Gluten Free Hot Dog Buns

hand holding a gluten free hot dog bun with hot dog inside.

Tired of your hot dog bun falling apart?? You’re going to LOVE these soft and easy-to-make gluten free hot dog buns that hold together!

this post contains affiliate links. If you make a purchase through these links, I will receive a small comission at no extra cost to you. Thank you for supporting Life After Wheat so I can continue to bring you free recipes!

If you’re gluten free, you understand what it’s like to try to eat a hot dog or hamburger without a fork. The struggle is real my friend! Why do all gluten free things have to fall apart???

Well, they don’t! If you’re tired of dry, crumbly, and sub-par hamburger buns or hot dog buns, then you’re going to love this recipe for gluten free hot dog buns!

I have spent the past 8 years perfecting gluten free bread, rolls, and buns. I tweaked my hamburger bun recipe slightly to make a light and fluffy hot dog bun that holds together through the last bite.


This recipe is pretty simple. The most important ingredient is the gluten free flour you’ll use, and I strongly suggest using gfJules because it performs SO well in this recipe! It is my go-to for all yeast breads/rolls, because it gives a higher rise and a light and fluffy texture. You can find it on or on Amazon.

Here’s what you’ll need:

  • gluten free flour see above
  • yeast be sure it’s gluten free! I prefer instant yeast for a quicker rise
  • sugar
  • salt
  • powdered milk you can leave this out if you’re dairy free
  • oil use a neutral-tasting oil like avocado or canola
  • egg
  • water use water that is just warmer than room temp. if your water is too cool, it won’t activate the yeast and your rolls won’t rise as well (or will take longer). Water too hot will kill the yeast and inhibit rise as well


You’ll be surprised at how easy these are to make! Here are the steps:

Combine all ingredients in a bowl, and mix.

Shape into buns.

Rise, and bake.

I bought a mini baguette pan from Amazon which is the perfect size for hot dog buns and made the prettiest buns! Absolutely worth the purchase price in my opinion. You can see the difference the pan made in the picture below.

This recipe makes 6 gluten free hot dog buns, but the pan only holds 4 so I’ll be purchasing another one.


What gluten free flour should I use to make gluten free hot dog buns?

I strongly suggest using gfJules because it performs SO well in this recipe! It is my go-to for all yeast breads/rolls, because it gives a higher rise and a light and fluffy texture. You can find it on or on Amazon.

Can I use an egg substitute?

I haven’t tried yet, if you do, please come back and comment to let everyone know how it worked! Your feedback is so appreciated.

Can I make this recipe dairy free?

Yep! Just leave out the powdered milk and brush the buns with a dairy free butter.

WAIT! Don’t lose this recipe – Pin for later!


We would love to know what you think! Snap a photo and tag @LifeAfterWheat on social.

Leaving a star rating on this recipe post or leaving a comment below helps more people find this recipe, and we so appreciate your support!

Gluten Free Hot Dog Buns

Gluten Free Hot Dog Buns

Yield: 6 hot dog buns
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 10 minutes

Tired of your hot dog bun falling apart?? You're going to LOVE these soft and easy-to-make gluten free hot dog buns that hold together!


  • 3 cups gluten free flour (I used gfJules, see notes)
  • 1 Tablespoon gluten free yeast
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 1/3 cup instant powdered milk (omit if dairy free)
  • 1/4 cup oil (I used avocado)
  • 1 egg, room temp
  • 1 1/4 cups water, just warmer than room temp


  1. Measure gluten free flour by stirring, scooping into a measuring cup, and leveling off.
  2. Combine all ingredients in bowl of stand mixer (you can use hand mixer if needed) and mix with paddle attachment on low until combined, then on medium-low for 1 full minute.
  3. Lightly coat your work space with oil and turn dough out, then roll to coat the dough with oil.
  4. Divide into 6 equal pieces and roll each into a hot dog bun shape.
  5. Place the shaped dough into a hot dog bun pan, or a few inches apart on a parchment lined baking sheet.
  6. Cover loosely with plastic wrap and allow to rise in a warm place for 20-30 minutes until double in size. I use the rapid proof option on my oven.
  7. Brush with melted butter if you want (this will help with browning) and bake in a 350 degree oven for 20-25 minutes, until starting to brown and done all the way through. Note that they won't brown much.
  8. Allow to cool completely before serving.
  9. Like all freshly baked breads, these hot dog buns are best served fresh! You can store leftovers in a sealed plastic bag on the counter for up to 2 days, or in the freezer for longer. When you're ready to eat, just microwave for a bit to thaw/soften.


    • Always measure gluten free flour by stirring, scooping into a measuring cup, and leveling off.
    • I use, and highly recommend, gfJules gluten free flour for this recipe because it always yields the best results. If you're looking for other options, you can try Namaste, Better Batter or Cup4Cup but be advised that the texture won't be the same.
    • To make this recipe dairy free, omit the instant powdered milk.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 32mgSodium: 389mgCarbohydrates: 53gFiber: 2gSugar: 4gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

You Might Also Like


  • Reply
    November 11, 2020 at 10:56 am

    I don’t know much about baking and food science, so can I ask, why powdered milk over actual milk? Is it a consistency thing?

    • Reply
      November 11, 2020 at 11:19 am

      Great question! The enzymes in milk can interfere with the yeast, so if using milk you either need to scald it, or just use powdered milk. Adding powdered milk is easier, so that’s what I always do.

      • Reply
        Deborah Moran
        December 12, 2020 at 6:37 pm

        Thanks for this explanation. I was wondering the same thing and now I’ve learned something!

  • Reply
    March 29, 2021 at 7:40 am

    Help… I used everything exactly as you and mine turned out heavy… not light and fluffy like tires seem to be.

    • Reply
      March 29, 2021 at 9:48 pm

      Hi Jenny, so sorry! What flour did you use? gfJules yields the fluffiest results for sure, and that’s what I used in the featured photos. Make sure you use enough water so the dough is super sticky (think thick banana bread batter) and use fresh yeast, plus allow plenty of rise time and cover loosely when rising. Hope that helps!

  • Reply
    Victoria Dillon
    April 2, 2021 at 2:31 am

    Do you add the oil to the mix (as you say combine all ingredients) or is the oil quality just for putting on the work surface ? As mine doesn’t come out as a dough more like a thick batter

    • Reply
      April 10, 2021 at 6:51 pm

      The 1/4 cup oil is added with all the other ingredients. I use additional oil when shaping them as well. All gluten free yeast doughs should be more like a thick batter because they will soak up more moisture as they bake.

    • Reply
      July 26, 2021 at 11:28 pm

      I had the same issue! Could never ‘roll’ out the dough as directed

      I imagine if I used mini loaf pans the results might have been different, but I just got a thick sludge that made pita-like flatbreads. Great taste and texture, but nothing like a hot dog bun.

  • Reply
    June 11, 2021 at 7:29 pm

    Do you think that I can use this recipe to make hamburger buns as well as hot dog buns?

    I’ve seen a lot of recipes lately and none of them seem as easy as this one and I have all the ingredients on hand.

    New this week to gluten free eating (my young daughter is gluten sensitive). Happy to have found your site.

    Regards, Sarah

    • Reply
      June 25, 2021 at 2:08 pm

      Yes you can!

  • Reply
    August 11, 2021 at 6:05 am

    Unable to print to a PDF without the annoying “never miss a recipe” popup

  • Reply
    October 26, 2021 at 6:57 am

    I see that GF Jules has corn starch. Is there another GF flour that will work equally as well without the corn ingredients? I’m corn intolerant.

    • Reply
      October 28, 2021 at 12:48 pm

      Better Batter is corn free and works well also 🙂

  • Reply
    February 7, 2022 at 12:32 pm

    Hi, the photos look amazing.. I know you recommend gfjules, but I only have “namaste organic perfect blend GF flour”. Would this work? I have never, ever made recipes before with GF flour so I am obviously very new to this! Thank you

    • Reply
      March 13, 2022 at 9:46 pm

      Namaste typically works pretty well with yeast breads, although gfJules is definitely my fav and will yield the fluffiest results. That being said, if you decide to try with Namaste, start with 1/4-1/2 cup less flour.

  • Reply
    April 10, 2022 at 12:23 pm

    I have Bobs Red Mill All Purpose Baking flour as well as 1 to 1 baking flour of the same brand. Any recommendations on which to use?

    • Reply
      April 10, 2022 at 6:28 pm

      Ok so I made them with the first option of the flour and they came out amazing!

      • Reply
        Lisa H
        May 7, 2022 at 7:11 am

        Thank you Chris, you answered my question exactly! Those are the only two flours I have. I will be trying these today.

  • Reply
    Lisa H
    May 9, 2022 at 4:58 am

    Why is there so much yeast? I’m new to bread making but most recipes if made so far only have 1 to 2 teaspoons of yeast. A whole tablespoon seems like a lot.

    • Reply
      May 14, 2022 at 12:35 pm

      That is the amount that I have found works best 🙂

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Skip to Recipe