clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gluten Free and Vegan Hot Dog Bun Recipe

Gluten Free & Vegan Hotdog Bun Recipe

  • Author: A Little Insanity - Erika
  • 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. In bowl of stand mixer, gently whisk Warm Milk, Honey & Yeast. Set-aside to proof (approx. 5-10 minutes)
  2. While Yeast Mix is Proofing, Whisk together your Dry Ingredients & measure out your Add Last Ingredients.
  3. Line a Baking Sheet with Parchment or Silpat Mat.
  4. 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).
  5. 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.
  6. Using well starched hands, smooth out any rough edges or odd shapes & lightly dust the top of the buns.
  7. Set-aside in a warm spot to proof for approx. 15 minutes while oven is preheating. Don’t overproof these or they will collapse.
  8. Preheat oven to 425 degrees Fahrenheit.
  9. 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.
  10. 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.
  11. Remove from oven and place buns on cooling rack. You MUST cool these completely before splitting in half.
  12. 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