Wonderfully soft and fluffy gluten free hot dog buns, made with only 6 ingredients, these are a great bread to make at home.
These gluten free hot dog buns are perfect for hot dogs (obviously), but also brilliant as finger rolls with breakfast and lunch or as a side for dinner. They hold together really well, without crumbling or falling apart, which is often the trouble I find with shop bought gluten free hot dog buns.
They are also straightforward to make – all the ingredients get bunged in together and mixed. Then simply shape, prove and bake.
Hot, freshly baked gluten free hot dog buns ready to eat in less than 2 hours (about 1 hour 15 mins on a warm day, 1.5-2 hours on a cooler one).
Which Flour Should I Use?
You need to use the Mulino Caputo Fioreglut (pizza e pane) Gluten Free flour for this recipe or the Other Flours 01 Flour Blend. Not all gluten free flours will not work so please do not make any substitutions. It is magic!
Wheat allergy sufferers or those of you who are extremely sensitive to wheat, please note this flour is not suitable for you, as it contains codex wheat starch. This is suitable for coeliacs (as the gluten has been removed and it’s fully certified) – read this article from Coeliac UK for more information.
Where Can I Buy This Magic Flour?
You can buy Mulino Caputo Fioreglut online from various retailers. And if you get lucky, you may also find it in small local Italian food shops and delis.
UK readers – I’ve linked Fifo Store above, who I’ve found it cheapest with and who I generally buy from. If you want to stock up on some other gluten free goodies at the same time, try The Gluten Free Grocer.
Non-UK readers – followers from across the globe have found it locally to them, so please google “mulino caputo fioreglut gluten free [your country]” to find suitable stockists. Some readers in the US say they’ve had success subbing the King Arthur gf flour for caputo in some recipes, but I have not tried it myself.
It is more expensive than the mainstream gluten free flour brands, but is 100% worth it, in my opinion. It’s simple to work with and the resulting bread quality is top notch.
Which Yeast Do You Use?
I use fast action dried yeast when making these gluten free hot dog buns. I use the Allinsons Easy Bake Yeast, which is widely available in UK supermarkets and it is gluten free. However other brands will also work just fine, just always check the label to ensure they are gluten free.
Are These Gluten Free Hot Dog Buns also Dairy Free/Egg Free/Vegan?
Yes – all of those, this a great recipe for those of you with multiple dietary requirments. The ingredients are Mulino Caputo Fioreglut gluten free flour (pizza e pane variety), salt, water, oil, sugar and fast action yeast. Nice and simple!
Can I Freeze These Gluten Free Hot Dog Buns?
Yes they freeze nicely. Then simply defrost and enjoy – I tend to microwave them for a speedy defrost (and to refresh them a little).
My Dough Is Quite Sticky, Is That Right?
Yes you’ve made it right – this is quite a sticky dough when you first mix it, due to the high hydration level. Gluten free flour is quite thirsty, so having that extra water content helps to keep the bread light and fluffy, rather than dry and crumbly.
I simply dust my hands and work surface with a little gluten free flour when working with the dough and sharing it. Once the initial stick has eased you should find this dough is really easy to shape and nice to work with.
Gluten Free Hot Dog Buns Recipe
*Please note, this recipe is not suitable for wheat allergy sufferers as the Fioreglut flour contains gluten free wheat starch (fine for coeliacs – see Coeliac UK if you’d like to read more).*
This recipe makes 6 gluten free hot dog buns. They keep well for a couple of days, but after day 1 you’ll want to give them a little refresh in the microwave to soften them again. Simply store them in an airtight container or wrapped in cling film. Or you can also freeze them if you prefer.
There are some pictures below the recipe to guide you through the stages. However, for any help along the way or if you have questions, please do message me. You can contact me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.
If you enjoy this gluten free hot dog buns recipe, please leave a review on the recipe card below as these are really helpful in spreading the word about my recipes.
Thank you!
Laura xxx
6-Ingredient Gluten Free Hot Dog Buns
Soft and fluffy gluten free hot dog buns made using only 6 ingredients. These are brilliant for BBQs and can be made in advance and frozen if you want to get ahead.
Ingredients
- 250g Mulino Caputo Fioreglut (Pizza e Pane) Gluten Free Flour + extra for dusting
- 200ml warm water
- 4g fast action yeast (I use Allinsons Easy Bake Yeast)
- 1 tbsp olive oil (15ml) + extra for brushing
- 0.5 tsp fine salt
- 0.5 tsp caster sugar
Instructions
- Using a stand mixer with dough hook attachment (or mixing bowl, wooden spoon and strong arm!), add all your ingredients to the mixer bowl. Mix for about 5 minutes until you have a smooth dough. It will be a very soft, quite sticky dough.
- Line a deep oven dish (I used a rectangular roasting tray, at least 6cm deep) with non-stick baking paper or a silicone mat.
- Scrape the dough out of the mixing bowl and onto a lightly floured (with caputo or other gluten free flour) work surface. Use flour sparingly - too much will dry the dough out. Divide it into 6 portions (each roughly 80g) with a dough scraper.
- Lightly flour your hands them roll each portion into a smooth ball, then place on the work surface. Gently shape into a small log then roll out until roughly 15cm in length and quite narrow in diameter. Then place into the lined oven dish.
- Repeat with all the dough until you have 6 logs in the dish, spaced evenly to allow space for them to prove (see image below). Then cover the oven dish with cling film and leave to prove for about 1 hour, or until they have doubled in size. On a cold day it may take slightly longer, on a warm day it can take as little as 30 minutes.
- Once proved, preheat your oven to 200C (fan). Remove the cling film, discard (or save the reuse), then lightly brush the tops of the hot dog buns with oil. Before placing them into the oven to bake on the middles shelf for 18 minutes. After this time they should be golden and risen.
- Remove from the oven and set on a wire rack to cool or enjoy them straight away if you want a lovely warm hot dog bun.
Once fully cooled, store in an airtight container (or wrapped in cling film). They keep well for a couple of days (or can be frozen if you want to keep for longer), but do firm up a little after day 1, so I find they benefit from a quick microwave refresh before serving.
Notes
You must use the Mulino Caputo Fioreglut gluten free flour for this recipe. Other plain gluten free flour blends will not work.
The exceptions are the Juvela White Mix, which has similar ingredients and would probably work well - however I have not tried it on this particular recipe. And the Other Flours No1 Flour Blend, which is designed as a direct replacement for Caputo.
For more easy homemade gluten free breads to try, why not check out my other recipes:
Happy baking! Laura xxx
