Gluten Free Hot Dog Buns

If you are on a gluten free diet you know how expensive it can be.  I have purchased gluten free hot dog buns in the past for about $5 for 6 buns compare that to the fact that glutinous buns come in packs of 8 and can be purchased for less than a dollar.  This week my local grocery has a buy-one-get-one price on freshly baked French style buns with an 8 pack going for $3.99.  That is 12 buns at a cost of 33 cents each where as the gluten free buns are a fraction over 83 cents each.

Several weeks ago I was browsing the internet and found a recipe on Pamela’s Products for Artisan Hot Dog or Slider Buns.  I use Pamela’s Bread Mix to make hamburger buns as well as bread.  It has always worked great and I thought why not make my own buns.  Not being able to find the flour locally I did order it from Amazon at a cost of $11.37 for a 4 pound bag.  The only thing that I added to Pamela’s recipe was 3 tablespoons of King Arthur Gluten Free Cake Enhancer.  

The buns are amazing!  For my first time out I was very excited how they turned out.  The hardest part of the recipe is filling up the decorating bag.  The buns are the perfect size for a hot dog and instead of 6 I got 12 beautiful buns.  Below is the recipe from Pamela’s site along with my addition of the cake enhancer.

Artisan Hot Dog or Slider Buns
by Pamela’s Products
  • 10 oz. club soda- room temperature
  • 2 whole eggs plus 2 egg whites – room temperature
  • 3 TBSP olive oil
  • 2 TBSP honey
  • 1 tsp apple cider vinegar
  • 2-3/4 cups Pamela’s Artisan Flour
  • 1/4 cup dry buttermilk powder
  • 1 tsp salt
  • 1 TBSP sugar 
  • 3 tablespoons King Arthur Flour Cake Enhancer
  • 1 TBSP plus 2 tsp active dry yeast


  • Large disposable pastry bag or equivalent
  • Disposable aluminum pans – 2 Broiler Pans 11.5 x 8.5

In a large mixing bowl combine the eggs, egg whites, oil, honey and cider vinegar.  Whisk the flour, dry buttermilk powder, salt, sugar and Cake Enhancer in a separate bowl to combine.  On low speed of your Kitchen-aid, gradually incorporate the dry ingredients into the wet.  It will be clumpy.  

Gradually add in the club soda beating until smooth.  Once smooth mix in the yeast.  Turn the Kitchen-aid up to medium-high speed and beat for 4 minutes.  Now the fun part starts.

Line a rimmed sheet pan with parchment and spray with gluten-free non-stick spray or prep aluminum pan by depressing every other ridge with your finger, making a larger space for the hot dog buns and spray or oil well. I used the disposable broiler pans with excellent results.  The pans can be washed and reused.

Fill pastry bag with dough. Cut off tip so you have about a 1-1/4″ opening.  For hot dog buns: Squeeze dough out in 5″ tubes.  Even as a beginner I was able to make some very nice looking buns.  I think that with more practice it will get better.  I ended up using 3 disposable pastry bags.  What a small price to pay for delicious buns.  

Important step: Once all laid out, brush dough with bristle pastry brush dipped in water to help shape, elongate and smooth dough.  This step really helps to even out the dough and shape the buns.

Like I said the perfect amount of bread for the dog!  Use Hebrew National Hot Dogs and Koops Dijon Mustard for a delicious gluten free meal.  For directions complete with photos, check out Pamela’s site. 

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