Pigs in a blanket are usually made with canned crescent dough or store-bought puff pastry. But if you’re gluten-free, these two options don’t work. RIght now, canned gluten-free crescent dough isn’t available and gluten-free puff pastry can be really hard to find. 

But that doesn’t mean that pigs in a blanket are off limits! You just need to make some homemade pastry to wrap around the piggies. 

Serve them as either a snack, appetizer, or main course. That’s what I usually do. I bake a tray of these and serve it alongside a big green salad. 

Ingredients You’ll Need.

Here’s what you’ll need to make a batch of these pigs in a blanket. (The full recipe with amounts is included at the bottom of the post.)

• Hot Dogs. You can either use gluten-free cocktail wieners (mini hot dogs) and regular hot dogs cut into small pieces. 
• Gluten-Free Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour blend. Using a different gluten-free flour might cause the recipe not to work.
• Butter. Use cold butter for the dough.  
• Milk. Helps the dough come together and adds a nice flavor.
• Eggs. One egg is used in the dough. The other is brushed on the pastry before baking. This helps the pigs in a blanket to brown..
• Baking Powder. Helps the pastry to rise. 
• Sugar. One teaspoon of sugar helps the dough to brown. Feel free to leave it out if you’d like.
• Salt. Since hot dogs contain a good amount of salt, you only need a little in the dough for flavor.

Variations.

1. Cheesy. Cut a cheese slice into small pieces. Place it under the hot dog before you wrap it with the pastry. 
2. Spicy. Place a sliced jalapeno under the hot dog before wrapping. 
3. Seasoned. Sprinkle some poppy seeds or everything bagel seasoning on the dough before baking.

How to Make Gluten-Free Pigs in a Blanket. 

This is such a fun recipe to make! There’s something I just love about rolling the mini hot dogs with pastry. The first step is making the gluten-free dough. Take your time when mixing it. It’s important to get the texture right. You don’t want the dough too dry or too wet.

Prepare the dough.

1. Whisk together the gluten-free flour with the baking powder, sugar, and salt.
2. Add the cold, cubed butter.
3. Work the butter into the gluten-free flour mixture until no large pieces remain. Then stir in the milk and egg. Knead the mixture until a dough forms. If it seems dry, add a little more milk. If it’s too sticky to knead, add a little more gluten-free flour.
4. Cut the dough into four pieces.

Wrap the Dogs.

• Then roll one piece of dough into an 8×5-inch long rectangle.
• Cut it into eight 1-inch thick strips. 
• Wrap the dough around the hot dog. This is the fun part!

Place the hot dogs, seam side down, on a parchment lined baking sheet. This keeps the dough from unwrapping as they bake. 

When you’re done, brush each one with a little whisked egg.

Note: This recipe makes enough dough for about 40 mini hot dogs. Since hot dog packages vary, you might have a little dough left over.

Bake until Brown.

Bake these until the pastry is golden brown and the hot dogs are hot. A pan takes about 18 minutes to cook.

Air Fryer Variation. 

You can bake these in an air fryer. Preheat your air fryer to 350℉ and bake the pigs until the pastry is brown. (Full air fryer directions and time are included in the recipe below.)

How to Make These In Advance. 

You can make these a day in advance. Just wrap the hot dogs with the pastry. Then cover them and refrigerate. When you’re ready to serve, preheat the oven and bake until brown. 

You can also freeze them. Place the wrapped hot dogs onto a bake tray. Freeze, uncovered, for two hours or until hard. Then transfer them to a freezer bag or container. Bake them from frozen in a preheated oven. Frozen pigs in a blanket take a few extra minutes to bake. 

Storing and Reheating Leftovers.

If you have leftover pigs in a blanket, transfer them to an airtight container and store for up to 3 days.

Reheat them in the microwave or in a 325℉ air fryer until hot.

Note: This recipe was originally shared in 2016. It was updated in 2024 to include new photos and a gluten-free flour blend.

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Gluten-Free Pigs in a Blanket

These pigs in a blanket are wrapped in a homemade gluten-free pastry. Serve them as a snack, appetizer or as a main course. Be sure to sure gluten-free cocktail wieners or hot dogs.

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Total Time 48 minutes minutes

Servings 8

Author Elizabeth

Ingredients

• 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour, see note (10 ounces; 283 grams)
• 2 teaspoons baking powder
• 1 teaspoon granulated sugar
• ¼ teaspoon salt
• ¼ cup cold butter, cubed (2 ounces; 57 grams)
• ½ cup plus additional milk as needed (4 ounces; 113 grams)
• 1 large egg
• 1 (16 ounce) package gluten-free cocktail wieners or 12 full size hot dogs cut into three pieces.

Topping

• 1 large egg
• 2 teaspoons water

Instructions

• Preheat oven to 400ºF. Line a baking sheet with parchment paper.
• Whisk together gluten-free flour, baking powder, sugar, and salt.
• Add the butter, and using your fingers or a pastry cutter, work it into the gluten-free flour mixture until no large pieces remain. The mixture should be coarse, with tiny pebbles of butter distributed thoroughly throughout.
• Stir in milk and 1 egg. Milk until a dough forms. If the dough is dry and won’t hold together, add a splash (about 1 tablespoon) more milk until the dough holds together.
• Dust your counter with gluten-free flour. Knead the dough a few times on the counter and then pat into a disk. Tip: To keep the dough from sticking, dust both the dough and your hands with a little gluten-free flour.
• Cut the dough into four pieces. Roll one piece into an 8×5-inch long rectangle. Then cut it into eight 1-inch thick strips.
• Wrap the dough around the hot dogs. Place the hot dogs, seam side down, on a parchment lined baking sheet. Repeat with the remaining dough until all the hot dogs are wrapped in pastry.
• Whisk the egg and water together in a small bowl. Brush the egg mixture on the pastry.
• Bake for about 18 minutes, until the dough is light golden brown and the hot dogs are hot. Remove from pan and serve hot.
• Store leftovers covered in the refrigerator for up to three days.

Notes

Gluten-Free Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change how the recipe works. Be sure to use a gluten-free flour that contains xanthan gum. 

Air Fryer Directions. Preheat air fryer to 350℉. Bake until the pastry is brown, about 8 minutes. Air fry these in batches. You don’t want to crowd the basket or tray. 

Storing Leftover. Cover leftovers and store in the refrigerator for up to three days. Reheat in the microwave or air fryer until warm. 

The post Gluten-Free Pigs in a Blanket appeared first on Gluten-Free Baking.

There’s nothing quite like a crunchy, freshly fried onion ring. Like homemade gluten-free mozzarella sticks, these are a fried treat that’s worth making at home. They’re great served as an appetizer, snack, or alongside your favorite burger or gluten-free fish fry. 

What you need to make gluten-free onion rings.

For the full list of ingredients and amounts, please see recipe below.

• Onions. These can be made with yellow onions or with sweet onions, like Vidalias or Walla Walla onion. Sweet onions tend to be larger and make for nice, big onion rings. 
• Gluten-Free Flour. I like Bob’s Red Mill 1:1 Gluten-Free Flour Blend. It makes for a light coating. Using a different flour blend might give you different results. 
• Cornstarch. Dusting the onion rings with cornstarch helps the batter to stick and keeps the rings from being greasy.
• Milk and Egg. The combination of milk and an egg makes an onion ring batter that browns nicely. For a dairy-free and egg-free batter, replace the milk and egg with seltzer or gluten-free beer.  
• Seasonings. Garlic powder, black pepper, and paprika add flavor to the batter. 
• Baking Powder. Helps lighten the batter.
• Sugar. Adding a tablespoon of sugar is optional. It helps the batter to brown and brings out the sweetness of the onions–without making the rings taste sugary sweet. 
• Salt. Enhances all the other flavors. Before serving, you can also sprinkle on additional salt.
• Oil for frying. You’ll need to fill a Dutch oven about 1-inch full with oil.

How to Make Gluten-Free Onion Rings.

It’s a little bit of a process to make homemade onion rings. Here are the steps—along with some tips to ensure your onion rings come out perfect every time.

Step One: Cut the Onions.

First cut the ends of your onion and remove the papery skin. Then slice the onions into about ½ inch-thick slices. 

Separate the onion slices into rings by pushing out the layers. At this point, you might notice a thin layer clinging to each onion. If it’s hanging off the onion ring, remove it. This membrane can make it hard for the batter to stick to the slices and it can burn during frying.

Step Two: Make the Batter.

Mix the gluten-free batter together until it’s smooth. For a thick coating on your onion rings, use the amount of milk called for in the recipe. If you prefer a thin coating, add a little additional milk. The thinner the onion ring batter, the lighter the coating. 

After mixing, let the batter sit for at least 15 minutes. This gives it time to thicken. This is a good time to set up for frying. Fill your Dutch oven with oil. Line a baking sheet with paper towels, and place the cornstarch on a plate. 

Step Three: Heat Your Oil.

Fill a Dutch oven or deep fryer with about an inch of oil. You don’t want your pot more than ⅓ full. If you’re using a deep fryer, fill it as directed by the manufacturer.

Heat the oil to 375°F. It’s important to use a thermometer for this step. You don’t want to overheat the oil.

Step Four: Coat the Onion Rings.

When the oil is at the right temperature, it’s time to coat and fry the rings.

First, coat the onion slices in corn starch. You can do a few rings at a time. Or you can coat them all at the same time. It’s up to you.

Then, one at a time,  dip each ring through the batter. I like to use a fork for this step. Let any excess batter drip off the onion slice.

After coating the ring with the batter, carefully place it into the hot oil. The oil will bubble quickly when you do this. 

Fry for about a minute or so, then carefully turn the rings and fry until they’re golden brown. It only takes about three minutes total. You can fry as many onion rings as your pot will hold. For me, this is about three to four large rings at a time. You don’t want to crowd the pot of oil or the rings will stick together.

Remove the rings from the hot oil and place on a paper towel-lined baking sheet. Repeat with the remaining rings and batter. 

Gluten-Free Onion Ring Tips.

• Batter Thickness. Aim for batter that’s about the thickness of pancake batter. If it’s too thick, add additional milk, one tablespoon at a time. 
• The Best Oil for Frying. Fry the rings in canola or vegetable oil. 
• Control the Oil Temperature. Be sure to monitor the oil temperature. You want the oil at 375 degrees F, no hotter. 
• Work in Batches. It’s best to batter and fry a few onion rings at a time. If you batter the rings and place them on a plate, the batter can run off. 
• Season with Salt Immediately. You want to season the onion rings As soon as you remove the onions from the hot oil. 

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Gluten-Free Onion Ring Recipe

These homemade gluten-free onion rings are light, crispy, and so flavorful. They’re perfect as a side dish or as a snack. Dairy and egg-free variation included in the note.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Ingredients

For the Onion Ring Batter

• 1 cup Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (5 ounces; 142 grams)
• 1 tablespoon granulated sugar, optional, see note
• 1 teaspoon baking powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ tsp ground black pepper
• ¾ cup milk, plus more as needed (6 ounces; 170 grams)
• 1 large egg

For Frying

• Canola Oil

For the Coating

• ½ cup cornstarch (2 ounces; 56 grams)
• 2 medium yellow onions or 1 large sweet, vidalia or Walla Walla onion, cut into 1/2 inch rings
• salt, for seasoning

Instructions

• Make the Batter. Whisk together gluten-free flour, granulated sugar, baking powder, paprika, garlic powder, salt, and black pepper. Add milk and egg. Mix until a batter forms. It should be as thick as pancake batter. If it’s too thick, add more milk, one tablespoon at a time. (For a thin onion ring coating, add 1/4 cup additional milk).
• Heat the Oil. In a large pot or Dutch oven over medium-high heat, heat about one inch of oil to 375°F. Don't fill your pot more than ⅓ full.
• Line a large plate or baking sheet with paper towels. This is where you will set the onion rings after you fry them.
• Coat and Fry the Rings: Place the cornstarch onto a plate or in a bowl. Coat the onion rings in cornstarch. Then dip the rings, one at a time, into the batter. Allow most of the batter to drip off the onion slice.
• Immediately after coating, carefully place the onion ring into the hot oil. Batter and fry about three or four rings at time.

  Fry for 2 to 3 minutes or until golden brown. Turn the rings over once so they brown on each side.
• Remove the rings from the hot oil with a metal strainer or tongs. Place them onto the paper towel lined baking sheet. Sprinkle with salt.
• Repeat until the onions are done. Be sure to monitor the oil temperature throughout the frying process.
• To Keep the onion rings warm: Place them into a 200℉ on a baking sheet while you fry the rest of the rings.

Notes

Gluten-Free Baking Flour: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour might change the rings. 

Sugar: The sugar is optional. It adds a nice sweetness to the rings and helps the batter to brown. 

Dairy-Free Variation: Replace the milk with an equal amount of gluten-free beer or unflavored seltzer water. 

Egg-Free Variation: Replace the egg with a ¼ cup gluten-free beer or unflavored seltzer water. 

Dairy and Egg-Free Variation. Use 1 cup gluten-free beer or unflavored seltzer water. 

The post Gluten-Free Onion Rings appeared first on Gluten-Free Baking.

Making a batch of homemade mozzarella sticks is not only fun but it’s pretty simple. All you need to do is bread some string cheese, chill them, and then fry until golden brown. The coating of gluten-free flour and breadcrumbs makes these extra crunchy 

If you want to prepare these in advance, you’re in luck. The uncooked, breaded sticks freeze beautifully. Then when you’re in the mood for some cheesy goodness, all you need to do is cook them and enjoy. 

Ingredients.

• Cheese. I like to use string cheese for these sticks. Not only is it easy, it’s the right shape for mozzarella sticks. Most string cheese is made from low-moisture mozzarella, which holds up perfectly for frying and gets wonderfully stretchy. If you don’t want to use string cheese, use a block of low-moisture mozzarella that you cut into individual pieces. 
• Gluten-free flour. Use gluten-free all purpose flour or finely ground white rice flour. 
• Eggs. Two whisked eggs help the breading stick to the cheese. 
• Bread Crumbs. The crunchy coating comes from a quick roll in gluten-free bread crumbs. Make sure you use dried bread crumbs, not fresh, for this recipe. 
• Basil, Garlic, and Salt. Adds flavor to the sticks.

How to Make Gluten-Free Mozzarella Sticks. 

Cheese melts. Which is usually a wonderful thing. Unless you’re trying to make homemade mozzarella sticks. 

To make mozzarella sticks that don’t melt and leak during cooking, remember two things: use cold cheese and double dip them before frying.

Grab three plates. On the first plate, place your gluten-free flour and seasonings. On the second, the whisked eggs. And on the third, the gluten-free bread crumbs. 

Roll a piece of string cheese in the seasoned gluten-free flour. Make sure to coat the ends of the cheese.

Then roll the cheese in the whisked egg. Be sure to coat entire cheese stick with egg. 

And here’s the key: repeat this. Re-roll  the cheese stick in gluten-free flour and egg a second time. Once you’ve done that, finish by coating the cheese with the gluten-free bread crumbs. 

Once all the cheese is coated, chill them for at least 15 minutes. This helps to prevent melted cheese when you fry them.  If it’s hot in your kitchen, you can freeze the cheese at this point.

How to Cook Gluten-Free Mozzarella Sticks.

You can either fry these in a pan or cook them in an air fryer.

How to Fry Gluten-Free Mozzarella Sticks in a Pan.

Frying the mozzarella sticks in oil is the classic way to make these. It gives them a really nice crunch. Here’s a few things to keep in mind. 

1. Don’t use too much oil. Heat about a half inch of oil in a frying pan. While you can use a deep fryer, shallow frying them is quicker and easier. 
2. Do fry in hot oil. To test your oil, either use an instant read thermometer or carefully place the handle of a clean wooden spoon in the oil. If bubbles appear around the handle, the oil is ready. 
3. Don’t crowd the pan. It’s important not to crowd your pan. If you do, the oil cools quickly from the cold cheese. For an 8-inch frying pan, fry six sticks at a time. 
4. Do turn them once. First fry the sticks for 30 seconds. Then carefully turn them with a heatproof spatula or pair of tongs and fry them for an additional 30 seconds. 

How to Air Fry Gluten-Free Mozzarella Sticks.

If you’d rather cook these in an air fryer, you can. 

1. Preheat the air fryer. Set your air fryer to 350 degrees F. It’s important to preheat your air fryer before cooking the sticks. If you start them in a cold air fryer, the cheese can leak. This is because of the time it takes for the fryer to get to the right temperature. 
2. Coat with oil. Give the sticks a quick coat of cooking oil spray. This is optional but helps them crisp. 
3. Flip them once. Air fry the cheese sticks for three minutes.Use a timer for this step. You don’t want to overcook them. After three minutes,  carefully flip them. This helps them to brown on both sides. 

4. Cook until brown. After flipping, cook the sticks  for another 1-2 minutes. Gluten-free mozzarella sticks are light golden brown when cooked. 

Cooking Tips.

• Bread the entire stick. Don’t forget the ends. The breading keeps the cheese from leaking.
• Chill before frying. Warm cheese melts before the breading browns. Chilling the breaded cheese before frying is a must.
• Don’t over cook. Gluten-free mozzarella sticks cook quickly. Don’t fry them for too long or the cheese will ooze out.

Dipping Sauce Suggestions.

• Marinara sauce. This is a classic. 
• Ranch dressing. Some folks love to eat mozzarella sticks with ranch dressing. 
• Raspberry sauce. Serving mozzarella sticks with raspberry sauce is popular in upstate New York. The savory-salty sticks go great with the sweet berry sauce. 

Make Ahead Instructions.

To prepare these in advance, bread them and freeze . When you’re in the mood to make them, grab a few from the freezer and prepare as directed. Frozen gluten-free mozzarella sticks take about a minute longer to cook than fresh.

Storage & Reheating Instructions

Store cooked gluten-free mozzarella sticks covered for up to 3 days in the refrigerator. Reheat them in a toaster oven or air fryer or air fryer for about three minutes or until warm and crisp. 

Uncooked breaded gluten-free mozzarella sticks can be frozen for up to 6 months. Place the sticks in a freezer container and then cook from frozen.

Note: This recipe was originally published July 2015. It was updated January 2024 to include new step-by-step photos and air fryer directions.

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Gluten-Free Mozzarella Sticks

These homemade gluten-free mozzarella sticks are crispy and cheesy. Remember to chill your mozzarella sticks before cooking. Cold sticks prevents the cheese from leaking during cooking.

Prep Time 20 minutes minutes

Cook Time 1 minute minute

Total Time 21 minutes minutes

Servings 24 sticks

Ingredients

• 1 cup gluten-free flour or finely ground white rice flour (4 ounces; 113 grams)
• 1 teaspoon dried basil
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• 2 large eggs
• 1 cup dried gluten-free bread crumbs (4 ounces; 113 grams)
• 12 pieces string cheese
• Vegetable Oil or cooking spray

Instructions

• Line up three plates on your counter. On first plate, whisk together gluten-free flour, dried basil, black pepper, garlic powder, and, salt. On second plate, whisk the eggs until smooth. On third plate, place bread crumbs.
• Cut cheese sticks in half. Roll string cheese in gluten-free flour. You don’t want any bare spots on the cheese stick. Be sure to coat ends of cheese stick with flour.
• Roll the cheese stick in egg, coating thoroughly. Return cheese stick to the gluten-free and coat again. Return to egg and coat thoroughly.

  Finally, roll coated sticks in bread crumbs. Place coated stick on a baking pan or large dish. Repeat until all sticks are coated. Chill cheese sticks for 15 minutes.
• To fry in a pan: Heat ½-inch of oil in an 8-inch frying pan until hot. It should be hot enough that if you sprinkle gluten-free bread crumbs in the oil, they sizzle.

  Remove cheese sticks from refrigerator. Place six cheese sticks into the pan. Fry for 30 seconds. Using a heat-proof spatula, roll sticks in oil to turn. Fry an additional 30 seconds or until the sticks are golden brown. If any cheese begins to leak, remove sticks from oil. Repeat with remaining cheese sticks.
• To air fry: Preheat air fryer to 350℉ for three minutes. Lightly spray gluten-free mozzarella sticks with nonstick cooking spray. Place them in the basket or tray of the air fryer. Cook for three minutes. Turn the sticks and cook for an additional minute or two.
• Serve warm with dipping sauce.

  Store the leftover sticks covered in the refrigerator for up to three days. Reheat in air fryer or toaster oven until warm.

Notes

Ingredient Notes.

• Gluten-free flour. Use a gluten-free flour blend or finely ground white rice flour. Coconut flour is not recommended. 
• String cheese. Regular string cheese makes the tastiest cheese sticks. Reduced fat string cheese works but isn’t as soft when cooked. If you don’t want to use string cheese, cut a block of low moisture mozzarella cheese into sticks. 

The post Gluten-Free Mozzarella Sticks appeared first on Gluten-Free Baking.

There are easy recipes, like my gluten-free vanilla mug cake. And then there are ridiculously easy recipes, like these gluten-free cinnamon and sugar pretzels.

These are something I’ve made for so long that I can’t believe I’ve never shared the recipe on the blog. If I’m honest, I don’t really think of this as a recipe. It’s more like, “Throw some gluten-free pretzels into a bowl. Add sugar, cinnamon, and some melted butter. Bake for a bit. Eat by the large handful.” 

That last part? It’s the most important. Because, friend, this is one of those recipes that people can’t stop eating. (Myself included.)

How To Make Gluten-Free Cinnamon Sugar Pretzels

1. Buy a bag of gluten-free pretzels. For this recipe, I like Snyder’s of Hanover gluten-free pretzels*. Why? Because they contain less fat (as of this writing, always check labels) than other brands. *Not an ad. I just like them.  
2. Preheat the oven. You need to bake these pretzels. This step helps the cinnamon-sugar mixture stick to the pretzels. It only takes about 15 minutes but you don’t want to skip it. 
3. Stir together the cinnamon and sugar. This is the most important step in the recipe. It helps to distribute the cinnamon evenly. If you add the cinnamon and sugar separately, you can end up with some pretzels that have a lot of cinnamon and others that have none.  
4. Melt the butter. If you don’t include dairy in your diet, or if you don’t have some butter in the house, you can still make this recipe. Replace the melted butter with either dairy-free margarine or vegetable oil. You could use coconut oil but I don’t love the mouthfeel that coconut oil gives the pretzels. If you like coconut oil, go ahead and use it.  
5. Toss the gluten-free pretzels with the melted butter. Grab a large bowl. You’re going to need it. If you don’t have a large bowl, use a pasta pot. It works in a pinch. Stir until all the pretzels are coated with butter. When they’re coated, they’ll shine. 
6. Add the cinnamon and sugar. Some folks add the cinnamon and sugar to the melted butter. I hate this. Hate it. Adding the cinnamon and sugar to the melted butter takes this recipe from easy-peasy to a pain in the…well, you know. When you mix the melted butter and cinnamon and sugar, a thick paste forms. It’s almost impossible to get this paste to evenly coat the pretzels. You’re left with pretzels that are coated in gobs of cinnamon-sugar and others that have no coating at all.It’s better to toss the pretzels with cinnamon and sugar after you’ve already coated them with butter. All the pretzels get an even coating of sugary goodness. And you don’t have to swear while making them. Everyone wins. 
7. Bake. Spread the coated pretzles onto a parchment-lined baking sheet. Bake until the sugar almost melts. This takes about 15 minutes. 
8. Break apart and serve. Don’t eat the pretzels as soon as they come out of the oven. This is hard. Very hard. But you’ll burn your mouth because the sugar is, what’s the term, freaking hot. Once they’ve cooled a bit, break them up–they tend to stick together during baking. You can pile them into a bowl and serve right away or put them into an airtight container. And since these make great gifts, you can spoon some into a cello bag, tie with a ribbon, and pat yourself on the back. (Don’t forget that last step.)

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Gluten-Free Cinnamon Sugar Pretzels

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 8 servings

Ingredients

• 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
• 1 1/2 teaspoons ground cinnamon
• 4 cups gluten-free pretzels (about 7 ounces; 200 grams)
• 1/4 cup butter or dairy-free margarine, melted (2 ounces; 56 grams)

Instructions

• Preheat oven to 350 degrees Line a rimmed baking sheet with parchment paper.
• Stir together granulated sugar and cinnamon in a small bowl.
• Stir together pretzels and melted butter in a large bowl. Sprinkle the sugar-cinnamon mixture evenly over the pretzels. Stir to coat the pretzels.
• Spread pretzels onto the baking sheet. Bake until sugar bubbles, about 12 minutes. Remove and let pretzels cool on the pan. Don’t eat right away. The sugar is very hot and can burn your mouth. Once the pretzels are cool, break apart.
• Store pretzels in an airtight container for up to one week.

The post Gluten-Free Cinnamon Sugar Pretzels appeared first on Gluten-Free Baking.

But…sometimes you’re in the mood for something salty, crunchy, or, let’s be honest, a cookie. This list is for those times.  It covers pre-packaged gluten-free snacks that are adored by kids and adults alike. We’ve included items that are healthy or healthy-ish. (And we trust you to select the best snacks for your diet and lifestyle and to NOT judge the snack choices of others because the readers of GlutenFreeBaking.com are amazing.)

Got a favorite snack we missed? Let us know in the comments!

About this Gluten-Free Snack List

• • All items listed are currently listed as gluten-free. Not all items carry a certified gluten-free label. Always read ingredient labels. Ingredients change, even on trusted brands. Be sure to read the label each time you purchase an item.
  • Most snacks on the list are available in individual packages. This helps reduce cross-contamination if snacks need to be kept in a communal area, like a school snack bin.
  • All snacks lists are either personal favorites or suggested by GlutenFreeBaking.com readers. Most may be found at local grocery stores.

Links provided are affiliate links. GlutenFreeBaking.com earns a commission when you use these links to shop. 

Crunchy Snacks

Angie’s Boom Chicka Pop Popcorn, Love popcorn? Angie’s is for you. They make traditional salt and butter popcorn along with a slew of fun flavors–including sweet treats during the holiday season.

Kettle Brand Potato Chips, One of the most surprising sources of hidden gluten is in potato chips. (We’re looking at you, Pringles.) There are several brands of gluten-free chips but Kettle Brands remains a favorite. The chips are thick and crunchy–which means they satisfy when you’re in the mood for a chip.

Popchips, A cross between a chip and popcorn, Popchips have earned an happy following among gluten-free eaters. One reader shared, “When I was first diagnosed, I almost cried with joy when I realized that Popchips, my favorite snack, was gluten-free.”

Snyder’s of Hanover Gluten Free Pretzel Sticks, Pretzels are a perfect lunch box snack. They’re great on their own and also go great with hummus or peanut butter. Snyder’s of Hanover offers both gluten-free pretzel twists and sticks.

Biena Chickpea Snacks, If you love hummus, you need to try Chickpea snacks. They’re crunchy, contain fiber (always a concern for gluten-free eaters!), and are really tasty.

Good Thins Gluten Free Cracker Snack Packs, There are several varieties of gluten-free Good Thins. However, a few are NOT gluten-free. As always, take care when picking up a box to ensure you grab the correct box.

Lance Gluten Free Cheddar Crackers, If you miss Ritz Bits, give Lance cracker sandwiches a try. They’re available in both Cheddar and peanut butter.

Seasnax Seaweed Snax, If you’re craving something light and salty, try seaweed snacks! If you’ve never tried them, they’re weird–in a great way–the sheets are thin, crunchy, with a mineral twang.  And, bonus, lots of kids LOVE them.

Fruit and Nut Snacks

Fruit Leather, If you’ve only eaten Fruit Roll-Ups (which, at the time of this writing are gluten-free), you owe it to yourself to try Fruit Leather. It’s a thicker, more flavorful version of Fruit Roll-Ups–without the dye and weird flavors. Cherry and Grape are two favorites but, to be honest, they’re all good.

Annie’s Bunny Snacks, If you’re an adult of a (ahem) certain age, you probably remember munching on fruit snacks throughout your childhood. Annie’s Bunny Snacks are a fun take on those snacks, with no artificial colors or dyes. Sure they’re for kids but we’ve seen plenty of adults snacking on these.

Enjoy Life Seed & Fruit Mix, Lots of trail mixes and granolas contain nuts. Made with pumpkin and sunflower seeds, along with dried fruits, this mix is perfect if you’re gluten- and nut-free. And even if you’re not, this tasty mix is great for school snacks or long car trips.

Gluten-Free Granola, If nuts aren’t off limits for you, give Udi’s gluten-free granola a try. You can enjoy it by the handful or mix it into yogurt. (At this time, Udi’s granola isn’t available in single serving packages.)

Go Go Squeez, Here’s one that little gluten-free eaters love: squeezable applesauce. It comes in a variety of flavors, even Pumpkin Spice during the fall.

Justin’s Almond Butter Squeeze Packs, Nuts are off-limits for many schools and some workplaces. So this snack might not work for everyone. If nuts are okay, give these Almond Butter packs a try. Just remember to knead them gently before opening. Sometimes the oil separates in the pouch.

Savory Snacks

Vermont Smoke & Cure Mini Meat Sticks, Vermont Smoke and Cure makes incredible bacon. But…since bacon isn’t really a totable lunch snack, give their meat sticks a try. All flavors are gluten-free, even the BBQ and Teriyaki, two flavors that often contain gluten-y soy sauce.

loves, Who else loves olives?!? These are for us! There’s only one drawback: if you don’t like flavored olives, these aren’t for you. All of Oloves olives (Try saying that four times fast!) are marinated–with nary a plain olive packet to be found.

Tuna Pouches, Let’s get this out of the way: if you open a tuna packet at work, you might become “that person.” If your office includes enough space to enjoy a fishy-snack, tuna pouches are great–especially the ones that don’t require draining. Add a few gluten-free crackers to the mix and you have a satisfying snack that will keep you going during a long day.

Cheese and Yogurt 

Siggi’s Yogurt Tubes, Yogurt makes a great snack, if you don’t lose the spoon. And, let’s be honest, lots of little ones–even when they try their best–misplace the spoon. Siggi’s yogurt tubes takes care of that problem. And, bonus!, unlike most “kid’s yogurt” that have lots of sugar, Siggi’s contains a modest amount.

String Cheese, Who doesn’t love string cheese? And, did you know, it’s fine to keep it out of the fridge for several days? Pop one in your desk drawer on Monday and you can still safely enjoy it on Friday afternoon.

Babybel, There’s something deeply satisfying about peeling off the wax from a round of Babybel cheese. Oh, and it tastes good too. The original flavor is creamy and sharp without being too sharp. It’s a nice change from string cheese.

Laughing Cow Cheese Wedges, Spreadable cheese always feels like a treat! Spread it on gluten-free cracker or dip carrots or apple slices into the cheese.

Protein Bars

RX Bars, There’s a wide variety of flavors of RX bars but, by far, the most popular among our readers are the Chocolate Sea Salt Bars. They taste like a candy bar. There’s one drawback to these bars: some folks find the texture, which is very chewy, off-putting.

The GFB: Gluten-Free Bar, If you’re one of those folks, like me, who loves oatmeal raisin cookies, this is the bar for you. The texture is great–chewy but still bar/cookie-like.

Kind Bars, These bars seem like the grandmother of gluten-free protein bars. (It’s worth noting that all of their snacks are gluten-free. Like other brands, they do use gluten-free oats in their granola. As always, check labels!

Munk Pack, This isn’t a bar. It’s a protein cookie. We’ve included it here because, although it’s round, it does eat like a protein bar. The flavors are delicious, especially the double dark chocolate. Like many protein bars, it’s loaded with calories. For a snack, you might want to enjoy only half.

Sweets and Treats

For times when you feel like a sweet snack. Let’s call these “healthy-ish” 

Annie’s Gluten Free Chewy Granola Bars, A chewy granola bar. These taste like a candy bar but include 3 grams of fiber.

Goodie Girl Cookies Chocolate Chunk Cookies, Goodie Girl makes some rather decadent cookies. The “Go-Packs”, however, only contain about 120 calories per bag.

Big Fig, If you’ve read this far, I’m happy to tell you that this bar is a Big Fig-ing deal.  It’s like a giant Fig Newton. And if that isn’t your jam, I’m sorry. Fig cookies are the best.:-)

DelishFish, Remember when I said that these sweets and treats were “healthy-ish”? This treat is a perfect example. It’s a refined sugar-free version of Swedish Fish. These are not sugar-free, however. They use fruit juice to sweeten the treats. Basically yummy candy made with fruit juice and without gelatin, so you can share them with your vegan friends.

The post 29 Healthy Gluten-Free Snacks That Kids and Adults Love appeared first on Gluten-Free Baking.

Earlier this fall, I visited a shop that specialized in unique popcorn flavors. I wanted to come home with armfuls of “baked potato popcorn” and “chocolate kettle corn” but every bag carried a “may contain” warning. If you don’t have food allergies or intolerances you might not notice the small “may contain tree nuts” or “may contain wheat” disclaimers on foods that don’t list an allergen as an ingredient but may contain an allergen thanks to cross-contact that occurs during manufacturing.

While the popcorn that enticed me didn’t technically contain any of my allergens, it was off-limits thanks to the “may contain” warning*.

I left the shop empty-handed but with a serious urge for some popcorn. Enter Chocolate Chipotle Bacon Popcorn. Made with allergen-free dark chocolate, this popcorn hits all of my favorite snack buttons: it’s salty, chocolatey, and spicy.

The first few batches I made without bacon. I only added the bacon after I’d perfected the spice level of the popcorn. To be honest, I added the bacon almost as a joke—everything’s better with bacon, right?

Well…this popcorn was better with bacon. The salty/earthy, almost mineral notes of the bacon paired well with the chipotle and, surprisingly, the chocolate. (If chocolate and bacon isn’t your thing, feel free to omit the bacon. The popcorn works just as well without it.)

This piece originally appeared on SeriousEats.com.

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Spicy Chocolate Chipotle Popcorn

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 cups of popcorn

Author GlutenFreeBaking.com

Ingredients

• 8 ounces dark chocolate, chopped (about 2 1/2 cups)
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground chipotle spice add more if you like a really spicy kick
• 10 cups popcorn, air or oil popped
• Kosher salt
• 2 to 4 strips bacon, cooked until crisp, drained, and crumbled, optional

Instructions

• Melt chocolate in the microwave. Heat for 30 seconds on HIGH. Remove chocolate, stir, repeat until chocolate melts. Or place chocolate in the top of a double boiler. Heat water over medium-high heat, stir until chocolate melts.
• Line a rimmed baking sheet with parchment paper, set aside. In small bowl, stir together melted chocolate and spices. Pour chocolate over popcorn. Using a wooden spoon, toss to combine.
• Spread mixture on prepared baking sheet. Sprinkle popcorn lightly with kosher salt. And, if using, sprinkle crumbled bacon over the top of the popcorn. Allow chocolate to set. Break popcorn into pieces, and serve. (To speed up the setting time, place the pan in the refrigerator for twenty minutes.)

The post Spicy Chocolate Chipotle Popcorn appeared first on Gluten-Free Baking.

A person new to the gluten-free diet recently said to me, “You know what I really miss? Saltines. I’d give anything for a good cracker. Since going gluten-free I eat potato chips instead of crackers and it’s just not the same.” I understood her longing. Before going gluten-free, the humble saltine was my go-to snack.

When I went gluten-free, however, I soon realized that gluten-free saltines were not commercially available. Being without saltines was not an option, so I created a recipe for them.

We’ve made crackers before in this column. The technique for making saltines is similar to that of gluten-free graham crackers and gluten-free whole grain crackers: fat (either butter or dairy-free shortening) is cut into a gluten-free flour mixture. You can do this by hand or with a food processor. After adding the cold water, the dough should be firm but workable. If the dough is dry, add a splash more water. (I usually need to add about a tablespoon more water when I make these crackers with shortening instead of butter. Start with the amount of water the recipe calls for and go from there. You don’t want any dry flour at the bottom of the bowl.)

While the dough comes together quickly, it takes a few minutes to roll it out to the appropriate thickness. This is time well spent. Thin dough ensures a nice, crisp cracker. You want the dough about 1/16 inch thick. To make this easy, roll it out between two pieces of parchment paper.

this piece first appeared on SeriousEats.com 

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Gluten-Free Saltines

Don't skip the butter or dairy-free shortening in this recipe. The fat makes the gluten-free saltines nice and flaky!

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 30 crackers

Author GlutenFreeBaking.com Elizabeth Barbone

Ingredients

• 1 cup white rice flour (4 ounces; 113 grams)
• 1/2 cup brown rice flour (2 1/4 ounces; 63 grams)
• 1/2 cup cornstarch (2 ounces; 56 grams)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon xanthan gum
• 6 tablespoons cold butter or dairy-free shortening, cut into small pieces (3 ounces; 85 grams)
• 1/2 cup cold water plus more if needed (4 ounces; 113 grams)
• Kosher salt for sprinkling

Instructions

• Center oven racks in middle of oven. Preheat oven to 425°F.
• Whisk together white rice flour, brown rice flour, cornstarch, baking powder, salt, and xanthan gum in large mixing bowl or bowl of food processor. Whisk or pulse food processor to combine.
• Add cold butter or shortening. Cut butter into flour until butter is the size of baby peas. If the butter is too incorporated, the crackers won’t be as flaky. Add water. Stir or pulse food processor until a dough forms. Dough will be firm. If dough is dry, add an additional tablespoon of water.
• Place dough between two pieces of parchment paper. (Parchment should be about 12 x 16-inches.)
• Roll dough about 1/16-inch. Remove top piece of parchment paper. Slide dough onto rimmed baking sheet. Prick dough all over with a fork. Using a pizza wheel, cut dough into cracker-size pieces. Generously sprinkle kosher salt all over the top of the dough.
• Bake until crackers are golden brown, about 20 minutes.
• Remove pan from the oven and allow crackers to cool. Once cool, break crackers apart, if needed. (Crackers usually break apart while baking.)

The post Gluten-Free Saltines appeared first on Gluten-Free Baking.

It happens every September. I want a little taste of fall but I’m not ready for serious fall baking. Happily I am always in the mood to pop popcorn. (And even happier: Popcorn is naturally gluten-free.) One day I decided to toss popcorn with white chocolate, dried apples, and some spices. Success! I had a little taste of fall and I didn’t have to turn on the oven.

There are only two ingredient notes for this recipe. I use air-popped popcorn because its plain flavor really allows the white chocolate and spices to shine. And I found peanut-free dried apple slices. If you are peanut-free, you know how challenging it can be to find safe dried fruit.

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Apple Pie White Chocolate Popcorn

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 cups

Author GlutenFreeBaking.com

Ingredients

• 1 (12 to 16 ounce) bag white chocolate chips
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground pumpkin pie spice
• 1/2 teaspoon salt
• 10 cups popcorn, air or oil-popped
• 1 cup chopped dried apple slices
• 2/3 cup dried cranberries, optional

Instructions

• Melt chocolate in large bowl set over pot of simmering water, stirring frequently until smooth. Add cinnamon, pumpkin pie spice, and salt. Stir to combine. Add popcorn and toss using two wooden spoons until well coated, about 30 seconds. Add apples and cranberries and stir to combine..
• Transfer mixture to to a parchment paper-lined rimmed baking sheet, using back of spoon to spread evenly over entire surface. Chill in refrigerator for at least one hour. Using hands, break into small pieces and serve. Store for up to 3 days in covered container.

The post White Chocolate Apple Pie Popcorn appeared first on Gluten-Free Baking.

Most of the time poutine is annoyingly gluten-filled. You wouldn’t think so since it’s just fries, gravy, and cheese curds. But there are usually one or two gluten culprits at play; either the gravy contains wheat flour or the fries are made in fryers shared with gluten-containing foods. Sometimes it’s both.

So when a poutine craving hit, I headed into my kitchen instead of a restaurant. (What restaurant is going to serve gluten-free poutine?)

Two of three poutine elements, french fries and cheese curds, weren’t a problem plus the homemade fries tasted better than many of the soggy, greasy fries served in many a restaurant. It was the gravy that provided the challenge.

Poutine gravy is a thick brown gravy with black pepper and vinegar notes. For the first batch of gravy, I used all beef broth. The resulting gravy was too beefy, overtaking the dish, like it should be poured over pot roast and not poutine. After a little research, I learned that many poutine recipes use chicken stock, not beef.

Batch number two was better but still not right. While the chicken stock didn’t overpower the fries and cheese, it lacked the salty-mineraly depth that beef imparts.The next time, I used half chicken stock and half beef broth. Perfection! (For a vegetarian poutine, use vegetable stock. Just be sure it’s gluten-free.)

While tinkering with the flavor, I also adjusted the consistency of the gravy. Since many restaurants told me that poutine gravy contained wheat, I assumed the wheat was from a roux. To thicken the gravy, I first doubled the amount of sweet rice flour roux used in traditional gravy—this was a mistake. You could have cut that batch of gravy with a knife. Poutine, instead, should have the sheen of a cornstarch-thickened sauce. Could using both a roux and cornstarch work? Yes! The roux flavors the gravy nicely while the cornstarch adds additional thickness without making the gravy too pasty or thick.

The finished poutine was indistinguishable from the gluten-filled poutines served at restaurants. The biggest difference? Time. Depending on the method you use to fry your french fries, this recipe takes at least two hours to complete.

this recipe first appeared on SeriousEats.com

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Gluten-Free Poutine

Made with French fries, cheese curds, and gravy, this gluten-free poutine is rich and wonderful. 

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Author GlutenFreeBaking.com

Ingredients

• 1 cup gluten-free chicken stock, divided, warm (8 ounces; 226 grams)
• 3 tablespoons butter (1 1/2 ounces; 42 grams)
• 3 tablespoons sweet rice flour (3/4 ounce; 22 grams)
• 1 cup gluten-free beef broth, warm (8 ounces; 226 grams)
• 1 tablespoon cornstarch (1/4 ounce; 7 grams)
• 1 teaspoon apple cider vinegar
• Kosher salt and freshly ground black pepper
• 8 ounces cheese curds
• Gluten-Free French Fries for four

Instructions

• Prepare Gravy: Just before frying french fries, prepare gravy. Reserve one tablespoon chicken stock. Set aside. In medium pot, melt butter over medium-high heat. Add sweet rice flour and whisk to combine. A thick paste will form. Cook, whisking constantly, until mixture turns lightly golden brown, about three minutes. Whisking constantly, add remaining chicken stock and all beef broth in a slow and steady stream. Cook until gravy thickens, about four minutes. Combine cornstarch and reserved chicken stock. Whisk with a fork until smooth. Add to gravy. Continue whisking and bring gravy to a boil. Reduce heat to low. Add vinegar and season to taste with salt and pepper. Whisk gravy occasionally while you prepare the french fries.
• Put together the Poutine: Remove cheese curds from refrigerator. Set aside. Fry french fries as directed in recipe. Divide cooked french fries between four bowls. Top with cheese curds and gravy. Serve immediately.

The post Gluten-Free Poutine appeared first on Gluten-Free Baking.

One thing to know before making a batch of jalapeño poppers: they are slippery little buggers! So slippery, in fact, that prepping them for frying takes a little extra care so that in the end, you have jalapeño poppers and not jalapeño exploders.

First things first: You need peppers.

This time of the year, I get mine at the grocery store. Later this summer, when my garden produces peppers faster than I can keep up, I pick them fresh.

No matter where you get your peppers, you want to look for two things: an intact stem that gives you something to hold onto while breading the peppers, and no holes! Any holes allow the filling to leak out during frying. I usually select small jalapeño peppers because I like serving finger food that can be eaten in two or three bites, but that’s just preference.

Cut and Scrape

Jalapeño poppers are really just a delivery system for the cheese-bacon filling, right? Since it’s a nightmare to fry a leaky jalapeño–think lots of hot oil “pops” while you deep fry–we want to keep all the filling inside the jalapeño until the first bite.

Instead of cutting the peppers fully in half, slice them only 3/4 of the way from base to stem. By not cutting the pepper completely, it won’t separate during frying and make a mess.

After you cut all the peppers, use the back handle of a spoon to remove the rib and seeds, this is where the heat lives.

If you like spicy, leave a couple–really, just one or two–seeds in each cavity for a hotter popper. If you want your peppers hot but not fiery, take care to remove everything.

Fill ‘Em

Getting the cream cheese filling into the peppers isn’t hard but it’s a little tricky. Don’t just smear the filling into the pepper with a spoon–you’ll make a mess. The peppers will split apart, and even when they don’t, you can’t fill them all the way to the top. And who wants an under-stuffed popper?

The pastry cook in me took one look at my problem and said, What are you doing?!? Grab a pastry bag. This allowed me to fill the entire pepper with no mess, and not one pepper split in half.

Freeze

As you fill the peppers, the cream cheese filling softens and gets a little warm. If the poppers are fried while the filling is warm, it can ooze out of even the best filled and sealed pepper.

To prevent this: pop the the peppers into the freezer for about 15 minutes. You don’t want to freeze the peppers; you just want to chill the filling so it sets up.

Dredge

Thanks to the jalapeño’s smooth skin, the breading on my first batch of peppers slide off in the fryer. This was easy to solve, I “double breaded” the next batch, just like I do with my gluten-free mozzarella sticks. By enrobing the jalapeños in egg and bread crumbs twice, a thicker coating encases the peppers that not only seals in the filling well but also keeps the coating on during frying.

First roll the pepper in seasoned white rice flour. This is where the stem comes in handy, use it to gently roll the pepper in flour.

Then dip in whisked eggs.

Roll in finely ground breadcrumbs. Try to avoid any bare spots. But try as you might, a few might sneak through. This is okay.

Return the pepper to the egg mixture. Again, use the stem as a handle.

Finally, return the pepper to bread crumbs for the last time.

Take care this time to cover any bare spots.

Freeze (Again) and Fry (Finally)!

Return the peppers to the freezer for about 10 minutes. (While the jalapeños firm up in the freezer, I heat my deep fryer.) Again, you don’t want to freeze the peppers, you just want the filling to firm up and the coating to set.

Finally it’s time to fry! Heat oil to 375°F degrees. This oil temperature gives the pepper a nice, crisp coating while cooking it until it’s tender but not mushy. The pepper retains a pleasant crunch, even after frying.

This piece first appeared on SeriousEats.com

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Gluten-Free Stuffed Jalapenos

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author GlutenFreeBaking.com

Ingredients

• 12 jalapeño peppers
• 8 ounces cream cheese, at room temperature (1 cup; 228 grams)
• 1 cup cheddar cheese, shredded (about 4 ounces; 113 grams)
• 3 slices cooked bacon, crumbled
• 2 scallions, white part only, chopped
• 1 cup white rice flour (4 ounces; 113 grams)
• Kosher salt and freshly ground black pepper
• 2 large eggs (about 3 1/2 ounces; 100 grams)
• 1 cup finely ground gluten-free bread crumbs (4 ounces; 113 grams)

For Frying

• about 2 cups vegetable oil

Instructions

• Slice peppers 3/4 of the way from end to stem. Using the handle of a spoon, remove seeds and ribs under cool running water. Take care not to split peppers. It’s a good idea to wear gloves during this step. And be sure to avoid touching face and eyes.
• In small bowl, cream together cream cheese, cheddar, bacon, and scallions. Fit pastry bag with #12 round top or cut medium opening in disposable bag. Fill pastry bag. Pipe filling into peppers. If any filling oozes out of the peppers, wipe it away with a paper towel.
• Freeze peppers for 10 minutes. Line up three pie pans or rimmed plates on your counter. On the first, place the white rice flour and 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper. Stir with a fork to combine. On the next plate, whisk together eggs. On the last plate, combine bread crumbs and 1/2 teaspoon salt, and 3/4 teaspoon pepper. Stir to combine.
• One at time, roll peppers in white rice flour, coating completely. Then roll in whisked eggs and bread crumbs. Return peppers to eggs and then, finally, to bread crumbs. Be sure there are no bare spots on the peppers.
• Place peppers on large plate. Return to freezer for 10 minutes. In heavy bottomed Dutch oven, heat oil to 375°F. Two or three at time, fry peppers until golden brown, about three minutes. Transfer to a paper towel-lined plate and season with salt. Allow to cool a few minutes before serving. Filling will be hot.

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