I’m rolling out another comfort food recipe with these gluten-free pigs in a blanket. Hot dogs are wrapped in an easy yet soft and delicious gluten-free dough and baked to perfection. Kids and adults will love these!
GLUTEN FREE PIGS IN A BLANKET RECIPE
If you or your kids have been missing these iconic kid-friendly finger foods, then this recipe for gluten-free pigs in a blanket is for you!
Just grab a package of your favorite hot dogs (always check your labels!) and mix up a batch of my super-easy dough to wrap around them.
These gluten-free pigs in a blanket are quick and easy to make and you’re going to love the bread dough! It’s soft and pillowy and absolutely makes the recipe.
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Table of contents
Looking for more kid-friendly gluten free recipes? Try my Gluten Free Swig Copycat Sugar Cookie Recipe, Chocolate Chip Energy Bites, or Super Soft Gluten Free Bread
INGREDIENTS YOU’LL NEED
This recipe is pretty straightforward with simple ingredients. For years I used my gluten-free crescent roll dough and it worked great, but I recently tried using the dough from my gluten free breadsticks and we liked it even more so that’s what I’ve included here.
***There is a printable recipe card at the bottom of this post if you would like to print the recipe.
FOR THE PIGS IN A BLANKET
10 hot dogs
Use any kind you like, just be sure to check the labels to ensure they’re gluten-free. We like the 100% beef franks.
2 cups gluten-free flour blend
I use and recommend gfJules brand gluten-free flour because it really takes yeast breads up a level, making them super soft and fluffy.
gfJules is certified gluten-free and free from the top allergens. If you also need a corn-free blend, I recommend Better Batter brand.
You can also use my homemade blend if you prefer but I do not recommend using a gluten-free flour that isn’t designed for breads such as Bob’s Red Mill or King Arthur Measure for Measure.
1 tablespoon yeast
I like to use instant yeast so I don’t have to proof it first, but you can use active dry yeast if you want to.
1/3 cup instant milk (dry milk powder)
Adding dry milk to gluten-free bread recipes enhances the flavor and also helps with browning. If you can’t tolerate dairy, you can use coconut milk powder or just leave it out.
2 tablespoons sugar
Just plain white sugar. You can substitute for an equal amount of honey if you would rather.
1/2 teaspoon salt
Any kind you like will work, I prefer the flavor of sea salt. You can reduce or omit if you’re watching your sodium.
1 large egg
If you’re egg-free, you can use an egg alternative. I’ve had great success with Bob’s Red Mill egg replacer.
1/3 cup olive oil
Olive oil adds a delightful depth of flavor to this recipe. If you would rather swap another type of oil such as avocado or canola oil, those will work too.
2/3 cup warm water
The amount of water needed for a yeast dough can vary due to humidity levels, how you measure flour,
FOR THE DILL DIPPING SAUCE
1/3 cup ranch dressing
2 tablespoons pickle juice
1/8 teaspoon dill
HOW TO MAKE GLUTEN FREE GLUTEN-FREE PIGS IN A BLANKET
The idea of making gluten-free bread dough really intimidates people, but let me assure you that this recipe is super simple and actually much less fussy than regular wheat-based dough.
A printable version of this recipe is available in the recipe card at the bottom of this post.
Step 1: Mix the Dough
Add all the ingredients into the bowl of a stand mixer in the order listed. If you don’t have a stand mixer, you can use a regular mixer or a sturdy wooden spoon + a fair amount of elbow grease.
The dough will be soft and a bit sticky, so you will use the paddle attachment, not the dough hook.
Mix for a good 2-3 minutes, the dough should be soft and sticky, should form a loose ball when you scrape it form the sides with a spatula, but also stick to your fingers.
If the dough seems too wet, add a tablespoon or two of flour.
If the dough seems to dry, add a tablespoon or two of water.
PRO TIP: Bring all your ingredients to room temperature before mixing the dough.
Step 2: Roll Out the Dough
Sprinkle your work surface with about 2 tablespoons of gluten-free flour and set the dough down. Turn it to coat and pat down a bit to form a loose rectangle.
Try not to work the flour into the dough, just use it to coat the outsides so it doesn’t stick.
Using a rolling pin, roll the dough to a rectangle that is 8 inches wide by 16 inches long. Keep some additional gluten-free flour on hand to sprinkle over the top as needed to keep the dough from sticking.
Step 3: Cut Dough Into Strips
Use a pizza cutter or sharp knife to slice the dough into 10 strips of equal length. You’ll be slicing them so they are short rather than long, as shown in the picture.
Step 4: Wrap Hot Dogs
Remove hot dogs from packaging and place on a layer of paper towels. Put another layer of paper towels on top and gently pat them dry; this will help the dough stick better.
Leaving a bit of hot dog uncovered at the ends, wrap the dough around the hot dogs about three times, so that the strip of dough is overlapping slightly.
Press the dough together so it doesn’t come undone as it rises and bakes.
Step 5: Bake
Place the hot dogs on a parchment lined baking sheet and cover loosely with plastic wrap or a light tea towel.
Place the baking sheet on top of your oven while it preheats.
Preheat the oven to 425 degrees F.
Once the oven is preheated, use a pastry brush to brush the tops with melted butter or an egg wash and sprinkle with everything bagel seasoning or sesame seeds if you want.
Bake for 12-15 minutes until the dough is done. The rolls should be turning a light golden brown color on top.
Step 6: Make the Dill Sauce
Make the dill sauce by combining 1/2 cup ranch, 1 tablespoon pickle juice, and 1/8 teaspoon dried dill.
Feel free to add a little extra pickle juice if you really love that tangy pickle flavor!
HOW TO SERVE PIGS IN A BLANKET
You can serve pigs in a blanket plain or with standard hot dog toppings like ketchup and mustard.
My family loves dipping pigs in a blanket in our homemade dill pickle sauce, which is super easy to make and takes these to the next level. These are also great with honey mustard!
HOW TO STORE LEFTOVERS
Store leftovers in an airtight container or a Ziploc bag in the fridge for up to 3 days. Reheat in the microwave, air fryer, or in a 300 degree F oven.
MORE GLUTEN-FREE RECIPES YOU’LL LOVE
Easy-As-a-Box Gluten Free Mac and Cheese Recipe
Southern Baked Beans Recipe (Jodi Beans)
Gluten Free Fruit Pizza Recipe
Gluten Free Mac and Cheese Honest Review: The Best and the Worst
Gluten Free Chocolate Chip Cookies
FREQUENTLY ASKED QUESTIONS
Can I make dairy free?
Absolutely. Just swap the milk powder for coconut milk powder or leave it out. Brush the dough with a dairy-free butter substitute or some oil.
Can I make without eggs?
Yes! An egg replacer works well in this recipe. I’ve had great success with Bob’s Red Mill egg replacer.
Can you buy gluten free pigs in a blanket?
There are a few options of gluten free pigs in a blanket available for purchase in the UK, but to my knowledge there are no store-bought options in the US.
Can I use this recipe with cocktail sausages?
You can use this recipe with cocktail weenies, you’ll just cut the dough into smaller strips and the prep time will take a bit longer. They should be done after about 7-10 minutes in the oven.
Can I make gluten free pigs in a blanket with puff pastry dough?
You can use Schar gluten-free puff pastry (found in the freezer section of your local grocery store) to make pigs in a blanket, but my homemade dough will hold together better and be easier to work with.
Making this recipe? Please leave a star rating! I love hearing from my readers and your reviews help more people find gluten-free recipes that actually taste good.
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GLUTEN FREE PIGS IN A BLANKET RECIPE
Gluten Free Pigs in a Blanket
I'm rolling out another comfort food recipe with these gluten-free pigs in a blanket. Hot dogs are wrapped in an easy yet soft and delicious gluten-free dough and baked to perfection. Kids and adults will love these!
Ingredients
- 2 cups gluten-free flour (see notes)
- 1 tablespoon yeast
- ⅓ cup instant milk (see notes for dairy free)
- 2 tablespoons sugar
- 1 egg (see notes for egg free)
- ⅓ cup olive oil
- ½ teaspoon salt
- ⅔ cup warm water
- 10 hot dogs (see notes)
Dill Sauce
- 1/2 cup ranch
- 1 tablespoon pickle juice
- 1/8 teaspoon dried dill
Instructions
- Add all the ingredients except hot dogs into the bowl of a stand mixer in the order listed.
- Use the paddle attachment to mix for 2-3 minutes. The dough should be soft and sticky, should form a loose ball when you scrape it form the sides with a spatula, but also stick to your fingers. If the dough seems too wet, add a tablespoon or two of flour. If the dough seems to dry, add a tablespoon or two of water.
- Sprinkle your work surface with about 2 tablespoons of gluten-free flour and set the dough down. Turn it to coat and pat down a bit to form a loose rectangle.
- Using a rolling pin, roll the dough to a rectangle that is 8 inches wide by 16 inches long. Keep some additional gluten-free flour on hand to sprinkle over the top as needed to keep the dough from sticking.
- Use a pizza cutter or sharp knife to slice the dough into 10 short strips of equal length.
- Pat the hot dogs dry with a paper towel.
- Leaving a bit of hot dog uncovered at the ends, wrap the dough around the hot dogs about three times, so that the strip of dough is overlapping slightly. Press the dough together so it doesn't come undone as it rises and bakes.
- Place the wrapped hot dogs on a parchment lined baking sheet and cover loosely with plastic wrap or a light tea towel.
- Place the baking sheet on top of your oven while it preheats to allow the dough to rise a bit.
- Preheat the oven to 425 degrees F.
- Once the oven is preheated, use a pastry brush to brush the tops with melted butter or an egg wash and sprinkle with everything bagel seasoning or sesame seeds if you want.
- Bake for 12-15 minutes until the dough is done and the rolls are turning golden brown on top.
- Make dill sauce by combining ranch, pickle juice, and dried dill in a small bowl.
- Serve the pigs in a blanket with dill sauce, honey mustard, or standard hot dog condiments.
- Store any leftovers in an airtight container or Ziploc bag in the fridge for up to 4 days, or freeze for longer.
Notes
DAIRY FREE OPTION:
Use coconut milk powder or just omit the milk powder.. Brush the dough with a dairy-free butter substitute or some oil.
EGG FREE OPTION:
Use an egg replacer. I've used Bob's Red Mill egg replacer and had great results.
FLOUR OPTIONS
I always recommend gfJules gluten-free all purpose flour for yeast recipes because I've had the best results with this one by far. It's certified gluten-free and also free from the top allergens, but does contain corn.
If you can't tolerate corn, I recommend using my homemade gluten-free flour blend or Better Batter. I do not recommend using Bob's Red Mill, King Arthur, or Cup4Cup.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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KitchenAid KP26M1XNP 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer - Nickel Pearl -
gfJules -gluten free flour and mixes voted #1 by gluten free consumers -
Anthony's Non Fat Milk Powder, 2 lb, Instant, Gluten Free & Non GMO -
Anthony's Organic Coconut Milk Powder, 1 lb, Gluten Free, Vegan & Dairy Free, Creamer Alternative, Keto Friendly -
Wilton Easy Layers Sheet Cake Pan, 2-Piece Set -
Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet -
Saf Instant Yeast
Tara zawacki
Monday 10th of June 2024
Haven’t tried it yet but will! Instead of milk powder, can you just use milk?
Celeste Noland
Wednesday 12th of June 2024
If you need to avoid milk, I recommend using a powdered coconut milk or omitting the milk powder.