Pigs in a blanket are always a fun and easy finger food to serve any time, whether it's a simple lunch, an after school snack, or part of a buffet spread to feed a crowd! The "blankets" have a soft bread-like texture, are really easy to make, and are also gluten-free, but you'd never know it! Serve them with ketchup or your favorite dip and they're sure to be a crowd pleaser!
Are you looking for fun finger food that also has to be gluten-free? These pigs in a blanket are going to satisfy! The best thing is you're going to love these small bites whether you're gluten-free or not!
What You Need
Obviously, you're going to need the "pigs", and for these, you can use the traditional standard wieners, or you can use breakfast sausages. Cut the wieners in half or into thirds, depending on how much you want them to stick out beyond the rolls.
For the gluten-free "blanket" that will wrap around the "pigs", you'll need:
- brown rice flour
- tapioca starch
- sorghum flour
- xanthan gum
- baking powder
- onion powder
- garlic powder
- salt
- Greek yogurt
- oil
The dough I use for these rolls are inspired by my Easy Amazing Gluten-Free Pizza Crust...a great recipe worth checking out if you haven't already!
How To Make It
Make the Dough
In a bowl, combine all the dry ingredients, Greek yogurt, and oil in a bowl and mix well using a spoon or spatula until it forms into a dough.
Note: This dough will not be elastic like a regular wheat dough, but will should still come together so that you can handle it.
On a work surface dusted with tapioca starch or brown rice flour, work the dough with your hands to make it more cohesive. Then roll the dough out to approximately 9-10 inches in diameter, making sure to dust your rolling pin with tapioca starch.
Cut the dough into 12 wedges (I use a pizza cutter).
Roll the Pigs in a Blanket
Place a wiener on the wide end of a wedge and roll the dough around it, rolling towards the point. Place them on a parchment-lined baking sheet.
Note: If the dough breaks or cracks, simply press it back together with your fingers. The dough will not be as pliable as regular wheat dough.
Beat the egg and water in a small bowl to make the egg wash and brush over the rolls.
Bake Them
Top them with sesame seeds or everything bagel seasoning, if desired, then bake in a preheated 400F/200C oven for 20 minutes until they are golden brown.
How To Serve Them
These pigs in a blanket are fun to serve for lunch, an after school snack, or as part of a buffet spread at your next gathering!
Serve them with your favorite dip, whether it be hot dog classics like ketchup and mustard, or something more "sophisticated" like a cucumber tzatziki, orange honey mustard dressing. How about chipotle mayo or homemade Korean Gochujang chili sauce?
Can You Make Them Ahead of Time?
Yes! You can make them ahead of time and give them a quick reheat in the microwave for 10-20 seconds, or warm them in a 350F/180C oven for 10 minutes before serving. Store leftovers covered in the fridge.
More Crowd Pleasing Recipes
If you're looking for more appetizer/small bites ideas for your next gathering, check out these other recipes!
- Asian Pork and Shrimp Meatballs
- Roasted Garlic Spinach Artichoke Dip
- Cold Spicy Cucumber Bites
- Chewy Brazilian Cheese Bread
- Cheesy Korean Mochi QQ Balls
These pigs in a blanket are sure to be a hit with a crowd, especially if you've got guests who are gluten-free! But even if you're not gluten-free, you are going to love every bite! Whip up a batch or two of these for your next get-together!
~ Lisa.
Gluten-Free Pigs In A Blanket
Ingredients
- Wieners or breakfast sausages
- 90 grams brown rice flour
- 50 grams tapioca starch
- 30 grams sorghum flour (millet or more brown rice flour okay)
- 2 teaspoons baking powder
- 1 ½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon xanthan gum
- 1 cup full-fat Greek yogurt
- 1 tablespoon extra light olive oil
- Sesame seeds for garnishing (optional)
Egg Wash:
- 1 egg, slightly beaten
- 1 teaspoon water
Dip Suggestions:
Instructions
- Preheat oven 400F/200C.
- Cut wieners in half or in thirds, making sure to have 12 individual pieces. Set aside.
- In a mixing bowl, combine the brown rice flour, tapioca starch, sorghum flour, baking powder, garlic powder, onion powder, salt and xanthan gum. Whisk together well.
- Add the full-fat Greek yogurt and oil to the dry ingredients and mix well with a spoon or spatula until a dough forms.
- Turn dough out onto a surface dusted with tapioca starch and work with your hands to press together into a more cohesive dough. Shape into a round disc.
- Dust a rolling pin with tapioca starch and roll disc out to approximately 10" in diameter. Use your hands to help shape and flatten the dough as necessary into a circle.
- Cut the dough into 12 equal wedges.
- Place a wiener on the wide end of a wedge and roll to the tip. If the dough cracks or breaks or sticks to the work surface, simply use a knife or spatula to help lift the dough off and gently press the cracks together with your fingers. Place the rolls on a parchment lined baking sheet.
- Repeat with remaining wieners and wedges.
- In a small bowl, beat the egg with water for the egg wash and brush onto all the rolls.
- Top with sesame seeds, if desired.
- Bake for 20 minutes until golden brown.
- Serve with ketchup, mustard, relish, or other dips!
Notes
- Use whatever wieners or sausages you like. If you use sausages, choose ones that are not much fatter than a wiener to ensure it can be wrapped properly. Breakfast sausages work well.
- If you use cocktail wieners, use whole ones instead of cutting them.
- If the dough cracks or breaks, simply press it back together. The dough will not be pliable like a wheat dough.
- They can be made ahead of time and quickly reheated in the microwave for 10-20 seconds. You can also warm them in a 350F/180C oven for about 10 minutes. Keep leftovers in the fridge.
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