Hot Dawgs, ice cold beer here… these are sounds of summer in New York. At the ball park, Coney Island, or a 4th of July barbecue – hot dogs are what’s on the menu. While I would never consume a conventional hot dog today, extruded from a slurry of animal parts, artificial preservatives, flavorings and spices, I happily indulge occasionally in a number of cruelty-free vegan hot dog varieties often found in many grocery store cold cases. Serve with mustard and sauerkraut inside these gluten-free hot dog buns along with REAL Oven Baked Potato and Sweet Potato Fries and you’ve got yourself a home run.
2 cups Rice Flour
1 cup Tapioca Flour
1/2 cup Garbanzo Bean Flour (plus 4 Tablespoons for dusting)
1/4 cup ground golden flax seeds
1 teaspoon xanthan gum
2 teaspoons baking soda
2 Tablespoons vinegar
1 3/4 cups warm water
optional seed topping: 2 Tablespoons poppy seeds or sesame seeds and 2 Tablespoons unsweetened nondairy milk.
Preheat oven to 400oF.
In a large bowl mix together the rice flour, tapioca, garbanzo bean flour, flax seeds, baking soda and xanthan gum. Pour in the water and vinegar and make a dough. Line two baking sheets with parchment paper. Dusting the hands with garbanzo bean flour, scoop a small amount of dough (1/2 cup) and roll into a 1 1/2 diameter log for a hot dog bun or into a 3 to 4 inch diameter circle for a hamburger bun. Dust hands each time with flour before forming a bun. Repeat until all the dough is used up. If topping with seeds, using a food brush, lightly coat the tops and sides of eat bun with non dairy milk. You can use the brush to smooth out the dough. Sprinkle seeds on top of each bun. Bake buns for 15 minutes. Let cool, slice and serve.