Monday, December 27, 2010

GF Pigs in a Blanket

Pigs are a family favorite, tradition, and a must-have for breakfast on all holidays. My mom's been working hard trying to make the best GF pig dough. The recipe below is the latest and best tasting GF batch yet. You can also use this dough recipe to make GF crescent rolls.

·¾ cup warm water                            ·4 TBS butter
·2 packages of yeast                          ·1 TBS shortening
·½ cup sugar                                        ·2½ cup – 3 cups GF all-purpose flour
·Pinch of salt                                        ·3 tsp xanthan gum
·2 tsp baking powder                         ·1 tsp unflavored gelatin
·2 eggs                                                ·36 sausage links                                 

Boil sausage links in water for 30 minutes. Drain sausage links, let cool slightly, and pull casings off sausage links.

To make the dough, proof the yeast in water and sugar (mix and let sit in a bowl until bubbly). Combine dry ingredients and cut in butter and shortening into 2½ cups GF flour mix. Add yeast mixture and mix until it forms a stiff dough (add more flour if necessary to form a firm, but workable, ball of dough). Let dough rest for 10 minutes then roll out and brush with 2-4 TBS of melted butter.

Roll out dough on a recycled cereal bag and cut dough into rectangles. Wrap sausage links in dough and place on a greased cookie sheet. Let pigs rise for 20 minutes, then bake at 350˚ for 8-15 minutes until pigs are slightly golden brown. Be careful not to overcook. Remove from oven and butter tops of pigs immediately.

Note: One of my mom's tricks to rolling out gluten-free doughs is to use recycled cereal bags. They hold up better and are sturdier than wax or parchment paper. You can use wax or parchment paper, but we've found recycled cereal bags to work a lot easier.

I've also shared this recipe on: A Gluten-Free Holiday