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Soft Gluten-Free Hot Dog Buns Easy Recipe That Holds Together Perfectly

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These soft gluten-free hot dog buns are easy to make, hold together perfectly, and offer a nostalgic, comforting texture without the usual dry or crumbly pitfalls.

Ingredients

Scale
  • 2 ½ cups (315g) gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 gluten-free flour)
  • 1 ½ tsp xanthan gum
  • 1 tsp baking powder
  • 2 ¼ tsp (one packet) instant yeast
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup (240ml) warm water (about 110°F / 43°C)
  • ½ cup (120ml) milk or dairy-free milk (almond or oat milk for dairy-free)
  • 4 tbsp (56g) unsalted butter, melted (or coconut oil for dairy-free)
  • 1 large egg
  • 1 tsp apple cider vinegar

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F / 43°C), sugar, and instant yeast. Stir gently and let it sit until foamy and bubbly, about 5 minutes.
  2. Mix dry ingredients: In a large mixing bowl, whisk together gluten-free flour blend, xanthan gum, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, whisk the egg, melted butter, milk (or dairy-free alternative), and apple cider vinegar.
  4. Form the dough: Pour the yeast mixture and wet ingredients into the dry mix. Mix with a stand mixer dough hook on low speed or by hand with a wooden spoon until combined. The dough should be sticky but manageable; add water one tablespoon at a time if too dry.
  5. First rise: Cover the bowl with a kitchen towel or plastic wrap and place in a warm, draft-free spot for 30 minutes until slightly puffed.
  6. Shape the buns: Line a baking sheet with parchment paper. Wet your hands slightly and divide dough into 6-8 equal portions (about 100g / 3.5 oz each). Shape each into a smooth oval and place spaced apart on the sheet.
  7. Second rise: Cover the shaped buns lightly with a towel and let rest for 20 minutes until slightly puffed.
  8. Bake: Preheat oven to 375°F (190°C). Bake buns for 18-22 minutes until golden brown and firm to the touch. Internal temperature should reach about 200°F (93°C).
  9. Brush with butter: Remove buns from oven and immediately brush tops with melted butter for a soft, shiny finish.
  10. Cool before serving: Let buns cool at least 10 minutes on a wire rack to set and prevent crumbling when sliced.

Notes

Use fresh yeast and proof it properly. Measure ingredients accurately by weight for best results. Do not skip the second rise for optimal softness. Wet hands when shaping dough to prevent sticking instead of adding extra flour. Vinegar reacts with baking powder to improve rise and crumb tenderness. Cool buns before slicing to avoid crumbling. For dairy-free, substitute butter with coconut oil and milk with plant-based milk. Psyllium husk powder can replace xanthan gum but may alter texture slightly.

Nutrition

Keywords: gluten-free hot dog buns, gluten-free bread, soft buns, easy gluten-free baking, dairy-free option, gluten-free baking

Find it online: https://cheerycrisp.com/soft-gluten-free-hot-dog-buns-easy-recipe-that-holds-together-perfectly/