Hot Dog Buns Gluten Casein Yeast Free
Discover the perfect solution for allergen-friendly backyard barbecues with these soft and fluffy Hot Dog Buns that are gluten-free, casein-free, and yeast-free! Crafted with a wholesome blend of tapioca flour, brown rice flour, and potato starch, these buns boast a light yet sturdy texture, making them ideal for holding your favorite hot dogs or plant-based sausages. Psyllium husk powder lends a satisfying structure, while a touch of maple syrup adds subtle sweetness. Quickly prepared with simple pantry ingredients and no need for proofing, these buns are ready in just 40 minutes, including baking time. Serve them freshly sliced with your favorite toppings, or freeze extras for later. Perfect for anyone following a gluten-free diet or avoiding yeast and casein, these buns ensure no one misses out on the summer grilling fun!
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Recipe Information
Ingredients
- 1 cup Tapioca flour
- 1 cup Brown rice flour
- 0.5 cup Potato starch
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Psyllium husk powder
- 1 cup Unsweetened non-dairy milk
- 1 teaspoon Apple cider vinegar
- 1 tablespoon Maple syrup
- 2 tablespoons Avocado oil (or any neutral oil)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the tapioca flour, brown rice flour, potato starch, baking powder, baking soda, salt, and psyllium husk powder. Whisk until well blended.
In a separate small bowl or measuring cup, mix the non-dairy milk, apple cider vinegar, maple syrup, and avocado oil. Let the mixture sit for 2-3 minutes to allow the vinegar to activate the baking soda.
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until a dough forms. The dough should be slightly sticky but workable. If it feels too dry, add an extra tablespoon of non-dairy milk at a time until the right consistency is reached.
Lightly dust a clean surface with tapioca flour and turn the dough out onto it. Divide the dough into 6 equal portions.
Shape each portion into a log about 5-6 inches long and 1.5 inches wide, mimicking the shape of a hot dog bun. Place the shaped buns onto the prepared baking sheet, leaving a little space between each one.
Using a sharp knife, gently score a line down the center of each bun for a professional appearance, being careful not to cut too deeply.
Bake in the preheated oven for 18-20 minutes, or until the buns are firm, lightly golden on the outside, and cooked through.
Transfer the buns to a wire rack to cool completely. Once cooled, slice them lengthwise to prepare for your favorite hot dogs or sausages.
Store leftover buns in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2932 mg | 127% | |
| Total Carbohydrate | 355.8 g | 129% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.3 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 540 mg | 42% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
