Gluten-Free Hot Dog Buns: 5 Easy Steps for Perfect Picnics!
Discover how to make soft and fluffy gluten-free hot dog buns that are perfect for any barbecue. Simple and delicious!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4.5 cups gluten-free all-purpose flour plus more for dusting
- 2 teaspoons xanthan gum omit if your flour blend contains it
- 1.25 cups tapioca starch plus more for sprinkling
- 2 tablespoons instant yeast
- 0.5 cups granulated sugar
- 1 teaspoon kosher salt
- 2.25 cups warm milk between 95-105°F
- 2 large eggs at room temperature, 100g weighed out of shell
- 8 tablespoons unsalted butter melted and cooled
- Extra virgin olive oil for drizzling
- 12 gluten-free hot dogs for serving (optional)
Instructions
Preparation Steps
- Whisk together the flour, xanthan gum (if using), tapioca starch, yeast, and sugar in the stand mixer's bowl. Add salt and whisk again.
- Add warm milk, eggs, and melted butter to the dry mix.
- Beat on medium speed with the paddle attachment until a dough forms and clears the bowl's sides. Continue for about 5 minutes.
- Transfer dough to a lightly oiled container. Allow to rise at room temperature for at least 2 hours.
- Divide dough into 12 pieces. Shape each into a 4-5 inch cylinder using a floured surface.
- Place buns in a prepared pan, spacing them apart. Allow a second rise.
- Preheat oven to 350°F.
- Drizzle risen buns with olive oil before baking.
- Bake for 20 minutes until golden and firm. Cool in pan with a tea towel cover for softness.
- Slice each bun on one side and add a cooked hot dog and preferred toppings.
Notes
Baking pans with rigid sides help buns rise vertically. If unavailable, use foil to shape the rise. Adjust rising times based on humidity and temperature.