Incredibly soft and fluffy gluten-free hot dog buns that are perfect for summer grilling parties. Super easy to make, these fantastic buns taste amazing, so bake a few batches and freeze to enjoy homemade hot dog buns anytime! Totally dairy-free too.
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Amazing Hot Dog Buns
For years, developing a gluten-free hot dog bun has been on my to-do list, and since I’ve also received numerous requests from readers for one, I was determined to get it ready before this year’s summer grilling season. (Because, what would summer be without hot dogs??)
And what can I say? I’m ecstatic and over the moon because finally we can enjoy gluten-free hot dogs with a proper bun that is actually soft and tender instead of dry, dense and tasteless!!
Using the same base as our favorite gluten-free hamburger buns, these hot dog buns are made by placing the dough in a silicon mold, which makes it super easy to handle and create the shape.
I can’t wait for you to enjoy these buns, so let’s dig right in, shall we??
Why This Recipe Works:
- Simple Ingredients: The main ingredients for making these classic hot dog buns are easily found in your local grocery store (you might already have all of them on hand!).
- Easy to Make: Preparing the dough is super easy – all you need to do is combine the dry and wet ingredients before mixing them well until you get a wet, shaggy dough. Then divide the dough between the cavities of the hot dog bun pan, let the dough rise, and bake!
- Soft & Tender: These buns have an amazingly soft and fluffy texture, and don’t break easily! Perfect for your summer BBQ parties.
- Totally Gluten-Free & Dairy-Free: The best part is that these gluten-free buns are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy their hot dogs without worries!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients you’ll need to make this gluten-free hot dog buns recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Gluten-Free Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that includes heavier starches (such as garbanzo bean flour) as that will result in a denser final texture.
- Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
- Baking Powder: Baking powder helps the bread dough to rise in addition to the yeast. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
- Yeast: I used instant dry yeast which does not require any pre-activation period and can be mixed in directly with the rest of the dry ingredients. If you only have active yeast which requires being activated before using, simply mix the active yeast with warm water and sugar until foamy before adding it to the rest of the ingredients.
- Sugar: I used white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well.
- Psyllium Husk Powder: Psyllium husk powder gives the gluten-free hot dog dough structure and will help it to rise, so make sure to add it in. I used the POWDER version. If you only have access to whole psyllium husks, you can grind the whole husks in a coffee grinder until you get a super fine powder.
- Oil: I like using sunflower oil because I always have a bottle on hand. However, you can also use another vegetable oil (such as canola oil, olive oil, avocado oil) or melted vegan butter if you wish.
- Vinegar: I used white vinegar, but apple cider vinegar or white wine vinegar will work too. Basically the vinegar is to create an acidic environment to react with the baking powder to create more air bubbles and help the bread dough rise more.
- Warm Water: Make sure that the water is between 105 to 115F (this is because the water needs to be warm enough to activate the yeast, but not so hot that it kills the yeast). Alternatively, you can also use warm milk if you are not lactose-intolerant.
- Eggs: Eggs help the dough to rise and also better binds the dough together, so make sure to add them in. I personally have not tried making this hot dog buns recipe without eggs, but if you are allergic to eggs, you can try replacing the eggs with acquafaba or an egg-replacer. (If you do make this without eggs, please let me know how it goes in the comments below, I’d love to know!)
How to Make Gluten-Free Hot Dog Buns (Step by Step):
1. Grease Hot Dog Pan
Grease (or spray with nonstick baking spray) a hot dog mold for 6 buns and place on the baking sheet.
2. Whisk Dry Ingredients
In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), baking powder, salt, instant yeast, sugar and psyllium husk powder.
3. Add Wet Ingredients
Add the vegetable oil, vinegar, warm water and beaten eggs.
Mix well until you get a dough that resembles thick cake batter (the dough will be shaggy and wet, but that’s the consistency you want).
4. Divide Dough Between Cavities of Hot Dog Mold
Divide the dough evenly between the cavities of the hot dog pan and smooth out the tops of the dough with the back of a wet spoon.
5. Let Rise Until Doubled
Allow the dough rise in a warm, draft-free place until it has roughly doubled in size. (Depending on the temperature and humidity, it may take as little as 30 minutes in a warm and humid climate or up to 1 hour in the winter).
As the dough rises, preheat the oven to 350F.
6. Brush with Oil
Once the dough has risen, use a silicon brush to brush the tops of the dough with oil.
7. Bake Until Golden Brown
Bake the buns for 30 to 35 minutes until golden brown on top.
8. Let Cool Before Removing
Once baked, let the gluten-free hot dog buns cool for at least 10 minutes in the mold before removing them to cool completely at room temperature on a wire rack.
Dish by Dish Tips/Tricks:
- Storing: To store, wrap the gluten-free hot dog buns in plastic wrap and store in the refrigerator for up to 5 days.
- Freezing: To freeze, wrap the gluten-free hot dog buns in plastic wrap and store in the freezer for up to 2 months. Let the frozen buns thaw overnight in the refrigerator or in the oven at low heat before using.
- Optional Add-Ons: If you like, feel free to sprinkle some sesame seeds on top of the buns before baking.
- Multiple Uses: While these are great for hot dogs, you can also use these buns for making lobster rolls, a meatball sub or a Philly cheesesteak.
Other Gluten-Free Buns to Make:
- Hamburger Buns (Gluten-Free, Dairy-Free)
- Slider Buns (Gluten-Free, Dairy-Free)
- Low Carb Buns (Gluten-Free, Dairy-Free)
- Homemade Bagels (Gluten-Free, Dairy-Free, No-Boil)
- Homemade Baguette (Gluten-Free, Dairy-Free)
Gluten-Free Bread Recipes to Bake:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-Free Hot Dog Buns (Dairy-Free)
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Incredibly soft and fluffy gluten-free hot dog buns that are perfect for summer grilling parties. Super easy to make, these fantastic buns taste amazing, so bake a few batches and freeze to enjoy homemade hot dog buns anytime! Totally dairy-free too.
Ingredients
- 2 1/4 cups gluten-free all-purpose flour
- 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 1/4 teaspoons instant dry yeast
- 1 tablespoon sugar
- 2 tablespoons psyllium husk powder
- 1/3 cup sunflower oil + more for brushing
- 1 teaspoon white vinegar
- 1 1/2 cups warm water (between 105-115F)
- 2 large eggs, beaten, room temperature
Instructions
- Preheat, Line and Grease: Grease (or spray with nonstick baking spray) a hot dog mold for 6 buns and place on the baking sheet.
- Whisk Dry Ingredients: In a large mixing bowl, whisk the gluten-free all-purpose flour, xanthan gum (if using), baking powder, salt, instant yeast, sugar and psyllium husk powder.
- Add Wet Ingredients: Add the vegetable oil, vinegar, warm water and beaten eggs. Mix well until you get a dough that resembles cake batter (the dough will be shaggy and wet, but that’s the consistency you want).
- Divide Dough Between Cavities of Hot Dog Mold: Divide the dough evenly between the cavities of the hot dog pan and smooth out the tops of the dough with the back of a wet spoon.
- Let Rise Until Doubled: Allow the dough rise in a warm, draft-free place until it has roughly doubled in size. (Depending on the temperature and humidity, it may take as little as 30 minutes in a warm and humid climate or up to 1 hour in the winter). As the dough rises, preheat the oven to 350F.
- Brush with Oil: Use a silicon brush to brush the tops of the dough with oil.
- Bake Until Golden Brown: Bake the buns for 30 to 35 minutes until golden brown on top.
- Let Cool Before Removing: Once baked, let the gluten-free hot dog buns cool for at least 10 minutes in the mold before removing them to cool completely at room temperature on a wire rack.
Notes
Gluten-Free Flour: I highly recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free blend that includes heavier starches (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include it, make sure to add it in.
Baking Powder: Baking powder helps the bread dough to rise in addition to the yeast. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Yeast: I used instant dry yeast which does not require any pre-activation period and can be mixed in directly with the rest of the dry ingredients. If you only have active yeast which requires being activated before using, simply mix the active yeast with warm water and sugar until foamy before adding it to the rest of the ingredients.
Sugar: I used white sugar, but cane sugar, light brown sugar or dark brown sugar will work just as well.
Psyllium Husk Powder: Psyllium husk powder gives the gluten-free hot dog dough structure and will help it to rise, so make sure to add it in. I used the POWDER version. If you only have access to whole psyllium husks, you can grind the whole husks in a coffee grinder until you get a super fine powder.
Oil: I like using sunflower oil because I always have a bottle on hand. However, you can also use another vegetable oil (such as canola oil, olive oil, avocado oil) or melted vegan butter if you wish.
Vinegar: I used white vinegar, but apple cider vinegar or white wine vinegar will work too. Basically the vinegar is to create an acidic environment to react with the baking powder to create more air bubbles and help the bread dough rise more.
Warm Water: Make sure that the water is between 105 to 115F (this is because the water needs to be warm enough to activate the yeast, but not so hot that it kills the yeast).
Eggs: Eggs help the dough to rise and also better binds the dough together, so make sure to add them in. I personally have not tried making this hot dog buns recipe without eggs, but if you are allergic to eggs, you can try replacing the eggs with acquafaba or an egg-replacer. (If you do make this without eggs, please let me know how it goes in the comments below, I’d love to know!)
Storing: To store, wrap the gluten-free hot dog buns in plastic wrap and store in the refrigerator for up to 5 days. To freeze, wrap the gluten-free hot dog buns in plastic wrap and store in the freezer for up to 2 months. Let the frozen buns thaw overnight in the refrigerator or in the oven at low heat before using.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Bread
- Method: Baking
- Cuisine: American
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