Gluten-Free Pigs in a Blanket Recipe

By
Elizabeth Barbone
Elizabeth Barbone: Contributing Writer at Serious Eats
Elizabeth Barbone
Elizabeth Barbone develops delicious and creative recipes for the food allergic and gluten-free communities through her site Gluten-Free Baking. Author of three cookbooks: Easy Gluten-Free Baking (2009), How to Cook Gluten-Free (2012), and The World's Easiest Paleo Baking (2016).
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Updated Aug. 30, 2018
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Instead of rolling dough out and wrapping it around cocktail wieners, this dough is rounded into balls and then pressed around the wieners. The baked wieners are encased in a crisp dough that's best eaten in one or two bites. Thanks to the delicate nature of the dough, I don't recommend wrapping it around full-size hot dogs.

Dairy-free Replace the butter with solid shortening and the milk with a dairy-free and gluten-free milk replacement.

Recipe Facts

5

(1)

Active: About 30 mins
Total: 0 mins
Serves: 8 servings

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Ingredients

  • 5 ounces (1 1/4 cups) white rice flour

  • 3 ounces (3/4 cup) cornstarch

  • 1 ounce (1/4 cup) sweet rice flour

  • 2 teaspoons baking powder

  • 1 teaspoon granulated sugar

  • 1/4 teaspoon salt

  • 1/4 cup (4 tablespoons) unsalted butter, chilled and diced

  • 1/2 cup plus additional milk as needed

  • 2 large eggs, divided

  • 1 package (16 ounces) gluten-free cocktail wieners

Directions

  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. The dough will be 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. Looks don’t matter. 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.

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Nutrition Facts (per serving)
385 Calories
19g Fat
31g Carbs
20g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 385
% Daily Value*
Total Fat 19g 25%
Saturated Fat 9g 44%
Cholesterol 119mg 40%
Sodium 321mg 14%
Total Carbohydrate 31g 11%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 20g
Vitamin C 0mg 1%
Calcium 132mg 10%
Iron 3mg 16%
Potassium 245mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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