@ketoadmin I'm linking your oven.  Is oven-envy a thing?

It would appear the Cuisinart is no longer making their combi oven (either that or Amazon no longer sells it).  Here is a comparable model:

https://amzn.to/3gNTrMN

So, I substituted the flax for 1/3 cup psyllium husk and 1/3 cup protein powder.  Now they need to cool.  The corn cob holders and muffin are what I used to raise them in

tried the bun.  I think that with some tweaking this could work.  Might try replacing the protein powder with lupin flour.  My wife really likes them.  We need to test these with juicy hamburgers and hot dogs before I try again.  I will let you know my progress.

@calgaryguy If you wouldn't mind, can you take pictures of the bun (both whole and sliced) on your trials?  I'd love to see the color and texture on the inside.  My idea for a hotdog bun is to come up with something as close to white bread as possible.

Here's one of my failures trying a variation on one of my whitebread chaffle videos:

These were made in the same silicone mold I use for the candy bars.  They rose up and then split on their own (I didn't tear them open like that).

@ketoadmin  finally got around to eating them last night (2 days old).  Not what I would classify as a success.  Should have tried them the day I made them.  They were very hard and was not keen on the flavour.  I don't know about you but to me a hot dog bun needs to be fluffy white bread with absolutely no nutritional value what so ever.  Those always seem to be the best.  Not even the whole wheat ones cut it for me.

@calgaryguy  That's what I'm shooting for -- you described it perfectly.

@ketoadmin good luck.  These were too much like whole wheat bread (what Canadians refer to as brown bread).  had one of the buns toasted this morning and definitely a home run for toast.

Tried egg whites instead of whole eggs.  Still a no-go.  Didn't even toad well.  Kinda spongey.  Thinking about incorporating mayonnaise somehow and possibly getting rid of the oat fibre.

looks promising