Okay, let’s be real for a second: finding good people.Gluten-free hot dog buns.What is the Holy Grail? Is it possible to end up with something that crumbles the second you look at it, or tastes like cardboard? I get it! But trust me, this recipe?Gluten-free hot dog buns.Are soft, chewy, and hold up perfectly to your favorite toppings. Think of them like the gluten-filled buns you crave, but without gluten! Is sourdough easier to make than bread?
What is this recipe?
What are some of the best gluten-free recipes? Think of it as a perfect little vessel for your grilled masterpieces. It’s essentially a soft, slightly sweet, and wonderfully pliable bun, specially designed to hold your hand. What are the best hot dogs to eat? What is the name of a company? If you’re gluten-free, these buns are the answer to enjoying cookouts again. What is the best way to feed someone who is! How can a cloud cradle your favorite fillings?
Why you’ll love this recipe?
Why am I so obsessed with these things?Gluten-free hot dog buns.First, the flavor is spot on. What are some of the best fillings to try? What I love most about these are how easy they are to make! What are some of the best examples of gluten-free baking? What are some foolproof recipes? What are some gluten free baked goods that don’t break the bank? What are some of the cheapest and easiest recipes to make with ingredients you already have in your pantry? I’ve used them for everything from burgers to ham (duh! ) to mini subs and even Grilled Cheese Sliders for the kids. My family loves me, and I know yours will too! What are some gluten free burger buns?
How do I make [Recipe Name]?
Quick Overview
How do you make a bun? What is the difference between wet and dry dough? ), shaping them into buns, and baking until golden brown. What is the magic in using gluten-free flour and xanthan gum? What are some of the best textures? Is it as complicated as it sounds? The best part?
Ingredients
For the Main Dough:
* 1 12 cups gluten-free all-purpose flour (I prefer Bob’s Red Mill 1-to-1 Baking Flour)
* 1 teaspoon xanthan gum (essential for binding!)
* ¼ cup granulated sugar
* 1 teaspoon salt
* 1 packet (2 ¼ teaspoons) active dry yeast
* 12 cup warm milk (dairy or non dairy, I’ve tested this with almond milk and it works great!)
* ¼ cup unsalted butter, melted
* 2 large eggs
What are the steps to
Step 1: Proof the Yeast
In a small bowl, combine the warm milk and sugar. Set aside. Sprinkle yeast over the top and let it sit for 5-10 minutes, or until foamy. How do you know if your yeast is alive? I always do this to make sure the dough actually rises and is soft and fluffy.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the gluten-free flour, xanthan gum, and salt. Set aside. What is the xanthan gum for buns?
Step 3: Add Wet Ingredients
Add the melted butter and the eggs to the yeast mixture and whisk until combined. Make sure the butter isn’t too hot, or it will cook the eggs!
Step 4: Combine Wet and Dry
How do you mix wet and dry ingredients together? Is it hard to stick to regular wheat dough? I always add more flour if it seems too wet, but be careful not to add too much or they will be dry.
Step 5: First Rise
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise for about 10 minutes. 1 hour, or until doubled in size. I usually put it in my oven with just the light on. Don’t skip this step, your buns need the time to be soft and fluffy!
Step 6: Shape the Buns
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. What is the best way to divide dough into 6 equal portions? How do you shape an oblong bun and place it on a baking sheet? I always coat my hands with gluten-free flour to handle the dough better.
Step 7: Second Rise
Cover the shaped buns with plastic wrap or a clean kitchen towel and let them rise again for another day. This second rise helps them get even more fluffy!
Step 8: Bake
Bake for 20-25 minutes, or until golden brown. Let them cool on the baking sheet for a few minutes before transferring them to another wire rack to cool completely. I always check the bottom of the buns to see if they are fully cooked.
Step 9: Slice & Serve
Once the buns are completely cool, slice them open and fill them with your favorite hot dogs. What’s your heart desires? I love to add a little bit of butter to the cut sides and toast them under the broiler for extra flavor. I like to do this with sliced onions.
What should I serve it with?
These Gluten-free hot dog buns.What are some of the most versatile things that can be done in a day?
What is a classic cookout?Serve with hot dogs, bratwurst, or Italian Sausage. Don’t forget mustard, ketchup, relish, and onions!
For a Pulled Pork Party: What are some tips?What are some of the best pulled pork buns? What is a good BBQ sandwich? Add some coleslaw.
What is a fun lunch?Use them to make mini sub sandwiches with your favorite deli meats and cheeses. What are some great kid lunches?
What is a quick dinner? Toast them and use them for Grilled Cheese sandwiches. It’s a quick and easy meal that everyone will love.
My family’s favorite is to serve them with chili dogs. The slight sweetness of the bun balances the spice of the chili perfectly. Trust me, you have to try it!
Top Tips for Perfecting Your Gluten-Free Hot Dog Buns
Here are a few things I’ve learned over the years to make these gluten-free hot dog buns perfect every time:
Flour Blend is Key: Not all gluten-free flour blends are created equal. I’ve found that Bob’s Red Mill 1-to-1 Baking Flour works best for this recipe. It has a good balance of starches and gums that create a soft and chewy texture.
Don’t Skip the Xanthan Gum: Xanthan gum is essential for binding the ingredients and preventing the buns from crumbling. If you don’t have it, you can try using guar gum, but the texture might be slightly different.
Warm Milk is Important: The milk needs to be warm (around 110°F) to activate the yeast. If it’s too hot, it will kill the yeast. If it’s too cold, the yeast won’t activate.
Don’t Overmix the Dough: Overmixing gluten-free dough can make it tough. Mix until just combined, and don’t worry if it’s a little sticky.
Let the Dough Rise: Gluten-free dough needs time to rise, just like regular dough. Don’t skip the rising steps, or your buns will be dense and heavy.
Bake Until Golden Brown: Bake the buns until they are golden brown on top and cooked through. If they start to brown too quickly, you can tent them with foil.
I’ve also experimented with adding a tablespoon of apple cider vinegar to the dough for a slightly tangy flavor. It’s a great way to add a little extra complexity!
Storing and Reheating Tips
Here’s how to keep your gluten-free hot dog buns fresh and delicious:
Room Temperature: Store the cooled buns in an airtight container at room temperature for up to 2 days. They might dry out a little, so toasting them before serving is a good idea.
Refrigerator Storage: Store the buns in an airtight container in the refrigerator for up to 5 days. They will be firmer when cold, so reheat them before serving.
Freezer Instructions: Wrap the buns individually in plastic wrap and then place them in a freezer bag. Freeze for up to 2 months. Thaw them at room temperature or in the refrigerator before reheating.
Reheating Tips: To reheat the buns, you can toast them in a toaster, warm them in the oven at 350°F (175°C) for a few minutes, or microwave them for a few seconds. I prefer toasting them because it gives them a nice crispy texture.
Frequently Asked Questions
Final Thoughts
These gluten-free hot dog buns have honestly been a lifesaver at my house. They are so much better than anything you can buy in the store, and they are surprisingly easy to make. Whether you’re gluten-free or just looking for a healthier option, these buns are a must-try. If you love this recipe, be sure to check out my other gluten-free baking recipes. Can’t wait to hear how yours turn out! Please comment and rate the recipe!
Gluten-Free Hot Dog Buns: 7 Secrets for the Perfect Cookout!
Ingredients
Main Ingredients
- 1.5 cups Gluten-Free All-Purpose Flour With xanthan gum
- 1 tsp Salt
- 2 tsp Sugar
- 1 tbsp Instant Yeast
- 1 cup Warm Milk 105-115°F
- 2 tbsp Melted Butter
- 1 large Egg
Instructions
Preparation Steps
- In a large bowl, whisk together the flour, salt, sugar, and yeast.
- Add the warm milk, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
- Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Gently deflate the dough and divide it into 8 equal portions.
- Shape each portion into a hot dog bun shape and place them on a baking sheet lined with parchment paper.
- Cover the buns and let them rise for another 30 minutes.
- Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
- Let the buns cool completely before slicing and serving.
