Hot Dog Buns

Ingredients

• 2 cups Gluten-Free All-Purpose Flour Blend (with xanthan gum)
• 1/2 cup Tapioca Starch
• 1/4 cup Potato Starch
• 1 tablespoon Sugar
• 2 1/4 teaspoons Dry Active Yeast
• 1 teaspoon Salt
• 1 cup Warm Water (110-115°F)
• 1/4 cup Milk (dairy or non-dairy)
• 1 large Egg
• 2 tablespoons Olive Oil
• 1 teaspoon Apple Cider Vinegar
• 1 Egg Wash (1 egg beaten with 1 tbsp water)
• 1 tablespoon Sesame Seeds (optional)

Instructions

1. 1

   In a large bowl, combine the gluten-free flour blend, tapioca starch, potato starch, sugar, yeast, and salt.

2. 2

   In a separate bowl, whisk together the warm water, milk, egg, olive oil, and apple cider vinegar.

3. 3

   Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms. The batter will be sticky.

4. 4

   Cover the bowl with plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size.

5. 5

   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

6. 6

   Gently deflate the dough. Divide the dough into 4 equal portions. On a lightly floured surface (use gluten-free flour), shape each portion into a long, oval-shaped bun.

7. 7

   Place the buns on the prepared baking sheet. Cover loosely with plastic wrap and let rise for another 30 minutes.

8. 8

   Brush the buns with egg wash and sprinkle with sesame seeds, if desired.

9. 9

   Bake for 25-30 minutes, or until golden brown. Let cool completely on a wire rack before slicing and serving with your favorite hot dogs.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.