Gluten Free Bierocks

Gluten Free Bierocks

Gluten Free Bierocks

I have a very strict policy about dinner in my house: don’t ask what it is. Really, the policy has everything to do with not allowing the children to know “what’s for dinner??” before it’s served because I really don’t want to hear any whining and I really do mean any whining. So if you are ridiculous enough to ask what is planned for the last meal of the day, every.single.day, you’ll likely be answered with one word: “dinner.” But when it comes to something like these German meat-filled turnovers, I find myself hiding behind the don’t-ask policy … since I don’t really know how to pronounce what it is. And frankly there’s just no agreement on the subject on the Internet. I do know that these gluten free bierocks are another in a growing list of handheld dinners that I find myself relying upon more and more as fall sports are in full swing and a weeknight dinner on the run is sometimes all we can manage. And they manage to be full of savory flavors without relying one bit upon any sort of shredded cheese. Imagine that!

Gluten Free Bierocks

You absolutely can make these with gluten free biscuit dough, but I prefer our recipe for Gluten Free Texas Roadhouse-Style roll dough. As much as I love gluten free biscuit dough and feel that, whatever the question, biscuit dough is the answer as a general rule, I think that bread dough just pairs best with these hearty beef-and-cabbage bierock fillings.

Gluten Free Bierocks Step by Step

As with all filled breads and pastries, resist the urge to overfill them before baking. And when you roll each piece of dough into a round, roll it a bit thinner on the edges and a bit thicker toward the center. The edges will overlap during shaping and produce a thicker dough, but the center of the dough alone with serve as the top of the bierock.

Gluten Free Bierocks

If you have previous bierock experience (which I, for one, did not), you may have other ideas for how to season the fillings. By all means, tailor them to your tastes. And share your favorite fillings with us in the comments! Just don’t ask me what’s for dinner.

Like this recipe?

Prep time: Cook time: Yield: 8 bierocks


1 recipe Gluten Free Texas Roadhouse-Style Roll Dough

1/2 pound 85% lean ground beef

1 small onion, peeled and diced

2 cloves garlic, peeled and minced fine

1/2 teaspoon kosher salt

4 ounces diced pancetta or cubed bacon

5 ounces cabbage, shredded

1 1/2 tablespoons Worcestershire sauce

1 teaspoon caraway seeds

2 tablespoons unsalted butter, melted


  • Prepare the bread dough, with the instructed ingredient modifications, through the first rise.*

    *If you prefer, instead of allowing the dough to rise slowly in the refrigerator as directed in the instructions, you may make and use this dough on the same day. It will not be as easy to handle, however, but you can work with it. To use the dough the same day it is made, after making the dough, set the covered dough to rise in a warm, draft-free environment to allow it to rise to double its size (about 1 hour). Once it has doubled, place it in the refrigerator for at least 15 minutes or until it is chilled. This will make it much easier to handle. Then, continue with the rest of the recipe instructions.

  • Prepare the fillings. In a large, heavy-bottom saucepan, sauté the ground beef and onions over medium-high heat, stirring occasionally, until the beef is browned and the onions are translucent (about 6 minutes). Add the minced garlic and salt. Cook, stirring occasionally, until the garlic is fragrant (about 3 minutes). Transfer the cooked ground beef, onions and garlic to a small bowl and set aside, draining any excess fat from the beef. Place the pancetta (or bacon) in the saucepan and cook over medium-high heat, stirring occasionally, until the pancetta is browned (about 3 minutes). Add the cabbage, Worcestershire sauce, then cover and cook until the cabbage is wilted (about 3 minutes). Add the caraway seeds and mix to combine, then transfer the cabbage and pancetta mixture to a separate bowl, draining any liquid. Set aside.

  • Prepare the dough and the bierocks. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. On a lightly floured surface, divide the bread dough in half, then divide each piece in half again until you have 8 equally-sized pieces of dough. Work with one piece of dough at a time, covering the other pieces of dough with a moist tea towel to prevent them from drying out. Sprinkle each piece of dough lightly with flour as necessary to prevent it from sticking to the surface, and roll it into a round about 6 inches in diameter, rolling the edges of each round a bit thinner and keeping the center of the round a bit thicker. Top with about one-eighth of the cabbage and pancetta filling, and one-eighth of the beef filling, placing the fillings in the center of the dough. Pull the edges of the dough toward the center, overlapping the dough. Pinch to seal, then invert each bierock onto the prepared baking sheet, about 2 inches apart from one another. Repeat with the remaining pieces of dough and filling. Dust the tops of the bierocks lightly with more flour and cover the baking sheet with lightly oiled plastic wrap. Place in a warm, draft-free location to rise for about 45 minutes, or until the bierocks have swelled to about 150% of their original size (you will not see a full doubling because of the fillings). Turn on your oven to preheat to 350°F. 

  • Bake. Remove the plastic wrap and brush the tops of the risen bierocks generously with the melted butter. Place the baking sheet in the center of the preheated oven and bake until the bierocks are golden brown all over (about 15 minutes). Remove from the oven and serve hot or allow to cool completely, wrap tightly in freezer-safe wrap and freeze in a single layer on a baking sheet before transferring to a freezer-safe zip-top bag. Unwrap, allow to come to room temperature and reheat in a toaster oven at 250°F until warm.

  • Adapted from Allrecipes.com, as chosen by you from my Must Make Gluten Free Pinterest board.



P.S. Which Gluten-Free on a Shoestring cookbooks do you have? There are 3, soon to be 4! The fourth is Gluten Free Classic Snacks, and we’re gonna talk about it more very soon!

Comments are closed.

  • Melanie
    September 30, 2014 at 11:23 AM

    Hah! We have the same policy, except that I usually make up something bogus like “pigs feet” or something equally unappetizing. Ot the old standby “food” and then send them to set the table. They LOVE that. :)

  • Melissa
    September 30, 2014 at 2:13 AM

    Good idea about not telling what’s for dinner:) I’m going to try this one tomorrow. We took your handheld chicken pies and the handheld apple pies with us camping and they LOVED them!

  • Cherie
    September 29, 2014 at 12:57 PM

    Nicole, you have NO idea how much I appreciate you and your cook books! I bought all three of them and am just getting ready to order some supplies. What a lifesaver you are! The bierocks recipe sounds amazing and I won’t tell my hubby what it is!!!

  • CJ Hall
    September 24, 2014 at 11:56 PM

    Love your don’t ask rule. I will suggest it to my children for the picky grandchildren. I can’t imagine any picky kid refusing hot bread for dinner. Yum. Can’t wait to try this.

  • Marilyn Barnes
    September 22, 2014 at 6:38 PM

    Wow, what a coincidence. We ate at the Nebraska answer to a bierocks
    restaurant, Runza, last night but, of course, I did not have any because
    of the dough. I was telling my husband how much I missed them and here you are today with the very recipe I need! Thank you so much!

  • candaceiw
    September 22, 2014 at 3:35 PM

    So funny that I ran across this recipe on pinterest. Russian Pies…Bierock as my Russian grandfather called them…I used your pizza dough a few weeks ago to make these and they turned out really well. I will have to try your new version. So nice to run across a recipe that I never knew spanned popularity enough to be posted on a gluten free blog…now, can you make a recipe conversion for fried egg noodles with sour cream ;)

    • carole
      September 23, 2014 at 3:29 PM

      Would love to see a recipe for egg noodles !!!!

  • Clydie Jackson
    September 22, 2014 at 3:22 PM

    I can’t believe what I’m seeing! I have been trying for years to explain this meal to my now grown-up girls! I never made it for them because their dad is not a cabbage lover, but this meal is something my mother often made when I was growing up! Now, I am gluten-sensitive and wouldn’t even consider it. I was reminiscing about it the other day with one of my daughters, but had some difficulty explaining the entire concept. There was a whole flood of memories brought back to me with your wonderful pictures today! Thank you!

  • Leslie
    September 22, 2014 at 2:46 PM

    Hi Nicole,
    I’ve used your Better Batter pastry flour hack with much success (hand pies using cherry filling were terrific) and I wondered whether you’ll do a Better Batter version of your own “Better than cup4cup” blend? Thanks for taking (most) of the frustration out of gluten free baking.

    • September 22, 2014 at 2:56 PM

      I’m afraid that isn’t possible, Leslie! The similarities in the blends break down too much. Sorry!

  • Kat
    September 22, 2014 at 2:14 PM

    Thanks for doing this recipe. Right before I found out I needed to go gluten free I made these following a recipe from the American Test Kitchen magazine. My husband grew up eating German Cooking and they are perfect lunches.

    • September 22, 2014 at 2:56 PM

      I agree, Kat. They do make perfect lunches!

  • Jeanne
    September 22, 2014 at 12:41 PM

    Thanks! Looking forward to making the beirocks! We call them “beer- ocks” here in Fresno. When my kids and grandkids ask what’s for dinner I’ve always replied, “This isn’t a restaurant – we don’t have a menu!” If someone slips and asks then there is usually a chorus of voices giving the response before I can even say it!

    • September 22, 2014 at 2:57 PM

      I love that, Jeanne—especially the part about how everyone else chimes in with the response before you get a chance to. :)

  • anna
    September 22, 2014 at 12:38 PM

    You read my mind! I was planning on attempting my grandmother’s recipe for these using your pizza dough (im in love with your pizza dough) but now ill definitely give the Texas Roadhouse style dough a go first. I still havent made your Texas rolls, so thank you for this post… :) I was also going to try your pierogi recipe for vareniki, since theyre practically the same thing. Have you attempted to make gluten free zweiback rolls? Those were always my favorite so my grandmother refuses to make them for holidays now that i cannot eat them (at least, thats what she tells me… favorite grandchild for the win haha). My family seems to love all the gluten free versions that i bring home more than the gluteny versions they are use to, so Im definitely excited to see how they like these and your pierogi/vareniki next time i visit. Thank you again for EVERYTHING you do for us :)

    • September 22, 2014 at 2:59 PM

      Wow it really sounds like your grandmother is firmly in your corner, Anna. I really think you’ll all love the Texas Roadhouse rolls (both the dough and the bread itself). I’ve never heard of Zweiback rolls. I only know the teething biscuits! I’ll have to look those up. :)

  • Connie
    September 22, 2014 at 11:44 AM

    My mother in law has always answered the question of “What’s for dinner?” with “Good stuff” except that she pronounces it “schtuf” ever since her kids were little. To this day, it’s what she says and we always laugh about it. I’ve just gotten your book, whey protein, and Expandex so I’m looking forward to trying some of these breads!

    • September 22, 2014 at 3:00 PM

      I had no idea how universal the desire not to reveal what’s for dinner was, Connie! I love “good schtuf”!

  • Donia Robinson
    September 22, 2014 at 11:38 AM

    My husband’s latest form of this question is: “Do you have a plan for dinner?” Do I have a plan for dinner? I’ve probably been thinking through possibilities since I woke up this morning, thanks for asking.

    • September 22, 2014 at 3:01 PM

      That sounds like his gentle way of asking “what’s for dinner” Donia!! Doesn’t much sound like it’s working. :)

  • sharon
    September 22, 2014 at 10:42 AM

    is there any way I can have this recipe work without using unflavored whey protein isolate or expandex, as I dont have access to these ingredients?

  • Lucy
    September 22, 2014 at 10:06 AM

    My girls are finally back to school today…yeah!
    We are in the middle of swimming lessons during the evening, these Bierocks however you pronounce them look fantastic as an after swim snack!

    • September 22, 2014 at 10:27 AM

      Yay, back to school finally, Lucy!!

  • Janet Slater
    September 22, 2014 at 9:55 AM

    We have the whole, child-“what’s for dinner?” me-“Food?” child-“What kind of food?” me- “The kind you eat. Now let me miss you until it’s done!”

    • Lucy
      September 22, 2014 at 10:01 AM

      I reply to my youngest the same…Food! I’m glad I’m not the only one :)

    • September 22, 2014 at 10:27 AM

      “Let me miss you until it’s done” is quite possibly the best thing I’ve ever heard in my entire life, Janet! That is a perfect companion to what I say to my children when they try to talk to me after they’re meant to be in bed: “I’ll love you more in the morning!”

      • Donia Robinson
        September 22, 2014 at 11:37 AM

        I love that response, too, Janet!

    • Mare Masterson
      September 22, 2014 at 10:41 AM

      My reply too, except the “Not let me miss you until it’s done” part. My kids are adults now. I have one home still. She is the picky eater. There are times that she will not eat what I make. Oh well, too bad. I think she will eat this with no problem whatsoever!

    • carole
      September 23, 2014 at 3:33 PM

      Love it, but I always answered good food to what kind of food.

  • Jennifer S.
    September 22, 2014 at 9:43 AM

    You are nicer than me – I say, “FOOD”. That really gets them going.
    These are AWESOME hand held dinners on the go – love them completely. You literally are the bestie best best!

    • September 22, 2014 at 10:26 AM

      Oh my gosh I can’t believe that I didn’t even think of that, Jennifer! You can bet that I’ll be saying “FOOD!” from now on!

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