Gluten Free Bread Recipe: Against the Grain Original Roll Copycat
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I love a good copycat recipe. And I also love a good gluten free bread recipe. I don’t care for it when packaged gluten free bread costs, like, a million … more »

I love a good copycat recipe. And I also love a good gluten free bread recipe. I don’t care for it when packaged gluten free bread costs, like, a million dollars. Especially when it’s not much more than this recipe for pao de queijo and the ingredients are simple and cheap.

Gluten Free Bread: Against the Grain Original Roll Copycat Recipe

Just the other day, in a pinch I bought a package of Against the Grain original rolls. They were so expensive (nearly $9 for 4 rolls!) that it was really really (really) hard to pull the trigger. But my family loved them. So I did the only thing that seemed reasonable to me. I made my own copycat version asap, and if I may be so bold so should you.

Gluten Free Bread: Against the Grain Original Roll Copycat Recipe

In case you’re wondering, yes I did write a whole book called Gluten-Free on a Shoestring Bakes Bread (you can preorder now, even). And before you know it, I’ll be sharing some preview recipes to get us all excited about the book (okay, I couldn’t be any more excited about the book, but I may be biased). Which means I haven’t posted many recipes for gluten free bread lately. But this? This had to happen. Did I mention they cost almost $9 for 4 rolls?!

Gluten Free Bread: Against the Grain Original Roll Copycat Recipe

These are all the ingredients. Like all my copycat recipes, I start with the ingredients in the product itself. I don’t generally try to make it better, just to copy. Cat. These rolls are chewy but still soft, and believe it or not they make lovely burger buns. During grilling season, that’s no small thing. Be sure to use low moisture mozzarella cheese to control how wet the dough is, or you’ll have more trouble handling it than you should.

Gluten Free Bread: Against the Grain Original Roll Copycat Recipe

I stepped outside the ordinary way of making pao de queijo (which is essentially what this is) just a bit, to make everything more pleasant. This dough is crazy sticky, which means that cleanup isn’t a pleasure. But that doesn’t mean that handling the dough can’t be kind of nice. The secrets: (1) chill the dough before handling it; (2) use wet hands; and (3) a light touch.

Gluten Free Bread: Against the Grain Original Roll Copycat Recipe

A light touch really is important. You’re not kneading in the traditional sense. The dough is already smooth. You’re just coaxing it into a roll shape. The oven does the rest. Oh, and these also freeze very well. There are instructions below for how best to store any planned leftovers. I hope Against the Grain doesn’t yell at me, like a certain shall-remain-nameless company did when I created & posted a copycat recipe for their boxed pao de queijo mix. I’ll take one for the team though. You’re worth it. :)

Prep time: 15 minutes       Cook time: 35 minutes       Yield: 4 rolls
Ingredients

1 cup (8 fluid ounces) milk

2 cups (240 g) tapioca starch/flour, plus more for sprinkling

1/4 teaspoon kosher salt

3 tablespoons (42 g) canola oil

2 eggs (120 g, out of shell) at room temperature, beaten

5 ounces low moisture mozzarella cheese, shredded

Directions
  • Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a medium saucepan, bring the milk to a simmer over medium heat. As soon as the milk begins to simmer, turn off the heat and add the tapioca flour and salt, and then the oil. Mix to combine. The mixture will look curdled and will be difficult to bring together. Transfer it to the bowl of a food processor fitted with the steel blade and pulse a few times to smooth out the dough. Add the eggs in two parts, and pulse until the egg is incorporated into the dough. Once the eggs have been added, turn the machine on and allow it to work until the dough is smooth (2 to 3 minutes). It will be very thick and sticky. Add the shredded cheese, and pulse to combine.

  • Sprinkle some tapioca flour on a large piece of plastic wrap, and scrape the dough onto it. Sprinkle the top of the dough lightly with more tapioca flour, and close the plastic wrap. Transfer the dough on a flat surface (like a dinner plate or small cutting board), and place it in the freezer until the dough has become much more firm (it will not freeze solid), about 10 minutes.

  • Remove the dough from the freezer and unwrap the plastic. Divide the dough into 4 equal parts with a bench scraper. With wet hands, gently shape each piece into a round and place about 2 inches apart on the prepared baking sheet. Bake for 30 minutes, and then open the oven and, working quickly, slice a small hole in the top of each roll to allow steam to escape. Close the oven door and continue to bake until lightly golden brown all over (another 5 to 10 minutes).

  • Remove from the oven and allow to cool briefly before serving. Allow any leftover rolls to cool completely before wrapping them tightly and freezing them. Defrost at room temperature for 30 minutes before slicing, toasting and serving.

Love,
Me

 

P.S. If you haven’t yet, and you loved this recipe, please pick up a copy of Gluten Free on a Shoestring Quick & Easy! There are loads more ingenious recipe creations in there, and I really appreciate your support!

  • Donia Robinson

    Ah, I just clicked on that recipe and saw you removed all references to the company name. To me, it shows that the company is more interested in profit than of being of any service to the GF community. I am SO happy you are proudly, unabashedly representing and supporting the GF community. We need more of you, and more of a spirit of unity in our product providers. Because hey, we all have cause to buy GF products at one point or another -gasp – even you! And especially people just starting on this journey. You begin to think you’re doomed to a second-rate life, in low quality or exorbitant price.

    Thanks for proving the C-company wrong.

    • Debbie Wood

      Can this same recipe be used for their baguettes??

      • gfshoestring

        Probably, Debbie. I haven’t looked into that product yet, though.

    • gfshoestring

      Yup, I removed all references (with a flourish, as I couldn’t resist), Donia. They made a point of saying that they had been “serving” the gluten free community for many years, but I’m not sure I see the sacrifice in what they’re doing. It’s a business. Absolutely we all need to be able to buy some GF products once in a while – and the more there are on the market, the lower the price and the higher the quality will have to be. We have to vote with our wallets, sister.
      xoxo Nicole

  • Amanda

    Can you use nut milks? Coconut oil? And vegan cheese (Daiya) instead?

    • Elizabeth kralt

      I have the same question regarding rice milk and non dairy cheese? Also wondered if I could use egg replacer instead of the eggs?

      • gfshoestring

        I haven’t tested this recipe with any substitutions, Amanda and Elizabeth. You’ll have to experiment. I’m sure the nut milks will be fine (rice milk tends to have little or no fat or protein, which is more like water than milk in recipes). Nondairy cheese and egg replacer will likely be much more difficult.
        Nicole

  • AmandaM

    This may be a silly question, but did you use whole milk or a lower fat content?

    • gfshoestring

      Hi, Amanda, Not a silly question at all. I did not specify a milk fat content, but I used 2% milk. Whole milk would be even better. :)
      xoxo Nicole

  • WTFPinterest.com

    I want to pre-order your book (yay!), but would you rather I wait until closer to the release date? A lot of authors prefer to get orders/pre-orders during certain weeks to try to get the book higher on the NYT Bestseller list, so wondering if you give a poop as to when people pre-order. Can’t wait to bake from it, Nicole! Congrats on all your hard work coming to fruition!

    • gfshoestring

      Allison, thanks so much for asking. You’re the best! First, I have no illusions of making any NYT Bestseller list, but to answering your question, all preorders are very helpful for a few reasons: they help lower the price on amazon; they cue the publisher to order a larger first printing so it isn’t ever out of stock (which happens often early in publication); and they all are counted as being ordered on the date of publication for the purpose of bestseller lists. I seriously can’t wait for you to have in your hands, so preorder away!
      xoxo Nicole

      • WTFPinterest.com

        Hooray! Pre-ordering now. So excited for you and cannot wait to cook from this book! P.S. Your books DESERVE to be on the bestseller list!
        OXO

  • Jennifer Sasse

    I have pre-ordered the book and have to stop myself thinking about the fact that it will be the fall before I get it – I want it so badly now!!! But with recipes like this how can I complain? these rolls look awesome! just as a comparison (maybe I missed it), how much did it cost you to make the rolls?
    I have never heard of against the grain breads….. interesting … so thanks for posting this – did I say they look really really good? :)
    Also, I wanted to let you know I made the sesame chicken again and my daughter said, “I wish I could just have my plate full of the sesame chicken and nothing else.” SO YUMMY!

    • gfshoestring

      Hey, Jennifer,
      I didn’t price it out, actually, although I did think about it. It can’t be too expensive, though, as tapioca starch/flour isn’t too pricey, and the rest of the ingredients are pretty basic. I would say that good cheese is the only thing that might bulk up the price a wee bit.
      And your daughter clearly has good taste!
      xoxo Nicole

  • Elaine Woodward

    can I use almond milk, allergic to cow milk

    • gfshoestring

      I haven’t tested this recipe with any substitutions, Elaine, so you’ll have to experiment. You will probably have more trouble replacing the cheese than the milk, though.
      Nicole

  • Kaity

    Oh my goodness! I adore these rolls! Thank you, thank you for developing a CC recipe! Maybe you can try your hand at their french bread, next? ;)

    • gfshoestring

      Hey, Kaity, I will definitely work on a technique for the french bread (and compare the ingredients, although I suspect the dough is very similar).
      xoxo Nicole

  • islaymacdonaldprenticemulcahy

    Those rolls look so yummy! I can’t wait till I get the where-with-all to make them. I have a feeling that the will become my newim favorites. And I love that they only have tapioca flour in them.

    I’m super new to Gluten-free cooking (less than a month) and I’m on a very tight budget. Because I am also allergic to potatoes and have to keep my intake of vitamin K low (on blood thinners), I cannnot used packed GF flour mixes. So I must make my own from scratch, substituting arrowroot, cornstarch, or tapioca for the potato. Also, I don’t tolerate guar or Xanthan gum and must substitute for that as well.

    Do you have recipes for flour mixes that are appropriate for different uses, such as breads, cakes, pastas, and coatings?

    I will definitely by your books – all of them, if I can afford it!

    Thanks for the great recipes, all your hard work and for sharing. I appreciate it.

    Rivercat

  • usf1970

    Is a food processor necessary? I have a Kitchen Aid mixer and a small electric ‘chopper’ (just a single blade). Will either of these do?

    • Tammy B

      My exact question… i have ingredients out and ready to go… then read through the recipe, and am hesitating. Also have a KA mixer and small electric chopper.

      • gfshoestring

        You can try using a stand mixer (which I did once). You will have to beat the mixture with the paddle attachment for quite a while to get the right smooth texture. A handheld mixer will not work. A blender might work, too.
        Nicole

      • Jennifer Sasse

        I don’t use a food processor. I use this big magic bullet that kind of looks like and acts like a food processor. but you definitely need a machine that can do BOTH at the same time – I assume it’s sort of liking making biscuits.

  • http://celiackiddo.wordpress.com/ Dana Schwartz

    Nicole, you are my GF hero for posting this and the other copycat Shakira style bread recipe from the company that shall not be named but starts with a “C.” Maybe if those companies stopped charging a million dollars for each loaf or mix, we wouldn’t need copy cats.

    I’m grateful that you are an awesome copy cat maker. This one especially got my attention because you mentioned “burger buns.” We currently use Udi’s butts for our burgers. How sad is that?!?

    I’m going out and buying some tapioca ASAP!

    • gfshoestring

      Okay, Dana, I have to tell you how sad I am that I didn’t call these Shakira recipes on my own as I have a deep and abiding love for that Brazilian lady. And we tried Udi’s buns (nice intentional slip, btw) the other week, just to see, and my family didn’t love them but said that they “weren’t bad.” This is a family that eats all the bread from the forthcoming Bakes Bread book all the time, so it’s a good sign. But the price? No thanks.
      Be careful where you buy your tapioca, though! Bob’s tends to source from lots of different places, so you’ll unfortunately get inconsistent quality. Sometimes it will taste metallic, sometimes not. If you can, stick with nuts.com or Authentic Foods.
      xoxo Nicole

  • Holli Coaker Turner

    Awesome! I love their pizza crusts but cringe at $7.99 each! Could I use this for pizza crust dough?

    • gfshoestring

      I haven’t looked into that, Holli, but probably. I can’t believe one crust is $7.99. I’m willing to bet it’s not a very big crust, either. ;)
      xoxo Nicole

  • Lily S.

    Oh. My. Gosh. I am so excited about this. I paid the ridiculous price for those rolls several times because I loved them so much, and kept searching for a copycat recipe. Low and behold. Keep up the great, much appreciated work!!

    • gfshoestring

      You were searching for a copycat recipe for these, Lily? I love writing copycat recipes. I should have a page on the blog for readers to request new copycats. It might help us both. :)
      xoxo Nicole

      • Donia Robinson

        You totally should! Though it would certainly be inviting a lot of work on yourself, wouldn’t it?

  • Lisa Stander Horel

    I have a pckg in the freezer – I’m rationing them because of the $$$$$$$. you are a genius. and you made me very happy. thanks!

    • gfshoestring

      Really, friend? I don’t know why but I find that surprising. I didn’t realize you were an Against the Grain fan. I hadn’t ever tried it before the other day. See? Still many things I can learn about you, Lisa.
      xoxo Nicole

  • kclark

    Hi my friend, I just took a small break from work to read your blog today. My family loves Against the Grain rolls too. I am very happy for this recipe! I also just pre-ordered the book. Woohoo. Can’t wait. Someone yelled at you? Really? They need to get a clue and lower their prices.

    • gfshoestring

      Thanks, Kristi!! I had no idea you were an Against the Grain family, either. Oh, yes. I got a big slap on the wrist with that other copycat recipe. And that is precisely why I don’t accept products for review. If I review it, I bought it myself!
      xoxo Nicole

  • Wendy in Texas

    This is great! We recently discovered Against the Grain pizza and baguettes and LOVE them, (although I had to practically mortgage my house to afford them at $11 for a tiny cheese pizza and $7 for 2 small baguettes, plus, they are VERY difficult to find in my part of Texas), but I KNEW you would be THE ONE to copycat them—YEA! I really look forward every day to the GFOAS email with the day’s new recipe—hope you keep them coming! (Maybe Against the Grain pizza dough?)

    We still are having a very hard time finding decent GF bread, even decent bread RECIPES, and I’ve tried a lot of different ones, so you can imagine how happy I was to see you were writing a BREAD cookbook—thank you! I have your first 2 books and have preordered the bread one, and they have been lifesavers. (I am the GF problem-child, but my husband graciously chooses to eat only GF to support me, and even while he’s at work, he doesn’t eat gluten—40 years of marriage, and I am very blessed ;-)

    Sorry for rambling, but I want you to know why I am so excited about your books.
    #1: You use a premade flour blend, which simplifies my life enormously, and I am using both BB and C4C, so your recipes are right up my alley. I have a “strange-texture-averse” palate, especially when it comes to familiar foods like bread and pasta, and your recipes are the most “normal” I have found and tasted since becoming GF.

    #2: You use REAL ingredients: butter, sugar, oil, cheese, etc., and try to make everything as “normal” as possible-I appreciate that. We all have comfort foods we dream about making GF and your recipes very often fit the bill.

    I am a former restaurant-owner/chef, and naturally, I love to cook and try new foods and recipes, but I have been despairing about ever enjoying (or making) good food again. Your recipes and your descriptions and photos have helped me get over the fear of yet another disappointing disaster (because of working with often unpredictable ingredients), and I want to tell you, you have helped tremendously. There is such a learning curve in the GF baking, I was ready to give up, so thank you for your recipes and your photos and all your hard work–you are my hero!

    P.S. Our favorite recipe so far has been the carrot cake cupcakes—so good and so much like gluten ones—even enjoyed by non-GF family. I just made your ciabatta and a triple recipe of flour tortillas and we enjoyed them both. I really NEED that bread cookbook to get here! ;-) Thank you!

    Wendy in Texas

    • gfshoestring

      Thanks so much for taking the time to write such a detailed comment, Wendy. I am so glad you are feeling more hopeful (and your husband sounds like a true keeper :). Normal is my (sometimes lofty) goal, in all cases. I think it’s great if people want to be completely healthy, and what I bake for the blog is not designed with the goal of solving a meal problem that same day for my own family. It’s designed to return you to normal, give you your sea legs. And just wait until you get that bread book. Just wait!
      xoxo Nicole

  • April

    Brazilian cheese bread! Nom. I love Against the Grain and bcb but I’ve never been able to get a recipe to work for me. I always end up with something too chewy or oily. This one is perfect though! Just like Against the Grain. Thank you!

    • gfshoestring

      It’s definitely a balance, April, especially with such a relatively simple recipe. Sometimes, the simplest recipes are the hardest to get just right!
      xoxo Nicole

  • GayLee Kilpatrick

    I need to avoid all dairy for my son. I am willing to try the almond milk as a substitute, but if I leave the cheese out entirely, will it affect the outcome? As in, should I add some tap flour back in or maybe more liquid?

    • Jennifer Sasse

      I’m not an expert here but I doubt that this would work without the cheese. It needs to texture, moisture, and fat content from it in order to work.

      • Jennifer Sasse

        I did just see that against the grain has a dairy free version of this roll! You may want to go and see what ingredients they use….

      • gfshoestring

        Thanks for jumping in, Jennifer!!
        xoxo Nicole

    • Tammy in Oregon

      How about using Daiya mozzarella (it’s dairy free) in place of real mozzarella and 1 cup of dairy free milk?

  • Mare Masterson

    I am new to your blog and am thrilled I found you. I have ordered your 2 books from Amazon. Bread is what brought me to you, so you know I will be getting the cookbook about bread! I have yet to bake bread, but you are giving me the courage to attempt it! If you were going to make bread for sandwiches for your family, which one would you make? Can I send you a cake recipe to see if you can make it gluten free? It is my mom’s chiffon cake recipe and I miss having it. I am not as adventurous as you are to try and fail at a baking recipe. I am really not a baker. I love to cook though. I only bake a few times a year.

    • gfshoestring

      Hi, Mare,
      I always recommend that readers begin with the White Sandwich Bread from my first book. It is really simple to make, and produces are very versatile loaf of bread. I’m afraid that I don’t accept recipes to convert to gluten free, but if you are using a commercial flour blend, you can try contacting the company for help converting your mom’s recipe. :)
      xoxo Nicole

  • Jamie

    I will be trying this recipe…Thank you for your awesome website

  • Lisa

    I’m sorry for this question…I’m still getting used to the GF bread baking…are the finished rolls in the picture toasted after being baked? I’m thinking yes but if I’m wrong I’d like to ask how you toast them? (Oven temp.? I don’t want to make them for the first time and then burn them up/dry them out trying to make them toasty wonderful! *Nervous*) THANK YOU and I’m on pins and needles for the next book!

    • gfshoestring

      Hi, Lisa, they’re not toasted after being baked. These rolls are not typical of gluten free bread baking at all, as they’re made with only tapioca starch/flour.
      xoxo Nicole

  • Cristie Kalish

    Oh you do LOVE US!!!!!!! I pay through the nose for there baguette’s (and appreciate that I can get them) but ouch it does hurt. With this recipe you so lovingly shared I am sure to save. Thank you, thank you, thank you. Happy happy joy joy dance going on here hehe.

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  • StacyWZ

    Am I missing something? First visit here, which of your flour blends are you using for these rolls? Or can it be any of them except the one that doesn’t have xanthum gum?

    • gfshoestring

      The only flour is the tapioca starch/flour, Stacy. Everything is in the list of ingredients and instructions.
      Nicole

  • Michelle

    I hate to leave a bad review since I love you website and have your cookbook but this is the only recipe if yours that was a disaster. Are the ratios of flour to liquid correct? It seems to be way too much liquid I had a liquid mess and I have made your linked recipe above to the other “clone”. That recipe has far less liquid and only 1/4 cup less flour.

    I so want this to work! Any suggestions?

    • gfshoestring

      Michelle, I understand how frustrating it can be when a recipe doesn’t work for you. However, the proportions are correct. I have made the recipe successfully at least 5 times myself (the last time being today, for my family’s dinner). The recipe will turn out when made as written. Of course it is impossible for me to know precisely where you have deviated from the recipe as written, since I can’t be there with you! But here are my suggestions:
      Be sure you are using a food processor and allowing it to work until the mixture is smooth. If you stop too soon, it will not be fully integrated, and the dough changes pretty significantly in character after it is processed properly. If you have extra liquid, most likely you did not process the mixture for long enough – or you did not simmer the milk before adding the tapioca. Be sure you are weighing your ingredients, and then placing the dough in the freezer before attempting to shape it. The tapioca starch will absorb a tremendous amount of liquid as the dough sits in the freezer.
      Nicole

      • Michelle

        Thank-you so much for your quick response! I will have to try again. I did measure everything. The only thing I can think of is that I used Asian tapioca starch. As soon as I added it to the liquid it remained liquid and never firmed up at all. I tried twice thinking i goofed the measurements the first time. Perhaps I needed to be patient and let the mixture cool. I did end up making the buns but had to add an additional 1.25 cups of tapioca starch which made for very dense buns.

        I am off to try again with different tapioca starch!

        Thank-you for all your recipes! I have a very well fed family thanks to you!

        • gfshoestring

          Oh Michelle I bet it’s your tapioca! Tapioca starch is one of those flours that varies significantly from one source to another. If you have ever heard someone complain about the metallic taste of tapioca, it’s the particular tapioca they are using. I’d stick with nuts.com tapioca or Authentic Foods. They’re both consistently good. I hope that helps!
          Nicole

          • Michelle

            I just ordered some tapioca online and can’t wait to make them again. Thank-you so much for all of your help,

  • Laura S

    I used this recipe as an excuse (er, I mean reason) to replace the cheap food processor I bought when we first went gluten free. :-) Question, do you use the dough blade or the regular blade? I can’t wait to try these tonight!! :-)

    • gfshoestring

      As indicated in the recipe instructions, you use the steel blade. Enjoy your new food processor, Laura!
      Nicole

  • Laura

    I am so grateful that you picked this bread to copy! My husband and I love Against the Grain, but they are so expensive! You are my new best friend! Can’t wait to try this! :o)

  • Kathyrinne

    I must say, I have been driving my husband crazy with the amount that I’ve been talking about your blog. And he’s been going even crazier with how much he’s liked what I’ve been making – all thanks to you! I just found your Blog last week and have already made a few things from your site. I’ve been gluten free for about 6 years now, but have only attempted a few recipes (french macarons being one of them, which miraculously turned out perfectly). I started off making the Japanese Milk Bread (first time ever making a yeast bread, gluten free or not). It was the best bread I have ever tasted. EVER. My grandpa has called me multiple times this week to tell me how much he loved it.

    Today I made your banana bread and it was another success! I think tomorrow I might attempt these rolls. I keep trying to close my computer and clean my kitchen. But being in my kitchen, all I think about is your blog… And I get back online and drool over all of the yummies.

    I am going to preorder your bread book as soon as I can convince my hubby that it is a worthy purchase. SO WORTHY!

    Thanks for improving my life so much! Cheers!

  • Paulette

    Hi Nicole, I’m a new fan. I only discovered your blog & books a month ago. Love your Brownies and Pie Crust.
    I tried your rolls. We don’t have a low moisture mozzarella in Oz. And the only tapioca starch I can access is Asian. The milk/tapioca/oil mix didn’t curdle at all. It was smooth right from the start.
    My dough was quite runny out of the freezer. I used the plastic wrap to “pipe” the dough into some mini spring form pans lined with baking paper. I cooked them for 10 mins longer than suggested. They were crispy on the outside. They didn’t fall in the middle at all, but they were very melted cheese in texture in the middle.
    Do you have any suggestions for reducing the level of moisture?
    Cheers

    • gfshoestring

      Another commenter on this post had an issue with runny dough, and she used Asian tapioca. It’s almost certainly a problem with your tapioca. They are far from created equal, and the ones in the Asian food store tend to be very low quality. I’m afraid you won’t have success unless you can get a high-quality tapioca starch, like from nuts.com or Authentic Foods.
      Nicole

  • Kathyrinne

    Also, Question about your pizza dough (commenting here because I can’t comment anywhere else): I followed your instructions to a “T” double and triple checking to make sure I was doing everything right, but when I baked it, the dough came out gummy on the inside and did not brown on top, even though I baked it for much longer than you suggested. Do you have any suggestions on what could be wrong?

    • gfshoestring

      Hi, there, first I would recommend you read this post about the secrets to baking gluten free bread. Second, it sounds like a problem with your flour blend. A blend too high in starch, like King Arthur Multi-Purpose GF Flour, Trader Joe’s all purpose GF flour, and Tom Sawyer GF Flour, will hardly rise if it rises at all, and will not brown.
      Nicole

      • Kathyrinne

        I made me own “better batter” blend according to your DIY blend and have had success with your banana bread recipe, muffins, and japanese milk bread just fine. The only thing I can think of is that I didn’t use a food processor (did it by hand) and also had to roll the dough out, then squish it back up and re-roll it a couple of times because it wouldn’t fit on the pan the first times i tried it. Do you think re-rolling it would have caused problems?

        Sorry about so many questions. I am dying to figure out why this happened so I can finally delicious pizza again. <3

        • gfshoestring

          It shouldn’t matter that you didn’t use a food processor, but if you have one I’d try using a stand mixer. Most importantly, I would check your oven temperature with an oven thermometer, then, and be sure to measure your ingredients by weight. Good luck!
          Nicole

          • Kathyrinne

            Ok, I’ll try that! I’m also gonna try using a different brand of tapioca, as I’ve seen you’ve said that can really make a difference. Thanks so much for your help!

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