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Author:
Tracy Nawara
People who struggle with gluten sensitivity know how hard it is to find quality bread that is soft, airy, and also tasty. Many store-bought gluten-free items are chalky, dry, and overall unpleasant. Veteran wheat-avoiders will tell you that if you want delicious gluten-free bread, you have to make it yourself.
It’s not just loaves of good bread that gluten-free folks cannot find; it’s hot dog buns, too. The best store-bought hot dog buns come frozen and cost just under ten bucks. Why can’t the people who already struggle with food sensitivities have a cost-effective and fresh hotdog bun option?
Well, now you can! This gluten-free hot dog bun recipe is a fantastic bread that will fill your house with the scent of freshly baked bread without any of the tummy troubles. Use this recipe any time you are having hot dogs or cheesesteaks for dinner and need a solid piece of bread to hold it all together.
For this recipe, you will need quite a few ingredients to get the texture right. Wheat has gluten inside, which is a binder that allows baked goods to bind and create deliciously light and airy textures. Since we do not have that binder available, gluten-free folks have to get creative. A few different gluten-free flours are used along with arrowroot. Arrowroot helps lighten the texture of baked goods, creating a less-dense bread.
Also inside this dough is xanthan gum. This stuff is a stabilizer that is commonly used in gluten-free baking. It creates the effect of having gluten inside the dough without actually having it there. It creates the stickiness and elasticity that we associate with regular wheat dough.
With these ingredients and this method, you will never need to buy store-bought gluten-free bread ever again!
Line a baking sheet with a silicone mat or parchment paper and set it aside.
Next, bloom your yeast. Add the dry active yeast into the bowl of a stand mixer with the sugar. Pour the milk over and allow it to bloom for 20 minutes. The milk will get frothy as the yeast activates.
Meanwhile, add the white rice flour, brown rice flour, arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, and salt to a medium bowl and combine with a whisk.
Once the yeast is bloomed, add the honey, egg, and oil. Using the paddle attachment of a stand mixer, mix on medium-low speed until combined.
Add the flour mixture to the bowl and combine on low until starting to combine. Turn off the machine and scrape down the sides of the bowl before continuing to mix at medium speed for 1 minute.
Scrape down the sides of the bowl and form the dough into a ball. Turn out onto a very well-floured surface. Sprinkle the top of the dough with a generous amount of flour and pat it out into a square. Cut the dough into 8 equally-sized pieces.
Use well-floured hands (very important!) to shape the dough balls into hot dog buns, roughly the size of a hot dog. These will expand from rising the dough so it can be slightly smaller at first.
Gently lay out your dough balls onto the prepared baking sheet, flouring your hands in-between each hot dog bun. This dough is very sticky and will stick to everything without lots of flour. Place each bun ¼-inch apart as they will rise.
Preheat the oven to 350 degrees F. Allow your buns to rest over the warm oven as it preheats. Let the buns rise for 1 hour.
After rising, brush each bun with 2 tablespoons of melted butter. Bake 16-20 minutes and then remove from the oven. Brush with the remaining melted butter as they come out of the oven.
Cool completely on a wire rack, otherwise serve warm.
