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Gluten-free pigs in a blanket on a white platter with ketchup and mustard in small bowls off to the side.

Gluten-Free Pigs in a Blanket

These pigs in a blanket are wrapped in a homemade gluten-free pastry. Serve them as a snack, appetizer or as a main course. Be sure to sure gluten-free cocktail wieners or hot dogs.
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings 8
Author Elizabeth

Ingredients

  • 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, see note (10 ounces; 283 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ¼ cup cold butter, cubed (2 ounces; 57 grams)
  • ½ cup plus additional milk as needed (4 ounces; 113 grams)
  • 1 large egg
  • 1 (16 ounce) package gluten-free cocktail wieners or 12 full size hot dogs cut into three pieces.

Topping

  • 1 large egg
  • 2 teaspoons water

Instructions

  1. Preheat oven to 400ºF. Line a baking sheet with parchment paper.
  2. Whisk together gluten-free flour, baking powder, sugar, and salt.
  3. Add the butter, and using your fingers or a pastry cutter, work it into the gluten-free flour mixture until no large pieces remain. The mixture should be coarse, with tiny pebbles of butter distributed thoroughly throughout.
  4. Stir in milk and 1 egg. Milk until a dough forms. If the dough is dry and won’t hold together, add a splash (about 1 tablespoon) more milk until the dough holds together.

  5. Dust your counter with gluten-free flour. Knead the dough a few times on the counter and then pat into a disk. Tip: To keep the dough from sticking, dust both the dough and your hands with a little gluten-free flour.

  6. Cut the dough into four pieces. Roll one piece into an 8x5-inch long rectangle. Then cut it into eight 1-inch thick strips.
  7. Wrap the dough around the hot dogs. Place the hot dogs, seam side down, on a parchment lined baking sheet. Repeat with the remaining dough until all the hot dogs are wrapped in pastry.

  8. Whisk the egg and water together in a small bowl. Brush the egg mixture on the pastry.
  9. Bake for about 18 minutes, until the dough is light golden brown and the hot dogs are hot. Remove from pan and serve hot.
  10. Store leftovers covered in the refrigerator for up to three days.

Recipe Notes

Gluten-Free Flour. This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change how the recipe works. Be sure to use a gluten-free flour that contains xanthan gum. 

Air Fryer Directions. Preheat air fryer to 350℉. Bake until the pastry is brown, about 8 minutes. Air fry these in batches. You don't want to crowd the basket or tray. 

Storing Leftover. Cover leftovers and store in the refrigerator for up to three days. Reheat in the microwave or air fryer until warm.