Recipe: Gluten-Free and Low Carb Bagel Dogs

Dear Reader,

This recipe uses a modified version of my calzone dough. If you are a THM, these are an S meal. If your goal is to keep them low carb, be sure to check the package of the sausages you use as they can vary a lot in how many fillers they use. The ones I used this time, which I believe were Hillshire Farms Turkey Little Smokies, had 3g of carbs for 5 links. My kids haven’t had real bagel dogs in a while but they were quite pleased with these.

Gluten-Free Bagel Dogs

Ingredients:

1/2 c millet flour (may be omitted to keep it super low carb)

1 c blanched almond flour (must be blanched; almond meal is not the same)

1/2 c coconut flour

1/2 psyllium husk powder

1 tbsp xantham gum

1 tsp salt

1 tbsp baking powder

1/4 c olive oil

1 tbsp apple cider vinegar

2 1/2 to 3 c boiling water

1 package cocktail franks

Directions:

1. Put some water on to boil in a kettle.

2. Preheat to 400 and grease two cookie sheets (I use coconut oil for this).

3. In a bowl, combine all the dry ingredients (that’s the first 7 of them). Mix well.

4. Add in the oil and vinegar. Mix well. The dough will still be fairly dry at this point.

5. Add 2 cups of the boiling water. Stir. Add more water 1/2 c at a time until all the dry ingredients are well-moistened. The psyllium husk powder sort of swells up when you add the boiling water. It also takes a few seconds to absorb all the water it can so you want to add it, stir, wait a few seconds and then evaluate if you need more. You want no flour-y dry bits left and also I found the dough was easier to work with and actually stuck to my hands less when it was moister.

6. Wait a few minutes until the dough it manageable (you did just add boiling water to this mess), then take one sausage link and a small piece of dough. Flatten out the dough with your fingers and wrap it around the link, pinching the edges to seal it. Place on a cookie sheet. Repeat with the rest of the dough and links.

Pinching the dough around the links

Pinching the dough around the links

Place on cookie sheet

Place on cookie sheet

7. When you cookie sheet is full, place it in the preheated oven for 10 minutes. I found that the dough and links worked out just about evenly. The dough will not change color substantially but mine were lightly browned on the bottom when done.

Fresh out of the oven -- Yum!

Fresh out of the oven — Yum!

Nebby

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