Gluten-Free Hot Dog or Hamburger Buns

Products Used
Gluten-Free Hot Dog or Hamburger Buns


  • 3 1/3 cups Gluten-Free Brown Rice Flour Blend* (see recipe for blend below)*
  • 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 2 teaspoons baking yeast (not quick rise)
  • 2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 1 cup warm milk or unsweetened plain milk substitute
  • 4 tablespoons (1/2 stick) room temperature butter, shortening, or dairy free margarine
  • 3 eggs
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


      1. Oil a baking pan or line with parchment or a silicone baking mat.  Set aside.
      2. In bowl of a mixer and using paddle attachment, blend together gluten-free flour blend, sugar, yeast, xanthan gum, and salt.
      3. Add room temperature butter and warm milk to dry ingredients, then mix.  Add eggs, one at a time, mixing well after each egg.  Scrape down mixing bowl.  Beat mixture on high speed for 3 minutes.  Mixture will be heavy and sticky.
      4. Scrape batter into a heavy freezer bag.  Seal.  Snip a 1" section from corner of bag.  Squeeze bag using it to "pipe" eight hot dog buns or circular hamburger bun shapes onto prepared pan.  Use very wet hands to lightly smooth dough for a uniform appearance.
      5. Place baking pan into a COLD oven.  Turn oven to 350°F and bake for 40 minutes until golden and baked through.
      6. Tip:  When baking gluten-free yeast bread breads, place a small pan on bottom rack.  Be sure it is a pan that is not glass or pyrex (such as metal) and that doesn't matter if it gets warped.  Add a large handful of ice to pan.  The ice will melt during the baking process, releasing steam.  The steam will help your gluten free bread rise better, have better texture and create a better appearance to crust.

      Gluten-Free Brown Rice Flour Blend:  To make blend, combine 5 cups finely ground brown rice flour (or half brown rice and half white rice flour), 3 cups potato starch or corn starch, 1 cup sourghum flour (or more brown rice flour), 1 cup tapioca starch and 1 teaspoon xanthan gum or guar gum.  Whisk well and store in a sealed container.  Stir before using in recipe.

      Imperial Sugar Insight

      Recipe developed for IImperial Sugar by Angela Litzinger @Angela's Kitchen.

      Rate & Review
      or to post comments
      Apr 21, 2014

      These cooked well in 25 minutes in my convection oven. They were perfectly textured, not too dry and maybe a little browner than expected, because they started turning 'golden' as soon as the oven reached 350-degrees at 10 minutes, and I just wanted to insure they were fully baked. They did not taste too dry though. My GFCF son needed a hot dog bun for a birthday party he is attending. Thank you for a wonderful recipe!!

      Oops.. there is no Spanish translation to this recipe