Squishy, Soft Gluten-Free Hot Dog Buns

Ready to enjoy a classic hot dog again? Now you can with this easy recipe for ultra soft gluten-free hot dog buns! Not only do these fluffy, squishy buns taste just as good as you remember, but they are easy to make in less than an hour start to finish. Stop looking for the illusive best brand to buy. Instead, enjoy a hot dog bun better than the originals! Dairy-free option included.

Homemade gluten free hot dog buns

No longer do you have to forgo a summertime classic! It’s time to enjoy hot dog buns again with an easy, no fuss homemade recipe. If making GF hot dog buns is a first for you, no need to be intimidated. I will show you step-by-step just how effortless and delicious they are!

After earning many rave reviews on this gluten-free bread recipe, I was ready to tackle something else I had been disappointed by for years – hamburger buns. And these pillowy soft gluten-free hamburger buns not only proved it could be done, but done easily!

So, now here we are. Taking the recipe that has changed so many dinner tables and turning it into the best gluten-free hot dog buns you have ever tried!

Included are many expert gluten-free baking tips, such as how to shape and structure GF breads without drying it out, the best GF all-purpose flour to use, secret ingredients to make the dough soft and elastic, plus many more of my favorite tricks.

Below I teach you how to conquer this homemade gluten-free hot dog buns recipe with ease, whether you are a novice or seasoned baker, plus a dairy-free modification, and how to serve GF buns for optimal texture! Let’s do this!

Ingredient Notes

Although the ingredient list is pretty simple, there are a couple things you may have not used before. Below I share how these ingredients make the best quality gluten-free hot dog buns, plus any applicable workable substitutions.

• Gluten-free flour blend – I highly recommend Cup4Cup for all gluten-free bread recipes because it mimics the taste and texture of wheat flour recipes the best. For alternative recommended flours, refer to my best gluten-free flour guide. If making a dairy-free recipe, Cup4Cup does contain milk powder. For dairy-free gluten-free bread, I recommend using King Arthur Measure-for-Measure.
• Potato starch (not flour) – Secret ingredient to make gluten-free buns just as soft as old fashioned potato buns. Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch. Use potato starch for best results, but tapioca starch or additional GF flour may be substituted.
• Psyllium Husk Powder – An essential gluten-free binding agent ingredient for any dough that needs shaping, such as gluten-free flatbread. It helps help mimic the elasticity and crumb structure of wheat baked goods. Please note, darker colored psyllium will make GF breads look purple-ish, so it’s best to use a very light-colored one.
• Baking Powder and Yeast – For gluten-free recipes I rely on this two-fold method for a good rise. The yeast activates when the dough is mixed and briefly rests, but the baking powder assists as it bakes. If using instant yeast, there’s no need to add it to the water first and it can mixed in with the dry ingredients.
• Eggs – Use room temperature eggs. If you forget to set them out, place whole eggs in a bowl of hot water for 5 minutes before using.
• Sugar – Adds a sweetness to the dough, like gluten-free challah or brioche, and helps feed the yeast.
• Butter – Adds rich flavor and coats the starches in fat to eliminate grittiness. See dairy-free modifications for a gluten-free dairy-free recipe.

how to make gluten-free hot dog buns

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Line a baking sheet with greased parchment paper.
2. Add the yeast and sugar to warm water. I found it helpful to use an instant read thermometer to get an accurate water temperature reading. Stir to combine and let sit for 5 minutes. Add in the melted butter and egg.
3.  While the yeast sits, use a stand mixer with a paddle attachment to combine the dry ingredients – flour, potato starch, psyllium husk powder, baking powder, and salt. Slowly add the yeast mixture and mix on low speed to combine.
4.  Once the dough comes together, increase to medium speed and beat for 6 minutes. The dough will be pretty stiff at this point, but still a little sticky.

Shaping and Baking Tips

Many GF hot dog bun recipes rely on adding extra flour to make the dough pliable. There’s a big downside to this – crumbly dry buns after baking. Using less flour means the dough will be slightly sticky, but using the method shared below means it is still easy to work with!

If you would rather make New England-style buns, you can use this hot dog bun pan, but will have to bake some on a baking sheet, or bake in stages because this recipe makes 13 buns.

1. For an average-sized hot dog bun, portion the dough into about 3 ounce portions. To do this easily, I sprayed a ⅓ measuring cup with cooking spray or use a food scale with a greased piece of plastic wrap on top.
2. Use additional cooking spray on your hands to roll the dough into a tight ball. While most recipes use flour to avoid stickiness, I find it dries the dough out more. Nonstick cooking spray works even better! You will end up with 12-13 balls. Move the dough balls to the top of the baking sheet so you have room to roll and shape the buns below it.
3. Take one ball and roll into a 5-inch log, making the dough as smooth as possible so it does not crack as it bakes (not a big issue, but just makes them “look nicer.”)
4. Line the buns next to each other in 2 rows, about 1 1/2-2 inches apart. Loosely cover the baking sheet with a greased piece of plastic wrap and place in the warmed, turned off oven for 10 minutes. Remove the pan from the oven and let sit at room temperature for 20 more minutes while the oven preheats to 375°F.
5. Brush the top and sides with and egg wash. Bake for 16-18 minutes, rotating halfway through, or until the bottoms are golden brown. The internal temperature should read 190ºF. If desired brush with melted butter after then come out of the oven.

Click here to see the
step-by-step web story instructions for this recipe!

Dairy-free modifications

The recommended gluten-free flour, Cup4Cup, does contain milk powder in the mix. For dairy-free buns, use King Arthur Measure-for-Measure.

Replace the melted butter with vegan, plant-based butter sticks and reduce the salt to ¾ teaspoon.

Serving suggestions

For best texture, serve the day they were made. However, see below (“Storing and Freezing”) for how to make hot dog buns ahead of time and serve them later.

After brushing unbaked buns with the egg wash, you may also sprinkle on poppy or sesame seeds for added flavor. Of course, the buns themselves go great with classic toppings like ketchup, mustard, relish, and onions, or more creative toppings like pimento cheese, sauerkraut, pickled red onions, or Cincinnati chili for chili cheese dogs!

Whether you are enjoying these homemade buns or a store-bought gluten-free option, there are plenty of ways to enjoy a classic. For side dishes, check out these easy ideas for what to serve with hamburgers.

Storing and Freezing

Gluten-free baked goods lose moisture quickly, so I recommend serving the day they are made. To make ahead of time, cool the buns completely then wrap in plastic wrap and transfer to a ziplock freezer bag. Freeze up to 2 months.

When ready to serve, make sure they are at room temperature and not chilled. If the buns are cold they will not be soft and have a more crumbly texture. They can be warmed for a few seconds in the microwave to make sure all the “chill” is off.

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