Gluten-Free Hot Pockets Using Two-Ingredient Dough (Air Fryer)
Craving a warm, crispy, and customizable snack or lunch-box staple that’s quick to make and entirely gluten-free? These homemade ‘hot pockets’, made with our easy gluten-free two-ingredient dough and cooked to perfection in the air fryer, are the ultimate solution for satisfying hunger with a golden, flaky crust, and of course, your favorite fillings! All gluten-free, and no nasties!
Gluten-Free Hot Pockets
Hot Pockets are a brand of microwaveable turnovers typically filled with a variety of ingredients, such as meats, and cheeses, all enclosed in a flaky or doughy crust. They’re a popular convenience food because they are quick and easy to prepare, and require only a few minutes in the microwave or oven.
However, traditional Hot Pockets are also known for their high calorie, sodium, and fat content, making them an occasional indulgence rather than a staple for health-conscious eaters. Oh, and of course the dreaded gluten!
Well, you’re in luck, because creating gluten-free Hot Pockets using the gf two-ingredient dough is simple! The dough, made from gluten-free self-raising (self-rising) flour and Greek yogurt, serves as a quick base for various fillings. Here’s how you can make them easily at home:
Ingredients:
- For the Dough:
- 1½ cups gluten-free self-raising flour (see note)
- 1 cup plain Greek yogurt
- For the Filling:
- Your choice of fillings such as cheese, ham, vegetables, or any preferred combination really.
- Egg wash if desired. Alternatively, you can use milk, or water.
Notes:
- If you don’t have gluten-free self-raising (self-rising) flour, you can make your own by adding 2 teaspoons of baking powder and ½ teaspoon of salt to each cup of your gluten-free all-purpose (plain) flour.
Step by Step Instructions For Gluten-Free Hot Pockets
Step 1: Prepare the Dough:
- In a large mixing bowl, combine the Greek yogurt with the gluten-free self-raising flour.
- Gradually add the remaining flour until the mixture forms a cohesive dough.
- Transfer the dough to a floured surface and knead for a few minutes until smooth and no longer sticky.
Step 2: Assemble the Pockets:
- Divide the dough into equal portions based on the desired size of your Hot Pockets. I generally get 4 large hot pockets out of the below recipe quantities.
- Roll each portion into a rectangle approximately ¼ inch thick.
- Place your chosen fillings on one half of each rectangle, leaving space around the edges for sealing.
- Fold the dough over the filling to create a pocket and press the edges together with a fork, or your fingers to seal completely.
- Brush with an egg wash, milk or a sprinkle of water. This is not necessary, but helps create a nice browning of the hot pockets.
Step 3: Air Fryer Cooking:
- Preheat your air fryer to 180°C (350°F) for 3-5 minutes.
- Spray the air fryer basket lightly with oil.
- Place the assembled Hot Pockets in the basket, leaving a little space between each to allow air circulation.
- Air fry for 10-12 minutes, flipping halfway through for even cooking. Cook until golden brown and the crust is crisp.
Step 4: Serve:
- Remove from the air fryer and let cool slightly before serving, because they get HOT!
Tips for Air Frying:
- Don’t overcrowd: Cook in batches if necessary to ensure the air fryer can circulate heat effectively.
- Brush with egg wash: Before air frying, you can brush the tops of the Hot Pockets with beaten egg for a shinier, golden finish.
- Monitor closely: Cooking times may vary depending on the air fryer model, so check for ‘doneness’ a few minutes before the end of the cooking time I have suggested above.
Gluten-Free Hot Pockets Using Two-Ingredient Dough (Air Fryer)
Equipment
- Air Fryer
Ingredients
- 1½ cups gluten-free self-raising flour (see note)
- 1 cup Greek yoghurt
- Your choice of fillings such as mustard, cheese & ham or pizza sauce, pepperoni, cheese etc
- 1 egg, for egg wash if desired
Instructions
- In a large mixing bowl, combine the 1 cup Greek yoghurt with the 1½ cups gluten-free self-raising flour (see note)Gradually add extra flour if needed, until the mixture forms a cohesive dough.
- Transfer the dough to a (gluten-free) floured surface and knead for a few minutes until smooth and no longer sticky.
- Divide the dough into equal portions based on the desired size of your Hot Pockets. I generally get 4 large hot pockets out of the below recipe quantities.
- Roll each portion into a rectangle approximately ¼ inch thick.
- Place your chosen fillings on one half of each rectangle, leaving space around the edges for sealing. In the images, I have used mustard, ham and cheese + pizza sauce, pepperoni and cheese.
- Fold the dough over the filling to create a pocket and press the edges together with a fork, or your fingers, to seal completely.
- Brush with an egg wash. This is not necessary, but does help to create a nice browning of the hot pockets.
- Preheat your air fryer to 180°C (350°F) for 3-5 minutes and spray the air fryer basket lightly with oil.
- Place the assembled hot pockets in the basket, leaving a little space between each to allow air circulation. Air fry for 10-12 minutes, flipping halfway through for even cooking. Cook until golden brown and the crust is crisp.
- Remove from the air fryer and let cool slightly before serving, because they get HOT!
Did you make this recipe?
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