Caputo’s gluten-free hamburger and hotdog buns are homemade using their signature gluten-free flour blend for a truly artisan experience.

Each bun has a pillowy texture with just the right amount of chew.

The golden-brown crust adds a gentle crispness that complements the tender, airy interior.

This recipe yields about 5 hamburger buns and 4 hotdog buns but I often make them thinner since they are a bit heavier than wheat buns and then get 6 of each.

Thanks to Caputo’s finely milled gluten-free flour, the buns have a smooth, cohesive crumb that doesn’t crumble or fall apart.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Caputo Hamburger and Hotdog Buns I dumped some Caputo gluten free flour, granulated sugar, almond flour, psyllium husk powder,  and baking powder into the bowl for my stand mixer.

I mixed the ingredients together on low speed.

Then I mixed in some quick rise yeast and again mixed on low speed to combine.

Next I melted some butter in the microwave.

Then I poured in the melted butter while it was still mixing on low speed.

I slowly added in some warm water while the mixer was on low speed.

The last ingredient to add was some beaten egg whites.

Then I turned the stand mixer to medium speed for 5 minutes.  I scraped the sides of the bowl at the half way point.

I greased a hamburger pan and a hotdog pan.

I scraped the contents of the bowl into the prepared pans.  I smoothed out the top.  The number of buns will vary depending on how thick you prefer your buns.  I have been able to get 6 of each kind.

 

I put mine in the oven with a cup of warm water beside them for extra heat.  I covered it with plastice wrap and let it rise for about an hour and a half.

Just before the rising time was up I removed the pans from the oven and preheated the oven to 375F. 

Then I placed the buns in the preheated oven for 20 – 25 minutes or until just starting to brown.  

After 25 minutes I removed the buns from the oven.

I immediately flipped them out of the baking pan.  I like to tap the bottom of a couple buns and check for doneness that way.  It should feel and sound sort of hollow.

Then I left the buns to cool completely. 

The hamburger buns are sturdy yet light—perfect for holding thick patties, fresh veggies, and sauces without getting soggy.

The hotdog buns are evenly shaped with a gentle curve, ideal for everything from classic franks to artisan sausages.

Homemade with care, they bring a rustic, wholesome feel to every meal.

Whether for cookouts, lunchboxes, or weeknight dinners, these buns restore the joy of bread to gluten-free eating.

With Caputo gluten-free flour at the heart of every bite, these buns deliver authentic flavor and satisfying texture—no compromise needed.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Other Recipes Using Caputo Flour that You Will Love… 

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Caputo Hamburger and Hotdog Buns:

• 3 1/2 cups Caputo Gluten Free Flour
• 2 tbsp granulated sugar
• 1/2 cup almond flour
• 2 tbsp psyllium husk powder
• 1 tbsp baking powder
• 8g (1 packet) quick-rise instant yeast 
• 1 1/2 cups warm water
• 1/2 cup butter melted
• 3 egg whites, beaten

How to Make Caputo Hamburger and Hotdog Buns:

1. Mix the Gluten Free Caputo Flour, almond flour, psyllium husk powder, baking powder, quick-rise instant yeast and granulated sugar together by using a stand mixer on low speed.
2. Melt the butter in the microwave.
3. Pour in the warm water while the mixer is turning on low speed.
4. Pour in the butter while the mixer is turning on low speed.
5. Add the beaten egg whites while the mixer is turning on low speed.
6. Mix on medium speed for about 5 minutes.  Scrape sides of the bowl at the half way point.
7. Grease the hamburger and hotdog pans.
8. Scrape the bread dough into the prepared pans and smooth the top.  Divide dough between pans according to your needs.
9. Cover with plastic wrap and let stand for 1 1/2 to 2 hours.  I place mine in the oven with a cup of warm water.
10. Preheat oven to 375F.  Remove buns first if they have been rising in the oven.
11. Place the baking pans in the preheated oven for 20 – 25  minutes.
12. Remove and flip the buns out.  Check for doneness by tapping the bottom of the loaf.  Should feel and sound hollow.
13. If done transfer to a cooling rack.
14. Once cooled the buns can be sliced to serve up some hamburgers and hotdogs.
15. Enjoy!

FAQS:

How do I store Caputo hamburger and hotdog buns?

Caputo flour hamburger and hot dog buns  should be stored properly to preserve their freshness and structure. Here’s how:

Short-Term Storage (1–2 days):

• Room Temperature:
  Store the buns in an airtight container or a zip-top bag at room temperature. Keep them in a cool, dry place away from sunlight.

  • Tip: Add a paper towel to the bag to absorb moisture and prevent sogginess.

Medium-Term Storage (3–5 days):

• Refrigeration:
  You can refrigerate the buns to slightly extend their shelf life, but this may dry them out. If you do:

  • Wrap them tightly in plastic wrap or foil, then place in an airtight container or bag.

  • Reheat gently before using (oven at 300°F for 5–7 minutes or microwave for 10–15 seconds with a damp paper towel).

Long-Term Storage (Up to 3 months):

• Freezing:
  Caputo flour buns freeze very well.

  • Let the buns cool completely after baking.

  • Wrap each bun individually in plastic wrap or foil.

  • Place all wrapped buns in a freezer-safe bag or container.

  • To thaw: Leave at room temperature for a few hours or warm in a 300°F oven for 10–12 minutes.

  • Pro Tip: Slice them before freezing if you want to toast directly from frozen.