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The Best Gluten Free Hot Dog Buns

If you’ve been dissatisfied with store-bought gluten free hot dog buns, try this recipe for homemade gluten free buns. They’re soft, light, and taste great!

Gluten Free Hot Dog Buns filled with a hot dog and topped with ketchup and relish and potato chips on the side.

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When’s the last time you had a soft gluten free hot dog bun? Oh wait…

And when’s the last time you had a gluten free hot dog bun that didn’t fall apart as you were trying to eat it 💁🏻‍♀️

Unfortunately, the answer might be never but times are changing, my friends!

Behold – SOFT Gluten Free Hot Dog Buns for your summer grilling pleasure. These rolls stand up to whatever you fill them with and won’t crumble and fall apart with each and every bite 🙌🏼

You can load up on your hot dog toppings and not have to worry about them falling into your laps due to shoddy buns (unless you’re just a really messy eater, then there’s just no hope for you 😉).

For this recipe, I tweaked my original recipe for gluten free rolls into gluten free hot dog buns. The dinner roll recipe made a smaller amount of dough, which wouldn’t have been enough to make 8 hot dog buns. If you only want to make 4-6 rolls, go ahead and use the original recipe.

It was worth the experimenting because man, these are good buns!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

While these are side-split hot dog buns, they stand up just fine without falling over. If you want New England Hot Dog Buns, you’ll need a New England Hot Dog Bun Pan for that. It’s on my recipes to try sometime because there’s nothing like a hot buttered and toasted New England Hot Dog Bun!

You guys are going to love these hot dog buns!


Can you make Gluten Free Hamburger Buns with this recipe?

While I haven’t done it myself, I’ve had readers make hamburger and sandwich rolls with my regular roll recipe. Since they’ve had success turning that recipe into hamburger buns, I can say fairly certainly that this recipe will also work since the recipe is essentially the same, it just makes a bit more dough. To shape this dough into hamburger buns, I would use English Muffin Rings, a Hamburger Bun Pan, or shape them and place them on a baking sheet close together like we do with the hot dog buns.

I’ll be experimenting with this soon because Adam has requested a good hamburger roll that doesn’t fall apart when he’s eating it 🍔


Can I make Dairy Free Hot Dog Buns?

Yes! Use dairy free milk (I prefer baking with unsweetened coconut milk beverage) in place of the regular milk. Then, brush the the rolls with vegan butter or oil.

gluten free hot dog buns on a round wire rack


Can I make these Hot Dog Buns without Yeast?

I haven’t tried it, but I had a reader make my dinner rolls without the yeast. If you have a yeast sensitivity, you can try subbing the yeast with 1 1/8 teaspoons baking soda + 1 1/8 teaspoons white vinegar. Add the baking soda to the dry ingredients and the vinegar to the wet ingredients. 


Can I make these Gluten Free Rolls without Eggs?

Again, I haven’t tried this but I have had readers comment that they’ve successfully make my dinner rolls and cinnamon rolls with a flax egg. Since this dough is very similar, I’m sure a flax egg would work in place of the regular egg here. If you make these gluten free hot dog buns without eggs, please let me know in the comments! It’s very helpful for other readers as well.


What are the best Gluten Free Hot Dogs?

Now that we’ve got our bun situation straightened out, we need to fill them! I polled the Gluten Free Baking Club to find out what their favorite gluten free hot dogs are and here’s what they said:

  • Kayem
  • Boar’s Head
  • Hofmann
  • Black Bear
  • Kunzler
  • Nathan’s
  • Dietz & Watson New York Brand Beef Franks (one of our favorites and pictured in this post)
  • Hebrew National

And if you’re not into hot dogs, you can fill your bun with something else. A few of our favorite ways to eat them are Sausage Grinders, Tuna Boats, and Lobster Rolls.

Since I’m from Connecticut, we eat our lobster rolls with hot, buttered lobsters. It’s the best way, IMO. But if you’re eating your lobster roll elsewhere, you’ll probably get it as lobster salad, also known as cold lobster rolls. They’re good but not as good.


Key Ingredients for Homemade Hot Dog Buns

  • Arrowroot – sometimes listed as flour, starch, or powder. This is the best starch to use for gluten free yeast rolls. It gives the rolls more chew and “stretch” that helps mimic rolls made with traditional wheat flour.
  • Yeast – I use Fleischmann’s Active Dry Yeast, not instant yeast, quick yeast, or bread machine yeast. It comes in individual packets and jars. I prefer the jar.
  • Sorghum Flour – I love using “sweet white” Sorghum Flour in yeast roll recipes because it gives the rolls a wheat-like flavor. If you can’t use sorghum, you can replace it with 2 tablespoons brown rice flour plus 1 tablespoon white rice flour.
  • Avocado Oil – I use avocado oil for all my baking and high-heat cooking. I prefer Chosen Foods Pure Avocado Oil but Primal Kitchen and BetterBody Foods are also good choices. I don’t recommend Tropical Plantation Avocado Oil because a couple of bottles I’ve purchased were rancid. If you don’t have avocado oil, you can use a neutral tasting oil such as canola oil or vegetable oil.

Special Equipment Needed to Make Hot Dog Buns

Gluten Free Hot Dog Buns in a wood bowl lined with blue linen


Tips for Making Gluten Free Hot Dog Buns from Scratch:

  • The dough balls should be pliable like Playdough but they shouldn’t be sticky. As you work with the rolls, dust them with flour as needed. 
  • Rolling the dough on floured plastic wrap or on a floured pastry mat is the easiest way to roll them.
  • Apply gentle even pressure with your whole hand (from palm to finger-tip) to get a roll that is long and uniform. Roll back and forth on the floured plastic wrap then transfer it to the lined baking sheet. Roll it into place or back and forth as necessary to smooth out any lumps.
  • Place the rolls very close to each other on the baking tray before they rise. I leave about 1/4 inch between rolls. That way, the rolls will use each other as a wall to help them rise high instead of wide.
  • Melted butter gives the rolls flavor and color but you can use a bit of oil instead.

These Homemade Gluten Free Hot Dog Buns are soft and don’t fall apart like store-bought buns. They’re easy to make and worth the effort. They’re great for sausages, brats, tuna boats, or whatever else you want to fill your roll with! Bonus, they even stand up on their own so your hot dogs stays put. Gluten Free Bread recipe from @whattheforkblog - visit whattheforkfoodblog.com for more #glutenfree #glutenfreerolls #glutenfreebread #glutenfreebaking


Other Recipes for Gluten Free Yeast Rolls To Try:


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Gluten Free Hot Dog Buns filled with a hot dog and topped with ketchup and relish and potato chips on the side.

The Best Recipe for Gluten Free Hot Dog Buns

Yield: 8 hot dog buns
Prep Time: 30 minutes
Cook Time: 18 minutes
Additional Time: 1 hour
Total Time: 1 hour 48 minutes

If you’ve been dissatisfied with store-bought gluten free hot dog buns, try this recipe for homemade gluten free buns. They’re soft, light, and taste great!

Ingredients

  • 2 1/4 teaspoons Active Dry Yeast
  • 3/4 teaspoon Granulated Sugar
  • 3/4 cup Milk, heated to 100-100ºF
  • 82 grams White Rice Flour
  • 75 grams Brown Rice Flour
  • 97 grams Arrowroot
  • 45 grams Tapioca Flour
  • 24 grams Sorghum Flour
  • 2 teaspoons (6 g) Xanthan Gum
  • 1 1/2 teaspoons (6 g) baking powder
  • 3/4 teaspoon (4 g) fine sea salt
  • 3 tablespoons honey
  • 1 large egg, room temperature
  • 1/3 cup avocado oil (or neutral oil of choice)
  • 3 tablespoons melted butter, divided

Instructions

  1. Line a baking sheet with a silicone mat or parchment paper and set aside.
  2. Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.
  3. Add the white rice flour, brown rice flour, Arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to a medium bowl. Whisk well to combine.
  4. When the yeast has bloomed (is super foamy), add the honey, egg, and avocado oil. Use the paddle attachment to mix on medium low speed until combined.
  5. Add the flour mixture and mix on low until just combined. Stop the mixer and scrape down the bowl. Then mix on medium (6 on my KitchenAid Stand Mixer) for 1 minute.
  6. Use a spatula to scrape down the sides of the bowl and form into a ball (dough should easily do this) and turn the dough ball out onto a well floured surface (I usually just flour some plastic wrap and then re-use that to cover the rising rolls). Sprinkle the top of the dough with additional gluten free flour and pat it out into a square then use a knife to cut the dough into 8 equal pieces.
  7. Use well-floured hands to roll each piece of dough into a ball (best results if you squish/flatten the dough in your hands first THEN roll into a small log). Place the roll on the floured surface and gently and evenly roll into a log 5 1/2 inches long and about 1 inch wide (SEE NOTES for shaping).
  8. Gently place the roll on the prepared baking pan and repeat with the remaining rolls - DUST YOUR HANDS WITH FLOUR EACH TIME and lightly sprinkle with flour as needed to prevent the dough from sticking. Place the rolls 1/4 inch apart in a line so when they rise, they will be touching.
  9. Place the dough to rise in a warm spot (I like mine to rise on top of my preheated oven) and cover loosely with plastic wrap or a clean kitchen towel. Let rolls rise for 1 hour. When the rolls are halfway done rising, preheat the oven to 350° F.
  10. After rising, brush the tops of the rolls with 2 tablespoons of melted butter before baking. Then bake for 16-20 minutes (depending on your oven). Mine bake in 18 minutes. After baking, brush with 1 more tablespoon of melted butter and cool on the pan for 10 minutes.
  11. Serve warm or cool completely on a wire rack before serving.

Notes

Shaping: To get smooth rolls, apply as little pressure as possible when rolling out on your floured surface. Then once each rolls is moved onto the baking sheet, gently roll it into place to smooth out any lumps. Smooth out the ends and make sure they're not pointed.

  1. Leftover rolls are best stored in the freezer. To reheat frozen rolls, wrap in aluminum foil and heat in the oven at 400° until warmed through.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 329Total Fat: 17gUnsaturated Fat: 11gProtein: 5g

Nutrition information is auto-generated and isn’t always accurate.

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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Rebecca

Saturday 27th of February 2021

So, I made several substitutions in this recipe as I needed a fast hot dog bun recipe for tomorrow (procrastination much? LOL) and it turned out AMAZING!!! First of all I used all white rice flour (instead of white and brown, because that’s all I had on hand). I also substituted buckwheat flour for sorghum because again, that’s all I had. Finally, I substituted guar gum for xanthan (because I’m allergic) - 3 tsps instead of the 2 of xanthan gum and it got mixed into the oil instead of mixing it into the powders. The dough wasn’t at all sticky, in fact, I wonder if I even needed to flour my work surface - probably because of the guar gum substitution. The buns came out pillowy soft and just like NORMAL gluten filled bread haha. Delicious (I taste tested one tonight to make sure it was ok for hot dogs tomorrow haha) and soft, and I’m sure they’ll cut and hold together perfectly. Thank you so much for the recipe!!

Kymm

Tuesday 16th of February 2021

What would be the total measurement for pre-made gluten-free flour? Thanks :)

Diane

Sunday 31st of January 2021

What if anything can I replace the arrow root starch with. Ran out, thanks for your reply

Shay

Tuesday 2nd of February 2021

Potato starch if you can have it.

Jenelle

Sunday 18th of October 2020

Made these, but used GF Oat flour instead of Sorghum flour (I read somewhere that oat flour is a good substitute, and it's worked well for me in the past). I also turned these into hamburger buns instead of hot dog buns. They were perfect! They rose well, smelled amazing as they were baking, and they did not fall apart like most store bought gf hamburger buns, which for me is always a problem. Looking forward to trying these are hot dog buns in the future!

Elise T

Saturday 22nd of August 2020

Wonderful recipe! I was able to convert this recipe successfully into hamburger buns using the following changes: - I made the 8 dough pieces into balls and slightly flattened them instead of stretching them into logs - I brushed with egg wash and topped with sesame seeds - Baked at 400 F for about 16-18 minutes

They made lovely hamburger buns. Soft, but sturdy enough to hold a patty and toppings, but not overly gummy as many other GF recipes end up!

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