What Ingredients Do I Need To Make Gluten Free Hamburger Buns
This recipe is pretty simple. The most important ingredient is the gluten free flour youll use, and I strongly suggest using gfJules because it performs SO well in this recipe! It is my go-to for all yeast breads/rolls, because it gives a higher rise and a light and fluffy texture. You can find it on gfJules.com or on .
Heres what youll need:
- gluten free floursee above
- yeast be sure its gluten free! I prefer instant yeast for a quicker rise
- sugar
- powdered milk you can leave this out if youre dairy free
- oiluse a neutral-tasting oil like avocado or canola
- egg
- water use water that is just warmer than room temp. if your water is too cool, it wont activate the yeast and your rolls wont rise as well . Water too hot will kill the yeast and inhibit rise as well
Gluten Free Hot Dog Buns
Tired of your hot dog bun falling apart?? Youre going to LOVE these soft and easy-to-make gluten free hot dog buns that hold together!
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If youre gluten free, you understand what its like to try to eat a hot dog or hamburger without a fork. The struggle is real my friend! Why do all gluten free things have to fall apart???
Well, they dont! If youre tired of dry, crumbly, and sub-par hamburger buns or hot dog buns, then youre going tolove this recipe for gluten free hot dog buns!
I have spent the past 8 years perfecting gluten free bread, rolls, and buns. I tweaked my hamburger bun recipe slightly to make a light and fluffy hot dog bun that holds together through the last bite.
How To Get A Nice Even Rise
The moment you add additional flour to the dough, you are likely to add pleats to the dough that will separate as the dough rises and bakes. If you shape the dough without additional flour, you can pinch together any pleats or breaks in the dough, and they should disappear.
The shaping is finished on a very lightly floured surface, with a tiny bit of extra tapioca starch/flour, just to smooth the top. That gives the dough a nice smooth cloak to rise into.
Keep in mind that overproofing is not ever the result of having let your raw yeast dough rise too long. Its the result of letting the dough rise too much.
In cold, dry weather, the dough will take longer to rise. In warm, humid weather, it will rise more rapidly. Patience is key!
If youd like to make a New England-style gluten free hot dog bun, which is shaped more like a piece of white bread, shaped into a bun, I have a separate recipe for that. Just follow the link in the previous sentence for that recipe.
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The Best Gluten Free Hot Dog Buns
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Home » The Best Gluten Free Hot Dog Buns
If youve been dissatisfied with store-bought gluten free hot dog buns, try this recipe for homemade gluten free buns. Theyre soft, light, and taste great!
This post contains affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog
Whens the last time you had a soft gluten free hot dog bun? Oh wait
And whens the last time you had a gluten free hot dog bun that didnt fall apart as you were trying to eat it
Unfortunately, the answer might be never but times are changing, my friends!
Behold SOFT Gluten Free Hot Dog Buns for your summer grilling pleasure. These rolls stand up to whatever you fill them with and wont crumble and fall apart with each and every bite
You can load up on your hot dog toppings and not have to worry about them falling into your laps due to shoddy buns .
For this recipe, I tweaked my original recipe for gluten free rolls into gluten free hot dog buns. The dinner roll recipe made a smaller amount of dough, which wouldnt have been enough to make 8 hot dog buns. If you only want to make 4-6 rolls, go ahead and use the original recipe.
It was worth the experimenting because man, these are good buns!
Did you make this recipe? Leave a star rating and let me know in the comments! You can also for others to see.
You guys are going to love these hot dog buns!
Udis Classic Hot Dog Buns
Price: $6.49 for 6
Nutrition: 190 cal, 5 g fiber, 5 g fat, 4 g protein, 350 mg sodium, 5 g sugar
Allergens: Contains egg Free from gluten, dairy, tree nut, peanut, and soy.
My Impressions:
When I first ate this bun just thawed, it felt like a little too much bread for the dog, like I wished it was a little thinner. That being said, when I later ate one that was toasted, that feeling vanished and I really enjoyed it.
I will say having that extra bit of bread also helps it stand up to hot dogs with more toppings that might turn a weaker bun to mush. When I ate the Katz bun and this one side-by-side, the Udis bun was a little chewier than the Katz, which put the Katz bun ahead in my book, but both are really nice hot dog buns.
PROS: Even though the overall price is higher, you get 6 buns in this package , making this the best value of all of them. It also has the most fiber.
CONS: Its the shortest bun in the batch, so if you have longer hot dogs theyll probably hang out. Some of the buns in my package were oddly cut like half was wider than the other side but it honestly didnt really matter to me when I was eating them. Your mileage may vary.
You can get Udis Classic Hot Dog Buns at their online store HERE.
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What Is This Mystery Ingredient
Some of my readers have asked if they can substitute the xanthan gum in my bread flour blend with psyllium husks. I told them I honestly didnt know as I had never worked with psyllium husk before.
So I quickly got to work researching anything I could about this mystery ingredient and how it works in gluten free baking. I decided to order some online to have on hand when I was ready to start experimenting.
Once I received my shipment, I began tinkering around with adding it to some of my recipes. I found out a few things in the process. It works well with enriched breads . And it makes those enriched breads really, really soft and extensible. Much more so than xanthan gum alone.
Ive tried it with my artisan bread, though, and I personally didnt like the results. Artisan bread is considered a lean bread with little to no additional fats or sugars. But when I added it to my Hawaiian roll dough, as Sheldon would say, BAZINGA!!!! A new bread was formed and lemme tell ya, its outstanding!!
How To Make Gluten Free Hot Dog Buns
Youll be surprised at how easy these are to make! Here are the steps:
Combine all ingredients in a bowl, and mix.
Shape into buns.
Rise, and bake.
I bought a which is the perfect size for hot dog buns and made the prettiest buns! Absolutely worth the purchase price in my opinion. You can see the difference the pan made in the picture below.
This recipe makes 6 gluten free hot dog buns, but the pan only holds 4 so Ill be purchasing another one.
Recommended Reading: Wholly Gluten Free Pizza Crust
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A Bun Thats Gluten Free And Full Of Goodness
Franz Gluten Free buns are made only with top quality ingredients like potato flour, rice flour, cornstarch and tapioca starch and no additives. Those ingredients combine to create gluten free buns that are just as delicious as their gluten filled counterparts. You dont have to give up great taste or practicality to enjoy a burger or brat. The best part: they dont fall apart! If you have been eating other gluten free buns, you will not be disappointed in the Franz Gluten Free line of buns.
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Kinnikinnick New Hot Dog Buns
Price: $4.75 for 4
Nutrition: 180 cal, 2 g fiber, 2.5 g fat, 1 g protein, 400 mg sodium, 3 g sugar
Allergens: Vegan. Contains corn and potato Has no egg ingredients but may contain egg FREE from gluten, dairy, tree nuts, peanuts, soy
My Impressions:
Out of all the buns, this one has the most whole wheat feel to it. Like the Katz, its a more grown up bun, and it looks and feels like it came from a local bakery.
It wasnt overly sweet, with a nice outer crust and chewy interior that reminded me of the dinner rolls I used to eat in my pre-gluten-free days. It paired very well with not just hot dogs but also some chicken sausage I tried.
PROS: A whole wheat taste and homemade feel are highlights here.
CONS: If youre a butterfingers like me with a knife, the fact that these arent pre-sliced may be a problem.
You can get Kinnikinnick New Hot Dog Buns at their online store HERE.
But Wait Theres A Whole Cup Of Sugar In The Dough Are You Serious
First and foremost, my mission is to try to make gluten free recipes that are just as good than those things we remember eating before going gluten free. That rarely means healthier. This is not a blog for healthy gluten free recipes.
I know one cup of sugar sounds like a lot. But you have to remember were trying to make something the same texture that we remember it being back in our BC days. Ive found that sometimes it requires more drastic measures.
Take a look at the amount of yeast in this recipe. Its more than double the amount that is usually in a bread recipe of any kind . A cup of sugar does add a little sweetness to the dough, but more importantly it feeds the yeast. This is crucial in order to create the texture we really wantlight, fluffy, softall those qualities of gluten-filled bread that we miss so much.
Also look at the amount of servings made from this one recipe. Using my 3-ounce starting point, we can make 15-16 gluten free hamburger and hot dog buns. In just ONE recipe!! Thats a whole lotta buns if you ask me! Are you gonna sit and eat all of those at once? Most likely youll have a bun with your burger or dog and then freeze the rest individually. Theyll be resting peacefully awaiting the next time you have a burger or dog.
Get your grill on this weekend and have that hamburger with a bun that squishes down just like we want. Or have a hot dog without needing a knife and fork. Or just eat one of each and call it a day!!
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New England Hot Dog Buns
These classic rolls, with their straight-up, white sides, golden-crust tops and bottoms, and soft texture, have been filled with everything from hotdogs to lobster salad in these parts. Now you can have them fresh and warm from your own oven!
- 1/4 cup Baker’s Special Dry Milk or nonfat dry milk
- 1/4 cup potato flour or 2/3 cup dried potato flakes
- 2 tablespoons King Arthur Bread and Cake Enhancer, optional, for enhanced freshness
- 1 1/2 teaspoons salt
- 2 tablespoons butter, softened
- 1 large egg
- 7/8 to 1 1/8 cup water, lukewarm*
*Use the greater amount in winter or in a dry climate the lesser amount in summer or a humid climate.
Instructions
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead together all of the ingredients to make a shiny, elastic dough, about 10 minutes by hand, 5 or more by mixer. Add the additional water if necessary to make a smooth, soft dough.
Place the dough in a lightly greased bowl, and allow it to rise for 1 to 2 hours, until it’s puffy.
Lightly grease your New England hot dog bun pan.
Gently deflate the dough, and stretch it in your hands till it’s about 15″ long and 6″ wide, more or less don’t make yourself crazy being exact. Place the dough into the bun pan, stretching it to the edges as best you can.
Perfect your technique
This bun pan does double duty
Tips from our Bakers
The Softest Gluten Free Rolls Ever
Who says we cant have the softest gluten free rolls ever? Not meanymore!! These rolls will blow your mind and make you question whether youre actually eating the real deal. Soft, fluffy, butterywhat more could we ask for in a gluten free roll?
I have been working on this bread dough for YEARS!!!!!! I have wanted this dough forevera dough that I could make great gluten free rolls with, like hamburger buns or hot dog buns, sub rolls or whatever shape Id like to make them into! But NOT a sweet roll dough.
I created a great gf sweet dough when I made my gluten free cinnamon rolls, which also makes wonderful gluten free Hawaiian rolls. But when I was trying to make some rolls that werent quite so sweet, I constantly failed. I could never get away from the sugar. Every time Id reduce the sugar, they just never came together. They were either too dense, too hard, too sour tasting, too cardboard like. NOTHING like what I wanted. But a week ago I FINALLY nailed it, and after I stopped jumping up and down with excitement, haha, I got busy trying to get it on the blog. And here we are!!
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