By Wendy Stoltz and Gusti Ayu Wahyuni Mertawati / Last Modified On February 19, 2023

You no longer need to miss gluten-free hot dog buns! Try these soft, chewy, and sturdy buns that will not crumble and fall apart. They're the perfect gluten-free buns for the beach, backyard, and barbecue. Let's face it, a hot dog isn't a hot dog without the perfect gluten-free hot dog bun!

When I first started eating gluten-free I missed biting into a hot dog bun. I bought the store varieties that were available then, but they were such a disappointment. I decided right there and then that I will learn how to make a decent gluten-free hot dog bun. If you're new to GF baking, here's some great gluten-free baking tips and tricks.

Gluten-free bread options are necessary! So here are some of my favorites: gluten-free bread, gluten-free hamburger buns and gluten-free garlic bread. Do you need dinner rolls? Give the gluten-free dinner rolls a try!

GLUTEN-FREE HOT DOG BUNS RECIPE

So, after testing and testing, I have produced a gluten-free hot dog buns recipe that is truly worth making.  

There is a bit more groundwork on this one in terms of rising. But if you factor it into your day, it really is effortless. The result of biting into a decent soft and tender hot dog bun is all worth it. 

WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE HOT DOG BUNS

Enjoy a classic - You can now enjoy your hot dogs the classic way with decent gluten-free hot dog buns.

Easy to make - This recipe may have quite a few steps in it, but the detailed steps are necessary to help you get the best result.

The best texture - Say bye to crumbly rolls and hello to soft and squishy gluten-free hot dog buns.

INGREDIENTS IN GLUTEN-FREE HOT DOG BUNS

Yeast - 1 ½ tbsp gluten-free yeast.

Sugar - 5 tbsp granulated sugar.

Milk - 1 ¼ cups warm milk (around 90-100°F).

Flour - 3 ¾ cups all-purpose gluten-free flour blend and ⅓ cup cassava flour plus more for sprinkling.

Egg - 1 egg, room temp.

Salt - 1 teaspoon kosher salt.

Butter - 5 tablespoons unsalted butter and extra melted butter. This will be brushed on the top of the buns once it is done.

Egg wash ingredients - 1 egg yolk and 1 tbsp water.

EQUIPMENT NEEDED FOR THESE GLUTEN-FREE HOT DOG BUNS

Hot dog molds - I used these hot dog bun baking rings. These hot dog bun molds should work well too. 

Stand mixer - Use a stand mixer to make the dough mix through nicely.

Mixing bowls - These Pyrex mixing bowls come in handy.

Pastry Brush - Use the pastry brush to place butter on the buns.

If you have any questions about making gluten-free hot dog buns, please leave a comment and we will get back to you as soon as possible. 

HOW TO MAKE GLUTEN-FREE HOT DOG BUNS

1. In a large mixing bowl (or if you are going to use a standing mixer, you can directly put them in the stand mixer bowl), add yeast, sugar, and warm milk. Mix until the sugar is well dissolved. Cover with plastic wrap and let the yeast bloom for 10-15 minutes (it will bubble on the top. It may need more time depending on the weather in your area)
2. While waiting for the yeast, mix the gluten-free flour and cassava flour in another bowl and set aside.
3. After the yeast has bloomed, add the egg, and lightly mix. Then add the flour mixture to the bowl. Mix well using a spatula until the dough is quite smooth.
4. Add butter and salt to the dough. And using an electric mixer with a spiral attachment, start to process the dough until smooth.
5. Transfer the dough to a lightly oiled large bowl and close it with plastic wrap. Let it rise for 60-90 minutes. It has to be double in size and make sure the bowl you use is enough for that.
6. While waiting for the dough, prepare 6 hot dog bun rings/molds. I’m using 6.5 Inches long and 2.25 inches wide. Brush all the inside of the rings with butter. Arrange them on a baking sheet with parchment paper and keep them 1 inch apart. Set it aside.
7. After the dough has been doubled in size, put the dough on the floured flat surface and cut it into 6 pcs. Round them into a ball. Cover with plastic wrap for 15 minutes.
8. Take one of the balls, flatten it with the palm of your hand, and with the floured wooden rolling pin, roll it to the left and right (do not do front and back rolls) until it gets around 4-5 inches lengthwise.
9. Start to roll the dough from front to back. Pinch the end of the dough so it will close tightly. Give a hand roll and put the dough in a hotdog bun ring. Repeat for the rest of the dough.
10. When all the dough balls have been formed, close them again with plastic wrap (do not wrap them tight, just put the plastic wrap over the dough) and let it rise until it has doubled in size for around 60-90 minutes.
11. After it gets doubled in size, take out the plastic wrap. Then mix all the egg wash ingredients and brush the egg mixture to the top of the buns.
12. Bake at 325-350°F for 8-12 minutes (depending on your oven specification). Make sure they have a golden-brown color once they are done. You can brush it again with melted butter.
13. Now you can enjoy your homemade gluten-free hotdog buns with your favorite sausage with mustard and ketchup!

 For the complete list of ingredients and instructions in gluten-free hot dog buns, please see the complete recipe below.

TIPS FOR MAKING THE BEST GLUTEN-FREE HOT DOG BUNS

Let the yeast bloom - Let the yeast bloom correctly.

Roll the dough balls correctly - You need to roll them from side to side and then front to back.

Use egg wash - The egg wash makes the buns brown nicely on top and adds a nice shine. 

FREQUENTLY ASKED QUESTIONS

HOW DO I STORE GLUTEN-FREE HOT DOG BUNS?

Store them in an airtight container for 2-3 days. I would not suggest placing them in the refrigerator as they tend to drie out.

CAN I FREEZE GLUTEN-FREE HOT DOG BUNS?

Yes, you can freeze these gluten-free hot dog buns for up to 3 months.

WHY MAKE YOUR OWN GLUTEN-FREE HOT DOG BUNS?

Making your own GF hot dog buns is satisfying. You can control the ingredients, they're way cheaper, and they taste much better than store bought.

CAN YOU MAKE THESE GLUTEN-FREE HOT DOG BUNS AHEAD OF TIME?

Yes, you can make them ahead. They last 2-3 days in a sealed container or freeze them and take them out as needed.

HOW DO YOU GET A NICE EVEN RISE ON YOUR GF HOT DOG BUNS?

Try not to add additional flour. When you add additional flour, it forms pleats, which when baking, makes them uneven. 

WHAT SUBSTITUTIONS / REPLACEMENTS CAN I MAKE IN THESE GLUTEN-FREE HOT DOG BUNS?

Egg-free - I have not tried this recipe with an egg replacer. Feel free to comment if you do. 

Vegan - You can use vegan butter and replace the milk and eggs. As mentioned above, I have not tried it.

WHAT BRANDS OF GF HOT DOG BUNS ARE GLUTEN-FREE?

Here is a list, but as always check the ingredient list as items can change:

• Schar Gluten-Free Hot Dog Buns
• Canyon Bakehouse Gluten-Free Hot Dog Buns
• Udi's Gluten-Free Classic Hot Dog Buns
• Three Bakers Gluten-Free Hot Dog Buns
• Kinnikinnick Gluten-Free Hot Dog Buns
• Ener-G Foods Whole Grain Gluten-Free Hot Dog Buns
• Franz Bakery Gluten-Free Hot Dog Buns

WHAT CAN YOU SERVE WITH YOUR GF HOT DOG BUNS?

After you have added your gluten-free sausage, you can add:

• Sauces - Add your favorite sauce like ketchup and mustard. Or for something different, add chili sauce, cheese sauce or bang bang sauce.
• Toppings - Feel free to add in sliced onions, relish, sauerkraut, coleslaw, and other additions too.

Continue to Content

Yield: 6 servings

Gluten-Free Hot Dog Buns

Print

You no longer need to miss hot dogs! Try these soft, chewy, and sturdy buns that will not crumble and fall apart. They're the perfect gluten-free hot dog buns.

Prep Time 3 hours

Cook Time 15 minutes

Total Time 3 hours 15 minutes

Ingredients

Gluten-free Hot Dog Buns

• 1 ½ tbsp gluten-free yeast
• 5 tbsp granulated sugar
• 1 ¼ cups warm milk (around 90-100°F)
• 3 ¾ cups all-purpose gluten-free flour blend
• ⅓ cup cassava flour plus more for sprinkling
• 1 egg, room temp
• 1 teaspoon kosher salt
• 5 tablespoons unsalted butter

Egg wash ingredients:

• 1 egg yolk
• 1 tbsp water

Extra:

• Melted butter. This will be brushed on the top of the bun once it is done.

Instructions

1. In a large mixing bowl (or if you are going to use a standing mixer, you can directly put them in the standing mixer bowl), add yeast, sugar, and warm milk. Mix until the sugar is well dissolved. Cover with plastic wrap and let the yeast bloom for 10-15 minutes (it will bubble on the top. It may need more time depending on the weather in your area)
2. While waiting for the yeast, mix the gluten-free flour and cassava flour in another bowl and set aside.
3. After the yeast has bloomed, add the egg, and lightly mix. Then add the flour mixture to the bowl. Mix well using a spatula until the dough is quite smooth.
4. Add butter and salt to the dough. And using an electric mixer with a spiral attachment, start to process the dough until smooth.
5. Transfer the dough to a lightly oiled large bowl and close it with plastic wrap. Let it rise for 60-90 minutes. It has to be double in size and make sure the bowl you use is enough for that.
6. While waiting for the dough, prepare 6 hot dog bun rings/molds. I’m using 6.5 Inches long and 2.25 inches wide. Brush all the inside of the rings with butter. Arrange them on a baking sheet with parchment paper and keep them 1 inch apart. Set it aside.
7. After the dough has been doubled in size, put the dough on the floured flat surface and cut it into 6 pcs. Round them into a ball. Cover with plastic wrap for 15 minutes.
8. Take one of the balls, flatten it with the palm of your hand, and with the floured wooden rolling pin, roll it to the left and right (do not do front and back rolls) until it gets around 4-5 inches lengthwise.
9. Start to roll the dough from front to back. Pinch the end of the dough so it will close tightly. Give a hand roll and put the dough in a hotdog bun ring. Repeat for the rest of the dough.
10. When all the dough balls have been formed, close them again with plastic wrap (do not wrap them tight, just put the plastic wrap over the dough) and let it rise until it has doubled in size for around 60-90 minutes.
11. After it gets doubled in size, take out the plastic wrap. Then mix all the egg wash ingredients and brush the egg mixture to the top of the buns.
12. Bake at 325-350°F for 8-12 minutes (depending on your oven specification). Make sure they have a golden-brown color once they are done. You can brush it again with melted butter.
13. Now you can enjoy your homemade hotdog bun with your favorite sausage with mustard and ketchup!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Bob's Red Mill Resealable Gluten Free All Purpose Baking Flour, 22 Ounce (Pack of 2)
• 
  BAKERY HUB Stainless Steel Baking Ring 5.5 Inches Long for Hot Dog Buns (Pack of 5)
• 
  KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  Pastry Brush Natural Bristle Wooden, MSART Basting/Food Brush, with Beech Wood Handle and Rope Hook, Great for Butter, Cookies, Oil, Bread, Frosting. Easy to Clean (1 inch)
• 
  CHEFMADE Mini Loaf Pan Set, 7-Inch 4Pcs Non-Stick Hotdog-Shaped Bread and Cake Bakeware for Kitchen Baking (Champagne Gold)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 304mgCarbohydrates: 40gFiber: 2gSugar: 14gProtein: 8g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.