Gluten-Free Pigs in a Blanket with Creamy Dill Sauce

I’m sharing a comforting, kid-approved recipe for gluten-free pigs in a blanket. Hot dogs are wrapped in an easy, soft gluten-free dough and baked until golden. Both children and adults will love them.

GLUTEN FREE PIGS IN A BLANKET RECIPE

If your family misses this classic finger food, this gluten-free version is simple and satisfying. Use your favorite gluten-free hot dogs and my easy dough to make soft, pillowy pigs in a blanket.

The dough is forgiving and quick to prepare, turning out soft and tender — it’s what makes this recipe such a hit.

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INGREDIENTS YOU’LL NEED

This recipe uses common pantry ingredients. I used the dough from my gluten-free breadsticks recipe because it gives a soft, bread-like texture that works wonderfully for pigs in a blanket.

Printable recipe card is at the bottom.

FOR THE PIGS IN A BLANKET

• 10 hot dogs — choose gluten-free brands (100% beef is a favorite)
• 2 cups gluten-free flour blend — I recommend a blend formulated for yeast breads for best texture
• 1 tablespoon instant yeast
• ⅓ cup instant milk (dry milk powder) — optional; use coconut milk powder or omit for dairy-free
• 2 tablespoons sugar
• ½ teaspoon salt
• 1 large egg (or egg replacer for egg-free)
• ⅓ cup olive oil (or another neutral oil)
• ⅔ cup warm water (add a tablespoon at a time if needed)

FOR THE DILL DIPPING SAUCE

½ cup ranch dressing, 1 tablespoon pickle juice, ⅛ teaspoon dried dill — whisk together and adjust to taste.

HOW TO MAKE GLUTEN-FREE PIGS IN A BLANKET

Gluten-free yeast dough is easier to handle than many expect. Follow these straightforward steps for reliable results.

A printable version is included at the bottom of this post.

Step 1: Mix the Dough

Add the flour, yeast, milk powder (if using), sugar, salt, egg, oil, and warm water to the bowl of a stand mixer in the order listed. Use the paddle attachment and mix 2–3 minutes. The dough should be soft and slightly sticky, forming a loose ball but still sticking a bit to your fingers. Adjust with a tablespoon of flour or water if needed.

Pro tip: Bring ingredients to room temperature before mixing.

Step 2: Roll Out the Dough

Lightly dust your work surface with about 2 tablespoons of gluten-free flour. Shape the dough into a loose rectangle and roll it to approximately 8 inches by 16 inches. Keep extra flour nearby to prevent sticking.

Step 3: Cut Dough Into Strips

Slice the rectangle into 10 short, equal strips using a pizza cutter or sharp knife.

Step 4: Wrap Hot Dogs

Pat hot dogs dry with paper towels so the dough adheres better. Wrap each hot dog with a dough strip about three times, leaving the ends slightly exposed. Press seams to secure.

Step 5: Bake

Place wrapped hot dogs on a parchment-lined baking sheet. Cover loosely and let rest on top of the oven while it preheats to encourage a light rise. Preheat oven to 425°F (220°C). Brush tops with melted butter or egg wash and sprinkle with everything bagel seasoning or sesame seeds if desired. Bake 12–15 minutes, until tops are light golden brown.

Step 6: Make the Dill Sauce

Whisk together ½ cup ranch, 1 tablespoon pickle juice, and ⅛ teaspoon dried dill. Add more pickle juice for extra tang if you like.

HOW TO SERVE PIGS IN A BLANKET

Serve plain or with classic condiments like ketchup and mustard. The dill pickle dipping sauce is a family favorite, and honey mustard is another tasty option.

HOW TO STORE LEFTOVERS

Store leftovers in an airtight container or Ziploc bag in the refrigerator for up to 3–4 days. Reheat in the microwave, air fryer, or in a 300°F oven until warmed through. You can also freeze for longer storage.

MORE GLUTEN-FREE RECIPES YOU’LL LOVE

Try other family-friendly gluten-free recipes from the same collection.

FREQUENTLY ASKED QUESTIONS

If you make this recipe, please leave a rating and share how it turned out. Your feedback helps others find reliable gluten-free recipes.

GLUTEN FREE PIGS IN A BLANKET RECIPE

Gluten Free Pigs in a Blanket

Author: Celeste Noland | Life After Wheat

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Prep 30 mins

Cook 15 mins

Additional Time 10 mins

Total 55 mins

Hot dogs wrapped in an easy, soft gluten-free dough and baked until golden — a crowd-pleasing comfort food for kids and adults.

Servings 10

Course Gluten Free Dinner Recipes

Start Cooking

Ingredients

• 2 cups gluten-free flour (see notes)
• 1 tablespoon yeast
• ⅓ cup instant milk (see notes for dairy-free)
• 2 tablespoons sugar
• 1 egg (see notes for egg-free)
• ⅓ cup olive oil
• ½ teaspoon salt
• ⅔ cup warm water
• 10 hot dogs (gluten-free)

Dill Sauce

• ½ cup ranch
• 1 tablespoon pickle juice
• ⅛ teaspoon dried dill

Equipment

• Stand mixer with paddle attachment (or a strong wooden spoon)
• Rolling pin
• Pizza cutter or sharp knife
• Baking sheet and parchment paper
• Pastry brush

Method

1. Add all ingredients except the hot dogs to the mixer bowl in the order listed.
2. Mix with the paddle attachment 2–3 minutes until the dough is soft and slightly sticky. Adjust with a tablespoon of flour or water if needed.
3. Lightly dust a work surface with about 2 tablespoons gluten-free flour and shape the dough into a loose rectangle.
4. Roll to an 8″ x 16″ rectangle, using additional flour as needed to prevent sticking.
5. Cut the dough into 10 short, equal strips.
6. Pat hot dogs dry with paper towels.
7. Wrap each hot dog with a strip of dough about three times, leaving the ends exposed and pressing seams to seal.
8. Place wrapped hot dogs on a parchment-lined baking sheet; cover loosely and let rest while the oven preheats.
9. Preheat oven to 425°F (220°C).
10. Brush tops with melted butter or egg wash and sprinkle with seasoning if desired.
11. Bake 12–15 minutes until golden brown on top.
12. Mix ranch, pickle juice, and dried dill to make the dill sauce.
13. Serve with dill sauce, honey mustard, ketchup, or mustard.
14. Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze for longer.

Notes

DAIRY FREE OPTION:

Use coconut milk powder or omit the milk powder. Brush with dairy-free butter or oil.

EGG FREE OPTION:

Use an egg replacer; many commercial replacers work well.

FLOUR OPTIONS:

For the best texture in yeast-based gluten-free baking, use a blend designed for breads. If you need a corn-free blend, choose a suitable alternative. Avoid blends not formulated for yeast breads for this recipe.

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