Hot dog buns: Gluten-free


Hot Dawgs, ice cold beer here… these are sounds of summer in New York. At the ball park, Coney Island, or a 4th of July barbecue – hot dogs are what’s on the menu. While I would never consume a conventional hot dog today, extruded from a slurry of animal parts, artificial preservatives, flavorings and spices, I happily indulge occasionally in a number of cruelty-free vegan hot dog varieties often found in many grocery store cold cases. Serve with mustard and sauerkraut inside these gluten-free hot dog buns along with REAL Oven Baked Potato and Sweet Potato Fries and you’ve got yourself a home run.

2 cups Rice Flour
1 cup Tapioca Flour
1/2 cup Garbanzo Bean Flour (plus 4 Tablespoons for dusting)
1/4 cup ground golden flax seeds
1 teaspoon xanthan gum
2 teaspoons baking soda
2 Tablespoons vinegar
1 3/4 cups warm water
optional seed topping: 2 Tablespoons poppy seeds or sesame seeds and 2 Tablespoons unsweetened nondairy milk.

Preheat oven to 400oF.
In a large bowl mix together the rice flour, tapioca, garbanzo bean flour, flax seeds, baking soda and xanthan gum. Pour in the water and vinegar and make a dough. Line two baking sheets with parchment paper. Dusting the hands with garbanzo bean flour, scoop a small amount of dough (1/2 cup) and roll into a 1 1/2 diameter log for a hot dog bun or into a 3 to 4 inch diameter circle for a hamburger bun. Dust hands each time with flour before forming a bun. Repeat until all the dough is used up. If topping with seeds, using a food brush, lightly coat the tops and sides of eat bun with non dairy milk. You can use the brush to smooth out the dough. Sprinkle seeds on top of each bun. Bake buns for 15 minutes. Let cool, slice and serve.


  2 comments for “Hot dog buns: Gluten-free

  1. Kim
    July 5, 2014 at 7:23 am

    This turned out terribly for me. The “dough” had a batter consistency and was unshapeable. I had to add a bit more of the flours. They weren’t done after 15 minutes and turned out like bricks.

    • realworldwide
      July 6, 2014 at 10:31 am

      Hi Kim, I am sorry to hear this did not work out for you. I’ve made this recipe many times and have not had the same problem. I use Bob’s red mill products. The dough is very moist and sticky but it is not a batter. You need to have it as a wet, sticky dough. It is hard to handle which is why I recommend dusting your hands with flour. You can also oil your hands with olive oil. I typically can form two rolls this way and then I rinse my hands and dust or oil them again, until finished. The buns are not light and fluffy like the store bought kinds that are wheat based and filled with processed ingredients but they should not be bricks. For a vegan, gluten-free cookbook I recommend Laurie Sadowski’s Allergy-Free Cook Bakes Bread. Here is my interview with the author:

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