Jan

30

By Heather ·  Print This Post

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!

Related Links:

• GF: Pao de chejo (aka “Chebe Bread”) Gluten Free Gobsmacked recipe
• Gluten Free: Jalapeño-Popper Dip Gluten Free Gobsmacked recipe
• Find more gluten-free recipe reviews at this month’s edition of Adopt a Gluten-Free Blogger at the Book of Yum