Hot Dog Buns (Gluten/Casein/Yeast Free)

Total Time
Prep 20 mins
Cook 20 mins

I tweaked my bread recipe to make these. I've made them with success more than without (once or twice they fell afterwards). I think it was because I undercooked them a bit, and then didn't really realize it until after they were cooling on the rack. They are yeast free as my yeast was dead and I wanted a good bun, and it worked fine without. I'm sure they'd make great rolls, too! I often add in some garlic powder and Italian seasoning, and serve with meatball subs or italian sausage.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Mix together the dry ingredients.
  3. Mix together the wet ingredients.
  4. Combine the wet with dry.
  5. Grease a cookie sheet, then shape dough into hotdog bun shapes if it's sticky, wet a spatula and your hands a bit to form them.
  6. Bake for about 12-15 minutes, until they start to brown.
Most Helpful

These are amazing! After discovering freefrom hotdog sausages in the supermarket, I needed buns. However gluten/yeast free leaves a heavy and tasteless bread. Thought I'd give them a try and am delighted. They were light and very tasty, allowing me to enjoy hotdogs for the first time in years! Instead of separate dry ingredients, I used 360ml Doves self raising flour, Flax/pumpkin/goji berry mix, baking powder, and Orgran No Egg. yum!

TeachyKeen March 31, 2012