Mummified Hot Dogs ~ Gluten Free!


Halloween is right around the corner, but I’m in la-la land hoping that it’s still summertime.  Luckily my best friend has it together and told me to get a Halloween recipe up on the blog.  So you can all thank her for this recipe!

This recipe isn’t Paleo because the gluten free flour blend I use has some grains in it, but we (my family) tolerate it well!   My suggestion if you want to make it strict Paleo is to try using Cassava flour in place of the blend.

AppleGate hot dogs are my favorite!  They have such a great flavor and I can feel good about feeding them to my family because they are grass-fed beef and no nasty crap like sodium nitrate, msg, corn syrup, etc.  Trader Joe’s also sells hot dogs that fit this same criteria, and they are a little cheaper!


Feel free to use the dough to wrap something else besides hot dogs if they aren’t your jam. I used the rest of the dough to wrap two zucchini, sliced into wedges!  Sausages would be great also!  Just be sure that whatever you use will cook in the same amount of time as the dough. For instance, a carrot would still be crunchy and your dough would burn.


Mummified Hot Dogs ~ Gluten Free!

  • Servings: 12 hot dogs
  • Difficulty: easy
  • Print

*Notes: I used Namaste Gluten Free Flour Blend.  They eyes were made with a tiny piece of Daiya Dairy Free Cheese.  You could use a tiny piece of any type of cheese.  

INGREDIENTS 

  • 2 cups gluten free flour blend, plus more for rolling the dough
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup + 3 Tb spectrum palm shortening (can use cold butter)
  • 1 egg
  • 3/4 cup unsweetened almond milk
  • 12 hot dogs

DIRECTIONS

  1. Preheat oven to 425°.
  2. In a large bowl whisk together the flour, baking powder, salt and seasonings.
  3. Using a pastry cutter or a large fork, cut in the palm shortening until the mixture resembles course crumbs.
  4. Make a well in the flour mixture.  Crack the egg in the center and add the milk.  Whisk the egg and milk together in the center.
  5. Use a fork or spatula to stir the flour mixture in with the milk mixture until it comes together.
  6. Sprinkle the counter with more flour and gently roll out the dough into a rectangle about 12″x 8″ and ¼” thickness.
  7. Use a pizza cutter to cut long strips about ¼” wide
  8. Gently wrap the strips around the hot dog crossing around on some spots and leaving  a space at the top for a face.
  9. Place on a parchment lined cookie sheet and spray with cooking spray (I use coconut or avocado oil spray).
  10. Bake for 20 minutes.  Remove and gently place tiny pieces of cheese in the open space for the face.


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