I had a really hard time getting a good picture of this. It was dark outside so the lighting was good. The bread worked really nicely as a wrap, but it wouldn’t stay around the hot dog without me holding it. Plus, hot dogs just aren’t very photogenic. Nevertheless, I am posting this recipe because it is the first everything free hot dog “bun” that I’ve ever had that didn’t disintegrate in my hand. It worked really well hot out of the oven and then the next day it wrapped well after I briefly microwaved it. The advantages to this recipe include it’s brevity, its ease, and its versatility. I imagine you could use it as you would pita bread or flatbread- as a panini, pizza crust, pita, sandwich bread, bratwurst wrap, etc. Also, in case you don’t know, there are tons of hot dogs out there that are gluten free. This happens to be a Ball Park Frank.
1 c. brown rice flour
1/2 c. corn starch
2 T. sugar
2 tsp xanthan gum (put the full amount in)
1/8 tsp. baking soda
1/2 tsp salt
3/4 c. water
1 tsp cider vinegar
2 T. oil (I used canola)
2 eggs (I used 2 flax eggs)
White or brown rice flour for dusting
Make the two flax eggs (2 T. ground golden flax seed and 6 T. water). Mix dry ingredients together in a bowl and stir well, eliminating any clumps. Add all the wet ingredients including the flax eggs and stir well. Use oil to grease two 8×8 pans. Dust them well with white or brown rice flour.
Divide the batter between the two pans and use a wet spatula to spread it out until smooth on top.
Preheat oven to 350 degrees and bake for 15 minutes or until the bread starts to separate from the side of the pan and the top springs back to touch.
You may be able to substitute tapioca starch or potato starch for the cornstarch, but I haven’t tried that yet.