Yay, it worked! I mentioned before that the original reason that I wanted the Twinkie pan was to make gluten free hot dog buns, well...here they are. They are about an inch shorter than the hot dog but all in all I think they're pretty cute. There's not really a recipe here, but let me tell you what I did. I used Pamela's Amazing Wheat Free Bread Mix and made the egg free version on the side of the bag. Grease the Twinkie pan and put about 1/4 C. of the dough into each one (I made a hamburger bun out of the leftovers). Then, with oiled or wet fingers, spread the dough so it is as smooth as possible on top. Allow to rise in a warm place (I use my oven) for about an hour. Preheat oven to 350 degrees. Bake for 20 minutes or until they sound hollow when you thump the tops. Cool in the pan for 5 minutes then turn them out so they don't get soggy.
Now in order to use these as actual hot dog buns you will need to do a little knife work. Remember how Subway Sandwiches used to cut the big V in their bread so th
at they could load in more toppings? That's what we are going to do here. Lay the
"Twinkie" on it's side and cut out the center length wise in the shape of a V (or a U if you are really talented). Here is a picture of how it should look.
As for the hot dog itself, we used Jenni-O turkey dogs this time although they do contain nitrates which I try to avoid when I can. Emily is also mildly allergic to mustard which you can see in the picture is on there too. We were living dangerously this weekend! A better choice for us is Sheltons (free of beef, dairy, nitrates, and garlic), but they are just so hard to get. Please use whatever hotdogs are safe for your allergies.
OK, throw in some allergy safe chips and a pickle spear and you have a "regular" old all American lunch! :)
"Twinkie" on it's side and cut out the center length wise in the shape of a V (or a U if you are really talented). Here is a picture of how it should look.