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!
- 360 gramsPrimal Palate Gluten-free All-Purpose Flour, 3 1/4 cup spooned and leveled
- 2 TbspNon-Fat Milk Powder
- 2 TbspGranulated White Sugar
- 1 tspHimalayan Pink Salt
- 1/2 cupUnsalted Butter, softened to room temperature
- 2 wholeEggs, 2 large eggs
- 1 cupWhole Milk, warmed to 110 degrees
- 2 1/4 tspActive Dry Yeast
- 1 TbspGranulated White Sugar
- 2.5 tspground Psyllium husk
- 560 gramsCocktail Weenies (mini hot dogs), 50 cocktail weenies
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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