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Gluten-Free Pigs in a Blanket on a white platter.

Gluten-Free Pigs in a Blanket

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Author Elizabeth Barbone GlutenFreeBaking.com


  • 1 1/4 cups white rice flour (4 ounces; 113 grams)
  • 3/4 cup cornstarch (3 ounces; 85 grams)
  • 1/4 cup sweet rice flour (1 ounce; 28 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter, chilled and diced (1/4 cup; 2 ounces 57 grams)
  • 1/2 cup plus additional milk as needed (4 ounces; 113 grams)
  • 2 large eggs, divided
  • 1 (16 ounce) package gluten-free cocktail wieners


  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the white rice flour, cornstarch, sweet rice flour, baking powder, sugar, and salt.
  3. Add the butter, and using your fingers or a pastry cutter, work it into the flour mixture until no large pieces remain. The mixture should be coarse, with tiny pebbles of butter distributed thoroughly throughout.
  4. Using a wooden spoon, stir in 1/2 cup of the milk and 1 egg. Blend until a dough forms. If the dough is dry and won’t hold together, add a splash (about 2 tablespoon) more milk until dough is firm and forms a ball when rounded between your palms.
  5. Pinch off little balls of dough, about 1 generous teaspoon each. Press the dough evenly around a cocktail wiener to coat the wiener. Leave ends of the wiener exposed. Don’t worry about the dough jacket being perfect. You just want to encase the sausage in dough. Place on the prepared pan. Repeat until all the dough and wieners are used.
  6. In a small bowl, whisk together the remaining egg and about 1 tablespoon milk with a fork. Using a pastry brush, brush the egg mixture onto each dough wrap.
  7. Bake 15 to 18 minutes, until the dough is light golden brown. Remove from pan and serve hot.