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Gluten Free and Dairy Free Hot Dog Buns

Ingredients:

500 g gluten‑free flour blend (from my mix) 1 tsp xanthan gum ½ tsp baking powder 16 g (1 tbsp) instant yeast 12 g (1 tbsp) sugar 9 g (1½ tsp) fine salt 200 ml warm milk (105–115°F / 40–46°C) — or dairy‑free milk 70 ml warm water (same temp) 2 large eggs, room temperature 50 g neutral oil 1 tsp apple cider vinegar

Directions

Line a baking sheet with parchment. Combine dry: In a bowl whisk flour blend, xanthan gum, baking powder, and salt. Wet mix: Whisk warm milk, eggs, oil and vinegar. Activate yeast: Stir yeast, sugar and warm water; let sit 5–8 minutes until foamy. Make dough: Stir activated yeast into the wet mix, 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 6-8 portions. 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. When there's 10 minutes left, preheat oven to 375°F / 190°C. Bake: 16 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.