If you are on a gluten free diet you know how expensive it can be. I have purchased gluten free hot dog buns in the past for about $5 for 6 buns compare that to the fact that glutinous buns come in packs of 8 and can be purchased for less than a dollar. This week my local grocery has a buy-one-get-one price on freshly baked French style buns with an 8 pack going for $3.99. That is 12 buns at a cost of 33 cents each where as the gluten free buns are a fraction over 83 cents each.
Several weeks ago I was browsing the internet and found a recipe on Pamela’s Products for Artisan Hot Dog or Slider Buns. I use Pamela’s Bread Mix to make hamburger buns as well as bread. It has always worked great and I thought why not make my own buns. Not being able to find the flour locally I did order it from Amazon at a cost of $11.37 for a 4 pound bag. The only thing that I added to Pamela’s recipe was 3 tablespoons of King Arthur Gluten Free Cake Enhancer.
The buns are amazing! For my first time out I was very excited how they turned out. The hardest part of the recipe is filling up the decorating bag. The buns are the perfect size for a hot dog and instead of 6 I got 12 beautiful buns. Below is the recipe from Pamela’s site along with my addition of the cake enhancer.
- 10 oz. club soda- room temperature
- 2 whole eggs plus 2 egg whites – room temperature
- 3 TBSP olive oil
- 2 TBSP honey
- 1 tsp apple cider vinegar
- 2-3/4 cups Pamela’s Artisan Flour
- 1/4 cup dry buttermilk powder
- 1 tsp salt
- 1 TBSP sugar
- 3 tablespoons King Arthur Flour Cake Enhancer
- 1 TBSP plus 2 tsp active dry yeast
- Large disposable pastry bag or equivalent
- Disposable aluminum pans – 2 Broiler Pans 11.5 x 8.5
In a large mixing bowl combine the eggs, egg whites, oil, honey and cider vinegar. Whisk the flour, dry buttermilk powder, salt, sugar and Cake Enhancer in a separate bowl to combine. On low speed of your Kitchen-aid, gradually incorporate the dry ingredients into the wet. It will be clumpy.
Gradually add in the club soda beating until smooth. Once smooth mix in the yeast. Turn the Kitchen-aid up to medium-high speed and beat for 4 minutes. Now the fun part starts.
Line a rimmed sheet pan with parchment and spray with gluten-free non-stick spray or prep aluminum pan by depressing every other ridge with your finger, making a larger space for the hot dog buns and spray or oil well. I used the disposable broiler pans with excellent results. The pans can be washed and reused.
Like I said the perfect amount of bread for the dog! Use Hebrew National Hot Dogs and Koops Dijon Mustard for a delicious gluten free meal. For directions complete with photos, check out Pamela’s site.