These soft gluten-free hot dog buns hold together through every bite without feeling dry or crumbly. The easy small-batch recipe makes four buns and requires just one rise, so it's perfect when you don't need a full dozen.
Katie's Recipe Testing Notes
This hot dog bun recipe is adapted from my gluten-free hamburger buns, a recipe I already loved. That dough is enriched with milk, butter, and egg, giving the buns their soft texture and great flavor.
When I started recipe testing hot dog buns, I thought about creating a non-enriched version without eggs or butter, but honestly, after a few tries, I realized there was no need to fix something that wasn't broken. This dough is easy to work with, tastes amazing, and makes perfectly soft and flavorful hot dog buns.
I made one small tweak to this recipe, swapping a little butter for oil to help the buns stay softer longer.
Why You'll Love These Buns
- Freezer-friendly
- Soft and fluffy, not dry or crumbly
- Strong enough to hold a hot dog and toppings
- Only one rise
- Makes a small batch of four
- No specialty hot dog bun pan required
Why Make Gluten-Free Hot Dog Buns at Home?
Packaged gluten-free hot dog buns can be dry, crumbly, or much too large for the hot dog. In my experience, they often have a distinct flavor or texture that takes away from the experience of eating a hot dot.
These homemade buns have a soft, bread-like texture and hold together from the first bite to the last. The recipe only makes four, so you don't have to bake a large batch or find room in the freezer for extras. I honestly think these are much better than any hot dog bun you'll find in the store.
Ingredients
- Caputo Fioreglut: This recipe was developed specifically for Caputo Fioreglut. Its gluten-free wheat starch gives the buns a soft, flexible texture that holds together better than many homemade gluten-free buns.
Fioreglut is gluten-free and safe for someone with celiac disease (like myself), but it does contain gluten-free wheat starch, so it is not recommended for someone with a wheat allergy. - Psyllium Husk Powder: This helps with elasticity and structure, mimicking the binding properties of gluten. After testing with both whole husk and the powder, I preferred the powder, but you can use whole husks if that's all you have. If you only have whole psyllium husks, use 2 ½ teaspoons compared to 1 ½ teaspoons of psyllium husk powder.
*Refer to the recipe card for full ingredient information.
Use the correct yeast!
This recipe calls for instant yeast, also labeled as bread machine or rapid rise yeast, this type of yeast does not need to be dissolved in water first. It can be mixed right in with the dry ingredients.
If using active dry yeast, dissolve it in the warm milk first (about 110°F) and let it sit for 5-10 minutes until foamy. Then proceed with the recipe as written.
Get the Goods!
Caputo Fioreglut
I recommend you buy Caputo Fioreglut from Brick Oven Baker. They have great prices and you can use code: KATIE for 10% off your first order!
Can I use a different flour?
I have only tested this recipe with Caputo Fioreglut and do not recommend substituting a standard 1:1 blend. Gluten-free yeast bread recipes depend heavily on the specific flour blend, so another flour will not necessarily produce the same texture or rise.
Can I make this dairy-free?
I haven't specifically tested this recipe with dairy-free ingredients (yet). It would likely work, as it does with my gluten-free brioche bread recipe. In that recipe, which is similar, I used earth balance vegan buttery sticks and almond milk with good results.
Do I Need a Hot Dog Bun Pan?
No. You will shape the dough into five-inch logs and place them about ½ inch apart on a parchment-lined baking sheet. As the buns rise and bake, they will touch slightly and support each other.
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How to Make Gluten Free Hot Dog Buns
- Step 1: Whisk together the dry ingredients, including the instant yeast.
- Step 2: Add the warmed wet ingredients, including the milk, melted butter, and egg.
- Step 3: Blend on medium speed with the paddle attachment for 2-3 minutes, scraping the bowl as needed.
- Step 4: Divide the dough into four equal portions. Roll each piece into a log about 5-inches long. Place them about ½-inch apart on a baking pan lined with parchment paper.
- Step 5: Cover and let the buns rise in a warm place for 45 minutes, up to 1 hour. They should be slightly puffed and touching.
- Step 6: Brush the tops of the buns with an egg wash. Then bake according to the directions in the recipe card below.
Suggested Toppings
If you'd like to sprinkle toppings onto your buns, do so right after brushing on the egg wash and before baking. Classic hot dog buns are sprinkled with poppy seeds, sesame seeds, or dried minced onions.
Storage
These gluten-free buns are best enjoyed fresh and warm, but they'll keep for 2-3 days in an airtight container at room temperature or in the refrigerator. Before serving, warm them briefly in the microwave to soften.
To freeze, let the buns cool completely, then store in an airtight bag. Defrost at room temperature or microwave for about a minute before serving.
Top Recipe Tips
- Be sure your ingredients are at the proper temperature. This helps the yeast activate properly and ensures the dough rises as it should. I usually warm the milk and butter together first, then slowly whisk in the egg. After that, I recheck the temperature and, if needed, warm the mixture again slightly to reach 120-130°F.
- Make sure your yeast is fresh. Use yeast that hasn't expired, has been refrigerated once opened, and is ideally less than 6 months old.
- The buns may not fully double in size. They should look visibly puffy and lighter, but they may not completely double in size. Refer to the step-by-step photos above for a visual guide.
- Be gentle opening them if you don't want them to split in half. Like most gluten-free hot dog buns, these can split at the seam if you open them too aggressively.
Recipe
Soft Gluten-Free Hot Dog Buns
Ingredients
- 195 g Caputo Fioreglut Gluten-Free Flour Blend
- 9 g sugar (2 teaspoons)
- 5 g psyllium husk powder (1½ teaspoons)
- 5 g instant yeast (1 ½teaspoons *See notes for active dry yeast.)
- 3 g table salt (½ teaspoon)
- 100 g 2% milk
- 44 g butter (melted, 3 Tablespoons)
- 14 g oil (1 Tablespoon)
- 1 large egg (room temperature (plus 1 extra for egg wash))
- 1 large egg yolk (room temperature)
- poppy seeds or sesame seeds (optional for topping)
Instructions
- In the bowl of a stand mixer, whisk together the gluten-free flour, sugar, psyllium husk powder, instant yeast, and salt.
- Warm the milk, butter, and oil to 120-130°F. Slowly whisk in the egg and egg yolk until well combined. Recheck the temperature and warm again if needed to reach 120-130°F.
- Add the warmed wet ingredients to the dry ingredients. Mix on medium speed for 2-3 minutes, scraping down the bowl as needed, until the dough is smooth and well combined.
- Divide the dough into equal portions (about 110 grams each) and shape into logs about 5 inches long. Use greased hands if necessary.
- Place the shaped buns about ½ inch apart on a parchment-lined baking sheet. Cover loosely with plastic wrap and let rise in a warm place for 45 minutes to 1 hour, or until visibly puffed.
- Gently brush the tops with egg wash. Sprinkle with seeds or toppings, if desired.
- Bake in a preheated 375°F oven for about 20 minutes, or until golden brown and the internal temperature reaches around 205-210°F.
Notes
- Make sure you're using instant yeast and that the yeast is not expired or older than 6 months.
- If you need to use active dry yeast, dissolve it in warm milk (110°F) for 5-10 minutes before adding to the dry ingredients.
- Proof the buns until visibly puffy; they may not fully double.
- I highly recommend using weighted measurements for accuracy. If you want to use cups, toggle between 'us/cups' and 'metric/grams' buttons at the top of the list of ingredients.
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Alexandra says
Is there a psyllium husk powder you recommend?
Katie Olesen says
I like Yerba (https://amzn.to/4eXiP2y) or Now Foods (https://amzn.to/444Uhzv)
Stephanie B. says
I've had Celiac for over 10 years. I use both Caputo Fioreglut and King Arthur Gluten Free Bread Flour, as they each have their own place in GF baking.
I made this recipe tonight (with Caputo as stated) and these were the most delicious, soft, flavorful hot dog buns I've ever had, never mind made. I received applause from the GF kiddos and even my gluten eating husband. Thank you! This recipe will be on repeat!
Katie Olesen says
Yes!! I am so glad you and your kids loved them, Stephanie! Thanks for the wonderful feedback!
David says
Wanted to make these but I cannot justify spending $12 for 2 pounds of flour.
Katie Olesen says
I get it. For me, it's worth it because in the end I actually enjoy what I'm eating. Nothing I've used so far has come close to comparing to Fioreglut, especially for yeast breads. That's also why I try to make smaller batch recipes with it, so you're not using an entire bag on one recipe. It also makes the absolute best pizza! I wish gluten-free weren't so expensive, but unfortunately that's just the way it is.
Katie Olesen says
For what it's worth, I did a quick cost breakdown of this recipe. You'll use $2.53 worth of the flour and the entire recipe costs approximately $3.77. Definitely a bit cheaper than most store-bought gluten-free hot dog buns!
Frances says
I will be baking these tomorrow but I wanted to applaud you for your estimation on the price of the buns. It’s so true that it’s worth spending more if you’re enjoying what you’re eating. Seriously. I ordered caputo flour to make my celiac husband some edible bread. Thanks!!