Breakfast - Are hot pockets gluten free recipes

Author: Becky Krause  

Not typically gluten-freeHot Pockets, made by the Nestle Company, are not typically gluten-free . Gluten is a protein which is generated in types of grain, such as barley, rye, and wheat. Nestle Hot Pockets are made with more than one gluten-containing flour, and are not gluten-free.

Gluten-free ham and cheese hot pockets are perfectly crispy pockets of smooth soft dough are stuffed with leftover Christmas ham and melty cheese! Keto Hot Pockets are made like chaffles (before being baked), so they're the easiest hot pockets to make!

Gluten-Free Hot Pockets

Gluten-Free Hot Pockets
These gluten-free hot pockets (aka pizza pockets) have a flaky and buttery crust, and they're filled with all the pizza fixings you know and love. Enjoy this special childhood treat again!
Provided by: Jenny Levine Finke
Total time: 28 minutes
Cook time: 18 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 5
  • 1 large sheet gluten-free puff pastry (see notes)
  • 16 tbsp jarred pizza sauce
  • 2 cups shredded mozzarella cheese
  • 8 tbsp Beyond Beef crumbles (or meat of choice (sausage, pepperoni, ground beef))
  • 1 large egg (for egg wash)
  • Calories: 288 kcal
  • Carbohydrate: 16 g
  • Protein: 13 g
  • Fat: 19 g
  • Saturated Fat: 7 g
  • Trans Fat: 1 g
  • Cholesterol: 52 mg
  • Sodium: 427 mg
  • Fiber: 1 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 400º F and line a small baking sheet with parchment paper. Set it aside.
  2. Cut the sheet of puff pastry into 8 even rectangles. If using store-bought puff pastry, you may want to roll out the dough a bit to make it thinner. Try to make the rectangles as evenly shaped as possible. I find it easier to work with a half batch of my homemade puff pastry dough at a time. (Pictured, half of my homemade puff pastry cut into 4 rectangles.)
  3. Add 1 tbsp of sauce, 2-3 tbsp of shredded cheese, and 1 tbsp of beefy crumbles to the bottom half of each rectangle. Do not overfill.
  4. Brush the edges with the egg wash to help the pastry ends stick together when baked, and then fold over one end of the puff pastry onto itself so the filling is covered inside the "pocket.
  5. Use a fork to gently press and seal the two edges together all along the seam of the dough. This is essential as you don't want the filling to come out of the the pocket when baking.
  6. Brush to tops of the hot pockets with egg wash and sprinkle with a savory seasoning blend (I used a pizza seasoning blend, but you could add a combination crushed red pepper flakes, dried Italian seasonings, Kosher salt, and pepper.)
  7. Place the gluten-free hot pockets on the parchment paper-lined baking sheet and bake for about 17-18 minutes or until the top becomes lightly golden brown. Allow the pastry to cool slightly before handling or eating. The contents in the center may be hot.
Notes: Gluten Free Hot Pocket Sandwiches Recipe, Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicon baking mat. . In a bowl, combine the diced ham, broccoli, and …

Homemade Gluten free Pizza Hot Pockets

Homemade Gluten free Pizza Hot Pockets
With a golden brown gluten free crust filled with melted cheese and pepperoni, these homemade gluten-free hot pockets are hard to pass up! The teenager fan favorite just got an adult-style upgrade with fresh wholesome ingredients. Whether it's game day, a date night in, or a BBQ out bak, this easy and fun recipe will be a hit!
Provided by: Ansley Beutler
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 10
  • 1 cup almond flour
  • 1/2 cup tapioca flour (plus a little more to roll out the dough)
  • 1/2 tsp garlic powder
  • 2 Tbsp nutritional yeast
  • 2 eggs (divided (one will the used for the egg wash))
  • 1 Tbsp water (plus more if needed)
  • 3 Tbsp coconut oil (solid)
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella
  • 1/2 cup pepperoni (I used this turkey pepperoni)
  • Calories: 245 kcal
  • Sugar: 2 g
  • Sodium: 345 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Trans Fat: 1 g
  • Carbohydrate: 14 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 54 mg
  • Unsaturated Fat: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Mix
  2. Preheat oven to 400 F. In a bowl or food processor, mix together the almond flour, tapioca flour, garlic, and nutritional yeast. Add the egg, water, and coconut oil and mix to incorporate. If the dough is too dry, add another Tbsp of water. If the dough is too wet, add a little sprinkle of tapioca flour. Mix until a large ball of dough forms.
  3. Roll
  4. Sprinkle a little tapioca flour on a piece of parchment paper. Place 1/2 of the dough on top and sprinkle with more tapioca flour before rolling it out about 1/4 inch in thickness. Repeat with the other half of the dough on a separate piece of parchment paper.
  5. Slice each piece of dough into 3 x 3 squares. You should be able to get 6 - 8 squares in each piece of dough. Set one of the halves aside, these will be the tops of the hot pockets. With the other squares of dough, spread them 2 inches apart on the parchment paper.
  6. Cheese
  7. Spoon about 1 Tablespoon of marinara in the center of each square. Then sprinkle with another table spoon of mozzarella and 2 - 3 pieces of pepperoni. Place one of the bare squares over top of the filling. Use the a fork to seal the squares shut by pressing the edges together.
  8. Bake
  9. Prepare an egg wash by whisking an egg in a small bowl. Brush each pocket with the egg wash and bake in the oven for 10 - 12 minutes until the crust turns a golden brown. et cool slightly then enjoy!
Notes: Are Hot Pockets Healthy? [We Have The Answer], Hot Pockets are very high in sodium, with one sandwich providing around 20% or more of the daily value for sodium. Fat. This is a gluten-free …

Gluten-Free Ham and Cheese Hot Pockets

Gluten-Free Ham and Cheese Hot Pockets
Gluten-free ham and cheese hot pockets are perfectly crispy pockets of smooth soft dough are stuffed with leftover Christmas ham and melty cheese!
Provided by: Jess
Total time: 140 minutes
Cook time: 20 minutes
Prep time: 120 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
  • 2 cups brown or white rice flour
  • 2 cups tapioca flour
  • 1 cup coconut flour
  • 2 cups milk, warmed
  • 1 teaspoon granulated sugar
  • 2 tablespoon GF active dry yeast powder
  • 1 teaspoon salt
  • 4 tablespoon olive oil, divided
  • 2 cups ham, cubed
  • 2 cups cheddar cheese, cubed
  • 1 tablespoon fresh honey
  • pinch of coarse sea salt
  • pinch of garlic salt
  • chopped parsley for garnish
  • Serving Size: 6 Servings
How to cook:
  1. In a large mixing bowl, combine all three flours and mix well. Set aside.
  2. In another large mixing bowl, combine the warm milk, sugar, and yeast. Mix well and allow to sit for about 5 minutes. Slowly add in the flour mixture and your 1 teaspoon salt, mixing until dough forms. Add in 2 tablespoon olive oil and knead dough until fully combined.
  3. Lightly coat one more bowl with olive oil and place the dough inside. Cover with a warm damp cloth and allow to rise to double it's original size (1-2 hours).
  4. Preheat your oven to 375*F. Line your counter top with parchment paper.
  5. Divide the dough into 4 equal parts. Roll out each quarter into 1/4 inch thick sections. Using a pizza cutter or knife, cut this thinned-out dough into 3 equal sections (see pictures below for reference).
  6. Place Equal amounts of ham and cheese into each "bottom" piece of dough. Place the "top" piece of dough on top of the ham and cheese mixture and close the two pieces together by pinching the dough between your fingers. The third piece of dough can be used as a "top" or "bottom" piece for the next quarter of dough that you roll out flat.
  7. Once the hot pockets are made, place all 6 on a ungreased baking sheet.
  8. In a small mixing bowl, combine 2 TBSP...
  9. In a small mixing bowl, combine 2 tablespoon olive oil and honey together. Using a basting brush, brush the mixture on top of the hot pockets. Sprinkle with the coarse sea salt, garlic salt, and parsley before placing in the oven for 20-25 minutes, or until the edges start to turn golden brown. Enjoy them messy!
Notes: Gluten-Free Pizza Pockets, Ensure you leave a border of empty dough around the outside. (5) Place the other 6 pieces of dough on top of the filled pizza pockets. Crimp the …

Easiest Keto HOT POCKETS! (Made like CHAFFLES!, Primal, GF)

Easiest Keto HOT POCKETS! (Made like CHAFFLES!, Primal, GF)
Keto Hot Pockets are made like chaffles (before being baked), so they're the easiest hot pockets to make! Just 5 minutes to make the batter, 2 minutes on your waffle or chaffle iron, fill, fold and bake! This special meal is quick and utterly delicious!
Provided by: Megan
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 10
  • 2 eggs
  • 1-¼ cups mozzarella cheese (grated (For GAPS, use an aged cheese, like Gruyere, or aged cheddar.))
  • ¼ cup parmesan cheese
  • 4 teaspoons coconut flour ( or ¼ cup blanched almond flour)
  • 1 Tablespoon butter ( melted, or avocado/olive oil)
  • 2 teaspoons psyllium husk powder ((Omit for GAPS.))
  • ½ teaspoon baking soda (sifted (Omit for GAPS.))
  • 2 big slices cheese ( or 1/2 cup divided (Aged for GAPS.))
  • 2 slices ham ( or turkey (For GAPS, use leftover non-deli meat.))
  • 2 teaspoons Dijon mustard (optional (Omit for GAPS.))
  • Calories: 499 kcal
  • Carbohydrate: 2 g
  • Protein: 33 g
  • Fat: 35 g
  • Saturated Fat: 20 g
  • Trans Fat: 1 g
  • Cholesterol: 261 mg
  • Sodium: 1441 mg
  • Fiber: 6 g
  • Sugar: 2 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 350° Fahrenheit. Line a small baking sheet with parchment paper. Preheat chaffle or waffle iron.
  2. In a small mixing bowl, stir together all of the chaffle ingredients: eggs, mozzarella, parmesan, coconut or almond flour, butter or oil, psyllium husk powder and baking soda. The batter will be very thick, with lots of cheese and a little hard to stir.
  3. Scoop batter onto preheated chaffle or waffle iron. If using a waffle iron, shape the batter into a thick square, so the finished Hot Pocket will be rectangular. Use about ⅙ of the batter for (small) chaffle iron or ½ of the batter for full size waffle iron. (I prefer to cook this recipe on a full size iron, so there are fewer Hot Pockets to make, just 2 total = less work.) Cook for less than the usual time it takes to make a chaffle or waffle — only about 2 minutes.
  4. Transfer the partially cooked chaffle to a baking sheet. Optionally, spread one side of the chaffle with Dijon mustard. Add ham or turkey and cheese slice. (Don't over-fill the chaffle, or it will be harder to seal.)
  5. Fold over the chaffle. Crimp or seal the edges by pressing them together with the edge of a spoon or tines of a fork. (The dough crimps together easily. But it won't seal like raw pastry dough, yet it will hold in place well and seal in spots. Don't worry if it seems to break a little in a few spots.)
  6. Move the baking sheet to the preheated oven. Bake for 8 to 10 minutes. (Continue with any remaining batter, depending on how many Hot Pockets you're making. It's okay to add unbaked Hot Pockets to the baking sheet with others that are already baking. It's also okay for one Hot Pocket to bake a little longer than another one. Just remove before it gets too dark. Use an offset metal spatula to transfer Hot Pockets into and out of the oven.)
  7. Serve! *Don't forget to comment on this recipe below so we know how you liked it! Thank you!
Notes: Ham and Cheese Keto Hot Pockets, Step by Step Directions. 1. In a microwave safe bowl, combine the mozzarella cheese and the cream cheese. Heat for about 1 ½ minutes or until …
Write a comment: