 tbsp + 2 tsp extra virgin olive oil -- (any oil you like, this is my preference)
1/4 cup + 1 tbsp Marsala wine OR buttermilk
Preheat oven to 350F. In medium bowl, combine Parmesan cheese, almond flour, psyllium powder, nutritional yeast, baking powder, and Splenda granular. Sift together with a wire whisk.
Add eggs, oil, and wine OR buttermilk.
Mix well until blended smooth. An electric mixer helps. Pour batter into pan, covering the entire pan. Bake 25 to 30 minutes or until golden brown. Turn out onto a wire rack and let cool. Slice into buns and slice each bun in half but not all the way through.
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10 Buns/1 Bun per serving: 118 Calories; 8g Fat (63.1% calories from fat); 7g Protein; 4g Carbohydrate; 3g Dietary Fiber (edited from original post)
Added 3/15/2013--VARIATION: Hamburger Buns: Reduce wine OR buttermilk to 1/4 cup, let dough stand for 5 minutes to thicken after mixing, line baking sheet with parchment paper, and plop 10 rounds onto it. Smooth each one evenly to a flat round circle with the back of a spoon. Bake in preheated 350F oven about 12 minutes or until it tests done. Yield: 5 hamburger buns; 2 circles=1 bun.
Editing this to say, if the batter is not thick enough reduce the oil to 1 tbsp. and the wine or buttermilk to 2 tbsp. It turns out different each time I make it so you may have to adjust the liquid ingredients. I think the reason is just how you measure. Weight measurements are more accurate that cup and spoon measurements, so perhaps sometimes I'll do this weighing the ingredients.