Gluten-Free Pigs in a Blanket
This recipe for gluten-free pigs in a blanket is easy and fun to make, and the perfect recipe for a fun gathering with friends!
Ingredients
- 360 grams360 grams360 grams Primal Palate Gluten-free All-Purpose Flour, 3 1/4 cup spooned and leveled
- 2 Tbsp2 Tbsp2 Tbsp Non-Fat Milk Powder
- 2 Tbsp2 Tbsp2 Tbsp Granulated White Sugar
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 1/2 cup1/2 cup1/2 cup Unsalted Butter, softened to room temperature
- 2 whole2 whole2 whole Eggs, 2 large eggs
- 1 cup1 cup1 cup Whole Milk, warmed to 110 degrees
- 2 1/4 tsp2 1/4 tsp2 1/4 tsp Active Dry Yeast
- 1 Tbsp1 Tbsp1 Tbsp Granulated White Sugar
- 2.5 tsp2.5 tsp2.5 tsp ground Psyllium husk
- 560 grams560 grams560 grams Cocktail Weenies (mini hot dogs), 50 cocktail weenies
![](https://foodsocial.io/wp-content/uploads/2023/07/Flour-Launch-Images-1.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2023/05/USWM-unsalted-grassfed-butter.png)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Warm the milk to 110 degrees, and whisk in the 1 tablespoon of sugar, and 2 1/4 teaspoons of active dry yeast. Allow the yeast mixture to sit for 5 minutes while you prepare the dry mix.
- In the bowl of your stand mixer, add the flour, 2 tablespoons dry milk powder, 2 tablespoons of sugar, and salt. Using the paddle attachment, beat the dry mix on medium speed to evenly combine.
- Whisk in the psyllium husk powder to the milk mixture, and allow to sit for 5 minutes.
- Add in the softened butter and eggs to the flour mixture, and beat on medium speed to combine. Scrape down the bowl as needed. At this point you will have a crumbly dough.
- After the the milk mixture has sat for 5 minutes with the psyllium added, whisk it back up. It should have thickened from the psyllium absorbing the liquid.
- Pour the milk mixture into the stand mixer, scraping every last bit from the bowl or glass measuring cup that held the milk mixture.
- Beat the dough on medium-high speed for 5 minutes, scraping down the bowl as needed.
- Once the dough looks light and fluffy, transfer it to a proofing bucket, or scrape it down into a dome shape, and cover the bowl.
- Allow the dough to rise at room temperature for one hour, and then place in the fridge for 2 hours or up to 3 days.
- When you are ready to bake the pigs in a blanket, preheat your oven to bake at 350 degrees F.
- Line a baking sheet with parchment paper, and make sure you have a pizza cutter or sharp knife, a rolling pin, and a small bowl of excess flour.
- Dust your work surface with gluten-free flour, and knead half the amount of
- Remove your little hotdogs from the fridge, and remove from the packaging, placing them in a bowl.
- It's helpful to work with smaller portions of dough at a time, because you will be rolling smaller circles of dough for the small hotdogs.
- Start with half of the dough. Place the dough on your floured work surface, and dust the top with more flour. Knead the dough for 2 minutes, and then cut the dough in thirds.
- Using one third of the dough, roll it into a ball, and flatten with your hand. Sprinkling with a small amount of flour if needed.
- Roll the dough into a circle, approximately 8 inches in diameter, and 1/4 inch thick.
- Using your pizza cutter, cut the dough into triangles small enough to fit the hotdog.
- If needed, you can gently roll each triangle out to stretch it so that its a bit thinner and longer for the little hotdog.
- Roll the hotdog up in the dough, starting from the wide end, and place on your baking sheet, with the seam side down.
- Repeat this step until you have used all of your little hotdogs. One batch of dough should be enough for 50-60 little cocktail weiners.
- Bake the pigs in a blanket one tray at a time, being sure to cover the second tray with plastic wrap while it sits at room temperature. Brush each pig in a blanket with melted butter, and bake in the center of the oven, on the middle rack for 25 minutes.
- When they come out of the oven, brush them with butter once more.
- Repeat with the second tray of pigs in a blanket.
- Serve with your choice of dipping sauces.
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