This week, Crystal was craving a good brat. I decided to bake her a hot dog bun that isn’t crumbly, is lighter than a hockey puck, and doesn’t take anything away from the brat’s flavor; so I put on my thinking cap.
I remembered seeing a gluten free pastry recently that used egg, sugar and baking soda as a base instead of gf flours, xanthan gum and yeast. So I decided to try a few things, and I have to tell you, this is a darn fine hot dog bun.
Check out the Gluten-Free Hub Facebook page for more photos of the buns, and be sure to become a fan of the page while you’re there!
If you try this recipe, please let me know how it works out. It should work great as a hamburger bun as well, but since it’s so runny when you pour it into the pan, you’ll need a special round baking container.
Egg-based Gluten-Free Hot Dog Buns (makes 4 hotdog buns)
- 4 mini loaf pans (these end up being just the right size for hotdog buns)
- 4 eggs
- 1 tsp. water
- 8 tsp. sugar
- 4 tsp. baking powder
- 1/2 cup potato starch
- 1 tsp. dried oregano or Italian seasoning (optional)
Preheat your oven to 350° F. Whisk the eggs, water and sugar in a medium mixing bowl. Mix in the baking powder, potato starch and oregano (the oregano helps mask the residual egg flavor, and adds a nice spice to the bun). Distribute the mixture evenly among four mini loaf pans (it won’t look like much, but trust me, they’ll rise). Bake the mini loaf pans for 16-20 minutes in the oven, or until the tops are golden brown.
These buns are spongy and hold up incredibly well; they never broke apart while eating heavily loaded brats! If you’d prefer sesame seeds, sprinkle them on top of the egg mixture after you pour it into the mini loaf pan.