Indulge in these delicious Gluten Free Pigs in a Blanket for your next appetizer. Easy to make and perfect for those with gluten sensitivities.
Delicious and Easy Gluten Free Appetizer: Gluten Free Pigs in a Blanket Recipe
I found a delicious recipe for Gluten Free Pigs in a Blanket that turned out great! The dough was easy to work with and the directions were simple to follow. The end result was delicious and didn’t taste gluten free at all. I believe anyone, even those not on a gluten free diet, would enjoy these tasty treats.
The recipe calls for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, along with other simple ingredients like baking powder, sugar, salt, butter, milk, eggs, and cocktail wieners or hot dogs. The process involves prepping the hot dogs, making the gluten free dough, shaping the dough, putting the pigs in a blanket together, egg washing, and baking. The end result is a delicious and satisfying snack that everyone will love.
BACON-WRAPPED GLUTEN-FREE GOODNESS: A Tasty Twist on a Classic Appetizer
Welcome to the channel today let’s make a gluten-free appetizer that’s perfect for game day for holidays for family get togethers for dinner if you put a healthy side or two next to it let’s make gluten-free pigs in a blanket I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free.
Lifestyle easier so please consider hitting subscribe and let’s get started before we get started this recipe comes from the gluten-free website glutenfree baking.com and the recipe itself looked pretty easy to follow and ingredients wise it actually had simple ingredients that I could easily get my hands on and less ingredients than some of the other.
Recipes I looked at so I thought I would try this one and as you know if this recipe doesn’t work there’s always more recipes because with gluten-free baking and cooking you’re always looking for the one that works and tastes the best so of course for gluten-free pigs in a blanket we need the pig part so I have got one 15 oz package of hot.
Dogs I bought all beef don’t tell the pigs if you didn’t want to use hot dogs of course get those little smokies I think as far as I know they are listed gluten-free always double check so I took the hot dogs and I just put them on a paper towel line plate and then I’ve kind of blotted them dry the recipe doesn’t say to do this but guys there’s.
Always some kind of moisture in the package so I don’t want this moisture transferring over to the pastry so I’ve just dried it off so the pastry will do better with the hot dogs so the hot dogs have been dried off and if you’re using the little smokies you won’t have to do this but since I’m using fulls size hot dogs I’m going to cut this size into.
Thirds so I’m just going to eyeball it doesn’t have to be exact so these are coton to thirds ready to go so I can put these off to the side you’re going to need a large baking sheet lined with parchment paper this recipe also says we’re going to roll it out we’ll see how that goes you guys know I don’t always like rolling.
Dough and I’m going to use my silicone pastry mat to hopefully keep less mess on my counter and to keep stuff from sticking to the counter the gluten-free flour used in this recipe per the website is Bob’s Redmill one:1 baking flour it already has the xanthon gum in it and the recipe also says that it has not been tested with other gluten-free.
Flowers so if you’re making this recipe with other flowers just remember it may or may not work make sure it does have the zanth and gum in it though if you’re trying to do it with another flour so to a large bowl I have 2 cups of the gluten-free flour blend to that I want to add 2 tpoon of baking powder I’m also going to add one teaspoon of granulated.
Sugar and 1/4 teaspoon of fine salt let’s give everything a whisk next I’m going to add half a stick or 4 tablespoons of unsalted butter that I have cubed up I’ve just put it in smaller cubes to give myself a head start you do want this cold so we’re going to put it in there.
Separate it coat each piece and a little bit of that flour and then I’m going to put this to the side for just a second and get the rest of the stuff ready and then we’ll go back to this next to a measuring cup I have half a cup of cold milk I am using whole milk the recipe does not specify what type of milk you.
Need to use but I’ve got whole milk in the house that’s what I’m using I’m also going to add one large egg I’m going to leave my milk out just in case I need a splash or two more of it when we start mixing everything together let’s give this a quick mix this is all mixed together ready when I need it so let’s put this off to the side.
Now back to our dry ingredients you want to use either clean hands or a couple Forks or a pastry blender and we want to cut the butter into the flour mixture until there aren’t any large pieces and everything is about the size of Pebbles okay so I think we’re pretty good I don’t see any big pieces of butter left in there one thing you may.
Want to do is if you’ve used your hands for this you have warmed up that butter so you may want to pop it in the fridge for 5 even 10 minutes just to let that butter get a little cold again because ultimately the butter and the water in the butter when these hit the oven that’s going that’s one of the things that’s going to help these rise and puff.
Up a little bit so by doing that you’ll get that butter nice and cold so it doesn’t melt as fast when it hits the oven now we want to stir our egg and milk into the dry ingredients and the recipe says that if it doesn’t hold together we can stir in a tablespoon or more of milk just to keep the dough.
Together okay so I’ve stirred it all together I do have some dry dough so let’s see if my hands will force it together before I add any more liquid so it’s mostly come together but I still feel it’s a little dry instead of adding a tablespoon I’m going to start with a teaspoon that’s a pretty big difference between the two but I.
Don’t think it needs that much more milk so with just adding that teaspoon it actually came together nicely I don’t think we’re going to need any more liquid in that and actually feels pliable so hopefully rolling will not be an issue at this point I’m going to turn my oven on so hopefully it’s ready when I am you want to preheat your.
Oven to 400° so let’s get that started and let’s get these rolled out so I’ve put a little bit of gluten-free flour down on the board and also my hands to keep them from sticking let’s knead this a couple times all right now we want to cut this into four pieces.
all right we’ll see how even they end up being all right I’ve taken one of the pieces and I put it into a rectangle shape because I’m not great at rolling so if I start with a rectangle hopefully I’ll end up with a rectangle so we want to roll this out 8 in Long by 5 in wide.
So just go over a little bit at a time and then you can square it back off both sides so I didn’t think this through I have centimet and I’m telling you to roll in inches so let’s fix this so I can actually see what I’m doing all right so I’m pretty close to 8×5 I’m going to roll out the other three so everything’s ready at once and.
Then hopefully I can get through them faster okay so all four sections are rolled out and honestly I had very little tearing and I didn’t really have any problems I just continued to use a little bit of gluten-free flour underneath if I needed it but this was super easy it literally took under 10 minutes to roll out four of them so.
Probably somewhere between 7 and 8 minutes so I think that’s great I am going to get a knife that’s a little bit sharper than a butter knife so instead of using a knife I’m going to use the bench scrape you want to cut these into each one into eight 1 in strips so I actually have or I can just cut it along each.
Place so I’m going to have a little bit extra on the ends that’s okay you can square those up a little bit more as you get to them so let’s put these over here let’s do a couple of these and then I’ll jump ahead and if I have any problems I will let you know you want to take your hot.
Dog and roll it up you want to take the seam and make sure it is seam side down on your parchment paper these should puff up some because of that baking powder and the butter expanding so we want to make sure they’re seams side down because we don’t want them.
Unrolling so there’s another example the bigger pieces like this I’m going to use a bigger piece of hot dog because I didn’t measure I just kind of cut what look like thirds these are rolling so easy I’m very excited about this recipe so I hope it comes out well let me finish this up and we’ll move.
Forward I just want to show you guys I’m on the third set of dough and they are cutting so easy no problems they’re not falling apart I very excited about this recipe and how easy it’s going so the final thing we need to do is we need to brush these down with an egg wash so I’ve got one egg and the recipe calls for a.
Couple teaspoons of water I have some milk I’m trying to use up so I’m just going to put the same amount in milk so it looks like before I can do that that I need to take shell out of my bowl see that that’s why I don’t break eggs on camera because it never fails that I get eggshell in something okay couple teaspoons of milk.
Whisk it up all right so now of course we’re going to coat each one in that egg wash and one thing I will say that is this one is stuck pretty good but I picked up one earlier and it was trying to fall apart if you find that these aren’t sticking enough take a little bit of egg wash and just brush it on that bottom.
Portion and then that’ll help it stick most of them should be okay that one’s a little loose you don’t have to do this but it’s just a little bit of insurance and you’re probably going to have enough egg to do it but that will help it stick all right I’ve checked them all I feel that.
They’re all going to keep their shape so now let’s coat all of them okay so everything has been coated with the egg wash and we’re going to do a couple other things here as well for one I’ve got four over here by themselves and that’s because I’m going to put some everything bagel seasoning on it like many of you Tara also reacts.
To other things besides gluten so the other big thing she can’t have is Sesame which is in a ton of stuff so I usually will make her everything bagel seasoning minus sesame seeds but I’m going to put a little bit of of everything seasoning on these the Egg of course will make it stick we’ll see how that is the other thing is I had extra dough so this is a.
Great time to test it and see how well it bakes on its own because if it bakes up well and tastes good there’s no reason you can’t use that Pastry as a base for other recipes so since there’s extra before you think about throwing it away see what it does so I’ve coated one with egg wash and I left one by itself and we’ll see how they do it’ll also.
Give me a good reason to taste it without the hot dog masking the flavor so we need to get these baked off you are going to bake them at 400° for about 18 minutes until the dough is light golden brown and the hot dogs are hot then we’re going to take them out from the oven and serve them hot mine will probably be lukewarm because of.
Course I could get you guys a couple photos before I can try them the extra egg wash I’m going to have to hook that off for Oliver he is at day camp today but he always appreciates the egg when I cook it up for him so when the dog gets home he’ll have some egg with his dinner let’s get these baked and see how they come.
Out okay so they’re out of the oven they are nice and hot and everything’s nice and brown we did get some breaking I’m not concerned with that I’m more worried about the taste this after I make a couple times shouldn’t be a problem so if this is a recipe keeper then we can deal with that that browned up nicely on the.
Bottom so I like that just on the plain pastry so hopefully this will work for other things and then I’ve got my everything ones over here so let’s give these a try okay our plate of glutenfree pigs in a blanket I am super excited about trying these out so let me grab one of the everything ones that I made separately.
And give it a taste there it is up close everything’s stuck on it so if you want to add something to Yours by all means do that brown up nicely on the bottom and that seam stayed closed because we used it on the bottom and I didn’t have any pop open so the ones that I was unsure of using that little bit of egg wash to.
Secure that down for me definitely do that if needed now I’ve got some mustard but let’s taste it first without anything on it so I can get a better feel for the taste those are good and now since there’s everything seasoning on here I probably have sesame seeds stuck in my teeth for the rest of the video you’re.
Welcome all right let’s get it taste with mustard there is not a thing wrong with the taste of that recipe awesome recipe let’s go over a couple more things let’s start start with those pieces of pastry that I cooked and look yeah I filmed this part twice because there was some more stuff.
That I needed to tell you guys or felt that I should tell you guys and so I’ve already tried them but I am going to taste them again because this is an important part of the recipe that you may want to make sure that you hang on to so it’s got good texture to it I will say The Taste is slightly.
Gluten free you guys know I eat gluten terara doesn’t so one of my things is always to get you guys recipes that don’t taste gluten-free there is a slight gluten-free Taste of this by no means is it anything you should be worrying about it doesn’t taste like a mouth full of starch I know that doesn’t sound great but sometimes that’s what.
Stuff tastes like so the part with the egg wash in it it did Brown better so that’s good to know that if you’re making these and you want them to Brown up nicely definitely do the egg wash guys you want to use water or milk I use milk because I had it milk has proteins in it that will Brown so in addition to the egg helping the brown and the shine.
The milk’s going to do the same thing so if you want to use water you can if you have milk use that instead so taste-wise on this I cannot tell a difference taste wise I actually really like this pastry in regards to texture it is slightly the slightest amount of crispness on the top so I would say that.
Egg wash is definitely important to the recipe itself so don’t skip that because you’re going to get that extra Browning as well as that little bit of crispness at the top of that pastry now in regards to these if you want to do a topping that egg wash definitely can help with that so dress up your pigs in a blanket as.
You would like to everything seasoning sesame seeds poppy seeds dried minced onion think about it as a bagel if you want a little something extra on it go ahead and do that let’s talk about the breaking up that they did the only thing I’m going to say is I don’t care I know that’s not necessarily a positive thing.
To say about it but I really don’t guys The Taste is great and this will get better with practice I see no problem with that as a matter of fact it’s broken up and it’s still holding together so even better before we finish with the pastry talk this if you don’t like pigs in a blanket or.
Don’t make them very often the pastry alone is a recipe to keep in my opinion this can be used for other things besides pigs in a blanket so if you have any ideas leave them Below in the comments and maybe I can do some more things with this with your ideas as well as mine there’s just a few more things I want to go over about these again the.
Gluten-free flour she tested them with is Bob’s Redmill one:1 if you’re going to try this with your other one to1 flowers just be aware it has not been tested with those other flowers so you may get different results I do think as long as you have one of those flowers that does well with things like this and has its zanth and gum already in the mix.
Go ahead and try it it can’t hurt it’s it came out great with this flower so other flowers may work just as well if you don’t want to bake these she actually leaves air fryer instructions so maybe you want to try them in that for those directions she says to preheat your air fryer to 350° and you want to bake them in.
Batches for about 8 minutes you don’t want to overc your air fryer I have not done them that way so that’s going to be a testing thing on your side if you decide you want to use the air fryer storage these things evidently according to the recipe store well for about 3 days in your refrigerator so put them in a steeled container pop them in the.
Fridge and when you want to dig out some more then you want to either reheat them in the air fryer or at the toaster oven or an oven just to warm them up you can do it in the microwave I’m sure as well the recipe actually says you can but you know that crust is probably going to get soggy like any other thing does in the microwave guys thoughts likes dislikes.
Comments love to hear from from you I want to thank you guys so much for watching and as always I hope to see you in the next video
