Gluten-Free Pigs in a Blanket

Ingredients

• 5 ounces white rice flour
• 3 ounces cornstarch
• 1 ounce sweet rice flour
• 2 teaspoons baking powder
• 1 teaspoon granulated sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, chilled and diced
• 1/2 cup plus additional milk as needed
• 2 large eggs, divided
• 1 package gluten-free cocktail wieners

Directions

1. Heat the oven to 400ºF, and cover a baking sheet with parchment paper. In a medium bowl, whisk the white rice flour, cornstarch, sweet rice flour, baking powder, sugar, and salt until everything is evenly combined.
2. Add the chilled butter. With your fingertips or a pastry cutter, cut it into the dry ingredients until the big bits are gone and the mixture looks sandy and nubby, with small flecks of butter worked all the way through.
3. Use a wooden spoon to mix in 1/2 cup of the milk and 1 egg. Stir until the dough comes together. If it still seems too dry to hold its shape, add a splash of milk, about 2 tablespoon, until it feels firm and can be rolled between your palms into a ball.
4. Pull off small portions of dough, using about 1 generous teaspoon for each one. Press the dough around a cocktail wiener in an even layer, keeping the ends uncovered. No need to fuss over perfect little coats here; you just want the sausage wrapped in dough. Set each one on the prepared baking sheet, then continue until you have used all of the dough and wieners.
5. In a small bowl, beat the remaining egg with about 1 tablespoon milk using a fork. Brush this mixture over each dough-covered wiener with a pastry brush.
6. Bake for 15 to 18 minutes, until the dough turns pale golden brown. Take them off the pan and serve hot.