Sometimes being gluten-free means giving up fun foods. Other times, it means adjusting; substituting one thing for another. This time, with this recipe, you don’t have to give up anything! These gluten-free hot pockets are wonderful.
1. Info for Gluten Free Eggs and Bacon Hot Pockets
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Gluten Free Eggs and Bacon Hot Pockets
- for the pastry:
- 1 Tbsp xanthan gum
- 1 cup butter
- for the filling (per every 2 hot pockets)
- 1 scrambled egg (cooked)
- 2 slices cheese
- 1 Tbsp crumbled, cooked bacon
3. Directions:
- In a food processor, combine all the pastry ingredients except the water.
- When the mixture is crumbly, slowly add the water and pulse until a dough forms.
- Roll out the dough and cut into 6-8 inch squares,
- Place half the filling on one square and fold under and pinch the ends of the dough.
- Place the other half of the filling on another square.
- Make enough filling for the amount of hot pockets you want.
- Bake at 425 degrees for 10-15 minutes or until browned and puffy.
- Do not overbake.
