Tuesday, March 5, 2013

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.



25 comments:

  1. Those sound yummy. Like that pan you bought!

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  2. These look so good but I don't have the nutritional yeast. I put it on my Netrition order for next month. I'm on a small fixed income so I shop once a month and I already got my order this month. I don't really want to wait to try them. Do you think they'll be okay without it? I will use it after next month though.

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    1. Yes, I think you can make them without the nutritional yeast. It adds flavor and aroma. But they should still turn out without it. You may have to adjust the liquid, or add a tsp more of almond flour.

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    2. I'm sorry, not a tsp more of almond flour, but enough to make it the consistency of a thick batter.

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    3. I have on occasion replaced the nutritional yeast with golden flax meal. It worked fine!

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  3. Ginny, are you using the finely grated Parmesan in the green can? Or is this freshly grated Parmesan? I have made your breads before and really enjoyed them but now I can't remember what kind of cheese to buy!

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    1. I use the stuff in the green can, but I think either would most likely work. You may have to adust the liquid if you use fresh grated. Not sure cuz I haven't tried it. Just add the wine or buttermilk, whichever you use at the end, to make it a thick batter. Should work.

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    2. Ginny, my grandson needs dairy free as well. Is there something that can be used in place of the parmesan? Whey protein or coconut flour?

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    3. Carol, this recipe is dairy free... http://ginnyslowcarbkitchen.blogspot.com/2013/02/roast-beef-bacon-and-avocado-sandwich.html

      You can make it as buns by multiplying it 5x as I did this bun recipe.

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  4. Thanks you so much. I have been low carb for a few years. Now I will go gluten free as well to make it easier for him (he is 4)

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    1. You're welcome. I found that gluten free is not as hard if you've already been low carbing anyway.

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  5. I bought the pan just to make this recipe, and my it was worth it! These are tasty buns which I will use for more than hot dogs...maybe subs. I made the whole recipe for Wine/Cheese Bread (ie x 8) and it worked perfectly for me. The buns are sturdy and moist enough to hold jumbo hot dogs without breaking. I came back to this page to write a review, and I am delighted to see that you have given a hamburger shape variation which I will definitely make.
    One question though...I have home made almond meal, and two kinds of purchased almond flour (Bob's Red Mill, which is finer than my home made, and JK Gourmet, which is very finely ground), and I was in doubt which would be best to use. I chose the latter because I thought that it would be more "flour" like, but is it necessary to use commercial grade almond flour to have a great product, or would my own have turned out such great buns? I hated to chance wasting my ingredients, especially the parmesan cheese, on a failure.
    I am excited to think that you may have other uses for this pan as well.
    Thanks so much for this very versatile recipe.

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    1. I'm happy that it turned out great for you! I've only made it with Honeyville almond flour, which for me is cheaper than homemade when you get it in bulk. I would guess that it would turn out ok with homemade almond meal, but that it may be a little heavier maybe. You could try one bun with the cheese and wine bread recipe with homemade almond meal and see how that turns out. If that turns out to your liking you can make a bigger batch then for buns or bread.

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  6. You are a life saver! I love, love, love, (did I say love?) this recipe!!! It holds up... IS NOT slimey, tastes like home made bread and is sooooo versatile! THANK YOU! I just wanted you to know I also made this substituting the wine with apple cider vinegar and it was wonderful as well.

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    1. Oh bless you Anita! Thanks for letting me know how much you liked it! :)

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    2. Hi Ginny,
      I am finally remembering to get around and write this post for a very well deserved recipe you have created. When I saw these hot dog buns, I immediately went to Amazon and purchased the pan. I have tried many low carb recipes, and most of them were too crumbly. These held up very well and taste fantastic! Since these buns reminded me of corn bread sticks, I am going to work on a low carb cornbread recipe and use this pan. I'm sure there are probably a lot of creative ideas out there on ways to use this pan. Thank you so much for posting this recipe. I can finally have hot dogs with low carb buns. Lisa

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    3. Thanks so much for stopping by and letting us know! I hope you'll share your cornbread recipe as well, when you get it done! I'm glad you are enjoying the pan and the recipe. I do want to experiment with it more also. Hopefully now that school is almost out, I'll have more time to do that. :)

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  7. Can the Psyllium husk be substituted? I have flaxseed.

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    1. I'm sorry I haven't experimented with using flaxseed in this. I hate to give advice on that if I haven't tried it.

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  8. I have been using Perrier sparkling mineral water instead of the wine and LOVE the results! LOVE, LOVE, LOVE THIS recipe.

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    1. Great idea! I'll have to try that! Thanks for sharing. :) So glad you're enjoying it.

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  9. I bought this pan and never used it because I had to go gluten/grain free for health reasons. Seeing this recipe got me so excited. My buns are cooking in the oven now!!

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  10. That's wonderful Sheryl! I'm glad I could give you a use for your pan! 😀

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