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Gluten Free and Dairy Free Hot Dog Buns

Ingredients:

200 g gluten‑free flour blend (from my mix) ½ tsp xanthan gum 8 g (1½ tsp) instant yeast 8 g (2 tsp) sugar 4.5 g (¾ tsp) fine salt 90 ml warm milk (105–115°F / 40–46°C) — or dairy‑free milk 35 ml warm water (same temp) 1 large egg, room temperature 25 g unsalted butter, melted and cooled (or neutral oil) ½ tsp apple cider vinegar Optional: 1 egg + 1 tbsp water for egg wash; sesame seeds

Directions

Preheat oven to 375°F / 190°C. Line a baking sheet with parchment. Activate yeast: Stir yeast, sugar and warm water; let sit 5–8 minutes until foamy. Combine dry: In a bowl whisk 200 g flour blend, xanthan gum, and salt. Wet mix: Whisk warm milk, egg, melted butter and vinegar. Stir in foamy yeast. Make dough: Add wet to dry and mix with a spatula until a thick, sticky dough forms. Let stand for 10 minutes. After the 10‑minute rest, the dough should be thick and sticky but shapeable; if still too loose, chill 10–20 minutes or mix in another 1/4 tsp xanthan gum and rest another 10 minutes. Lightly oil hands. Divide dough into 6 portions (~100–110 g each). Shape each into a 5½–6 in (14–16 cm) log and place on the sheet with space between. Rise: Cover loosely and rest 40 minutes until puffy. Egg wash & finish: Brush tops with egg wash if using; sprinkle sesame seeds if desired. Bake: 16–20 minutes at 375°F / 190°C until golden and hollow‑sounding. Tent with foil if browning too fast. Cool: Transfer to rack and cool 15–20 minutes before slicing.