These Gluten Free Mummy dogs are a super fun Halloween snack / meal. The dough comes together quickly & easily - they're fun to make AND eat!
It’s a super cute finger food -and an easy dinner - for the Halloween season.
Unfortunately, crescent roll dough - or puff pastry - tend not to be all that available in a gluten-free version.
No need to feel left out on Halloween night, though!
My easy gluten free pastry dough requires very little in the way of prep work, and is the perfect recipe to make these tasty treats!
The dough keeps well for 3-5 days in the fridge, so it’s handy to have on hand.
You can whip up a full OR partial batch of these gluten free mummy dogs at any time, for a quick Halloween dinner, or as a fun treat to serve at Halloween parties.
Gluten Free Mummy Dogs Ingredients
I like to look at the ingredients for this mummy hot dogs recipe in 2 sections: The gluten-free pastry dough, and the assembly.
Gluten Free Pastry Dough
While this dough ingredient list is more extensive than my full-gluten equivalent - Mummy Dogs - it’s made of relatively simple ingredients.
As with all of my gluten-free baking, I use a few of the available gluten-free flours, rather than an “all purpose” premix gluten-free flour product.
I just find it gives you the best taste, texture, and performance when you choose your flours and proportions specific for the recipe, rather than expect a mix to be all things to every recipe.
Light Buckwheat Flour
White Rice Flour
Sweet Rice Flour
Corn Starch
Xanthan Gum
Cream cheese
Butter
1 Large Egg
I also recommend having a Rolling pin with adjustable thickness guides.
Using one makes it really easy to get an even, specific thickness to your dough when rolling it out.
A Note on Recipe Size
As a note: This pastry dough recipe makes a LOT - I usually get enough for 24 mummy dogs out of it.
If you don’t need 24 ridiculous mummy themed hot dogs, I recommend wrapping up half the dough and keeping it in the fridge while you make these.
When you have a minute, use the remaining half batch of dough to make my Gluten-Free Mummy Jalapeno Poppers!
Assembly Ingredients
Only 3 ingredients here:
Full size wieners
1 Large Egg
Candy Eyes or sliced olives
As far as the wieners go, you can use whatever you like - Classic hot dogs or otherwise. Regular hot dogs are always a favourite, I prefer beef hot dogs, my husband prefers chicken hot dogs and turkey hot dogs.
Veggie dogs are another great option for your hot dog mummies - just be sure that you use a gluten free brand!
How to Make Gluten Free Mummy Dogs
For the full recipe, see the recipe card at the end of this post. This is the pictorial walk through.
Make the Pastry Dough
Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.
Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
Stream in cold water as you run the food processor, just long enough to bring it together as a dough.
Wrap in plastic wrap, allow to rest for 1 hour.
Assembly
Pre heat oven to 400 F, line 2 large baking sheets with parchment paper.
On work surface LIGHTLY dusted with corn starch, roll dough out to a pastry sheet of ⅛" thickness. (I recommend using a Rolling pin with adjustable thickness guides)
Note: Avoid using any more corn starch then absolutely necessary - it can dry out your dough and make it prone to breaking.
Use a pizza cutter or sharp knife to cut the dough sheet into thin strips of dough - I aim for about ¼ inch slices.
Carefully wrap pieces of dough around a wiener, leaving some small space open for the eyes (after baking).
Starting at one end of each hot dog, I will usually roll one strip of dough in a diagonal spiral one way, then a second dough strip criss-crossing the first.
Arranged wrapped wieners on prepared baking sheet.
In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.
Use a pastry brush to brush this egg wash all over each wrapped wiener.
Bake for 20-22 minutes. For a more golden brown finish, do a second brushing of egg wash - or a spritz of cooking spray - bake for an additional 2 minutes.
I like to spoon a Tablespoon or so of mustard into a piping bag, and pipe two little spots to glue the candy eyeballs down.
Serve hot, with a small bowl of mustard and/or ketchup as dip.
Leftovers
Leftovers can be kept in an airtight container in the fridge for several days if needed. Best reheated in an air fryer or oven.
More Halloween Ideas
If you're still considering ideas for gluten free Halloween recipes and other ideas for your next Halloween party, be sure to check out my:
Bacon Wrapped Mummy Meatloaf
Bloody Eyeball Halloween Punch
Elegant Halloween Charcuterie Board
Glazed Halloween Popcorn
Gluten-Free Black Velvet Cupcakes
Gluten Free Mummy Jalapeno Poppers
Halloween Pavlova
Gluten Free Witch Finger Cookies
Halloween Shooters
How to Carve a Pumpkin Like a Pro
Keto Witch Finger Cookies
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.
Finally, if you love this recipe, please consider leaving a star rating and a comment!
Gluten Free Mummy Dogs
Equipment
- 2 Large Baking Sheets
Ingredients
Dough:
- 1 ¼ cup Light buckwheat flour
- ¾ cup White rice flour
- ¼ cup Sweet rice flour
- ¼ cup Corn starch
- 2 teaspoon Xanthan
- 8 oz Cream cheese 1 package
- ½ cup Cold butter
- 1 Large egg
- ¼ cup Cold water
Assembly
- 24 Wieners
- 1 Large Egg
- Candy eyes or sliced olives
Instructions
Dough:
- Measure flours, corn starch, and xanthan gum into the bowl of your food processor, blitz to combine.
- Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel.
- Stream in cold water as you run the food processor, just long enough to bring it together as a dough.
- Remove dough from processor, knead lightly to bring it together as a ball.
- Wrap in plastic film, allow to rest for 1 hour.
Assembly:
- Preheat oven to 400 F, line 2 large baking sheets with parchment paper.
- On work surface LIGHTLY dusted with corn starch, roll dough out to ⅛" thickness.
- Note: Avoid using any more corn starch then absolutely necessary - it can dry out your dough and make it prone to breaking.
- Use a pizza wheel to cut it into thin strips.
- Carefully wrap strips of pastry dough around a weiner, leaving some open area for the eyes (after baking).
- I will usually roll one strip in a diagonal spiral one way, then a second spiral criss-crossing the first.
- Squeeze all over, to join layers of dough to each other.
- Arranged wrapped wieners on prepared baking pan.
- In a small bowl or cup, whisk the egg with 1 tablespoon water until smooth.
- Use a pastry brush to brush this egg wash all over each wrapped wiener.
- Bake for 20-22 minutes. For a more browned finish, do a second brushing of egg wash, bake for an additional 2 minutes.
- I like to spoon a Tablespoon or so of mustard into a piping bag, and pipe two little spots to glue the confectionary eyeballs down.
- You can skip the eyeballs entirely, if you like - mustard and/or olive slices work, too!
- Serve hot, with mustard and/or ketchup as dip.
Notes
Nutrition
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