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Enjoy classic hot dogs served up in the best Gluten Free Hot Dog Buns! Gone are the days of overly dense, crumbly store-bought gluten free options. This recipe for easy-to-make, soft and squishy homemade hot dog buns is the only version you’ll ever need.
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Fluffy Homemade Hot Dog Buns
Who else is tired of store-bought gluten free buns falling apart? I finally cracked (pun unintended). I got tired of subpar, dry, crumbly gluten free bread options, so I began making my own homemade Gluten Free Hamburger Buns and Gluten Free Dinner Rolls. Now I’ve tackled my next conquest: Gluten Free Hot Dog Buns!
This recipe is actually pretty similar to my gluten free burger buns recipe. With a few tweaks, I can now safely say that I have the softest, fluffiest hot dog buns ready just in time for barbecue season!
Why Make Hot Dog Buns From Scratch?
What’s so great about these homemade hot dog buns? The taste and overall versatility of homemade buns versus store-bought just can’t be beat:
- No added chemicals or artificial ingredients. I know exactly what goes into them, with no funny additives or preservatives.
- Homemade gluten-free buns have the best texture. I’ll say it before and I’ll say it again, the softness and fluffiness of these hot dog buns is a million times better than any flimsy gluten-free option I’ve found in stores!
- This recipe is customizable. You can make and shape your hot dog buns any way you wish! Larger or smaller, New England-style or for sub sandwiches.
What You’ll Need
Here’s a quick overview of what you’ll need to make these gluten-free hot dog buns. Be sure to scroll down to the recipe card for specific amounts.
- Honey: Or granulated sugar, for feeding the yeast once it’s dissolved in warm water.
- Active Dry Yeast: Don’t forget to check the expiration dates on the packet!
- 1:1 Gluten-Free Flour: Choose a good gluten-free all-purpose flour with xanthan gum in the mix, like Bob’s Red Mill 1-to-1.
- Nonfat Dry Milk: Dry milk helps the bun texture firm up and also helps the outside to brown.
- Egg: Remember to let the egg come to room temperature before you start.
- Butter: Unsalted butter or salted, just keep in mind that you may want to decrease the amount of added salt if using salted butter.
You’ll also need to get your hands on a hot dog mold for this recipe. This is due to the consistency of the batter – shaping by hand won’t be an option here!
How to Make Gluten-Free Hot Dog Buns
Here’s how to make the most perfect, light and fluffy homemade gluten-free hot dog buns:
Make the Dough: Activate the yeast in a mixture of warm water and honey (or sugar). Next, combine the other dough ingredients in a mixing bowl before adding in the yeast. Mix until the texture is slightly wet and sticky, adding a bit more flour as needed. For fluffy buns that aren’t overly dense, we’re after a texture that’s more like a batter than a thick bread dough.
Prep: Get your hot dog molds greased and ready on a sheet pan. Fill the molds with dough, then leave the dough to rise in a warm location for about an hour, or until the buns are puffed up.
Bake: Brush the tops of the buns with melted butter and then bake them in a 350ºF oven until they’re golden on the outsides and firm on the insides. Transfer the buns to a wire rack to cool before slicing them for hot dogs!
Tips for the Best Results
- Why Is My Dough Runny?: Unlike some other hot dog bun recipes, the “dough” in this version will be less firm and more similar to a sticky batter. However, it should not be runny like a pancake batter – add a spoonful of flour at a time to thicken it to the right consistency.
- Warm the Buns: I recommend filling these buns when they’re still warm for best results! If they’ve cooled completely after you’ve baked them, reheat them in the microwave for a few seconds.
Diet-Friendly Hot Dog Options
If you’re avoiding gluten, there are a few terms you can pay attention to when shopping for gluten-free hot dog brands. For example, terms like wheat and wheat protein are often hidden in the ingredients list for products that aren’t 100% gluten-free.
Luckily, many grocery store brands now offer hot dog options that cater to gluten-free diets. Some gluten-free brands to keep an eye out for:
- Boar’s Head
- Applegate Farms
- Dietz & Watson
- Bar S
- Hebrew National
You can use as little or as much self-control as you’d like when it comes to hot dog toppings! Go classic with a squiggle of mustard or Ketchup. Take them to the next level with Buffalo Hot Dogs which have bacon and blue cheese.
Or try other easy topping ideas:
- Diced Onions
- Beef Chili
- Cheese Sauce
- Peruvian Green Sauce
- Honey BBQ Sauce
- Bang Bang Sauce
Store your homemade hot dog buns airtight on the counter. Avoid keeping them in the fridge, as they tend to dry out quickly and become stale in the cold.
Can I Freeze These?
Yes! Once the buns are cooled completely, store them in a freezer bag or container, or wrap them tightly with cling wrap (in which case I like to add an extra layer of foil to help with freezer burn). Thaw the buns at room temperature whenever you’re ready to use them.
Shop the Recipe
GLUTEN FREE FLOUR: You’ll need a blend with xanthan gum. I usually use Bob’s Red Mill.
STAND MIXER: If you are going to get into baking gluten free breads, you’ll definitely want to have a stand mixer like a KitchenAid.
HOT DOG PAN: These silicone molds will allow you to make your buns in the right shape.
SCOOP: This makes is easier to fill the pans with the dough.
Gluten Free Hot Dog Buns
- 1 ¼ cups water about 100-110°F
- 1 tbsp honey or granulated sugar
- 1 packet active dry yeast
- 3 cups gluten-free all-purpose flour (I used Bob’s Red Mill Measure-for-Measure), plus an additional 1-4 tablespoons, if needed
- ½ cup nonfat dry milk
- 1 tbsp kosher salt
- 1 large egg at room temperature
- 5 tbsp butter melted and cooled, divided
- Measure the water in a liquid measuring cup. Add the honey or sugar and stir to dissolve. Sprinkle the yeast on top and let sit for about 10 minutes, until frothy.
- In a mixing bowl for a stand mixer, combine the flour, nonfat dry milk, salt, egg, 3 tablespoons melted butter, and yeast mixture. Using the paddle attachment, mix at low speed until just barely combined then increase the speed to medium and mix for 5 minutes. It will be a little wet and sticky, but if it looks too liquidy, sprinkle in additional flour, 1 Tablespoon at a time while still mixing. It should be more of a batter than a thick dough. Otherwise, the buns will be too dry and dense.
- Spray your hot dog molds with nonstick cooking spray and place them on a sheet pan. Scoop the dough into the 8 wells in the mold using a scoop or spoons. Let rise somewhere warm for 30 to 60 minutes, until puffy but not too cracked on top.
- Towards the end of rising, preheat the oven to 350°F. Brush the tops of the buns with the remaining melted butter.
- Bake for 25 to 30 minutes, until golden brown and firm in the center. Transfer to a wire rack to cool slightly. If you let them cool completely, you may want to rewarm for a few seconds in the microwave before cutting open and adding your hot dogs.