Living the gluten-free good life in D.C.

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Chili and Cheese on your GF dog

July 3rd, 2008 by Brandi

It’s a shame, really. Most standard BBQ fare requires a glutie to come up from under the radar and ask the standard questions of her host: “may I have mine without the bun?” “what kind of hot dogs are those?” “oh, the meat is marinaded … you wouldn’t happen to have the recipe?” Most often, we’re left with a naked burger, some chips and veggies. It’s a sad day when we have to pass on the steak tips.

This Fourth of July, though, have no fear. Our friends at DC Examiner  have shared a GF chili cheese dog recipe. While the bun recipe has not yet made it through my test kitchen, we say, give it a whirl. You can use a chili recipe from the gluties or pick some up at Hard Times Cafe (I prefer the Terilingua on my dog). But always remember to be safe with your weiners … read the labels or just stick with what you know is good …  Ball Park or Hebrew National.

In the fall, maybe I’ll share my sauerkraut recipe. Beware, it stinks. For now, kraut is cheap. Buy it at the store.

The bread:
4 eggs, separated
4 ounces cream cheese
1/8 tsp cream of tartar
1/4 tsp dill
1 tsp mustard

Preheat oven to 300 degrees.

Grease or oil a standard-sized jelly roll pan.

With a mixer on high speed, whip egg whites with cream of tartar until
stiff peaks form (about 3-5 minutes). In a separate bowl, mix egg yolks,
cream cheese with mustard and dill. Slowly add half of the yolk batter to
the whites. Using a tall, metal spoon (I use an iced tea spoon), make a
lazy “s” through the batter once. Turn bowl 90 degrees and repeat. Add
second half of the whites to the yolk mixture. Repeat lazy S wave two more
times, each time turning the bowl 90 degrees.

Spoon into prepared pan, and gently spread to even the mixture. Bake for 30
minutes. Allow to cool on a rack. Cut into 6″ X 5″ squares (or if you
prefer no waste, cut into 6-8 equal rectangles–2 rows of 3 or 4) with a
pizza cutter, and finish edges with a spatula. Wraps can be curled by
wrapping or cradling them around a rolling pin or on a pasta drying rack.

Store loosely in an open sack. Before use, remove from sack and allow to

Note: Any leftover bread material can be used to make French toast.

Makes 6-8 hot dog buns.

Nutritional information for the buns (assuming 6 buns): Calories: 120,
Carbohydrates: 1g, Fiber: 0g, Fat: 10 g

To assemble chili cheese dog:

Sprinkle inside of bun with shredded cheese. Add hot kosher dog. Top with
shredded cheese, fresh dill relish, sauerkraut and chili.

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