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Against The Grain Type Rolls

NewGFMom

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NewGFMom Contributor
NewGFMom
Posted

My son loves the Against the Grain rolls. but they're expensive and I think I could make something similar with a good recipe.

Anybody have a recipe for a gluten free roll that uses mozzarella cheese? I could experiment, but the ingredients are so darned expensive.

Thanks!

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daphniela Explorer
daphniela
Posted
My son loves the Against the Grain rolls. but they're expensive and I think I could make something similar with a good recipe.

Anybody have a recipe for a gluten free roll that uses mozzarella cheese? I could experiment, but the ingredients are so darned expensive.

Thanks!

What is in them??

NewGFMom Contributor
NewGFMom
Posted
  • Author

They are tapioca flour and mozzarella mostly... But I figured it out!

I found this recipe and it was remarkably similar.

Open Original Shared Link

They were super easy to make and everybody LOVED them. If you can have dairy, these are a dream come true!

I plan on making them all the time. I'll put fresh rosemary in them and serve them as dinner rolls, I'll make them bigger and use them for sandwiches.

They are a gluten free cook's dream come true!

I'll probably tweak them a bit. I think they could use a pinch of salt, and I think I'd double the baking powder next time. But WOW. I'm always trying to find stuff that's not sweets that is easy to bring on the go and these little guys are just the thing!

Sorry, very excited about this!

hannahp57 Contributor
hannahp57
Posted

That looks amazing! are those really all the ingredients?? that doesnt seem possible. im trying them!!!

NewGFMom Contributor
NewGFMom
Posted
  • Author

There's other recipes out there that use milk and oil in addition to the tapioca and cheese. But we're trying to loose weight, so I went with the lower fat version. If you google Brazillian Cheese rolls, you'll get more recipes.

hannahp57 Contributor
hannahp57
Posted

Oh im happy with those! It just seemed too good to be true haha

thanks for sharing :D

PattyBoots Apprentice
PattyBoots
Posted

I wonder if I could substitute Feta for the oaxaca cheese? I don't know what got into me the other day at Costco when I bought a giant vat of Feta ...

The rolls look DELICIOUS!

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Vamonos Rookie
Vamonos
Posted

Thanks for the link to the Yucca bread recipe. I, too am addicted to Against the Grain rosemary rolls and would love to be able to make my own. Can't wait to try this recipe. They make fabulous hamburger buns.

Bev

ranger Enthusiast
ranger
Posted
They are tapioca flour and mozzarella mostly... But I figured it out!

I found this recipe and it was remarkably similar.

Open Original Shared Link

They were super easy to make and everybody LOVED them. If you can have dairy, these are a dream come true!

I plan on making them all the time. I'll put fresh rosemary in them and serve them as dinner rolls, I'll make them bigger and use them for sandwiches.

They are a gluten free cook's dream come true!

I'll probably tweak them a bit. I think they could use a pinch of salt, and I think I'd double the baking powder next time. But WOW. I'm always trying to find stuff that's not sweets that is easy to bring on the go and these little guys are just the thing!

Sorry, very excited about this!

I made these last night and was not to happy. They flattened out and several fell. What size pan do you use? I'm thinking I should have used a smaller one - mine was 9 by 13. They Tasted just alright.

hannahp57 Contributor
hannahp57
Posted

this recipe needs something.

i tried these last night. i used the cup of tapioca flour and baking powder, then added two large egg yolks and the mozzarella. the dough did not come together at all. added milk for liquid because my cream was bad... maybe that was my problem. but even after adding liquid it still did not help at all. so my sister and i looked at the crumbles of tapioca cheese stuff.... and decided instead of giving up we might as well add the egg whites since they were just sitting there. then the dough looked exactly as described so i thought okay now we're doing good. we rolled off ten balls and put them in a round pan. and it came out like one big piece of flat bread. it tasted good but i think next time i'll have to try a different recipe or getting cream and seeing if that works better than plain milk. my guess is yes. next time i check the expiration date <_<

live and learn :lol:

NewGFMom Contributor
NewGFMom
Posted
  • Author

I used 2 whole eggs (instead of just the yokes) and double acting baking powder and I used half and half for the cream. I used Sargento shredded mozzarella for the cheese. They puffed up pretty good.

I've found I get much better results when I use a double-acting baking powder such as calumet as opposed to Rumsfords.

Good luck and I'm sorry they're not working out so great!

NewGFMom Contributor
NewGFMom
Posted
  • Author

I made them again tonight... I would recommend using a larger cookie sheet to keep them separate instead of putting them together like dinner rolls. They do spread quite a bit before they puff up. I upped the recipe by 1/2 and made 6 larger ones in a muffin top pan that I got from A M A Z O N and I made 6 smaller ones on a cookie sheet. We used the larger ones for hamburger buns and they were really good.

I used the whole eggs and half and half. It's very hot here and the dough got dry very quickly when I was making the balls, so I tried to get them in the oven as quickly as possible.

I have a picture of what I made, but I can't seem to post a picture here unless it's on line. I'll e-mail it to anybody who wants to see what they looked like.

-Margaret

NewGFMom Contributor
NewGFMom
Posted
  • Author

Here's a link to my adapted version with photos... It's not so different from the recipe, but the results were great.

I don't think you could make this with feta though. You really need the chewy-ness of the mozzarella to make these:

Open Original Shared Link

Vamonos Rookie
Vamonos
Posted

Margaret,

Thanks for the link. I've saved the recipe and will definitely be making these.

Bev

  • 3 months later...
minniejack Contributor
minniejack
Posted

made these last night. mine did not puff up as much as yours did in the picture, but they were decent. Followed your directions to the T. Maybe I need to grind the mozz more? I used finely shredded, left out to warm a little, straight from the bag. Do I need to grind more in a processor?

I will definitely try again--I haven't tried the real thing yet because I have to order a case (12) of the Against the Grain rolls and it's killing me to shell out that much "dough" :D:lol: at one time.

Thanks

NewGFMom Contributor
NewGFMom
Posted
  • Author

Did you use Rumsford Baking powder? I find it doesn't work as well as Calumet, or even the generic brand.

minniejack Contributor
minniejack
Posted

I used Clabber girl. Made them again this morning in a regular muffin pan and they puffed right up.

Will be buying myself the muffin top pan because I intend on making these A Lot!

Both "men folk", (DS14 and DH) came home yesterday telling me how great the bread was in their lunches--just sliced in two and made sandwiches with the rolls. Mind you, I made their lunches at 6 am and they didn't eat until after 12 and the bread did not need microwaving and did not crumble or become soggy.

I think you saved me a small fortune!! Thank you.

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