Cooking and Serving: 40 minutes | 6 buns
Ingredients
See recipe for ingredients
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 6 buns
Ingredients
Storage
Instructions
GLUTEN FREE HOT DOG BUN RECIPE
Prep Time: 20 minutes mins.
Cook Time: 20 minutes mins.
Rising time: 1 hour hr.
3 gluten free hot dog buns with hot dogs.
gluten free hot dog buns with hot dogs.
These soft, squishy gluten free hot dog buns are better than anything you can.
buy at the grocery store. Make your cookout complete!
EQUIPMENT
Stand mixer fitted with paddle attachment.
INGREDIENTS
2 ¼ cups (315 g) all purpose gluten free flour blend.
(I used Better Batter; click thru for details).
1 teaspoon xanthan gum, omit if your blend already contains it.
⅝ cup (75 g) tapioca starch/flour.
1 tablespoon (9 g) instant yeast.
¼ cup (50 g) granulated sugar.
½ teaspoon kosher salt.
1 ⅛ cups (9 fluid ounces) warm milk, (about 95°F).
1 (50 g (weighed out of shell)) egg, at room temperature.
4 tablespoons (56 g) unsalted butter, melted and cooled.
Extra virgin olive oil, for drizzling.
6 gluten free hot dogs, for serving (optional).
Grease a rectangular baking pan very lightly (or use a nonstick baking pan).
INGREDIENTS
2 ¼ cups (315 g) all purpose gluten free flour blend.
(I used Better Batter; click thru for details).
1 teaspoon xanthan gum, omit if your blend already contains it.
⅝ cup (75 g) tapioca starch/flour.
1 tablespoon (9 g) instant yeast.
¼ cup (50 g) granulated sugar.
½ teaspoon kosher salt.
1 ⅛ cups (9 fluid ounces) warm milk, (about 95°F).
1 (50 g (weighed out of shell)) egg, at room temperature.
4 tablespoons (56 g) unsalted butter, melted and cooled.
Extra virgin olive oil, for drizzling.
6 gluten free hot dogs, for serving (optional).
Grease a rectangular baking pan very lightly (or use a nonstick baking pan).
Notes
* In the bowl of a stand mixer, place the flour, xanthan gum, tapioca
starch/flour, instant yeast, and granulated sugar, and whisk to combine well.
Add the salt, and whisk again to combine.
* Add the milk, egg, and melted butter. Using the paddle attachment, beat
vigorously. The mixture will come together in a clump and clear the sides of
the bowl. Keep beating until it begins to look whipped, and sticks to the
side of the mixing bowl again (about 5 minutes total).
* Transfer the mixture to a lightly oiled bucket or bowl with a tight-fitting
lid. The container should be large enough for the dough to nearly double
(although it most definitely won’t double).
* Set the container aside for at least 2 hours at room temperature, and up to
24 hours in the refrigerator. Do not let the dough rest/rise for too long, or
your rolls will rise much more irregularly after shaping.
* If you’ve let the dough rest for in the refrigerator, remove the dough from
the refrigerator, and allow it to warm until it’s no longer cold to the touch
before working with it.
* Divide the dough into 6 equal portions with a sharp knife or metal bench
scraper. Working with one piece at a time, knead the dough in your clean, dry
hands, without adding any additional flour of any kind, pinching any seams
* Begin working the dough into a cylindrical shape, just in your hands, and
then place on a *very* lightly floured surface to finish shaping into a
cylinder about 4.5 inches long. Spread a tiny bit of additional tapioca flour
on the outside of the cylinder to smooth the surface.
* Place the shaped pieces of dough, a bit more than 1-inch apart, in the
prepared pan, taking care not to crowd them.
* Cover the pan with lightly greased plastic wrap, place in a warm, draft-free
location, and allow to rise until about 150% of their original size.
* This rise can take anywhere from 45 minutes to hours, depending upon the
ambient temperature in your kitchen. Overproofing is not very likely, and can
be detected when the surface of your raw buns begins to look cratered and
* When the rolls are nearing the end of their rise, preheat your oven to 350°F.
* Remove the plastic wrap and drizzle the shaped and risen rolls very lightly
with olive oil. Using clean, dry hands or a pastry brush, spread the oil
evenly over the top and sides of the risen rolls.
* Place the baking pan in the center of the preheated oven and bake for about
20 minutes or until the rolls are lightly golden brown all over and firm to
* An instant read thermometer inserted into the center of each roll should read
* Remove the pan from the oven, and with the rolls still in the hot pan, cover
it loosely with a tea towel and allow the rolls to cool for about 10 minutes.
This will help keep the rolls, and even the crust, relatively soft.
* Slice each bun along one long side, toward the center, about 2/3 of the way
through the bun, to create a space for a hot dog. Place a cooked hot dog in
each bun, along with any toppings, and serve.
About the baking pan.
Using a long, narrow pan, like the one you see in the images here, helps keep
the buns from rising longer and more narrow. I like to use a pan that’s about 4½
If you don’t have a rectangular baking pan, you can bunch or fold heavy-duty
aluminum foil around the raw, shaped rolls to keep them in place as they rise
Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 266mg | Potassium: 92mg | Fiber:
2g | Sugar: 11g | Vitamin A: 347IU | Vitamin C: 0.002mg | Calcium: 63mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Words gluten free hot dog buns and image of hand holding hot dog with mustard
gluten free hot dog buns and image of hand holding hot dog with mustard stripe