Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Against The Grain Type Rolls

NewGFMom

Recommended Posts

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!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


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!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Scott Adams
      - Scott Adams replied to Jmartes71's topic in Dermatitis Herpetiformis
      1

      Natural remedies

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living...
    2. Scott Adams
      - Scott Adams replied to miguel54b's topic in Related Issues & Disorders
      1

      Gluten and short-term memory.

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sl...
    3. Scott Adams
      - Scott Adams replied to Suze046's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      1

      Reintroduction of Gluten

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly c...
    4. Scott Adams
      - Scott Adams replied to Rejoicephd's topic in Coping with Celiac Disease
      2

      Draft gluten-free ciders… can they be trusted ?

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained...
    5. Scott Adams
      - Scott Adams replied to Mykidzz3's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      High Cost of Gluten-Free Foods

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,367
    • Most Online (within 30 mins)
      7,748
    Brianman
    Newest Member
    Brianman
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Natural remedies

      By Scott Adams · Posted

      While it's always important to approach internal use of essential oils with caution and ideally under the guidance of a qualified professional, your experience highlights the potential of complementary approaches when traditional medicine falls short. Many in the community are also interested in the intersection of natural wellness and gluten-free living, particularly for managing systemic inflammation and its various symptoms, so sharing your story is valuable. Your observation that it may also be helping with bloating is fascinating, as that could point to an overall reduction in inflammation. Thank you for sharing what is working for you!
    • Scott Adams
      Gluten and short-term memory.

      By Scott Adams · Posted

      It's interesting how a single, clear moment—like struggling during a game—can suddenly connect all the dots and reveal the hidden impact of gluten exposure. Your experience with short-term memory fog is a very real and documented symptom for many individuals with gluten sensitivity, often occurring alongside the other issues you mentioned like mood disturbances, sleep disruption, and digestive irregularity. It's a frustrating and often invisible effect that can make you feel unlike yourself, so that moment of clarity, though born from a tough dominoes match, is actually a powerful piece of self-knowledge. Identifying a specific culprit like that steak strip is a huge win, as it arms you with the information needed to avoid similar pitfalls in the future and protect your cognitive clarity. You are definitely not alone in experiencing this particular set of neurological and physical symptoms; it's a strong reminder of gluten's profound impact on the entire body, not just the digestive system. Supplementation may help you as well.  The most common nutrient deficiencies associated with celiac disease that may lead to testing for the condition include iron, vitamin D, folate (vitamin B9), vitamin B12, calcium, zinc, and magnesium.  Unfortunately many doctors, including my own doctor at the time, don't do extensive follow up testing for a broad range of nutrient deficiencies, nor recommend that those just diagnosed with celiac disease take a broad spectrum vitamin/mineral supplement, which would greatly benefit most, if not all, newly diagnosed celiacs. Because of this it took me decades to overcome a few long-standing issues I had that were associated with gluten ataxia, for example numbness and tingling in my feet, and muscle knots--especially in my shoulders an neck. Only long term extensive supplementation has helped me to resolve these issues.      
    • Scott Adams
      Reintroduction of Gluten

      By Scott Adams · Posted

      Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS. What you're describing is a very common and frustrating experience when reintroducing gluten after a period of avoidance, and your timeline is perfectly consistent with a non-celiac gluten sensitivity. While a celiac reaction can be more immediate, a sensitivity reaction is often delayed, sometimes taking several days to manifest as your body's inflammatory response builds up; the fact that your symptoms returned a few days after reintroduction is a strong indicator that gluten is indeed the culprit, not a coincidence. Your doctor's advice to reintroduce it was necessary to confirm the diagnosis, as the initial negative celiac test and subsequent improvement on a gluten-free diet pointed strongly towards sensitivity. Many in this community have gone through this exact same process of elimination and challenging, and it's wise to reintroduce gently as you did. Given your clear reaction, the best course of action is likely to resume a strict gluten-free diet, as managing a sensitivity is the primary way to control those debilitating symptoms and allow your body to heal fully.
    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      Your suspicion is almost certainly correct, and you are wise to be cautious. Draft cider is a very common and often overlooked source of cross-contact because the same tap lines are frequently used for both beer and cider; unless a bar has a dedicated line for gluten-free beverages, which is rare, the cider will run through tubing that has previously contained gluten-containing beer, contaminating your drink. The fact that you didn't react at a clean brewery suggests they may have had more meticulous practices or separate lines, but this is the exception, not the rule. Many in the community have had identical experiences, leading them to strictly avoid draft cider and opt for bottled or canned versions, which are poured directly from their sealed container and bypass the contaminated tap system entirely. Switching to bottles or cans is the safest strategy, and your plan to do so is a smart move to protect your health. PS - here are some articles on the topic:    
    • Scott Adams
      High Cost of Gluten-Free Foods

      By Scott Adams · Posted

      Your post really highlights the financial and emotional struggle so many families face. You are not alone in feeling frustrated by the high cost of gluten-free specialty items and the frustrating waste when your daughter can't tolerate them. A great place to start is by focusing on naturally gluten-free whole foods that are often more affordable and less processed, like rice, potatoes, beans, lentils, corn, eggs, and frozen fruits and vegetables—these are nutritional powerhouses that can form the basis of her meals. For the specialty items like bread and pasta, see if your local stores carry smaller, single-serving packages or allow returns if a product causes a reaction, as some companies understand this challenge. Regarding vitamins, that is an excellent next step; please ask her doctor to prescribe a high-quality gluten-free multivitamin, as insurance will often cover prescribed vitamins, making them much more affordable. Finally, connecting with a local celiac support group online can be a treasure trove of location-specific advice for finding the best and most affordable products in your area, saving you both time and money on the trial-and-error process. 
×
×
  • Create New...