Beat the Wheat: Gluten-Free Pigs in a Blanket

Just because you're gluten-free doesn't mean you can't enjoy pigs in blankets!
By: Carol Blymire
AKA Here, Piggy Piggy

Rip, rip, rip, WHACK, pop. That familiar sound of opening the cardboard canister of crescent-roll dough to make pigs in blankets. So easy, so salty, so delicious. Before I was diagnosed with celiac disease, pigs in blankets were an easy party treat. Something simple to make when my girlfriends came over for a Saturday afternoon movie marathon. Easy to bake in shifts when the game went into overtime and the guys needed snacks. Or something to nosh on and reminisce about as a favorite childhood hors d'oeuvre when having friends over for a dinner party.

I've tinkered with my old standby recipe to make it celiac-friendly and delicious for anyone who needs to be gluten-free. The dough gets crisp on the edges, and pillowy and soft on the inside. I say, get out your fanciest doily-lined tray and pass these bad boys at your next dinner party. You'll be the hit of the night!

Gluten-Free Pigs in Blankets

You don't have to throw a party to enjoy these savory treats, but they're fun to share with people you love. Serve them at a party, make a big tray for the Sunday afternoon football game or serve 'em up for your celiac kid's afterschool playdate. I like spreading a little mustard before wrapping the wieners, but you could use whatever condiment you like best, or skip that step altogether and serve them with your favorite dipping sauces.

Total Time: 40 minutes
Cook Time: 20 minutes
Yield: 26 to 30 pigs in blankets
Level: Easy
Ingredients
1 cup white rice flour
1 cup potato starch
1/4 cup sweet rice flour (aka mochiko)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon sugar
1/2 teaspoon kosher salt
5 tablespoons unsalted cold butter, cut into small cubes
1/2 cup whole milk
2 eggs
1 tablespoon Dijon mustard
1/4 teaspoon fresh-ground black pepper
1 package (14 ounces) gluten-free cocktail wieners
Directions

Preheat the oven to 400 degrees F.

In a medium bowl, whisk together the white rice flour, potato starch, sweet rice flour, baking powder, xanthan gum, sugar and salt.

Add the butter and work it into the flour mixture with your fingers until no large pieces remain.

Using a wooden spoon, stir in the milk and 1 egg. Stir vigorously until the dough comes together into a large ball.

Pull off about 2 tablespoons of dough at a time (slightly smaller than a golf ball) and roll into a ball between the palms of your hands. Place onto a parchment-lined baking sheet and gently press flat into an oval. Brush a tiny bit of mustard onto the surface and season with a pinch of black pepper. Place the cocktail wiener onto the dough oval and fold up the left and right sides to wrap up the wiener. Repeat until you are out of dough and dogs.

In a small bowl, use a fork to whisk an egg, and use a pastry brush to gently brush the top and sides of each pig in a blanket.

Bake 18 to 20 minutes, until the dough is light golden brown and slightly darker brown around the edges. Serve while hot.

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