Tired of your hot dog bun falling apart? These soft, easy-to-make gluten free hot dog buns stay together and make eating a hot dog or sandwich simple again.
If you’re gluten free, you know the frustration of trying to hold a hot dog or burger without everything crumbling. This recipe fixes that problem with light, tender buns that hold up through the last bite.
After years of testing gluten free breads, rolls, and buns, I adjusted my hamburger bun recipe to create hot dog buns that are fluffy, soft, and sturdy. They won’t dry out and crumble like so many gluten free options.
What ingredients do I need?
This recipe is straightforward. The single most important ingredient is the gluten free flour. I recommend using gfJules because it consistently produces the best rise and a light, fluffy texture for yeast breads and rolls.
You’ll need:
- gluten free flour
- yeast (gluten free; instant yeast works well)
- sugar
- salt
- instant powdered milk (optional—omit for dairy free)
- neutral oil (avocado, canola, etc.)
- egg
- water (slightly warmer than room temperature to activate the yeast)
How to make gluten free hot dog buns
These buns are easier than they look. The basic steps are:
Combine all ingredients in a bowl and mix until fully combined.
Shape the dough into hot dog bun shapes.
Allow to rise, then bake until cooked through.
A mini baguette pan is ideal for shaping and baking uniform hot dog buns; a parchment-lined baking sheet will also work. This recipe yields six buns.
Frequently asked questions
Which gluten free flour should I use?
Can I use an egg substitute?
Can I make this dairy free?
Are hot dogs gluten free?
These buns are perfect for BBQs, weeknight dinners, and gatherings. Save this recipe along with other favorites like gluten free hamburger buns and party-friendly treats.
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Gluten Free Hot Dog Buns
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Ingredients
- 3 cups gluten free flour (I used gfJules)
- 1 Tablespoon gluten free yeast
- 1 Tablespoon sugar
- 1 teaspoon salt
- ⅓ cup instant powdered milk (omit if dairy free)
- ¼ cup oil (neutral, I used avocado)
- 1 egg, room temperature
- 1 ¼ cups water, just warmer than room temp
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Mini baguette pan or parchment-lined baking sheet
Method
- Measure gluten free flour by stirring, scooping into the measuring cup, and leveling off.
- Combine all ingredients in the bowl of a stand mixer (or use a hand mixer) with the paddle attachment. Mix on low until combined, then medium-low for 1 minute.
- Lightly coat your work surface with oil, turn the dough out, and roll the dough to coat it with oil.
- Divide dough into 6 equal pieces and roll each into a hot dog bun shape.
- Place shaped buns into a hot dog bun pan or several inches apart on a parchment-lined baking sheet.
- Cover loosely with plastic wrap and let rise in a warm place for 20–30 minutes until nearly doubled. Use a proof setting if available.
- Brush with melted butter or oil for browning if desired. Bake at 350°F (175°C) for 20–25 minutes until cooked through; they may not brown deeply.
- Allow buns to cool completely before serving.
- Store leftovers in a sealed plastic bag at room temperature for up to 2 days, or freeze for longer. Reheat briefly in the microwave to thaw and soften.
Nutrition
Calories350 kcal
Carbohydrates53 g
Protein10 g
Notes
- Always measure gluten free flour by stirring, scooping into the measuring cup, and leveling off.
- gfJules gluten free flour is recommended for best results in this and other yeast-bread recipes. Other blends (Namaste, Better Batter, Cup4Cup) may work but textures will vary.
- To make the recipe dairy free, omit the instant powdered milk and brush with dairy-free butter or oil.
Tried this recipe?
Let us know how it was!