Paleo & Grain Free Hot Dog Buns!
I remember having a blast creating this recipe!! Learning to get the dough completely smooth so they look like mine can take some practice! So don’t stress over getting them absolutely perfect. They will taste great no matter what!!
Every last crumb (to my knowledge) is no longer in print. Finding copies are hard! So- little by little I’m bringing the more popular book recipes here into the club so that they can continue to be enjoyed
Blanched Almond Flour- Back when I wrote Every Last Crumb finding quality blanched almond flour wasn’t as easy! Now its literally everywhere. My favorite place to buy it personally is at Costco! The bags are the perfect size and cost.
Tapioca Starch- some people assume that all the starch varieties work the same! This is simply not the case. In cooking applications yes- in small amounts they can all be pretty well exchanged. But not so much with baking. If you are allergic to tapioca then your next best options to use in place of it are arrowroot or cornstarch!
Potato Starch- this is my favorite starch to used in baked goods when Im looking for a fluffy end result! Its a little bit less gummy/chewy than tapioca. Combining the two starches can work magic when it comes to making bread when combined with Almond Flour, Coconut or any gluten free grain based flour types!
Double Acting Baking Powder- For as long as I can remember Bobs red mill double acting baking powder has been my favorite! It has the least amount of aftertaste which allows me to get away with using a bit more in my recipes for added fluffiness!
Yeast: Generally I use Quick Acting/Instant yeast in all of my baked goods!
Gluten and Grain Free Hot Dog Buns
Ingredients
- 2 tsp. Yeast
- 6 TBSP Honey
- 7 Egg Whites (whipped) (from large eggs)
- 1 ½ packed cup Almond Flour (216g)
- 1 cup Tapioca Starch 132 grams
- 1 cup Potato Starch or Sweet Potato Starch (166g)
- 2 ½ tsp. Xanthan or Guar Gum
- 1 TBSP Baking Powder
- ½ tsp. Kosher Salt
- ⅔ cup Shortening (128g)
- 2 TBSP Vinegar
- *Melted Butter for brushing after the dough has proofed.
Instructions
- Preheat oven to 350 degrees.
- Line a baking pan with parchment paper; set aside
- In a microwave safe bowl, heat the honey for 5-10 seconds, just so that it is lukewarm- BE CAREFUL!
- Stir in yeast and set aside.
- In a stand mixer, using your whisk attachment, whip the egg whites, until frothy; about a minute.
- In a separate bowl, combine the almond flour, tapioca starch, potato starch, xanthan, baking powder, and salt. Stir to combine.
- Add the flour mixture to the stand mixer, on low, working in batches.
- Then add in the yeast mixture, shortening and vinegar, begin on low and increase to high to ensure everything is mixed through.
- Once the dough has come together it is time to shape them!
- Sprinkle tapioca starch on your work surface.
- Roll into hot dog bun shape using ¾ cup of dough. Place in the prepared baking dish; making sure to space them about an inch apart, as the will expand and rise!
- Liberally brush with water, and place in oven uncovered, turn off oven and allow to rise for 30 minutes.
- Remove from oven, preheat oven to 375, brush with butter. Place in oven, on the middle rack for 20 minutes.
- Keep covered with a damp towel as they cool after being removed from the oven.
- When ready, cut slits in the buns so you can fill them with your hot dogs!