Gluten Free Hot Dog Buns

Gluten Free Hot Dog Buns

2 from 2 votes
Hot Dog Bus
Servings: 6 buns
  • 1 package (7.5 oz) Original Chebe Mix or other Chebe savory variety
  • 1 tsp baking powder if not using All-Purpose or Focaccia Mixes
  • 2 Tbsp oil
  • 2 eggs
  • 1/4 cup Parmesean cheese optional
  • 4 Tbsp water
  1. Preheat oven to 350F

  2. Prepare mix according to package directions. Blend with a fork until clumpy, then continue blending with hands util the dough is smooth and well blended.

  3. Divide into 6 equal pieces. Roll the dough into cylinder shapes, the lengths of a hot dog.
  4. Place on an ungreased baking sheet. Basting the top with a bit of butter or oil helps browning.
  5. Bake for 35 minutes.
  6. When cooled, slice bun with serrated knife and fill with a grilled hotdog, brat or any other filling desired.

This recipe works great with Chēbē Original Mix and All-Purpose Mix, but you may also try it with this Chēbē mix:



  1. 3 stars
    Following the revised recipe, using Tbsp (for which correction, thanks), I made a batch. I didn’t follow the directions exactly, mostly because I have a hotdog bun pan, and rather than dividing the dough into six pieces and rolling them, I spread the dough as evenly as I could across six divisions of the pan. For whatever reason, the dough didn’t rise much in the bake, so the resultant buns were quite short. They were crusted, yet moist and flexible on the inside. While I really had to work to spread them open to get some mayo and a hotdog inside them, the flavor was well worth the effort. I’ll try again, maybe making only four instead of six, and if that works, I’m happy. If, on the other hand, the dough decides to rise and make the four buns extra tall, that’s good, too.

  2. 1 star
    4 Tbos water?? What is Tbos?

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