I’ve been working on this gluten free hot dog bun recipe since July 2016. I wanted them last year for 4th of July. Instead, I’ll be using them this Memorial Day. They turned out so fluffy inside! I’m very pleased. I made the dairy-free version, but because they turned out crispy on top, I ended up basting the top with butter to soften the crust. If you’re dairy free, I’m sure the inside dough texture will outweigh the firm crust. Enjoy!
Gluten Free Hot Dog Buns Recipe
- 1/2 cup water, (or 1/4 cup water + 1/4 cup whole or low-fat milk), heated to 110 - 115°F
- Scant* 1 tablespoon honey, agave, or sugar
- 1 teaspoon instant yeast
- 1/2 cup white rice flour, plus more for dusting
- 1/2 cup potato starch (or more cornstarch)
- 2 tablespoons cornstarch (or more potato flour)
- 1 teaspoon xanthan gum (or guar gum for corn-free)
- 1/4 + 1/8 teaspoon salt
- 1/2 teaspoon gluten-free baking powder
- 1 large egg, at room temperature, beaten
- 2 tablespoons neutral-flavored oil, plus more for pan
- 1 tablespoon Earth Balance Buttery Sticks or (or 1 tablespoon unsalted butter), for basting
- Oil a Twinkie Pan and dust with rice flour (I like to use superfine rice flour for dusting); set aside.
- Add honey or sugar to the warm water and stir. Add yeast and stir again. Allow the mixture to rest for 5 minutes or until about 1/2-inch of foam forms on the top.
- In the bowl of your electric mixer, add white rice flour, potato starch, cornstarch, xanthan gum, baking powder, and salt; whisk thoroughly.
- In a separate bowl, whisk together eggs, milk, 2 tablespoons oil, and yeast mixture. Pour wet mixture into the dry mixture, and beat on medium speed until smooth (1 minute if using a KitchenAid mixer). Gather the dough into one mound. Set aside to rise in an 80ºF environment for 45 minutes.
- Preheat the oven to 170ºF (or 200, if that's its lowest). Distribute the dough into 7 of the molds. Using moistened fingertips, smooth out the top; set in the preheated oven and allow to rise an additional 15 minutes.
- Remove from oven and preheat to 475°F. Bake for a total of 10 minutes or until deep golden brown; rotating pan mid-baking for even browning.
- Once baked, remove the pan from the oven, brush the tops of the buns with melted butter, and allow the buns to cool for about 3 minutes inside the pan. Then transfer the buns to a wire rack to cool further.
- Slice almost in half prior to serving, allowing one side edge to remain intact. Add your favorite brand of gluten free hot dog and top with your favorite gluten free hamburger condiments.
- To store, once completely cool, freeze leftovers in a single layer in gallon-size freezer bags. Defrost buns in the microwave on low heat or at room temperature. Reheat by microwaving on a low temperature or slicing in half and toast.
- To store leftover buns, once completely cool, freeze in a single layer and store in a gallon-size freezer bags. Defrost buns in the microwave on low heat or at room temperature. Reheat by microwaving on a low temperature or slicing in half and toasting.
*The Twinkie pan makes __-inch long buns. If you prefer to make longer hot dogs, check out these individual hot dog pans. They make 7-inch long buns.
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