What is summer without a hot dog? For the 4th of July, I made hot dogs (reduced fat Hebrew National) wrapped with 2-ingredient dough. If you use the gluten-free recipe I’m sharing, it is 5-ingredient dough. It turns out delicious! I shared this recipe from Gluten Free on a Shoestring on August 8, 2018 to make bagels, but it can be used to make the hot dog wraps. See the note after the directions.
Gluten Free Bagel Recipe from Gluten Free on a Shoestring--Makes 6 bagels
Directions:
Preheat your oven to 400°. Line a baking sheet with parchment paper and set aside.
In a large bowl, place the flour, baking powder, and salt, and whisk to combine. Add the yogurt and mix until combined. Depending upon the moisture content in your yogurt, the dough may still not hold together fully. If necessary to bring the dough together, add the egg white (or a bit more yogurt) by the teaspoonful. Mix to combine until the dough holds together well.
Turn the dough out onto a lightly floured surface and knead it until it's a bit smoother. Divide the dough into 6 equal portions and roll each into a ball between your palms and/or by rolling on the lightly floured surface. Add a bit more flour as necessary to keep the dough from sticking. Press each round of dough into a disk about 1/2-inch tall, and create a hold in the center (about 1-inch). Reshape the dough around the hole if necessary. Place the pieces of dough about 2 inches apart on the prepared baking sheet. Brush generously with the optional egg wash and top with the optional toppings.
Place the baking sheet in the center of the preheated oven and bake until the bagels are puffed and golden brown all over, about 22 minutes. Allow to cool briefly on the baking sheet before slicing and serving. Leftovers can be sliced and stored in a sealed container at room temperature for up to 2 days. To maintain moisture, add a moistened paper towel to the bag or seal in a freezer-safe container for longer storage.
- 1 cup gluten free flour (I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour), plus about 1 tablespoon or more for sprinkling. The author recommends other types of flours that you can check out using the above link.)
- 1/2 teaspoon xanthan gum (Omit if your blend already contains it; I was able to omit it.)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup nonfat Greek-style plain yogurt, straight from the refrigerator
- 1 egg white, chilled
- Egg wash (1 egg + 1 tablespoon lukewarm water, beaten; optional)
- Toppings (optional) such as sesame seeds, poppy seeds or Everything But the Bagel seasoning from Trader Joe's (I used Everything But the Bagel Seasoning from Trader Joe's) Note: The Pretty Dish has a recipe for Everything Seasoning on page 33.
Directions:
Preheat your oven to 400°. Line a baking sheet with parchment paper and set aside.
In a large bowl, place the flour, baking powder, and salt, and whisk to combine. Add the yogurt and mix until combined. Depending upon the moisture content in your yogurt, the dough may still not hold together fully. If necessary to bring the dough together, add the egg white (or a bit more yogurt) by the teaspoonful. Mix to combine until the dough holds together well.
Turn the dough out onto a lightly floured surface and knead it until it's a bit smoother. Divide the dough into 6 equal portions and roll each into a ball between your palms and/or by rolling on the lightly floured surface. Add a bit more flour as necessary to keep the dough from sticking. Press each round of dough into a disk about 1/2-inch tall, and create a hold in the center (about 1-inch). Reshape the dough around the hole if necessary. Place the pieces of dough about 2 inches apart on the prepared baking sheet. Brush generously with the optional egg wash and top with the optional toppings.
Place the baking sheet in the center of the preheated oven and bake until the bagels are puffed and golden brown all over, about 22 minutes. Allow to cool briefly on the baking sheet before slicing and serving. Leftovers can be sliced and stored in a sealed container at room temperature for up to 2 days. To maintain moisture, add a moistened paper towel to the bag or seal in a freezer-safe container for longer storage.
Note: Even though the recipe is for bagels, you make the hot dog wraps the same way. The only difference is instead of making the dough into a bagel shape, you simply wrap it around the hot dog. I used the same baking procedure as called in the recipe for the hot dogs, and they turned out beautifully. I didn’t add seasonings on top of my wraps, but you certainly could do that.
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| Ready to eat! |
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