Make entertaining fun with these gluten free pigs in a blanket! Each one has a paleo mini sausage wrapped up snug in almond flour based dough with sea salt on top. They make the perfect appetizer to share with friends and family and can be easily frozen and enjoyed later.
Pigs in a blanket are high on my list of all-time favorite appetizers. I mean how cute is a mini hot dog tightly wrapped up in a dough blanket. They're SO cute and not to mention...delicious.
As someone who loves entertaining (check out my charcuterie board for some of my best tips!) these gluten free pigs in a blanket need to be on your list of go-to appetizers. They would also pair great with my pesto chicken sliders!
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Recipe characteristics
- Made gluten free, dairy free, and paleo
- Kid friendly
- Dough is made from scratch
- Freezer safe
- Great for parties
Ingredients
- Almond flour + Tapioca flour - This is the combination of gluten free flours used in the dough. If needed, substitute the tapioca flour with arrowroot starch.
- Coconut milk - This helps bind the dough together. Make sure to use full-fat coconut milk, not lite.
- Apple cider vinegar - Paired with the coconut milk, this is called "vegan buttermilk" and allows the dough to rise and become fluffy when baked. You won't taste it!
- Mini hot dogs - You can use any type of sausage and even breakfast sausage if you want. Reference the below section on my recommended brands.
Paleo sausages
There are a few different options when it comes to the hot dog/sausage in these pigs in a blanket.
Teton Waters Ranch has some great Whole30 approved cocktail sausages. They can be hard to find so check out their store locator or order online.
Amylu also has some paleo mini breakfast sausages that work great as well. They are breakfast sausages so they will have some spices that typical pigs in a blanket don't have but, nevertheless, delicious!
Apple Gate has Whole30 approved hot dogs that can easily be found at a specialty grocery store like Whole Foods. They are full length so you can either cut them smaller or just make full-sized pigs in a blanket.
Step by step directions
To gluten free pigs in a blanket from scratch you need a mixing bowl for the dough and a flat surface to roll up the pigs in a blanket.
Step 1 : Prepare the dough
In a mixing bowl, beat together the coconut milk and apple cider well.
Then add the maple syrup followed by the flours and baking soda and powder. Continue to beat until a large ball of dough forms. The dough should be soft and slightly sticky at this point.
Step 2 : Roll out dough
Roll the dough out on a piece of parchment paper about ¼ inch thick and 12 inches wide by 16 inches long.
Cut the dough in half down the shorter side then cut the long side into 8 equal rectangles. You can easily to this by cutting the long side in half, then cut each half in half, and then one more time cut each of the fourths in half again so you are left with 8 rectangles.
Then cut diagonally through each rectangle (see below image).
This doesn't need to be perfect. It's okay if some are uneven.
Step 3 : Roll up the sausage
Lay a triangle on a separate piece of parchment paper and place a sausage on the wider side. Use the parchment paper to help roll the sausage up with the dough. Because this is gluten free dough, you need to be careful rolling it up with your fingers as it can break easily.
I suggest tearing off a long piece of parchment paper and using that to roll up each sausage.
When the sausage is rolled up, press the end of the dough down gently to seal the dough together so it doesn't unravel.
Step 4 : Bake
Place each rolled up pig in a blanket on a baking sheet lined with parchment paper for easy clean up. Brush with an egg wash or melted coconut or olive oil and sprinkle with sea salt.
Bake until the top of the dough turns golden brown.
Serving
Serve warm on a platter with ketchup and mustard. I used both Primal Kitchen's ketchup and dijon mustard.
If you prefer a honey mustard, this is also a great recipe to make it from scratch.
I like to include little forks or toothpicks for easy grabbing but if you're just serving with family, these can easily be picked up and dipped with you hands (the ultimate finger food!).
Storing and Freezing
These pigs in a blanket keep really well! You can prepare them ahead of time too to make things easy when entertaining.
- To store them baked, transfer them to an airtight container and store in the fridge. They will keep for up to 5 days. When ready to enjoy, heat up in the microwave for 10 seconds.
- To store unbaked in the fridge place each rolled up pig in a blanket in a dish with a lid. Make sure there is enough space in between each so the dough doesn't stick to each other. When ready to enjoy, bake in the oven as directed straight from the fridge.
- To freeze, store unbaked in a freezer safe container. Spread them a little bit apart so they aren't touching. They will keep in the freezer for 3 months. When ready to enjoy, you can bake them in the oven while frozen. They will need another 2 - 3 minutes if baking from frozen. You can also thaw them out on the counter and bake as directed.
Frequently asked questions
No, traditional pigs in a blanket that you would find in the store are not gluten free which is why I created this recipe. It's naturally gluten free and pretty simple to make.
Don't transport these pigs in a blanket warm with a covering. The heat of the food will create condensation with a covering and make the dough wet and soggy. I recommend transporting unbaked so you can bake them when you arrive to a destination (they don't take long to bake) or transporting with a cloth over top of the serving dish. The cloth will soak up some of the condensation so the dough doesn't get too wet.
Yes, these are easily stored unbaked in the freezer. When ready to enjoy, pop them in the oven and bake as directed. They will need 2 - 3 more minutes of baking time if you are baking the frozen.
Fore more delicious appetizers, check out my:
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Recipe
Toasty Gluten free Pigs in a Blanket (Paleo)
Ingredients
- ¾ cup coconut milk - full fat
- 2 tablespoon apple cider vinegar
- 2 tablespoon maple syrup
- 3 cups almond flour
- 2 cups tapioca flour
- ½ teaspoon baking soda
- 3 teaspoon baking powder
- 32 mini cocktail sausages
- 1 egg - for egg wash (substitute melted coconut or olive oil if needed)
Instructions
- Preheat oven to 375. In a mixing bowl, beat together the coconut milk and apple cider vinegar until well incorporated. Add the maple syrup and mix.
- Add the almond flour, tapioca flour, baking soda, and baking powder and mix until a large ball of dough forms. It will be soft and sticky at this point.
- Roll out the dough on a piece of parchment paper on a flat surface to ¼ inch in thickness and about 12 inches wide and 16 inches long.
- Cut the dough in half along the short side. Then cut the long side into 8 equal sections. You can easily to this by cutting it in half, then cutting those halves in half, and one more time those in half leaving 2 rows of 8 rectangles. Then slice each rectangles diagonally so you're left with 32 triangles. Refer to the images above for a visual.
- Place a triangle on a separate piece of parchment paper with a mini cocktail sausage on the wide end. Use the parchment paper to roll up the sausage in the dough. Refer to the images above for a visual. Because this is gluten free dough, it's tricky to use with your hands so I recommend using a strip of parchment paper to help guide the dough around the sausage.
- Place each pig in a blanket on a baking sheet lined with parchment paper for easy clean up. Leave some room in between each so they have room to bake. Brush each one with an egg wash or melted coconut or olive oil and sprinkle with sea salt. Bake in the oven for 8 - 10 minutes until the top of the dough is golden brown. Let cool slightly before serving and enjoy!
Would this work if you substitute coconut, cassava or tigernut flour for the almond flour?
I have a child on an AIP diet and cannot have almond flour?
These turned out great! I had the cream of canned coconut milk, maple syrup, and apple cider vinegar mixed together when I realized I didn't have enough almond flour to make a full batch. So I removed 1/4 cup of the cream mixture and did 2/3 of the recipe. I also added 2 tbsp of coconut flour. It turned out easy to roll and wasn't too sticky. Rolling them with a piece of parchment paper is key to making this work. Otherwise, it will break and crumble on you. I could still taste the apple cider vinegar slightly, but it still tasted good. If you don't want any of that taste to come through after baking, I would reduce the amount or just use regular vinegar in place of it. Overall, the best recipe I have found.
Hi Charlotte! I'm so happy to hear you enjoyed them!