After a Saturday full of yard work, I planned on grilling hot dogs and making chocolate chip cookies for dessert. I needed a gluten-free recipe for the hot dog buns and chose the hamburger/hot dog bun recipe from Bob's Red Mill. Due to time considerations, I chose to try one of the Gluten Free Pantry mixes for the chocolate chip cookies.
The hot dog bun recipe has a few additives that I don't use anymore in my gluten free baking, i.e. apple cider vinegar or gelatin. However, thoughts of a crumbly hot dog bun made me pause and think. What if I chose to add was 1/2 tsp. of kuzu powder dissolved in 1/4 cup of the water needed for this recipe? Kuzu or kudzu root is generally used as a thickener in oriental cooking or for desserts, but I thought it might be a good addition to the bun recipe.
The bread dough is primarily brown rice flour, tapioca flour and potato starch. The dough is actually more like a batter which is ooey gooey and very sticky. You will need to make shapes for your buns out of aluminum foil and spray them well with vegetable spray as well as your pan or parchment paper. After they had a chance to rise, I baked them in a 400 degree oven for 15 minutes.
The flavor of the buns was simple and okay with all the condiments added to the hot dog. As a stand alone bread recipe, it was too bland for my family. We have been eating whole grain or sprouted grain breads before discovering that I have a gluten sensitivity. We all wanted our bread to have a fuller whole wheat type of flavor. We all gave this recipe a thumbs down due to its bland flavor.