Unbelievably Gluten-Free by Anne Byrn

Author:Anne Byrn
Language: eng
Format: epub, pdf
Publisher: Workman Publishing Company
Published: 2012-07-14T16:00:00+00:00

Dairy-Free:

These beans are dairy-free.

Old-Fashioned Pigs in Blankets

SERVES: 8

PREP: 40 MINUTES

BAKE: 12 TO 14 MINUTES

WHAT COULD BE SIMPLER AND MORE DELICIOUS THAN warm, yeasty bread wrapped around a hot dog? These are a meal in one, a meal on the run, a fun after-school snack, or a party food. Make the pigs in blankets healthier by using turkey hot dogs, which are lower in fat. For a version to serve with predinner drinks, use small cocktail franks (see Extra! Extra!).

1⅝ cups gluten-free all-purpose flour blend (see Notes)

1 teaspoon instant dry yeast (half a ¼-ounce package)

½ teaspoon salt

½ teaspoon cider vinegar

7½ teaspoons vegetable oil, plus oil for assembling the pigs in blankets

1 large egg, at room temperature

1 tablespoon honey or granulated sugar

½ cup warm milk (see Notes)

8 hot dogs of your choice

Mustard and ketchup, for serving

1 Preheat the oven to 400°F. Set aside a baking sheet.

2 Place the flour, yeast, and salt in a large bowl and stir to combine well. Set the flour mixture aside.

3 Place the cider vinegar, oil, egg, and honey in a medium-size bowl and whisk to combine. Add the warm milk and whisk until smooth. Pour the liquid mixture into the flour mixture. Beat at medium-high speed with an electric mixer fitted with a dough hook or process in a food processor for about 3 minutes. The dough will be very thick but smooth.

4 Dip your fingers into a little vegetable oil. Divide the dough into 8 equal pieces. Using your fingers, flatten the pieces of dough into 3- to 4-inch rounds. Wrap each dough round around a hot dog and place it seam side down on the baking sheet. Place the baking sheet in a warm place in the kitchen and let the dough rise for about 15 minutes. The dough on the hot dogs will not quite double in size.

5 Place the baking sheet in the oven and bake the pigs in blankets until the dough is lightly browned on top, 12 to 14 minutes. Remove the baking sheet from the oven and serve the pigs in blankets warm with mustard and ketchup for dipping.

Notes: I used half of a 16-ounce box of Gluten Free Pantry all-purpose flour for testing this recipe.

If your milk is cold, warm it in a microwave oven on high for 30 seconds.

EXTRA! EXTRA!

For parties, make bite-size pigs in blankets. Use the same dough but break off 32 pieces. Cut each hot dog into 4 pieces, or use 32 cocktail franks. Wrap each small dough round around a quarter of a hot dog. Then let the dough rise for about 15 minutes. The smaller pigs in blankets will be ready to serve after baking for 8 to 10 minutes.

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