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These soft, pillowy gluten-free hot dog buns are a game changer to hold frankfurters or cooked sausages without falling apart or tasting like cardboard.

There’s no doubt that hot dogs are the ultimate crowd-pleasing snack! Making these gluten-free hot dog buns on the same day will guarantee them to be soft and easy to fill.

While testing these buns, my testers commented how they couldn’t believe they were gluten-free and some even said that they preferred them over the gluten buns! I suppose this depends on what store-bought hot dog buns are available in your country. For some reason, in Austria, even the gluten ones fall apart! After working many years in the booster club (tuckshop) at my children’s school here, I experienced hundreds of crumbling hot dog buns!

Showing the inside of a cooked gluten-free banger
Ingredients used to make gluten-free hot dog buns
Homemade Gluten-Free Bread Flour

This recipe for gluten-free hot dog buns is similar to my gluten-free sandwich bread recipe which has been tested extensively using my homemade gluten-free bread flour blend. This bread flour recipe explains thoroughly what ingredients are needed and how they work in the blend. Using store-bought gluten-free bread flour will give a similar result, but some brands may differ, requiring either slightly more liquid or flour to get that soft dough before moulding and baking.

Tapioca Starch

Tapioca starch is not the same as tapioca flour. The latter is known as cassava flour and is more fibrous compared to tapioca starch. Most Asian stores sell this starch as it is used extensively in many Asian dishes, especially desserts and snacks. This starch gives the hot dog bun that soft, springy feel.

Xanthan Gum

The addition of xanthan gum gives more binding strength and makes the buns fluffy and soft. Whether your store-bought blend has xanthan gum in it or not, I would still add the amount indicated in the recipe card for perfect results.

​Working the dough

The dough needs to come together after 5 minutes of kneading. It helps to have a stand mixer with a whisk and dough hook attachment.

If you have a large food processor, the dough will blend well on a low setting or by pulsing.

Using a wooden spoon will give you at least a good ten-minute workout. Perhaps share the mixing with someone else if you feel this is too laborious.

Getting that hot dog shape

Shaping the dough into a log shape and placing them in the hot dog mould tray

Besides rolling the dough into log shapes measuring 13 cm x 5 cm, using a silicon hot dog bun mould tray gives it that authentic “hot dog bun” look.


Baking the hot dog buns in a baguette baking tray works well too. Make sure to grease and dust the tray with some flour before placing the shaped dough in it.

Optional topping of sesame seeds on the hot dog buns before being baked

Glazing the hot dog buns

Prior to baking, use the egg yolk, yoghurt & milk or water mixture to brush the tops of each hot dog bun to get that golden finish once baked.

Sprinkle some sesame seeds, poppy seeds or leave the tops plain.

Prefer a paler look? Leave the egg-glazing step out.

After baking, brushing the tops with some melted butter gives the buns a nice sheen and flavour.

A visual image of steps during the baking of gluten-free brown soda bread


Hot dogs were probably the last thing I would feed my children, but nowadays there are plenty of healthier (& gluten-free!) frankfurters that use either turkey meat (less fatty), less nitrate and salt or even vegan frankfurters. Adding healthy condiments such as homemade salsa, raw chopped red onions, pickles, yoghurt mayonnaise and/or sauerkraut will take these hot dogs up the healthier scale.

An adobe photo of french onion soup

When washing your hands to remove any sticky dough residue, use COLD WATER as hot water cakes it on your hands even more!

Gluten-Free Hot Dog Buns

by Sandra, Fun Without Gluten
These soft, pillowy gluten-free hot dog buns are a game changer to hold frankfurters or cooked sausages without falling apart or tasting like cardboard.
This recipe is not daunting and will give you fresh hot dog buns in just over an hour. An hour and 15 minutes to be exact!!! So if you haven't found your perfect store-bought hot dog bun, then give this easy recipe a go!
For even more authentic-looking hot dog buns, I would recommend investing in a hot dog bun mould tray, otherwise, if you already have a baguette tray, this holds the shape well while baking.
5 from 3 votes
Prep Time 30 minutes
Cook Time 15 minutes
Rising Time 30 minutes
Total Time 1 hour 15 minutes
Course baking, Basics, bread
Cuisine General
Servings 12 hot dog buns



Yeast Mixture

  • 150 ml warm water
  • 4 tbsp honey or rice syrup
  • tbsp dried active yeast

Dry Ingredients

Wet Ingredients

  • 125 ml water
  • 125 ml milk
  • 40 g unsalted butter, melted & cooled
  • 2 eggs
  • 1 egg white save the egg yolk to glaze*
  • 2 tsp apple cider vinegar


  • 1 egg yolk*
  • 1 tbsp water
  • pinch of salt


  • ½ tbsp butter, melted


  • Tapioca starch, for dusting
  • Sesame seeds, optional


Preparing the hot dog bun dough

  • Mix the yeast mixture in a bowl, cover and leave to rise in a warm place for 10 minutes.
  • Mix the dry ingredients in a medium bowl. Set aside.
  • Place the wet ingredients in a stand mixer bowl.
    Three separate bowls of ingredients needed to make the hot dog buns
  • Using the whisk attachment, whisk the wet ingredients at a medium-high speed for 2 minutes.
    Whisking the wet ingredients
  • Add the yeast mixture and whisk for 1 minute.
  • While the mixer is whisking at a low speed, add half of the dry ingredients to the mixer bowl. Change the whisk to the dough hook attachment.
    Adding the flour gradually
  • Continue at a low speed and gradually add the remaining dry ingredients.
    Visible air bubbles in the sandwich bread dough mixture after kneading
  • Increase to medium speed and knead for 5 minutes. The dough should start to leave the sides of the mixing bowl.
    The finished dough ready to be rolled out into hot dog shapes
  • Dust the kitchen countertop with tapioca starch and tip the dough out onto the dusted surface.
  • With floured hands, roll equal size balls (you could weigh them to be accurate or eyeball the size), adding more tapioca starch if the dough is too sticky.
    Equal-size balls of hot dog bun dough
  • Roll each ball into log shapes roughly measuring the length of each hot dog bun mould. Each mould on my tray measured 13 cm x 5 cm.
    Shaping the dough into a log shape and placing them in the hot dog mould tray
  • Once all the moulds are filled, dust some tapioca starch over the tops and using your fingers, gently press down and mould the dough to fill the sides. Pinch any cracks that may appear on the top and smooth them out with your fingers. Dust more tapioca starch if the dough sticks to your fingers.
    Pinching and pressing the top of the hot dog bun dough to smooth the top out
  • Cover the tray with lightly oiled plastic wrap or a damp tea towel.
    Covering the hot dog buns with greased plastic film to rise
  • Set aside to rise in a warm place for 30 minutes.
    The risen hot dog buns after rising period
  • After the 30 mins rise, remove the covering and generously brush the tops with the egg glaze. If you prefer your buns to be less golden, skip this step.
    Glazing the hot dog buns with egg wash before baking
  • If you like your hot dog buns to be topped with sesame seeds, sprinkle some on once the buns have been glazed.
    Optional topping of sesame seeds on the hot dog buns before being baked


  • Preheat the oven to 180°C/ 350°F.
  • Bake the bread for 15 minutes.
  • While the buns are cooling in the tray, brush the tops lightly with the melted butter. Leave to cool for at least 5 minutes.
    Glazing the baked hot dog buns with melted butter
  • Gently remove the buns from the tray and if serving immediately, slice one side of the bun lengthways and fill each bun with a hot dog and your chosen condiments.
  • Cover any remaining unfilled hot dog buns with a teatowel if serving on the same day as baking, otherwise, store them in an airtight container.


  • Keeps for 2 days in a sealed container.
  • Best eaten on the same day of baking. 
  • Excellent to freeze.
To make 6 hot dog buns only, please note:
If you plan to only make 6 hot dog buns, simply reduce the portion size to 6 in the recipe card and follow the adjusted ingredient measurements. For the egg white measurement, I would recommend weighing the egg white, then dividing the weight in half as only half an egg white would be needed in the reduced recipe.
Keyword gluten-free bread, gluten-free breadmaking, gluten-free buns, gluten-free hot dog buns
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Please mention @fun_without_gluten or tag #funwithoutgluten!

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