Preheat your stove to 350.

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Begin by mixing your dry ingredients: vital wheat gluten, oat fiber, lupin flour, salt, xanthan gum, confectioner swerve, baking soda, baking powder, and ascorbic acid in a bowl then set aside.

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Next, pour the warm beer into your machine bread pan or stand mixer bowl. Sprinkle in the yeast, add in the honey, and then stir it.

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Lastly, pour in the eggs, butter, and flour mixture. If using a bread machine, allow the dough to mix and knead to completion. If using a stand mixer, mix and knead this dough with the paddle attachment for the first 4 minutes and then switch to the dough hook for the last 4 minutes.

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When the dough is done kneading, divided it evenly into 10 pieces, then roll them into a ball and place them into a burger bun pan. If you don’t have a hot dog bun pan, use 2 large muffin pans or a cookie sheet and place each bun directly next to each other.

Bake them in an oven preheated to 35oF for 15 to 17 minutes.

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Cover loosely with some oiled Saran Wrap or a damp clean dish towel and let them rise until they have doubled in size. This could take 45 minutes to 1 1/2 hours depending on what method you use for rising.

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*You don’t have to add Ascorbic Acid, but it will keep the bread fresher longer.

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**If you don’t want to make beer buns, just replace the beer with water.

 

Nutritional Facts for 1 Beer Hot Dog Bun: 123.7 Calories, 4g Fat, 2.0g Net Carbs, 16.1g Protein.

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