This summer, out of the blue, my oldest son said “Mommy, I can’t wait to go to Heaven… Because when I get there I’ll get to see Jesus; I won’t have allergies; & I can eat a Hot Dog!” Really?! I mean I totally get the Jesus & no allergies part, but a Hot Dog?! As odd as it sounded to me, a Hot Dog sounded like Heaven to this sweet boy who’d never had one. Yes, a Hot Dog.
I pushed the idea to the back of my mind until we were on the Mainland visiting family. We were planning a special 4th of July BBQ, and I was picking up something from Whole Foods for us to eat. Out of the corner of my eye, I spotted a woman sampling 100% All Natural, Organic, Locally Grown Beef HOT DOGS! Surely they weren’t Gluten Free… but as I got closer, there was a bright yellow sticker on them saying ‘GLUTEN FREE!’ My mind was telling me NO, but my heart said YES & I bought a package of them.
I’m sure I caught a little glimpse of Heaven on Earth when my son saw that Hot Dog on his plate… He was beaming… over a Hot Dog people…. but my heart skipped a beat when he jumped up, kissed me & said ‘Thank you Mama!’ Thankfully he didn’t have some sort of religious experience while eating it, because now we can save them for an occasional treat – and have a Gluten Free Bun to go with it!
This Gluten Free Hot Dog Bun Recipe is so easy & uses my favorite USA Hot Dog Bun Pan (which makes the classic New England Style Bun vs the Chicago Style that you see in stores). It contains NO Gluten or Dairy & I’ve had great success making it without Eggs – both recipe variations are listed below. This recipe is very similar to my Soft Gluten Free Sandwich Bread Recipe, but with a few modifications.
The Tools & Ingredients Used in this Recipe:
Gluten Free Hot Dog Bun Recipe
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 9 Buns 1x
- Category: Baked Goods
- Cuisine: Gluten Free
Description
This Gluten Free Hot Dog Bun Recipe is also Dairy Free & Optionally Egg Free! It features the USA Hot Dog Bun Pan and is a perfect fit for your Hot Dog! Makes 1 Loaf = 9 Buns.
Ingredients
YEAST MIX:
- 1 1/2 Cup Warm Water or Milk (or Milk Alternative)
- 3 Tablespoons Honey
- 2 1/2 teaspoons Dry Active Yeast (be sure your yeast is fresh and alive.)
DRY MIX:
- 3 Cups of Erika’s All Purpose Gluten Free Flour Mix
- 1/4 teaspoons Xanthan Gum (in addition to whats already in the GF Flour Mix)
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
WET MIX:
- 1 Tablespoons Apple Cider Vinegar or Lemon Juice
- 1/4 Cup Olive Oil
- 2 Large Eggs (see options for egg free below)
EGG FREE VERSION:
- We almost always make the egg free version and it comes out beautifully with these modifications. See the special instruction below for preparing the mixture differently.
- 2 Tablespoons Extra Water added to Yeast Mix
- 1 Tablespoons of Dry Ener-G Egg Replacer Whisked into Dry Mix
- 2 Tablespoons Apple Cider Vinegar (instead of 1 Tablespoon)
Instructions
STANDARD PREPARATION WITH EGGS:
- In a measuring cup, measure & warm water to just above body temperature – should be warm to the touch (but not hot or cold). Stir in Honey and add Yeast last. Set-aside & let proof for approx. 10 minutes.
- Combine Dry Mix ingredients in small bowl.
- Combine Wet Mix ingredients in bowl of stand mixer fitted with the paddle attachment. Mix just for a few seconds.
- Add in the proofed Yeast Mix and mix again for just a few seconds.
- Add the Dry Mix and beat on medium-high for approx. 3 minutes. Dough will be wet (think thick cake batter)!
- If you want, you can spray your USA Hot Dog Bun Pan with non-stick coating, but this is not necessary.
- Using a spatula, scrape the bun mixture into your prepared USA Hot Dog Bun Pan and set on top of your stove to proof while the oven is preheating. Be sure to smooth out the loaf with spatula or wet fingers before proofing as the loaf will not smooth out itself.
- Preheat your oven to 375 degrees.
- It is important not to over-proof the buns – just let them rise approximately 20-30 minutes depending on your room temperature.
- Bake for approx. 25-45 minutes. If the crust is darkening too quickly, you can cover it with foil (tent open ended) and return to baking until done. (Every Oven is different, but I usually cook mine until I get an internal temperature of 220 degrees on my digital thermometer).
- Remove Hot Dog Bun Pan from oven and let cool for 3 minutes before turning out onto your cooling rack. Allow to cool completely (at least 30-45 minutes) before attempting to cut into buns/slices.
WITHOUT EGGS:
- Follow the standard preparation directions above with these modifications to the ingredients & order in which the ingredients are mixed together.
- Proof Yeast right in the Stand Mixer Bowl with Extra 2 Tablespoons Water (no need for a separate bowl/cup)
- Add Dry Mix to Mixing Bowl (with 1 Tablespoons Ener-G Egg Replacer Whisked In)
- Add Olive Oil & run Mixer until all ingredients are wet.
- Add extra Apple Cider Vinegar & Mix on Medium High for Approximately 3 Minutes.
- Note that the Egg Free Bread will shrink around the edges as it bakes – that’s ok, they still turn out great!
LEFTOVERS:
- Store any leftovers in a airtight bag on your counter for up to 2-3 days. Refrigerate or Freeze as needed, but be aware that the bread will dry out quickly in the Fridge. If need be, wrap leftover bread in towel and microwave for 20-30 seconds to warm/soften.
Nutrition
- Serving Size: 1 Bun
- Calories: 120
Spread the Hot Dog Bun Mixture evenly into your USA Hot Dog Bun Pan.
This is the egg free version of the bread, so some shrinkage around the edges is normal. See how the top is a nice Golden Brown?
After letting the bun loaf rest for about 3 minutes, then flip it onto your cooling rack. Let them cool for at least 30-45 minutes – Resist the urge to cut into them right away. ;)
Using a sharp serrated knife, cut through the Bun Loaf on the grooved line.
Flip the bun to right-side up and slice carefully down the middle – Be sure not to go all the way to the bottom.
The standard size Hot Dogs fit perfectly in the Buns. They work great with Sausages & Veggie Dogs too!
The Gluten Free Hot Dog Buns come out soft & moist… just like the real thing!
Some people think it’s sacrilegious to add anything but mustard to a Dog… but I say ‘Load ‘Em Up! My kids like Cultured Pickle Relish, Onions, Homemade Ketchup & Mustard on theirs!
Before having their first ‘real’ Hot Dog, we gave the kids a Banana in place of a Hot Dog & smothered it with Coconut Butter & Chocolate for birthday parties and special occasions. We still love these & almost everyone who sees it wants to try one!
That sweet little oldest boy of yours! Allergies stink. I sure do take for granted my nearly iron clad bellied babies and the ease of feeding them.
Yay we are going Whole food tomorrow:) I can’t wait to try out your hot dog buns recipe
It looks so delicious:)
Hi Erika!
I just discovered your website and am already very excited to try out your flour recipe and make myself some bread.
I am both gluten free and citric acid free. Citric acid is found in a lot of fruits, some veggies, and is used as a perservative. It is also found in vinegars.
So I am writing you to ask why you use apple cider vinegar in your bread recipes, and do you know what would happen if it were left out?
Thank you,
Rachel Haliski
Hi Rachel!
I use apple cider vinegar for a couple of difference reasons… The first is that it helps activate the ingredients & encourage a less dense result. I also think that apple cider vinegar does a great job of adding flavor to the recipe and really masks the rice flavor that many gluten free breads have. The health benefits of apple cider vinegar are also an added benefit. I’m not sure why you are avoiding natural sources of citric acid, but if it is for allergy purposes, then maybe you can try omitting it from the recipe to see if you like the results.
Hope that helps… God Bless! =)
~Erika
This is hands down the BEST gluten free bread I have ever tasted! It really is soft and tastes amazing. I made the egg free version tonight and I swear nobody even noticed, even the regular bread eaters!! I wasn’t sure the special USA Hot Dog pan would be worth it, but I’m so glad I bought it! THANK YOU so much for sharing this recipe! PS I let it cook an extra 5 minutes until it reached 225 degrees – It was brown on the outside, but perfect on the inside.
Hi Erika
I did your all purpose gluten free flour mix
And made bread and it flopped.I did everything right .so I made one more and it did the same thing .am not new at this .
and I really would like to know what am doing wrong?can you help me please
Thanks
Hannah
Hi Hannah! I’m not sure what went wrong… When you say ‘flopped’ what do you mean? Are you substituting any ingredients (eggs/no eggs)? Was it at 220 degrees internally before you pulled it out? I make this fairly regularly (without the eggs) and it turns out fine. Wish I could be of more help. God Bless! ~Erika
I tried this for the first time today and got a gooey center. :( It wouldn’t rise at room temp on top of the oven (maybe my oven top doesn’t get hot enough?) so I did the microwave trick and had it rise in the microwave with a wet heated tea cloth. It rose just to the top of the pan after 35 minutes. I popped it in the oven and it rose a little more (it looked great!) but then it started to brown a little too early. I opened the oven and tented it with aluminum foil to keep it from browning to much. I cooked it at 375 degrees (heat regulated with a hot pizza stone at the bottom rack of my oven). I kept testing the internal temp with my awesome digital thermometer but it would never get higher than 212 degrees! Gurrr! And of course, every time I pulled it out the dough (still wet) would cling to the metal of the thermometer. It still didn’t budge after 45 minutes! So I increased the temp to 400 degrees and cooked it another 10 minutes. Still the temp would not rise internally. So frustrating. What am I doing wrong here? I really would like to have these cooked proper – the taste was excellent and the kids still liked them – but I still want that perfect finish without the gooey center.
Hi Stacy!
You’re right, getting foods higher than 210-220 takes a longer time at 375, but it shouldn’t have taken that long. I’m not sure why it came out gooey – Did you use eggs or a substitute? A couple of suggestions for what else might have gone wrong are: Overproofing – proofing for more than 20-30 minutes is usually too long since gluten free foods don’t hold structure well; Try removing the stone – I love my stone, but I’ve had it interfere with cooking from the bottom heating element when I leave it in; also Gluten free baked goods always have a little ‘stick’ to them even when finished, so if your thermometer reads the right temp but doesn’t come out perfectly clean (just a tiny bit on the stick), that’s normal. We make this often and they turn out just like the photos, so I truly hope these ideas will help!
God Bless!
~Erika
Hi, do you think this recipe would work with Krusteaz gluten-free flour (sorghum, brown rice, millet, white rice, tapioca, and quinoa flours)? I’d like to make it for the 4th of July holiday this weekend, but don’t have the budget to buy more flours until later.
Hi There! I’ve never used Krusteaz gluten free flour before, but I’d love to hear back on what results you got if you tried and if you used regular eggs or an egg replacer. Thanks & God Bless! ~Erika
How can I make these without the expensive pan?
Hi Sierra! You could make them in a square cake pan and just be careful how you slice them… but I’ve not tried that before. Let me know if you come up with something creative! =) God Bless! ~Erika
Can this be made without using a stand mixer? Would a hand mixer be okay?
Hi Shannon! I haven’t personally tried it with a hand mixer, but several others have and have had great success – although I believe the mixing time may take a little bit longer. Hopefully the step-by-step photos in the recipe will help you know when you’ve got it just right. Let me know how it goes! =) God Bless! ~Erika
We made this today and we love it. I opened the oven early on as we have no light on our oven and I was curious so it wasn’t as risen as I had hoped but it is delicious, almost brioche like. Can’t wait to make some hot dogs for dinner tonight, Thank so much !
Hi Joanna! So glad you enjoyed the recipe… hope you enjoyed the hot dogs! =) God Bless! ~Erika
Erica,
I made my first loaf of gluten free bread and it came out very nice. Thank you for helping all of us. Now, I would like to make some dinner rolls for Thanksgiving. Do you think I could use the bread batter and put it in a muffin pan?
How long would I bake them, if this is possible. Again, thank you very much.
Would you have a flour mix alternative? In addition to my son’s wheat, barley, rye, dairy and egg allergies, he’s severely allergic to rice. Most gluten free items contain rice flours and vinegars. Any ideas on which flours would be light enough to work with the hot dog bun recipe?
Hi Dayna, I can only imagine how desperate you must be to find something that works for your son. Can your son do nut flours or coconut flour? If so, you may want to google paleo bread recipes that might work. I’m praying God gives you wisdom and lots of recipes he will love! Hugs & God Bless! ~Erika
Have you tried to make hamburger buns?
Hi Sierra, I have successfully made Hamburger Buns with this, but I do have a new Bun/Roll Recipe coming out this week that is now our favorite for Hamburgers, etc… Keep your eyes peeled! =) God Bless! ~Erika
I’m thinking of trying this recipe with a muffin top pan. My husband doesn’t eat much bread but when he does its gf. So the muffin top pan is just the right size for a burger for him. I have used it on an almond flour recipe and it works very well. Just wanted to share this information for other people .
I was wondering, is there any substitution for the honey? I plan on following this recipe for my sister but she has a severe allergy to the honey /:
I tried it witj corn syrup & it came out very well. I got tons of compliments on it.
This was the bes recipe of hot dog buns I’ve ever tasted. Thank you so much.
Hi hoping you can help me trouble shoot! I made this recipe twice this week, egg free version (my son also has a laundry list of allergies) and both times it came out dense and gummy at the bottom I had checked with a thermometer but it was not an instant read so not sure if temp was perhaps wrong, but I cooked for the full 45 min. The taste was delicious so would love to get this one right.
Can the dough be frozen?
The ingredient list for the egg free option says 1T of egg replacer. The preparation for that same version says whisk in 2T of egg replacer. Which is correct?
Hi Jennifer, It’s supposed to be 1 Tablespoon… I’m going in to fix that now. Thank you for catching that! =) Also, I have another fully Gluten Free & Egg Free Hot Dog Bun Recipe over here: https://alittleinsanity.com/gluten-free-vegan-hotdog-bun-recipe/ It’s very similar, but is helpful for when you don’t have the bun pan. God Bless! ~Erika