NEW ENGLAND HOT DOG BUNS

A while back, I found this pan on Amazon. It's a New England Hot Dog Pan.

I thought it would be great for making some low carb hot dog buns.  But at the time I didn't have a good recipe for the buns.  I've been making my Cheese and Wine Bread in the GT Xpress normally for a bun, which is great but not the right shape.  Today I finally got it out and multiplied my recipe for the Cheese and Wine Bread 5X and spread it in my pan, and baked it at 350F for 25 minutes.  They came out great!  They are light and airy, not heavy like many low carbs breads would be.  They are thin, and if you want you could try to multiply the recipe 8X rather than 5, which is what my Cheesy Loaf of Bread is and just pour that in there.  Probably have to bake it longer if you do that.  I think I'll stick with this one though, as I liked it just the way it was once I cut into it and put my hot dog in there.

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.