NOTICE: My posting schedule has slowed down lately. Be sure to subscribe to the blog via RSS or via email so you won’t miss new posts when I do publish!

Gluten Free Pigs in a Blanket

This is so cool. Personally, I was most amazed with the “Super Versatile Bread Dough” from a recipe I made with my new BFF, Better Batter Gluten Free Flour! This is the first time in years that I have felt “real” dough in my hands. I could not stop playing with it!

Super Versatile Bread Dough

1 1/2 cup Milk (I used Skim Milk, but I am sure a dairy-free substitute would work just as well)

1/3 cup Sugar

2 tsp. Salt

4 Tbs. Butter (I used Earth Balance, which is dairy free and made my the same company as Smart Balance, which is not dairy-free)

1 package Active Dry Yeast (I used 2 1/2 tsp. bulk packaged Yeast, which is VERY INEXPENSIVE at Sam’s Club and Costco)

1 Egg

3-4 cups Better Batter Gluten Free Flour

  • Heat the milk, sugar, salt, and butter in a sauce pan until warmed (not too hot).
  • In a large bowl mix together, yeast and egg. Slowly add the warm liquid and whisk together.
  • Add enough Better Batter Gluten Free Flour to be like play dough and beat together well for 3 minutes.
  • Divide dough into two parts. Roll out each part of dough using flour for a heavy floured surface.

For the “Pigs in a Blanket” Portion:

  • Roll the dough out into a large circle, about 1/8″ thick.
  • Using a knife or pizza cutter, cut it like you would a pizza or pie. The size of the triangles will depend on the size of the frank you are going to roll up.
  • Take your cocktail frank (do your homework to make sure it is gluten-free) or take your favorite hot dog/hot dog substitute/breakfast sausage link and cut into smaller pieces, and starting at the outside (widest end), lay the frank on top of the dough and roll it up!
  • Once you are finished, you can either bake right away or freeze to use later! Your very own GF homemade quick freezer food! :-)
  • I have baked these right away and have baked them from the frozen state and both ways work great.
  • Before baking, I brushed mine with an egg wash: 1 egg mixed with 1 Tbs. water.
  • I baked mine at 350° F. for 15 minutes. This will vary depending on your oven and the type of frank you use. I would recommend to set the timer for 10 minutes, then keep checking every few minutes thereafter.

3 Little Pigs: Mike, Sam and Luke! I got one out of the whole batch! ;-)

First up: I added the Better Batter GF Flour to the bowl of my KitchenAid

Yeast Mixture

Add yeast mixture to the flour

I do not use a dough hook in most of my GF "dough's" since they are really more of a batter, but this is "Better Batter" check out what happens...

You can pick it up and your fingers won't turn into a sticky glob of goo! :-)

Still can't get over it.

Roll the dough around in the flour then press it into a flattened disc; then roll out with a pin into a large circle approximately 1/8" thick.

Roll up your franks...

You can either freeze at this point or brush with an egg wash and bake!

Mike said these tasted just like the "Pigs in a Blanket" that his late grandmother used to make, that gave me goosebumps!

Incoming search terms:

  • gluten free pigs in a blanket (792)
  • gluten free pigs in a blanket recipe (137)
  • gluten free pigs in a blanket bisquick (125)
  • gluten free pigs in blanket (66)
  • gluten free pigs in blanket recipe (44)
  • gluten free pigs in blankets (37)
  • pigs in a blanket (37)
  • pigs in a blanket gluten free (31)
  • gluten free pigs in the blanket (20)
  • gluten free bisquick pigs in a blanket (19)

Comments

  1. Brandi says:

    LOVE your blog. I am pumped with all the new ideas you have shared.

    What kind of sausages did you use? I am not sure what ones are GF.

  2. Gloria McCarthy says:

    Hi there! When you made these, did you let them rise like the original recipe calls for? I only ask because I made the Better Batter Cinnabon-like rolls but the dough never rose in the bowl after I covered it and it never rose when I covered the already made rolls before I baked them. After baking, they were good but got really hard (heating them up didn't really help the hardness). The texture of the dough was great, just as you describe, not sticky at all.

    Love your blog and your brave spirit to attempt to de-gluten all those recipes!! My celiac daughter appreciates my attempts for her but my attempts are only after your's and others like you.

    Your bean and sausage ragout was awesome!!!!

    Thanks.

  3. jeanine says:

    i made these for my brother, who happens to be the pickiest eater in the world, even before he had to eat gluten free he only ate a few things. he absolutely loved these!! the dough is AMAZING!! i used applegate beef hotdogs and cut them. they were so good i let my husband try them and he wasn't able to tell that they were gluten free. A++++ i am going to make him some rice krispy treats next. please let me know if you have any good white bread recipe, that better batter was great! thanks so much for your website

    • Yipee! I am so happy you all enjoyed them as much as we do (I have to hide them from my hubby or he will eat the entire plate and not share, LOL!). Actually, I just made these again using a different recipe (but with Better Batter) and we think they are even better (the crescent rolls I made with them were amazing!): http://www.adventuresofaglutenfreemom.com/2010/11

      As for a bread recipe, I'm sorry I can't help you on that yet (I was an Udi's girl before we lost eggs and corn). After the holidays I will be focusing more on that task so I will keep you posted.

      Happy Thanksgiving!
      Heidi :-D

  4. Ellen says:

    I came across your blog on google…made this recipe and it was sooo good! Have been craving pigs in a blanket for years but couldn't have them. Thanks!

  5. Kathy says:

    THank you for your tips and replying to the questions.

    It is such a great help!

    Thanks again.

    Kathy

  6. Vivian says:

    I just checked the smart balance in my fridge. It states its Dairy free, vegan and so on. Have you heard differently? I have been using it for weeks, now I wonder if I am making a mistake?

  7. Coleen says:

    Hi, I was confused on how much active dry yeast you had used. If you could clarify that for me that would be great. Did you use 2 and 1/2 tsp of active dry yeast?

  8. Heidi Arnold says:

    Hi! I just made the pigs in a blanket tonight for dinner, my family LOVED them!!! And I can honestly say I LOVED the dough, it was so easy to work with and like you said is almost like play doh! It makes quite a bit of dough so I did 18 pigs in a blanket and used the rest for quick cinnamon rolls. Will definitely use this recipe again, can't wait to try your cresent roll recipe now!! YAY!!! =)

  9. Jackie says:

    Thanks for the photos, this helps a lot. Can’t wait to try it.

Trackbacks

  1. [...] also made Pigs in a Blanket using Better Batter’s Super Versatile Bread Dough recipe. This is where most of my 25 lbs. of [...]

  2. [...] cool find today, Nathan’s Beef Cocktail Franks are now GLUTEN-FREE!! This should make making gluten-free pigs in a blanket a little bit [...]

Speak Your Mind

*