These homemade gluten free pigs in a blanket make a great appetizer. The hot dogs are wrapped in my gluten free biscuit dough and baked to flaky perfection. They are made with simple ingredients, including hot dogs, gluten free flour, butter, salt, and milk. If you need a tried-and-true, delicious recipe to serve, this is a fun choice.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These gluten free pigs in a blanket make a great appetizer, game day festivities, or treat for Halloween parties. This is an easy recipe to make with simple ingredients. They are allergen-friendly.
I used this recipe to make pigs in a blanket. It turned out better than I hoped for. The dough was perfect. I used King arthur gluten free breadflour. My kids were so happy!”
laura t., blog comment
Before going gluten-free, we would wrap crescent roll dough around hot dogs and bake them. It was a fun treat; the kids loved making these with me. Did you lose this fun tradition? Now, you can have this iconic snack again.
I developed this new recipe to use my fluffy gluten free biscuit dough, and the results are absolutely delicious. Serve these pigs in a blanket as a snack or a game-day treat. You can even cut the biscuit dough into strips and wrap the hot dogs like mummies for Halloween!
If you are looking for even more kid-friendly dinner ideas, check out my gluten free dinner recipes!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I used Cup4Cup for this recipe because it makes biscuits and bread more fluffy. (Note: Cup4Cup has dried milk powder in the mix.) I also tested this recipe using Bob’s Red Mill 1 to 1 and King Arthur Measure for Measure. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use different mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Baking Powder – Use aluminum-free baking powder.
- Butter – Use unsalted butter.
- Hot dogs – Read the labels to ensure the brand you use is gluten free! I like O Organics, Boar’s Head, Hebrew National, and Applegate.
Your kids will also love my homemade Gluten-Free Mac and Cheese or these Gluten-Free Fish Sticks for dinner!
How to Make Gluten-Free Pigs in a Blanket (Step-By-Step)
Preheat your oven to 350º F.
Step 1: Combine the dry ingredients to a large mixing bowl and whisk to blend. Add the chopped cold butter to the flour and use a pastry blender to cut it in. It should resemble crumbs.
👀 Sandi Says: If you don’t have a pastry blender, freeze the butter and grate it into the dry ingredients using a large cheese grater.
Step 2: Add the wet ingredients to a bowl and whisk to blend. Pour them into the dry ingredients.
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Step 3: Mix the wet and dry ingredients into a dough. It should be slightly puffy, as it is a modified biscuit dough.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the batter’s moisture. If your cake batter is too runny, add more flour, and if it is too thick, add more liquid.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
HINT: Do not over-mix the dough because it will melt the butter.
Step 4: Place the dough onto wax paper or a silicone mat. Dust the wax paper and dough with gf flour so it is easier to work with. Use a rolling pin to roll the dough to 1/4 inch thickness.
Step 5: Optional: Cut the hot dogs in half. Next, cut the dough into strips. Roll each hot dog half in the dough and place it on a parchment-paper-lined
Step 6: Use a pastry brush to brush milk onto each hot dog. This will give the gluten free pigs in a blanket a golden color.
Step 7: Bake the pigs in blankets at 350º F for 20 minutes until the biscuit dough is slightly golden and firm. Serve hot!
Serve these pigs in a blanket with these dips:
You can enjoy these plain or dip them! Here are some of my favorite dips:
- Ketchup – this is by far the most traditional dip to use.
- Mustard – which is my personal favorite.
- Curry Dipping Sauce – Mr. Fearless Dining loves this dip.
- White Queso Dip – If you love gooey cheese, this is a great dip to try!
Make Them Mummies For Halloween!
This recipe can become the best Halloween mummy recipe for any holiday party! Make the biscuit dough the same way, but cut it into thin strips. Wrap a whole hot dog in the dough strip. Add in cut olives for the eyes and bake! These gluten free mummies make a great meal!
Frequently Asked Questions:
Pigs in a blanket is an American term for a hot dog wrapped in croissant or biscuit dough. The name itself has origins in Czechoslovakia or Germany.
Keep them warm in an oven at 225º F.
These pigs in a blanket will keep fresh for up to 3 days in the refrigerator. Store them in an airtight container.
More Gluten Free Kid-Friendly Dinner Ideas:
- Air Fryer Ranch Chicken Nuggets
- One Pot Gluten Free Italian Pasta
- Gluten Free Fried Mac and Cheese Balls
- Ziti Lasagna Casserole
- Gluten Free Mini Corn Dog Muffins
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pigs In A Blanket (With Flaky Biscuit Wrap)
Ingredients
- 5 hot dogs * see note for gluten free brands
- 2 cups gluten free flour blend * see note
- 2 teaspoons baking powder aluminum free!
- 1 teaspoon salt
- 6 tablespoons cold salted or unsalted butter (If you use salted, omit the added salt)
- 1 cup milk or non dairy milk
Instructions
- Preheat your oven to 350º F.
- In a large mixing bowl, add 2 cups gluten free flour blend, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk to blend.
- Add the 6 tablespoons cold salted or unsalted butter in chunks and use a pastry blender to cut the butter into the flour. It should have fine crumbles when the butter is cut in.
- Pour the 1 cup milk or non dairy milk into the flour mixture and mix into biscuit dough.
- Sprinkle some gluten free flour on a silicone mat and put the dough onto it.
- Press or roll the dough to 1/4 tp 1/2 inch thickness.
- Cut each hot dog in half.
- Cut the dough into strips and roll each hot dog in the dough strips.
- Place the hot dogs onto a parchment paper lined cookie sheet.
- Brush milk over each biscuit. This will help it get golden.
- Bake for 20 minutes until the biscuit wrapping is slightly golden.
- Serve hot and dip in ketchup or mustard.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Cup4Cup, and Bob’s Red Mill 1 to 1 GF blend. The Cup4Cup gluten free flour blend made the fluffiest biscuit coating. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and use non-dairy milk.
- These pigs in a blanket will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
- Many brands of hot dogs are gluten free. Always check the ingredients list on the label of any hot dog brand. Some of my favorite gluten free hot dog brands are Hebrew National, Nathans, Boars Head, O Organics, and Applegate.
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SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
If I need to prep these ahead, should I freeze them baked, partially baked, or unbaked? Then do I defrost them b4 baking, and if so, for how long at room temp. and at what temp. to bake them for how long, pls.? Ty!
Hi Cynthia, how far ahead? I haven’t tried freezing them, but they should be okay stored in the fridge for up to 2 days before baking.
10/10 great recipe, so easy! delicious. we used lil Smokey’s instead and it was so easy!
I am so glad you loved this recipe. I will have to try it with lil Smokey’s next.
I will be using rorie’s grain free flour, which is kosher for Passover use. It has a mix of almond, coconut and arrowroot flours.
Hi Raizel, I have not experimented with that blend so I am unsure if it will work in my recipe. I do have some advice that you may be able to use. Please note that coconut flour has a much larger liquid requirement than the gluten free flour blends. It absorbs liquid like a sponge, and that will affect this recipe. I am not saying don’t use it, but you are going to need to adjust the ingredients to make it work. I am wondering if you could use this Paleo Biscuit recipe…which also has almond and coconut flour as a guide on how much liquid vs dry ingredients to use? Please do keep me posted. Here is that recipe: https://www.fearlessdining.com/paleo-biscuits/