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This Gluten Free Pigs in a Blanket Recipe is as perfect for a large holiday gathering as it is for a game day. Made with an easy gluten-free, nut-free dough that doesn’t require any chilling, it’s quick to prepare for a crowd-pleasing option for kids and adults alike!

Gluten free pigs in a blanket.


Homemade Gluten Free Pigs in a Blanket 

Just because we don’t eat wheat doesn’t mean we shouldn’t be able to eat pigs in a blanket, right? With minimal prep time and a total time of just over 30 minutes, this gluten free pigs in a blanket recipe saves the day, providing all the flavor you know and love with none of the gluten or other unnecessary ingredients you don’t. 

An adorable appetizer, it’s both tasty and easy to put together and is perfect for feeding a crowd! If I’m being honest, this recipe was in development for a while. It took quite a few attempts to nail the taste and texture, but I’m happy to say we finally did it. And it was totally worth the wait.

The dough is flakey, buttery, and savory with just a hint of sweetness. Wrapped around mini hot dogs, it bakes to puffy perfection for a dish everyone will love. 

Ingredients to make gluten free pigs in a blanket.

Ingredients Needed and Substitutions

*Scroll down to the recipe card for the full recipe and ingredient list!

  • Oat Flour and Tapioca Flour: This gluten free flour blend creates the perfect consistency, making the dough easy to roll while remaining light once baked. Make sure to use store-bought oat flour instead of homemade oat flour for the best results. 
  • Spices: Garlic powder, mustard powder, and salt add a touch of savoriness to the dough, adding depth and preventing it from being too sweet like a pie dough. 
  • Butter: Adds rich flavor and creates the flakey, puffy consistency we want. Make sure your butter is cold, and feel free to use plant-based butter if you need to keep this recipe dairy-free. 
  • Egg: Adds structure, helping the crust hold its shape. 
  • Applesauce: You don’t taste this, but it makes a huge difference in the taste and texture! 
  • Cocktail Hot Dogs: If you can’t find mini hot dogs, you can slice full-sized hot dogs into bite-sized pieces. 

How to Make This Easy Gluten Free Pigs in a Blanket Recipe

Before you begin, preheat your oven to 350ºF, and line a baking sheet with parchment paper or a silpat mat. 

  1. Combine the dry ingredients: In a food processor, combine the oat flour, tapioca flour, garlic powder, mustard powder, salt, and cold butter. Pulse until the butter is broken into pea-sized pieces. 
  2. Add the wet ingredients: In a small bowl, stir the egg and applesauce together until smooth. With the food processor running, add the mixture to the dough, and process just until the ingredients come together. 
  3. Roll: Place the dough on a large piece of plastic wrap, and add a second piece of plastic wrap on top. Then, use a rolling pin to roll the dough into a slab 1/16 inch thick. 
  4. Cut the dough: Use a cookie cutter to stamp out circles of dough roughly the same length as your hot dogs. 
  5. Wrap: Place a hot dog in the center of each disc of dough, wrap the dough over the hot dogs, and pinch the edges to seal. Repeat, wrapping all of the hot dogs. Feel free to add cheese, too, if desired! Also, note that there’s no need to brush egg wash over the dough. It bakes up nicely without it.
  6. Bake: Arrange the pigs in blankets on the prepared baking sheet, and bake until the dough is puffy and lightly golden brown, flipping the hot dogs over after about 12 minutes. Enjoy with your favorite sauce such as grainy mustard, ketchup, or honey mustard

Cutting the Dough

We prefer to use a cookie cutter to stamp out the dough rather than using a sharp knife to cut triangles because it gives us equal portions of hot dog and dough! 

Gluten free pigs in a blanket on a baking sheet.

Tips for Success

  • Be careful not to overprocess the dough. It should come together in just a few minutes and is ready to roll and use right away. 
  • Use parchment paper if needed. Normally, we shy away from plastic. However, we found it easiest to roll the dough between two sheets of plastic wrap for this recipe. That said, if you don’t keep plastic wrap in your home, parchment paper will do. 
  • Use a food scale. Oat flour can be difficult to measure properly as it can pack tightly in a measuring cup. Therefore, for foolproof results, we highly recommend measuring your dry ingredients with a food scale. Take a look at my tips for how to use a scale for baking before you begin! 
  • Adjust the consistency. If you find your dough is a bit wetter than shown in the photos, add in extra oat flour a tablespoon at a time until the dough is workable. 
A hand dipping a gluten free pig in a blanket in sauce.

Common Questions 

How long do gluten free pigs in a blanket last? 

Leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days. 

Can I freeze leftovers? 

Yes! Once cool, you can transfer leftover pigs in a blanket to a freezer-safe container, and freeze them for up to 4 months. Thaw in the fridge overnight, and reheat leftovers in the oven just until warmed through. 

Can I use store-bought dough? 

We haven’t tested this recipe with store-bought dough, but it should work with pre-made gluten-free dough, gluten-free crescent rolls, or gluten-free puff pastry dough. Just keep a close eye on the oven, and adjust the baking time as needed. 

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Gluten free pigs in a blanket on a baking sheet.

Gluten Free Pigs in a Blanket

5 from 1 vote
This Gluten Free Pigs in a Blanket Recipe is as perfect for a large holiday gathering as it is for game day. Made with an easy gluten-free, nut-free dough that doesn't require any chilling, it's quick to prepare for a crowd-pleasing option for kids and adults alike!
Servings 12 servings
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes

Ingredients
  

  • 1 cup 120g store-bought oat flour (see note)
  • 1 cup 120g tapioca flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • ½ teaspoon salt
  • ½ cup butter cold
  • 1 egg
  • ½ cup apple sauce see note
  • 12 ounces cocktail hot dogs drained and dried off

Instructions

  • Pre-heat oven to 350ºF and line a baking sheet with parchment paper or a silpat.
  • In a food processor combine oat flour, tapioca flour, garlic powder, mustard powder, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
    1 cup 120g store-bought oat flour (see note), 1 cup 120g tapioca flour, 1/2 teaspoon garlic powder, 1/2 teaspoon mustard powder, ½ teaspoon salt, ½ cup butter
  • In a small bowl whisk egg and apple sauce together. With the food processor running, add egg mixture and process until the dough just comes together.
    ½ cup apple sauce, 1 egg
  • Roll out your dough immediately: Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out to a thickness of 1/16″ and using a cookie cutter stamp out circles about the same length as your cocktail hot dogs. If dough is getting too warm at any
  • Wrap the stamped out circle around the dried off hot dog and pinch together until it has sealed. Place on baking sheet. Continue working until all of the hot dogs are wrapped.
    12 ounces cocktail hot dogs
  • Bake for 12 minutes. Take out of the oven and turn the Pigs in a Blanket over and continue to bake for another 5 minutes.
  • Remove and serve warm or room temperature along side some grainy mustard.

Notes

Apple sauce contributes a very minor sweetness to the dough that is needed because of the oat flour, and it also contributes to the texture. You won’t notice there is apple sauce in here necessarily, but the apple sauce is needed for improved taste and texture.
See post for trouble shooting if you run in to issues with the dough.
We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
Storage: Store leftover gluten free pigs in blankets in an airtight container in the fridge for up to 3 days, or freeze for up to 4 months. 
 

Nutrition

Serving: 1servingCalories: 222kcalCarbohydrates: 22gProtein: 5gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 47mgSodium: 359mgPotassium: 97mgFiber: 1gSugar: 1gVitamin A: 259IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
Keyword: gluten free pigs in a blanket, gluten free pigs in a blanket recipe, gluten free pigs in blankets
Course: Appetizer
Method: Oven
Cuisine: Gluten-free
Author: Lexi


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    1. Hi Ashley! They typically aren’t a 1-1 swap, so can’t say how that would turn out. If you try do let us know!