I don’t have girls, so I can’t say for sure if they react the same way over food, but when my four little boys spotted these Hotdogs in ‘Real’ Buns, there was quite a commotion. After reassuring them that they could eat them, they proceeded to do a little happy dance followed by a round of high fives. Food + Boys = Happiness.
It isn’t very often that we indulge in Hotdogs, so this Gluten Free & Vegan Hotdog Bun Recipe was an extra special treat for my kids. They were so proud that their hotdogs looked like the ones their friends had at the BBQ. Sometimes when you have Allergies or a Special Diet, it’s the little things that make you happy. Just seeing the sweet smiles on their faces makes me happy.
I hope you’ll enjoy this recipe as much as my boys did… The buns come out soft & light & delicious! Don’t worry Vegan Friends, this recipe is Vegan & will work with your Veggie Dogs or whatever you want to put between those buns. =)
I also have a Gluten Free New England Style Bun Recipe if you want that type of bun instead. That type of bun uses a special pan & makes a more square shaped bun.
The Tools & Ingredients Used in this Recipe:Print
Gluten Free & Vegan Hotdog Bun Recipe
- Prep Time: 25 mins
- Cook Time: 20 mins
- Total Time: 45 minutes
- Yield: 10 Buns 1x
- Category: Baked Goods
- Cuisine: Gluten Free
This Gluten Free & Vegan Hotdog Bun Recipe is Soft & Delicious! Perfect for your next BBQ!
- 1 3/4 Cups Milk Alternative – Warm, but not hot.
- 3 Tablespoons Sugar or Honey
- 2 1/4 Teaspoon Dry Active Yeast
- 2 1/2 Cups Erika’s Gluten Free Flour Mix
- 1/2 Cup Cornstarch or Tapioca Starch
- 1 Tablespoon Ener-g Egg Replacer
- 1 Tablespoon Psyllium Husk Powder
- 1 1/2 Teaspoon Salt
ADD LAST INGREDIENTS:
- 2 Tablespoons Olive Oil
- 2 Teaspoons Apple Cider Vinegar
- 2–3 Tablespoons Extra Cornstarch or Tapioca Starch
- In bowl of stand mixer, gently whisk Warm Milk, Honey & Yeast. Set-aside to proof (approx. 5-10 minutes)
- While Yeast Mix is Proofing, Whisk together your Dry Ingredients & measure out your Add Last Ingredients.
- Line a Baking Sheet with Parchment or Silpat Mat.
- Add Dry Ingredients to Proofed Yeast. Using the Paddle Attachment, mix on Low speed while adding the Oil & Apple Cider Vinegar. Continue mixing on Medium/High for approx. 2-3 minutes. The mixture will be thick & sticky (nothing like regular dough).
- Scoop dough into a large piping bag fitted with Extra Large Coupling (no tip). Slowly & steadily pipe 6″-8″ strips of dough. Take your time to pipe the dough wide (approx. 1 1/2″ wide) & even. Repeat until you have 10 dough strips spaced 1/4″ apart. You want them to just be touching after they proof & bake – this will add stability to the buns while they bake.
- Using well starched hands, smooth out any rough edges or odd shapes & lightly dust the top of the buns.
- Set-aside in a warm spot to proof for approx. 15 minutes while oven is preheating. Don’t overproof these or they will collapse.
- Preheat oven to 425 degrees Fahrenheit.
- Once Buns are done proofing, place them in the oven on the upper rack. Bake until the buns are done & browned – approximately 18-22 minutes.
- After about 12-15 minutes of baking, I opt to spray the tops of the buns lightly with Olive Oil (I use a sprayer). This prevents the dough from cracking & gives the finished buns a nice, soft brown crust.
- Remove from oven and place buns on cooling rack. You MUST cool these completely before splitting in half.
- To split buns, use a long serrated knife (with long strokes), and carefully cut a slit down the side – Do not cut all the way though – just about 3/4 of the way so the bun will hold your hotdog & fixings.
I add a little Onion Powder & Garlic Powder to my dry mix to give the buns a little extra flavor.
- Serving Size: 1 Bun
- Calories: 125
I also have allergies and have to stay away from foods like you but even more so like, latex foods, nightshade foods, no fiber whatsoever and fodmap free foods… So I am wondering can I leave out the psyllium husk and change the apple cider to rice vinegar? Thank you for your recipes…. Esther Ruth
Hi Esther Ruth, Switching out the ACV for Rice Vinegar should be fine. However, the Psyllium Husk does give the bread stability as it rises, so I can’t guarantee the results without it – you may need to use a hot dog pan to help keep their shape. If you decide to try it, let me know how it goes! =) God Bless! ~Erika
Can you use an egg instead of the egg replace?
Hi Rebecca, You can definitely use 2 real eggs if you’d like, however you may need to reserve 1/4 to 1/3 cup of the water/milk until your sure the mixture isn’t too runny. If needed, add back in one tablespoon at a time until the appropriate consistency is reached. Hope that helps. =) God Bless! ~Erika
Linda Rae Gardner
do you have printer friendly recipes.
Hi there, couple of questions.. is the Psyllium Husk Powder necessary or is it to simply for health reasons? Also, honey is not generally considered vegan, I know you have sugar on the recipe too, but i just wondered if you were aware?
Looks like a great recipe btw and i’m looking forward to trying it out.
Hi Simon, Great question! In this case, the Psyllium Husk is used to help stabilize the dough structure during the rise & baking process. Even I’m not a Vegan, I try to always list ingredients that will cater to as many dietary restrictions/preferences as possible… If you’re a vegan, please feel free to substitute whatever sweetener works best for you. =) God Bless! ~Erika
Made these buns today and they turned out perfectly,1st hot dog bun I’ve been able to enjoy since I went wheat/gluten free 2 years ago. Other recipes I tried just didn’t work as well as this one did.. So I thank you as does my family.
I made these for supper tonight. They were the only hot dog buns I’ve had in 11 months since eating gluten free, but very, very good. Rolls and bread are the foods I have missed the most. I’m looking forward to trying your other recipes. These are the substitutes I made, and they still cam out great: lactating milk, raw honey, fresh chicken eggs with the wet ingredients, equal part xanthum gum for the psyllium husk powder, and very little tapioca starch for dusting. These were a highlight to my day, like for your boys! So excited to have rolls back in my diet, just hoping it doesn’t go to my waist!
I made these for supper tonight. They were the only hot dog buns I’ve had in 11 months since eating gluten free, but very, very good. Rolls and bread are the foods I have missed the most. I’m looking forward to trying your other recipes. These are the substitutes I made, and they still came out great: fat free lactaid milk, raw honey, fresh chicken eggs with the wet ingredients, equal part xanthum gum for the psyllium husk powder, and very little tapioca starch for dusting. These were a highlight to my day, like for your boys! So excited to have rolls back in my diet, just hoping it doesn’t go to my waist!
Liza M. Shaw
Hello, canI use aquafaba instead of energG egg replacer? If so,how much?
Question — What kind of pan do you cook yours in? I put mine on a cookie sheet and I accidentally spaced them more than 1/4″ apart because I thought the instructions said “not touching” and now I cannot move them -_- Help! What should I use next time?
I am excited to try your recipes as it’s rare to find these flour combination. May I know what can I use to replace yeast?
Amanda G Abel
Thanks for this recipe! I haven’t had a “real” hot dog bun in over 7 years, since I went gluten free. This is a great recipe! The buns are soft and so close to what I remember. I’ve tried a few store bought glutenfree buns, but those taste like warmed up cardboard. I used one egg in place of the egg replacer- I only made a 1/2 batch. I love the texture you get with psyllium husk- it’s like having a real roll! Yay! I will be making these again! They’d also be fantastic breadsticks for spaghetti night. Just brush with melted garlic butter before baking!
Hi Erica, I made this recipe but had not had the luck I wish I had. The mix was done as per the recipe and the buns piped out well and rose nicely but the end result was not great. The buns cooked for 15 mins and then the tops were sprayed with olive oil and put back to finish cooking. The buns finished their bake time and went the full 22 mins. Once cooled the buns were wet inside like they were still not cooked. What do you suppose happened and do you think baking powder in the mix might help this issue. The bread turned out the same kinda wet on the inside.
I also have a Gluten Free New England Style Bun Recipe if you want that type of bun instead.
I would like to know what I could use to replace the oil.
I am whole food, plant based, vegan with no oil, avocado, coconut, very little soy, and no nuts.
I am trying to find a whole grain hot dog bun to put my carrot dogs on.
These were surprisingly easy…and I was intimidated by the recipe, between the piping and proofing!! These were a huge hit in my family and totally looked the part. I used two eggs in mine and baked for the full 22 minutes.
A good possibility for an anti inflammatory, healing diet