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Four golden brown gluten-free hot dog buns topped with poppy seeds are arranged on a white parchment paper surface.
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Gluten-Free Hot Dog Buns

These gluten-free hot dog buns are soft, pillowy, and sturdy enough to hold up to a loaded Chicago-style dog. Made with enriched yeast dough and topped with poppy seeds, they bake up golden and soft in a way that store-bought gluten-free hot dog buns just don't deliver.
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Prep Time 20 minutes
Cook Time 16 minutes
Proofing Time 1 hour 30 minutes
Total Time 2 hours 6 minutes
Servings 8 buns
Metric - US Customary

Ingredients

Dry Ingredients:

  • 160 g (1 cup) brown rice flour
  • 115 g (1 cup) tapioca starch
  • 75 g (½ cup) potato starch
  • 50 g (¼ cup) granulated sugar - 1/4 cup
  • 8 g (½ tablespoon) kosher salt - 1/2 tablespoon
  • 7 g (2¼ teaspoons) instant yeast - one packet
  • 6 g (2 teaspoons) xanthan gum
  • 8 g (2 teaspoons) baking powder

Psyllium Mixture:

  • 16 g (2 tablespoons) whole psyllium husk
  • 160 g (⅔ cup) warm water - 100°F

Wet Ingredients:

  • 160 g (⅔ cup) warm whole milk - 100° to 110°F
  • 1 large egg - 50g
  • 57 g (4 tablespoons) avocado oil - 4 tablespoons
  • 5 g (1 teaspoon) apple cider vinegar - 1 teaspoon

For Finishing:

  • 1 large egg - beaten (for the egg wash)
  • 1 tablespoon poppy seeds

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Mix the dry ingredients: In the bowl of a stand mixer, combine 160 g (1 cup) brown rice flour, 115 g (1 cup) tapioca starch, 75 g (½ cup) potato starch, 50 g (¼ cup) granulated sugar, 8 g (½ tablespoon) kosher salt, 7 g (2¼ teaspoons) instant yeast, 6 g (2 teaspoons) xanthan gum, and 8 g (2 teaspoons) baking powder. Whisk to combine evenly.
    A glass mixing bowl filled with white flour and yeast, with a hand holding a spoonful of baking powder above the bowl on a white countertop.
  • Make the psyllium gel: In a small bowl, whisk together 16 g (2 tablespoons) whole psyllium husk and 160 g (⅔ cup) warm water until thickened into a gel. Set aside for about one minute to hydrate fully.
    A close-up of a glass measuring cup containing a thick, beige, gelatinous mixture being stirred with a metal spoon. The cup has red measurement markings on the side.
  • Combine the wet ingredients: In a medium bowl, whisk together 160 g (⅔ cup) warm whole milk, 1 large egg, 57 g (4 tablespoons) avocado oil, and 5 g (1 teaspoon) apple cider vinegar. Add the psyllium gel and whisk until smooth and uniform.
    A close-up of a person whisking a frothy, yellow batter in a glass measuring cup. The mixture appears to be in the process of being blended for baking or cooking.
  • Make the dough: Pour the wet ingredients into the dry ingredients. Using the dough hook attachment, mix on medium speed for about 5 minutes, scraping the sides and bottom of the bowl as needed. The dough should be soft, thick, and slightly sticky.
    Close-up of a stand mixer blending thick, creamy dough in a glass mixing bowl. The dough appears soft and partially mixed, with the metal paddle attachment visible at the top.
  • Shape the buns: Lightly dust your work surface and hands with tapioca starch. Turn the dough out onto the surface and knead it a few times until smooth.
    Two hands kneading a ball of dough on a floured surface, with flour scattered around.
  • Divide into 8 equal pieces, about 105g each. Pat each piece into a roughly 3x5 inch rectangle. Starting from the short side, roll the dough up tightly into a cylinder. Pinch the seams closed, then roll gently until the bun is about 5 inches long.
  • Arrange the buns on a parchment lined baking sheet in two groups of four, spacing them less than half an inch apart within each group so they are almost touching. Cover loosely and proof in a warm spot at 75 to 80°F for 1.5 to 2 hours, until puffy and nearly doubled. Preheat the oven to 400°F during the last 30 minutes of the proof time.
  • Brush the tops of the buns with 1 large egg and sprinkle with 1 tablespoon poppy seeds.
  • Bake at 400℉ for 16-17 minutes until deep golden brown. Check the internal temperature with a thermometer. The buns are done when it reaches 190°F to 195°F.
  • Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Flour Blend: Do not substitute with a pre-made gluten-free flour blend. This recipe is built around a specific ratio of brown rice flour, tapioca starch, and potato starch. A pre-made blend has different ratios and added ingredients that will change how the dough behaves. Measure by weight.
  • Psyllium Husk: Whole psyllium husk is what I use and recommend for this recipe. It hydrates more evenly than the powder. If powder is all you have, reduce the amount to 13g. Either way, always mix it with the warm water first to form a gel before it goes into the dough.
  • Proofing: The buns need 1.5 to 2 hours to proof fully. If your kitchen is cold, place the baking sheet in a turned-off oven with just the oven light on to create a slightly warmer, draft-free environment.
  • Freezing: Let the buns cool completely, then slice before freezing. Freeze in a single layer first, then transfer to a freezer bag for up to 3 months. 

Nutrition

Calories: 289kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 442mg | Potassium: 320mg | Fiber: 4g | Sugar: 8g | Vitamin A: 92IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 1mg
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