Description
This Gluten Free & Vegan Hotdog Bun Recipe is Soft & Delicious! Perfect for your next BBQ!
Ingredients
Scale
WET INGREDIENTS:
- 1 3/4 Cups Milk Alternative – Warm, but not hot.
- 3 Tablespoons Sugar or Honey
- 2 1/4 Teaspoon Dry Active Yeast
DRY INGREDIENTS:
- 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
DUSTING
- 2–3 Tablespoons Extra Cornstarch or Tapioca Starch
Instructions
- 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.
Notes
I add a little Onion Powder & Garlic Powder to my dry mix to give the buns a little extra flavor.
Nutrition
- Serving Size: 1 Bun
- Calories: 125