Better Burgers Gluten Free

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We eat hamburgers in my house almost weekly. It’s my daughter’s dinner request every night. Most nights we eat them just as patties, no bun. Sometimes we buy some frozen gluten-free rolls or buns at the grocery store. But a couple weeks ago I decided to try something new and exciting. Earlier this month I saw two great-looking recipes on Gluten Free Gobsmacked: Cheese Bread Rolls (aka Pao de chejo and Chebe bread) and Jalapeño-Popper Dip. They looked like a great way to change up our hamburger dinners.

And, since Book of Yum is hosting another Adopt a Gluten-Free Blogger this month, I decided to use those two recipes to share with you. I’m happy to share my good results with you, and introduce a gluten-free blogger you may not have checked out yet. Gluten Free Gobsmacked is a blog that has been around for a while. Like so many other celiacs, the author Kate suffered years of illness and health problems before finally being diagnosed with Celiac Disease. She began the website as a way to share recipes and connect with family and friends. And the rest of us out here in cyber land have gotten to benefit from her knowledge and recipes. I certainly enjoyed them this month.

The Cheese Bread was so much easier to make than I thought it would be. It really was fairly quick to mix up and bake in the oven (maybe 30 minutes total). In my attempt to make it, I followed the recipe as close as I could. For the cheese I used about 2/3 cup shredded cheddar, 2/3 cup shredded provolone, and 2/3 grated Parmesan and Romano cheeses. For the herbs I used finely chopped fresh chives and dried dill. Because I was hoping to use these as hamburger buns, I made them a little larger and flattened them a little more than Kate did in her post. I was able to make nine of them with the recipe, and baked them on a Silicone Baking Mat for about 10  minutes. They smelled fabulous and tasted just as good. My husband ate one of the rolls as they were cooling down on racks. He said he was just going to have a taste, but it was so good had to finish it off. 🙂 The very airy texture of them worked well as hamburger buns. They don’t rise or expand much during baking, so make them the size and shape you want them before baking. We used two rolls for each hamburger. We also found that they stayed fresh on the counter (in a sealed container) for a couple days. To eat them with dinner later that week, we just popped them into the toaster oven to warm them up. We will definitely make these again!

So, to make our hamburger night even better, I also made Kate’s Jalapeño-Popper Dip. This recipe I didn’t follow as strictly as I should have, but I didn’t have all of the ingredients and had to make some adjustments. I didn’t have the Pasilla Chile Powder, so I used 2 tsp of Hot Mexican-Style Chili Powder. I also didn’t have dried green onion, so instead finely chopped up a few fresh green onions. We really enjoyed the fresh onion flavor. It was delicious. It works great as a dip, but I thought it was so good I slathered a thick layer of it on my burger. Not that’s a better burger! 🙂 I had a lot of the dip leftover, so since then I’ve also used it on steamed vegetables. It was great and would make a great dip to make for a Super Bowl Party, too!

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OK, I’m going to try this recipe and stop on by the other blog. Tell me, is the texture of this bread/rolls crumbly?


Lisa – No, these rolls are not crumbly. They are more chewy than crumbly. Thanks for asking. Let me know what you think when you try them. It’s always nice to get additional descriptions.


I’ve always loved Kate’s blog, but have never made any of her breads. These rolls look fabulous though. A better burger indeed! They look just right and I love my burger with cheese … so why not in the bread? And, a little “dressing” on the burger … sure, why not? Looks great, Heather. Thanks for sharing!



Hi..saw your link through what can I eat that is gluten free?
I am making them today for lunch…I am so excited…thank you
live laugh and enjoy!


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OK, I tried the cheese bread recipe as rolls for my Hamburgers. First batch I put way too much butter and they turned out powdery in taste, they were pretty gross. They spread out on the pan too. After figuring out what I did wrong I set out to do this a SECOND time for the same dinner, determined to make them the way they were meant to be. This batch was just perfect and not powdery at all. They pretty much stayed the shape I put them in with the slightest bit of rise. I did not think the air pockets of the rolls were too large either. They were soft and not crumbly. Held together for the entire burger and did not get wet and fall apart from the juices of the burger. Even my very critical non celiac family enjoyed their burgers and never gave second thought to what crazy roll they were eating their burger on (as they usually would). I just love how quick it is to whip these up. I literally did it while the burgers were frying and fries were baking. Then I popped them in second half of the cook time for the fries. I love the idea of serving home made rolls with my meals, it makes me feel good. I believe I will keep this recipe forever with burgers.


Glad they finally worked for you. We really like them too. Thanks for describing the rolls and your experience.


What a wonderful thorough and descriptive review! You really make me want to try that Chebe bread. Thank you for joining us and telling us about your experience with Kate’s recipes. 😀



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they look decent, but I’m with Lisa, are they soft or crumbly like biscuits?


my bad, should learn to continue reading the comments, sorry 🙂


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I love the Chebe bread – I make “hot pocket” sandwiches. They freeze great! Lunch and Breakfast fillings make breakfast and lunch boxes very fast and easy.

I do a very simple Jalapeño Popper Dip (just ingredients used in Jalapeno Poppers)
8 oz cream cheese (softened) – whip in mixer
1/2 – 3/4 lb bacon – cook, chop
3-8 jalapenos (depends on how hot you like) – chop and cook slightly in bacon grease (can save some fresh to add also)
Mix all together
Add enough milk or sour cream to get consistency you like
It is great with chips, in meatloaf, french-fries, veggies


Thanks for sharing this, Emily! It really looks great.

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