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Rolls & Buns · intermediate

Gluten-Free Sourdough Hot Dog Buns

Key takeaway

Bake hot dog buns snuggled in a pan so the sides stay pull-apart soft.

The same bun dough as burgers, rolled into logs and baked snuggled together so the sides stay soft.

By Andrew KittridgeSame enriched dough as burger buns, shaped as logs
bunshot dogsourdoughgluten free
Split toasted gluten-free sourdough hot dog buns

Prep

30m

Ferment / rest

2.5h

Bake

20m

Servings

10

Difficulty

intermediate

The short answer

Hot dog buns need soft sides and a hinge. We use the burger bun dough, roll 80–90g logs, and park them in a 9x13 pan so they bake into each other like Parker House cousins. Split from the top. Formula matches burger buns. Bake 18–20 minutes at 400F. This is the bun for brats, too—gluten-free sausages deserve better than a collapsing store bun.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • Crowded baking is the gluten-free stand-in for a commercial bun's steamed sides.
  • Logs split along a hinge more cleanly than round buns.

Ingredients

  • 140gbrown rice flour
  • 90gsorghum flour
  • 170gtapioca starch
  • 18gpsyllium husk powder
  • 12gsugar
  • 8gfine sea salt
  • 90gactive gluten-free starter
  • 300gwarm milk or plant milk
  • 40gneutral oil

Equipment

  • 9x13 pan
  • Scale

Instructions

  1. 1

    Mix dough as for burger buns. Rest 12 minutes.

  2. 2

    Roll 10 logs and line them up in a greased 9x13 pan so they almost touch.

  3. 3

    Proof 2–3 hours until puffy and touching.

  4. 4

    Brush with milk. Bake 400F for 18–20 minutes to 200F.

  5. 5

    Cool 10 minutes, then pull apart.

  6. 6

    Split down the top. Toast the interior if the grill is on.

  7. 7

    Load dogs. Soft sides come from baking them crowded.

  8. 8

    Freeze extras in a bag with the air pressed out.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories185 kcal
Protein3 g
Carbs32 g
Fat5 g
Fiber2 g
Sodium230 mg

Substitutions

Pan
Individual parchment boats if you want crust on all sides

Storage

Freeze. They stale on the counter by day two.

Notes

  • Brush with butter after baking if you want bakery sheen.

FAQ

Can I make hot dog buns dairy-free?

Yes. Use unsweetened plant milk and oil or vegan butter. Enriched gluten-free doughs do not rely on dairy proteins for structure—psyllium and starch do that work.

Why didn't these rise like wheat rolls?

Gluten-free enriched dough proofs until puffy and jiggly, not until doubled. Overproofing collapses the gel. Bake when a wet fingertip springs back slowly.

Do I still need psyllium if I use a 1:1 blend with xanthan?

Use a lighter psyllium dose (about 4% of flour) and do not add extra xanthan. Two full gums stacked make a bouncy, gummy crumb.

How do I keep sandwich bread from drying out?

Cool fully, then bag once the crust is dry to the touch. Freeze slices by day two. Toast from frozen.

Can I use discard instead of active starter?

Not for these yeasted-style enriched breads. Unfed discard belongs in pancakes and crackers. You need a peaked starter for lift.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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