Gluten Free Hot Dog or Hamburger Buns

Whether you’re enjoying an evening around the fire roasting some hot dogs, or breaking out the grill to barbecue some hamburgers, these easy homemade Gluten Free Hot Dog or Hamburger Buns will be a welcome addition.

Gluten Free Hot Dog or Hamburger Buns from The Baking Beauties #OnlyOatsThis is a Sponsored Post

 

Any time it’s not -30 degrees C, my family and I enjoy making the most of the weather. That often involves eating every meal outside, going for walks, and grilling as much as possible. Before being diagnosed with celiac disease, I had never baked my own hot dog or hamburger buns. Why bother? The store carries them, and they are often on sale for $1.99/dozen.

After being diagnosed, I often just went “bun-less”, like I know many of you do. Then the stores started to carry gluten free buns that are actually pretty good, but they tend to be quite expensive. Although it was nice to be able to eat my hot dog or burger on a bun again, sometimes just the cost, or the inconvenience, prohibited me from having them. Now that I know how easy it is to make my own hot dog buns, for just a fraction of the cost, I don’t think I’ll ever bother buying them again. These buns are nice and soft, yet they hold up well, even when loaded with toppings. The oat flour used in them gives them a great texture, and helps them to remain soft, even after sitting on the counter for a day. Like all gluten-free baking though, these are best the day they are baked. Since it only takes an hour to make these, including rise and bake time, it’s not a full day commitment to have fresh baked buns to go with your hot dog or hamburger. I need to experiment with freezing this dough before rising – that would give you fresh baked buns (or bun) at any time. I’ll report back once I’ve had a chance to try that.

 

Gluten Free Hot Dog or Hamburger Buns from The Baking Beauties #OnlyOats

 

5.0 from 3 reviews
Gluten Free Hot Dog or Hamburger Buns
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Once you know how easy it is to make your own hot dog and hamburger buns, you'll never buy the ones at the store again.
Ingredients
  • 1/2 cup plus 2 tablespoons (155 ml) warm milk, about 110 degrees F (38 degrees C)
  • 1 teaspoon (5 ml) honey
  • 1 teaspoon (3 g) rapid rise yeast
  • 3/4 cup (80 g) Only Oats oat flour
  • 1/2 cup (90 g) potato starch
  • 1/2 cup (60 g) tapioca starch
  • 2 tablespoons (20 g) dry milk powder
  • 2 tablespoons (15 g) ground flax seed
  • 1 1/2 teaspoons (5 g) xanthan gum
  • 1 teaspoon (3 g) baking powder
  • 1/2 teaspoon (2 g) salt
  • 2 tablespoons (30 ml) oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon (5 ml) apple cider vinegar
  • 1 tablespoon (9 grams) sesame seeds (optional)
Instructions
For Hot Dog Buns:
  1. Draw six 5-inch (12.75 cm) long lines, spaced 2-inches (5 cm) apart, on a sheet of parchment paper. Flip the paper over (so the markings are facing down), and place the parchment paper on your baking sheet.
  2. Mix together the warm milk, honey, and yeast, and let the mixture sit for at least 5 minutes, or until it begins to get frothy. If your yeast does not get frothy, this may be an indicator that your yeast has expired. If it has expired, toss it and purchase new yeast before proceeding.
  3. While the yeast is getting foamy, place the oat flour, potato starch, tapioca starch, milk powder, ground flax seed, xanthan gum, baking powder, and salt in the bowl of a stand mixer. Whisk together until evenly distributed.
  4. Stir the oil, eggs, and vinegar into the frothy yeast mixture.
  5. With the mixer on low speed, pour the yeast mixture into the dry ingredients. Beat with the paddle attachment on medium speed for 2 minutes.
  6. Scrape the dough into a large resealable plastic bag. Cut a 1-1/4-inch (3 cm) opening in one of the corners. Following the lines on the parchment paper, pipe the dough into six hot dog buns.
  7. Dip your fingers in water and smooth the dough if necessary. Flatten the dough slightly, to 3/4-inch (1.75 cm) high. If using, sprinkle with sesame seeds now.
  8. Let buns rise in a warm, draft free spot for 30 minutes, or until they are nearly touching each other. While the buns are rising, preheat the oven to 375 degree F (190 degree C).
  9. Bake risen buns in preheated oven for 15 minutes.
  10. Place buns on a wire rack to cool. Once buns are completely cool, store in a resealable bag.
For Hamburger Buns:
  1. Place six 4-inch (10 cm) disposable pie tins on a large baking sheet.
  2. Mix together the warm milk, honey, and yeast, and let the mixture sit for at least 5 minutes, or until it begins to get frothy. If your yeast does not get frothy, this may be an indicator that your yeast has expired. If it has expired, toss it and purchase new yeast before proceeding.
  3. While the yeast is getting foamy, place the oat flour, potato starch, tapioca starch, milk powder, ground flax seed, xanthan gum, baking powder, and salt in the bowl of a stand mixer. Whisk together until evenly distributed.
  4. Stir the oil, eggs, and vinegar into the frothy yeast mixture.
  5. With the mixer on low speed, pour the yeast mixture into the dry ingredients. Beat with the paddle attachment on medium speed for 2 minutes.
  6. Divide the dough evenly between the six pie plates, about 1/2 cup (125 ml) per container.
  7. Dip a spoon in water and, using the back of the spoon, smooth the dough evenly over the bottom of the tin. If using, sprinkle with sesame seeds now.
  8. Let buns rise in a warm, draft free spot for 30 minutes, or until nearly doubled in size. While the buns are rising, preheat the oven to 425 degree F (220 degree C).
  9. Bake risen buns in preheated oven for 15 minutes.
  10. Place buns on a wire rack to cool. Once buns are completely cool, store in a resealable bag.

 

Gluten Free Hot Dog or Hamburger Buns from The Baking Beauties #OnlyOats

 

Kitchen items I used to make baking these buns even easier:

 

This post is linked to Gluten Free Fridays and Gluten Free Wednesdays and Gluten Free Fridays.

Disclosure: I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own. This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

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19 Responses to Gluten Free Hot Dog or Hamburger Buns

  1. Alice Theofan July 3, 2014 at 9:38 pm #

    Ok, here we go again….What can I use INSTEAD of oat flour? I don’t even no where to begin looking for it! I have Millet, Sorghum, white and brown rice, chick pea but no oat!! I am really excited to make these.

    • Jeanine July 3, 2014 at 9:41 pm #

      In Canada you can buy Only Oats pure oat flour at any Bulk Barn (usually with a $3.00 of $10 coupon). In the US you can find gluten free oat flour at Trader Joes, or even on Amazon. It really does great things for bread – worth hunting down. ;)

  2. Michelle July 4, 2014 at 1:09 am #

    hello-I made a flop recipe this week for the first time-meaning I followed it to spec and it was so runny I had to add 4 more cups of flour. And they still didn’t hold shape. Your recipe looks much more like what I’m used to working with, and I have almost all the ingredients in place. I’m just wondering what is a lactose free option to sub for the dry milk powder? Is lactose free milk, or yoghurt an option or will it throw off the consistency? Thanks :)

  3. Jill Brock July 4, 2014 at 7:05 am #

    Alice, I buy gf oats and grind them in my food processor. If you are in the US, you can get them at Trader Joe’s or Bob’s Red Mill is available in most grocery stores.

    I can’t wait to try this recipe. I love the flavor from oat flour. Thanks, again for coming up with wonderful recipes.

  4. Lucy July 4, 2014 at 9:51 am #

    These look awesome! I’ll be making these soon!
    We have been busy outside too, warm weather doesn’t last long here in Canada, so we like yourself spend every minute outside… we had 100 Celsius here yesterday! Beach day today!
    Have a great weekend Jeanine, HUGS!

  5. GwenH July 7, 2014 at 11:06 am #

    I made these yesterday and they are awesome Jeanine, thank-you so much for another fantastic recipe!!

  6. Sandi Gaertner (@sandigtweets) July 8, 2014 at 11:00 am #

    These look like a fun project to have my kids make. Your recipe looks a lot healthier than the Udi’s buns they eat.

    Thank you!

  7. Lacy Wade July 8, 2014 at 4:43 pm #

    These look amazing! I can’t wait to try them. I’m tired of paying high prices for buns or going “bunless.” Thanks for sharing!

  8. Kristen July 10, 2014 at 12:07 pm #

    I am one of those who goes bunless rather than pay $5 for a bag of buns. I am excited to try your recipe. One question; when you call for dry milk powder, do you mean the really fine milk powder or the granular instant milk?

  9. Elise @frugalfarmwife.com July 11, 2014 at 7:41 am #

    These buns look amazing! I’m one of those that is just as happy going bun-less, but my husband really feels the deprivation when he eats a hotdog or hamburger with a fork lol. I can’t wait to surprise hime with these! :)

  10. Ricki July 11, 2014 at 2:54 pm #

    My hubby has been hounding me to try to make hot dog buns.. . .I bet he’d love these!

  11. Tammy July 11, 2014 at 2:57 pm #

    I just made these hot dog buns. They turned out great! I’m so excited, now my husband can have hot dogs and brauts at picnics like everyone else. They taste great. Thank you!

  12. Debi @ Life Currents July 11, 2014 at 3:01 pm #

    These buns look great! I’ve made my own a couple of times, but I like that this is GF. My MIl is trying to go GF and maybe if I make these for her she will have a little easier time. Thanks!

  13. Ronda July 16, 2014 at 4:00 pm #

    Have you ever thought about using ground chia/golden flaxseed mixed in boiling water as a binder instead of the xanthan gum? The gums leave breads sticky and gooey but the above does the same without the unpleasant texture. Plus it is way healthier than using the gums that here recently have been found to also cause issues. Your recipe sounds like it would be great. Minus the honey and gums.

  14. Molly August 6, 2014 at 1:01 pm #

    Is there any replacement for the Oat oat flour?
    Thanks,

  15. Joanna August 13, 2014 at 6:52 am #

    These are awesome!!!! I’ve made them a couple of times with great success. My kids are so excited.

    What is the possibility of making this into a sandwich loaf?

  16. Joanna August 13, 2014 at 6:53 am #

    These are awesome!!!! I’ve made them a couple of times with great success. My kids are so excited.

    What is the possibility of making this into a sandwich loaf?

    I forgot to rate the recipe. It gets 5 starts at least!!!!

    • Jeanine August 13, 2014 at 7:47 am #

      Aw, thanks so much, Joanna! I’m so glad to hear that your family, including the kids, are enjoying these buns. I’ve never tried it as a loaf, but it’s definitely worth experimenting! If you do try it, please let me know how it worked as a loaf!

  17. Anna Bartness August 26, 2014 at 8:58 pm #

    This recipe has become my “go to” for hamburger or sandwich buns. I love the taste and texture. I freeze a bag of these, then microwave and slice as needed, butter and place on a cast iron pan for browning. I had one today and could not get over how wonderful the taste was. I no longer feel deprived! Thank you so much.

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