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

 

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) Avena Foods 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!

Comments

  1. Alice Theofan says

    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.

    • says

      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 says

    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 says

    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 says

    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 says

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

  6. says

    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?

  7. says

    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! :)

  8. Tammy says

    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!

  9. says

    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!

  10. Ronda says

    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.

  11. Joanna says

    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?

  12. Joanna says

    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!!!!

    • says

      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!

  13. Anna Bartness says

    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.

  14. David Lodge says

    Wow, this looks really good. I’d love to try this but can I substitute the milk for something else? (I can’t have milk)

  15. Heather says

    I’m new to GF baking and eating and was excited to try this recipe. But my dough was very runny and really spread out on the pan, and even after rising they’re barely 1/2 inch high – looks nothing like your picture. My yeast was fresh, and I followed recipe exactly, except that I used white vinegar instead of cider vinegar. Any ideas? Thanks!

    • says

      It almost sounds like you were missing the xanthan gum? I’ve had that happen to me before, and it makes a huge difference. :( Did you measure by weight or volume? That can make a difference too. The dough should be very soft, but not soft enough to run.

  16. Lori Jones says

    This recipe sounds amazing, as I have been looking for one with mostly gf oat flour. I noticed that a couple of other people have asked how to make these without using powdered milk. I am also lactose intolerant and am wondering the same thing. I haven’t seen any responses to that, though. Would you please let us know if there is a substitute for the dry milk? Thanks so much :)

    • says

      Hi Lori,I know there is dairy free milk powders available, so that’s an option, but I would probably sub with almond meal. You can eliminate it, but it does help give the bread good texture and colour. Hope this helps!

  17. Peri says

    Just made this, and the buns were SO FANTASTIC!!!! Can’t thank you enough for this recipe. My daughter and I thought we were never going to have hamburgers (with buns) ever again. We had hamburgers for 3 days in a row because this bread was so good. We cut the buns in half, buttered them and toasted in a skillet before adding our hamburgers, amazing!

    I’ve been cooking/baking for 33 years and have never left a review for a recipe, but could not help myself with this one. Again, thank you, thank you!

  18. Peri says

    Forgot to rate the recipe, 5 stars and also say that i didn’t have dry milk powder, so did as you suggested, and used almond meal instead, worked beautifully.

  19. Cindy says

    I made these this morning, for my normal hot-dog-on-Friday ritual. I wish I had been able to grind my oats to a more fine texture. I think that was one obstacle. I did use almond milk in place of the milk listed. I don’t think that affected anything. One question though – I have really grown to dislike the taste of ground flaxseed in baked goods (still sprinkle in my yogurt though). If I cut it back to 1 T, should I increase to 3 eggs? Or has anyone else tried other alternatives to that ground flaxseed?

    I will have a learning curve to shape these, but managed ok enough to actually put my hot dog on it today. Score! I ended up with 8 buns – a little on the smallish side, and didn’t rise at all in the 30 min rise time, but still turned out fairly ok after baking. I also want to add some Italian seasonings or garlic powder or something. Any other suggestions are welcome too.

  20. Michelle says

    I made the hamburger buns from this recipe and they are amazing! Great texutre, great taste and pretty easy to make! I even like these better than the gluten-filled hamburger buns I used to eat in my pre-celiac days. Thanks (again!) Jeanine!! :)

  21. Emmy says

    These are absolutely brilliant – have just made them and they were fab. The first time I’ve made gluten free bread that actually still tastes like bread! Cannot thank you enough – thank you thank you thank you :)

    • says

      You’re really welcome, Emmy! I know exactly what you mean. These are my family’s favourite, and they are all gluten-eaters too. 😉 I bake a batch of these, and we don’t have to worry about cross contamination, which makes meal time more fun for all of us. 😀

  22. Jackie says

    Great recipe! I found this when I was looking for a GF hot dog bun recipe for my hot dog pan (I think they call it New England style hot dog buns). Its been my experience that the proper pan helps with gluten free baking. If by chance you’re trying to do the same thing, you may be interested in my adjustments. I doubled the recipe and also made some hamburger buns in a special pan that makes 4 inch mini pies or buns. I put the dough in the hot dog pan and with held 215 g. Next time I would with hold more – 325 to 430 g. Each burger bun was about 108 g. and turned out great!! The hot dog buns could have been a little lighter, I noticed that when I tasted the hamburger buns. You’ve got an excellent dough that seems great for free form. But I want to emphasize that the flavor is fantastic!!

    • says

      Thanks, Jackie. I’ve made this recipe NUMEROUS times already, and I realize that I need to make sure I have enough liquid added. If you’re a little light on the liquid, and the dough isn’t quite wet enough, the texture of the buns will change. But as long as it’s soft enough (a bit on the sticky side), you’ll get great, soft buns. I’ve never heard of that pan before though, I’ll have to google it. :) Thanks!

  23. Bridy says

    I made this twice now. Once into hotdog buns and today into hamburger buns.
    I ended up making my hotdog buns too large, but live and learn. I will certainly be trying the hotdog buns again.
    For the hamburger buns, I have a muffin top pan and use this to make 6 perfect size buns.
    Funny thing is, I have never used that pan to make muffins tops, haha

    • says

      You really don’t have to make the hot dog buns very big, do you? I’ve made that mistake too – I now make them the size I mentioned in the post, and they work great with the costco all beef weiners. I think they also hold up better than store bought buns, plus, when the whole family eats them, we don’t have to worry about cross contamination at all. Win – Win! :)

  24. says

    Hi Janine,

    I have been making these hamburger buns for months now and they have worked every time. All of a sudden the last three times they are now working properly. They rise like mushroom clouds, they don’t bake all the way through and they sink. I am so puzzled, I have not changed any ingredients and my yeast is still good. Any ideas?

    Thanks
    Joy

    • says

      Hi Joy – I wish i knew the answer. One thing – did you replace any of your other flours lately? Are your other baked goods still working? I had a batch of tapioca starch once that made everything not turn out, and since it was the only thing that had changed, I swapped it out with new stuff, and it worked again. Another thing – you may need to add a few extra tablespoons of milk – I’ve found that if I have the dough a little too stiff, it won’t rise. I add enough milk that the dough is quite wet and soft, and get lofty buns every time. HTH!

  25. Nancy says

    Hi, these look delicious but I can’t have oats. Can I substitute sorghum flour? I would really like to try this recipe! Thanks!

    • says

      Hi Nancy, I haven’t tried it using anything other than the oat flour, because that gives it such a great texture. You’re welcome to experiment with either sorghum or millet flour though. If you do, please let me know how it worked for you!

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