These Gluten Free Pigs in a Blanket are as perfect for a large holiday gathering as they are for game day eats. They are made using an easy gluten-free and nut-free dough that doesn’t need any chilling time. These are a sure crowd pleaser for both kids and grown-ups alike!
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? This Gluten Free Pigs in a Blanket recipe saves the day because this adorable appetizer is both tasty and easy to put together for the next time you need to feed a crowd!
I’ll let you in on a little secret, this recipe was in development for a while! Sometimes you get a recipe right in the first trial or two, and sometimes you question whether you are ever going to get it to right where you want it to be! And there was a moment when we didn’t think we would ever hit publish on our Gluten Free Pigs in a Blanket. But we had a breakthrough and we’re so happy with the final result.
The first few times we tested this we were using our typical almond flour and tapioca flour blend that is usually our first stop in baked goods. Unfortunately these resulted in dough that had good flavor but was a bit too crumbly for our liking, and was somewhat hard to roll out.
While we were testing these we were also testing our new gluten-free and nut-free crust on Pumpkin Pie. We really loved the ease of working with that dough and thought it had a nice neutral flavor so we gave it a go on our Pigs in a Blanket and it was then we knew we were on to something. We changed up a few things including introducing more savory elements and at last we had a winner! We added apple sauce to this dough and loved the results. You don’t know there is apple sauce in it, but it contributes to an improved flavor and texture.
The main ingredients in the dough are a mix of oat flour (store-bought only) and tapioca flour, along with butter, applesauce, and some spices. The dough comes together in a food processor in a few minutes. Just make sure that you don’t overprocess the dough: Once it has come together stop running the processor. After it’s made you CAN roll out the dough right away, which we love. This is unusual for pie crusts, that usually need to wait to rest and firm up. We found it easiest to roll the dough between two sheets of plastic. Normally we shy away from plastics, but in this crust it really is easiest if you use that vs. parchment paper. But if you don’t keep plastic in your home (we get it!), parchment will do in a bind!
We really loved working with this dough and found it simple. It should look similar to the photo above. We worked with this dough over a dozen times and have always found it super simple to work with, but we’ve gotten some feedback that some people making the dough found it wet. After testing it some more, while we never have been able to accidentally make a wet dough when following the recipe, we’ve discovered that oat flour is a bit difficult to measure out properly in the cup measurement because sometimes it is more densely packed in the bag than others. For fool proof measuring you can weigh out the oat flour instead. If you find your dough a bit more wet than the above photo add in oat flour a tablespoon at a time until it feels workable.
To roll it out we suggest using plastic wrap. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that. Once it’s rolled out we use a simple round cookie cutter, with the width the same size as the hot dogs we were using to stamp out a piece of dough and then wrap it around. We preferred this method than cutting out triangles and rolling them, because this method gave us equal portions of hot dog and dough!
For this recipe we used these tools:
If you like this fun appetizer recipe, check out these others:
- Spinach Dip Stuffed Mushrooms
- Braised Artichokes with Garlicky Pecan Bread Crumbs
- Crispy Baked Buffalo Wings
- Deviled Eggs with Bacon and Chives
- Cauliflower Pizza Bites
- 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.
- 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.
- 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.
- 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.
- 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.
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