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.