Gluten-Free Mummy Dogs
These adorable little Mummy Dogs are the perfect spooky treat for your gluten-free friends!
Made with simple, easy find ingredients, these little puppies whip up in a jiffy and you can use any leftover dough to make crescent rolls!
My kids look forward to Mummy Dogs every Halloween. I use to make them out of pillsbury dough but I wanted to come up with a healthier substitute now that we’ve cleaned up our diets!
If you liked this recipe check out more of my favorite Fall recipes here!
Being gluten-free is not essential, I have also tested these with unbleached all-purpose flour and it works just as splendidly! Simply swap the gluten-free and almond flour for 1 cup all-purpose and Bob’s your uncle!
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If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!
Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone!
After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma.
Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.
Gluten-Free Mummy Dogs
Ingredients
- 1 teaspoon active dry yeast
- 3 tablespoons warm water
- 2 tablespoons raw organic cane sugar
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 tablespoon ghee or softened unsalted butter
- 3/4 cup gluten-free flour blend, plus more for rolling
- 1/4 cup packed super fine almond flour
- 12 to 14 nitrate-free hot dogs (I use Applegate brand)
Instructions
- In a medium to large mixing bowl, combine the yeast and warm water. Add the sugar, salt, egg, ghee, gluten-free flour, and almond flour to the bowl. Combine with a spoon or use the dough hook attachment on a stand or hand mixer.
- Knead for 2 to 5 minutes and transfer the dough to your Instant Pot Pressure Cooker. Place the lid on your pot and select the yogurt function. Adjust the time to 1 1/2 hours and let it rise. If you do not have an Instant Pot, cover the bowl with a kitchen towel and allow to rise in a warm place for 1 1/2 hours.
- Preheat the oven to 400°F. Flour a smooth surface and place the dough ball on top. Flour the top of the ball and gently smooth out the dough until it forms a 10 to 12 inch circle, using more flour as needed. Cut the dough into 8 slices, like a pizza, and cut each slice into 4 more additional pieces. Pinch and press the dough into a line that can be wrapped around each dog.
- With a paper or kitchen towel dry each hot dog. Wrap it carefully with the dough and place it on a greased baking sheet. Bake for 10 to 12 minutes.
- Remove the mummy dogs from the oven and let cool for 5 minutes before dotting on mustard eyes and serving. Yum!
Would organic earth balance ‘butter’ work in lieu of ghee? My daughter has a dairy allergy
Hi Lauren,
Yes that would totally work!