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Against the Grain-Style Gluten Free Rolls

Against the Grain-Style Gluten Free Rolls

This recipe for homemade Against the Grain-style gluten free rolls is just like the original. Stop paying too much for packaged gluten free bread!

This recipe for homemade Against the Grain-style gluten free rolls is just like the original. Stop paying too much for packaged gluten free bread!

A few years ago, 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.

This is not a bread recipe, though, like any other. It’s made of just tapioca starch/flour, eggs, milk, cheese, and oil. These rolls are chewy and cheesy, and almost remind me of popovers in texture but with a delightfully crisp and almost flaky crust.

This recipe for homemade Against the Grain-style gluten free rolls is just like the original. Stop paying too much for packaged gluten free bread!

Secrets to recipe success

I originally wrote about these rolls in 2013. Along the way, I’ve made these gluten free rolls so many times that I’ve modified the method a bit, both to simplify the process and to handle the issues that sometimes come up.

I never post a recipe unless I make it successfully and can repeat my own success multiple times. But over the years, I have seen some issues pop up that I didn’t anticipate years ago. 

Your food processor

You do need a food processor to make this recipe. I’ve tried making it in a blender, and I’m afraid I’ve failed. If you only have one of the mini prep food processors, don’t despair! Just split the entire recipe in half and make it in two parts.

If you have issues with your food processor stalling during preparation, it is likely that the tapioca flour has clumped at the bottom of the bowl and the blade has become stuck. Opening the top and stirring the dough to loosen it will get it working again. Do make sure you add the tapioca flour after you add the cheese, eggs and oil.

Temperature matters

Right after preparation, the dough will be very sticky. Wrapping the dough in plastic wrap and chilling it will allow you to divide it into portions. 

When I first made this recipe, I cooked part of it on the stovetop before processing everything together. Over time, I realized that step wasn’t necessary—and that the recipe worked better when the ingredients began at room temperature, or even chilled. Processing the dough in the food processor with add heat, which is part of why we will have to chill it before shaping no matter what the temperature of your ingredients at the start. 

Get this copycat recipe for the original recipe Against the Grain-style gluten free rolls. Stop paying too much for packaged gluten free bread! https://glutenfreeonashoestring.com/gluten-free-bread-recipe-against-the-grain/

Add the milk slowly, and sparingly

The amount of milk that it makes sense to add to this dough is perhaps the most important variable in the recipe. Depending upon how much moisture is in your ingredients, the quality of your tapioca starch, and even your food processor, you may need more or less milk.

You will always need less than 1 full cup (8 fluid ounces) of milk. You may even find that you prefer to make the recipe with a bit less than 5 fluid ounces (which is itself less than 2/3 cup).

If you want the dough to be very easy to handle, use a bit less than 5 fluid ounces of milk the first time you make the recipe. The dough will be much easier to handle, especially after chilling, but watch the baking time like a hawk. They will likely be fully baked in less than 20 minutes.

If the raw dough in the food processor falls too easily off a spatula, you’ve probably added too much liquid. Try adding more tapioca starch/flour and processing until smooth.

If you’ve gone too far in adding liquid, even after adding a bit more flour, rather than truly shaping the dough you may have to scoop it onto the baking sheets with an ice cream scoop and baking it for a bit longer. 

You’re not kneading the dough in the traditional sense, anyway. You’re just coaxing it into a roll shape. The oven does the rest.

This recipe for homemade Against the Grain-style gluten free rolls is just like the original. Stop paying too much for packaged gluten free bread!

Ingredients and substitutions

Like other simple recipes, each ingredient is crucial to the success of this recipe. It does not take substitutions well. Here are the details:

Dairy-free: If you can’t have regular cheese, I’m afraid you simply cannot make this recipe. I have tried making it with homemade Miyoko’s Kitchen recipe cheese, and it failed. I have tried making with all different brands of dairy-free packaged shredded cheese, and it failed. 

I had developed a recipe for a copycat of the dairy-free Against The Grain rolls and posted it on the blog years ago. The post disappeared somehow in a redesign years ago, and I have no other record of it. It’s gone for good. 😢 

The cheese: This recipe works best with pre-grated low moisture mozzarella cheese. It contains anti-caking ingredients, often starch, that prevent the dough from becoming too sticky and not holding its shape during shaping and baking. I know it’s less than ideal to use an ingredient with additives, but there are certainly more additives in the packaged rolls. I do not stress such things, but it’s a personal decision.

Egg-free: There are two eggs in this recipe, and they do a lot of heavy-lifting. In fact, they’re responsible for the entire rise. I don’t think you could make this recipe with an egg replacement at all. 

Tapioca flour/starch: Tapioca starch has no equal in the world of gluten free flours, so there is nothing else that will replace it. The quality of the one you use matters a whole lot. I can only recommend purchasing it from nuts.com, Authentic Foods, and Vitacost.com. Bob’s Red Mill tapioca starch/flour is of very inconsistent quality and I recommend against it.

The tapioca starch/flour sold in bulk in Asian food stores is also very inconsistent and frequently contaminated with other ingredients, sometimes gluten-containing ones. I also recommend against using that.

 

This recipe for homemade Against the Grain-style gluten free rolls is just like the original. Stop paying too much for packaged gluten free bread! #glutenfree #bread #gf #rolls

Like this recipe?

Prep time: Cook time: Yield: 6 rolls

Ingredients

5 ounces low moisture mozzarella cheese, shredded (packaged, shredded cheese works best)

2 eggs (100 g, weighed out of shell)

1/4 teaspoon kosher salt

3 tablespoons (42 g) neutral oil (grapeseed, canola, vegetable all work fine)

2 1/2 cups (300 g) tapioca starch/flour, plus more for sprinkling

5 to 7 fluid ounces low fat or whole milk

Directions

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

  • Add all ingredients except milk to food processor in the order listed, then add about 1/4 cup milk. Process with chute open for about 2 minutes. Add more milk very slowly until the mixture comes together. Add between 5 and 7 fluid ounces of milk, depending upon the moisture in your other ingredients. Process for at least another minute. The dough will be very sticky and, when scooped with a silicone spatula, should fall off of it in a clump. The dough should not be dry and will firm up as it chills. Transfer the dough to a large piece of plastic wrap, wrap tightly and chill for at least 30 minutes. To hurry it along, you can place the dough on a plate or small cutting board and chill it in the freezer. It will not freeze solid.

  • Remove the dough from the freezer and unwrap the plastic. Sprinkle a flat surface generously with tapioca starch, place the dough on top and sprinkle it with more tapioca. Using a bench scraper or sharp knife, divide the dough into 6 equal parts. With hands that have been dusted lightly with tapioca flour, gently shape each piece into a round then flatten into a disk about 1/2-inch tall, sprinkling with more flour as often as necessary to prevent sticking. Place the rounds about 2 inches apart on the prepared baking sheet. Using a sharp knife, score each roll twice on top at a 45° angle, about 1/8-inch deep. Place the baking sheet in the center of the preheated oven and bake for 20 minutes. Working quickly, open the oven and 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 and firm on top, another 5 to 10 minutes depending upon the moisture in your raw dough.

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

  • Originally posted on the blog in 2013. Video, text and some photos new. Recipe method clarified.

Love,
Nicole

 

Comments are closed.

  • GFMum
    March 12, 2019 at 1:29 PM

    Easy. Fast. Delicious. What more could we ask for?

  • Lynn
    March 11, 2019 at 9:09 AM

    Hi Nicole….
    I re-read your email from yesterday, and your response to my question. You had mentioned Brazilian Cheese Bread in the email so I hit that link. Because I had every exact ingredient for that recipe, I made those instead to go with Potato Kale Soup. It was one of the more bizarre doughs I’ve ever worked with, but the rolls came out beautifully and my non-gluten free husband loved them too. Will try the other rolls next week.
    Thanks for all you do to help the GF world!

  • F.
    March 11, 2019 at 8:32 AM

    We have been using my family recipe (from Brazil) for Brazilian Cheese Buns and using them for hamburger/hotdog rolls for a long time. I find it so funny that someone else “discovered” our family trick. I do bake them in ramekins for hamburger bun shapes, slice them when cool, and then “grill” the buns, cut side down before adding your filling. It crisps up the cheese and removes some of the traditional chew. So good! I’ll try your recipe and see if it tastes any different. Too bad we didn’t decide to market them years ago! Ha!

  • Nancy Duty
    March 10, 2019 at 6:32 PM

    I’ve used a number of your recipes–thank you sooo much. Anxious about these rolls with so many comments and directions. But I’m going to keep all hints in mind and give it a try. Hoping for success. Love so many of your recipes and suggestions. I’m 85 and just now learned I have Celiac.

  • Jackie Quast
    March 10, 2019 at 6:19 PM

    I started making “Pan de Yuca” when we returned from Ecuador. It is very much like your recipe, but the eggs are a “no-no” for me. Instead, I use baking powder and Energy-g egg replacer.I also use queso fresco, a bland Mexican cheese. There is no chilling since I put the little balls of dough into a greased mini-muffin pan and bake right away. As a result, they come out crispy outside and very chewy inside. Toss them into a bag in the freezer, and, after 40 seconds of defrosting, yum.
    Using your recipe, I made a few revisions in mine-so thanks! I’ll be happy to share what I have come up with, if you would like me to.

  • Lynn
    March 10, 2019 at 11:07 AM

    Hi Nicole…
    I am snowed in today, so it’s a perfect day to try this recipe. I happen to have all of the ingredients, EXCEPT the mozzarella. I do have pre-shredded cheddar, which should have the same anti-clumping ingredient. What do you think…… worth a try?

    • Nicole Hunn
      March 10, 2019 at 1:26 PM

      I do think it’s worth a try, Lynn! I’m cautiously optimistic. I might cut back on the oil a bit, though, since cheddar is higher in fat than mozzarella, though. Pay close attention to the texture of the dough as you add ingredients, and match it to the photos/video. Good luck!

  • Ali
    March 7, 2019 at 12:52 PM

    I have also successfully made these with a stand mixer with the paddle attachment by shredding the cheese quite fine and then beating for a long time (5 minutes) with the mixer. the dough ends up looking smooth and shapes and puffs fine after some time in the fridge.

    • Nicole Hunn
      March 7, 2019 at 2:08 PM

      That’s really good to know, Ali! I wasn’t successful, but I didn’t take as many steps as you did. Thanks for sharing that!

  • Franee
    March 6, 2019 at 2:19 PM

    Can you use a mixer instead of a food processor for the rolls?

    • Nicole Hunn
      March 6, 2019 at 4:06 PM

      As I explain in the post, you really do need a food processor, Franee. Sorry!

  • February 26, 2016 at 1:47 PM

    Have you ever tried with egg free recipes? I am allergic to grass grains, eggs AND dairy. Almond milk tends to work beautifully…but eggs…ugh….so hard to find a decent replacement. Chia seeds work … sorta for many recipes…but not all.

  • JK
    January 22, 2016 at 8:42 PM

    I have some tips for others who are having trouble with flat rolls. It took me about 4 tries, but I was finally able to get this recipe working, and it’s amazing! The first time, the ‘rolls’ came out pancake-flat. The second time, taking great pains to follow the recipe exactly (and using the recommended tapioca flour), I froze for an hour each time, and the results were only marginally better.

    The third and fourth times, I tried adding the liquid a tiny little bit at a time, and ended up using only 5 oz or so of milk, instead of the recommended 7oz. The dough was firmer (though still sticky), and looked much more like the pictures. From what I remember in the first couple runs, the dough can very quickly go from normal bread-dough consistency to cake batter within a tablespoon of liquid. It may be that my mozzarella has less moisture than most, but this worked well for me.

    In addition, I added a Tbsp or so of baking powder (though not sure if that made any difference at all) and baking for 5-10 mins longer than recommended. The dough rose perfectly, and the inside texture was less gummy (which pão de queijo tends to be). And, for some reason, they tasted even better after being in the freezer for a few nights!

    It took a little fiddling with the liquid proportions, but the rolls ended up exactly like the Against the Grain rolls (which my wife and I love!) and next time I’m going to try adding some jalapeños or other seasoning.

    Fantastic recipe. Thanks, Nicole!

  • Jackie Sue
    December 10, 2015 at 2:02 PM

    Such a bummer that this is not a fail safe recipe. I’ve read through all the comments, followed directions and ingredient recommendations to a T, weighed and re-weighed to no avail. I too ended up putting them in a muffin tin. While they did puff beautifully, the inside is rather gummy… so disappointed but not ready to give up. Perhaps I’ll have to do a few experiments of my own. One question though, when you first finish the dough (before the first freezing) would you say the consistency is like a thick pancake batter? or pehaps your’s is already thicker at that point…

  • ljallasia
    November 24, 2015 at 8:47 PM

    Help! I absolutely love your recipes. However when I tried this one today – ugh! Everything seemed to match up to your pictures until baking. The taste was, well just ok.Although I weighed out the cheese, it was very dense and chewy inside. As you can see, it looked more like a flatbread! :-) Any idea where I went wrong?

    • ljallasia
      November 24, 2015 at 8:49 PM

      Here’s the picture

      • Marisa
        November 29, 2015 at 4:53 PM

        I just tried this recipe for the first time and mine did the exact same thing. Very disappointing, but I will try one more time as these are my favorite rolls. In my case I think my liquids/fats were off as I tried to use a combination of heavy cream/water to substitute for the milk. Next time I will try following the recipe to a T and freezing longer.

      • ljallasia
        November 30, 2015 at 9:43 PM

        I would really like to hear what happens when you give it another try! The picture looks fabulous & delicious! I followed the recipe very carefully, checking several times that there wasn’t any yeast, and still ended up with a failure.

      • JK
        January 22, 2016 at 8:33 PM

        Hi Marisa — I recently found this recipe and have tried 4 times in the span of a week just trying to get it right. The first time turned out exactly as yours did, and the second time (same ingredients/proportions, freezing for an hour each time) turned out only slightly better. For me, the key was to add slightly less liquid — something around 5oz total. The dough is much thicker, but holds its shape a lot better. I also baked for 5-10 minutes longer than the recipe called for. It may be that the mozzarella I use has less moisture than most, but this worked wonders for me. An extra ounce of liquid seems to be all the difference between a moderately firm dough and loose cake batter. Maybe worth a shot for you?

  • Tyla Smith
    October 13, 2015 at 6:56 PM

    Hi! I love your recipes and so I gave this one a try too since I usually buy these rolls. I don’t have a food processor so I used my ninja instead. I used cheddar instead of mozzarella and because we don’t do dairy I used cashew milk instead of regular milk. All the other ingredients were the same. I blended the dough for over ten minutes and it still didn’t get any thicker than a cake batter (yes, I used the brand of tapioca flour you recommended). I tried to freeze it thinking maybe that would do the trick but to no avail. It didn’t get thicker and just ended up freezing the edges. I ended up pouring the batter into muffin tins. They refused to get brown in the tops even though I kept increasing the bake time. I eventually brushed them with butter and turned the oven on broil for two minutes and that did the trick. Once they were brown I popped them out of the muffin tin and let them cool a little. My boys and I sampled one and the flavor was really good and they are nice and fluffy with a slight texture of the Brazilian cheese buns. My youngest said they taste like goldfish crackers.
    Any suggestions on improving the recipe?? I will make it again but if the consistency is the same I think I will go get the extra large muffin tins so they can be hamburger size instead of slider size!

  • Dara
    September 13, 2015 at 6:55 PM

    First of all, we LOVE this website. Just received a few of your books from amazon and have been reading, marking, cooking quite happily. I can’t tell you how this site brings a smile to my 12 year old daughter’s face. As a kid with celiac I have always told her, “we will find a substitute”…little did I know they were all here.
    Ok, I tried making these rolls twice today. Neither went well but I will persevere. This is the first time one of your recipes did not come out picture perfect for me. So, I know it is something that I did…just not sure what. My dough (if you can call it that) was way too runny. I decided to just keep the food processor running on my second attempt. Ended up running it for over 10 minutes and kept the dough in the freezer for about 25 minutes.
    I was hopeful with the second batch since they had a little height to them, but once they went in the oven, they immediately spread out into pancakes (or rather one giant connected pancake) and never puffed up. Truthfully my kids and husband still ate all of them and LOVED the taste but I was hoping for a roll.
    I used Authentic Foods Tapioca Flour which seems like the right thing to use. Hoping someone can give me advice. I am tempted to try again but I’m not sure what I would change before giving it another go.

  • Judy
    August 23, 2015 at 3:19 PM

    Hi Nicole,
    My husband refuses to eat GF bread, so by the time I’m through half a loaf, it’s time for the bin. I needed something that would make a good sandwich but in small quantities. The first attempt at this recipe was rather a disaster, the batter wasn’t of a consistency I could work with and adding more flour resulted in the density of a hockey puck. I was thumbing through an America’s Test Kitchen book and found something mildly similar, then the lightbulb came on, so to speak. I used the exact measures in your recipe but used a blender instead, and then poured the batter directly into a greased “muffin top” pan. 375 for 25 minutes and I have the most scrumptious sandwich buns ever. Or hamburger buns. I’m thinking of looking for one of those “baguette” type loaf pans and using them for hot dog buns as well!
    Judy

  • Michele
    August 19, 2015 at 9:57 PM

    Tapioca flour is a very unique flour with unique qualities. Regular rice or corn flour won’t give the same results. Sweet rice flour (mochi rice flour) might be the closest to tapioca flour, but I’m not sure of the measurements for this. It would have to be an experiment in cooking. Good luck.

  • July 30, 2015 at 8:16 AM

    Hi Nicole,
    Thanks for this post, these rolls look classic. I am wondering on thing though: how well do they keep?

  • maryRRR3
    July 21, 2015 at 10:43 AM

    Nicole, Thank you, thank you, thank you, for this copycat recipe for Against the Grain bread. I immediately went down to my local B&N and bought the “Gluten-Free on a Shoestring Bakes Bread” book because I couldn’t wait for it to ship. Now my dilemma: I have totally moved away from Canola and Corn oils. What would be the best substitute for the 3T of Canola in the Against the Grain rolls/baguette? I could borrow from a neighbor, but I’d really like to make these over and over again, so Canola would inch its way back into my kitchen. I am trying to stick to Ghee, Coconut, Olive, Avocado (spariingly), Palm (sustainably harvested) and Butter. Any advice? Kind regards, Mary

    • July 21, 2015 at 10:50 AM

      Hi, Mary,
      You can definitely replace the canola oil with absolutely any neutral oil, like grapeseed or peanut, that is liquid at room temperature. Liquid coconut oil would work, too. Thanks for picking up a copy of Bakes Bread!

  • Joanne Seamans
    June 7, 2015 at 1:42 PM

    Can another oil be used, olive or coconut? I do not use canola oil. Thanks.

  • Aliciaspinnet
    June 7, 2015 at 4:20 AM

    On a slight tangent, but I made your tapioca/mozzarella wraps which I think have a similar recipe. I accidentally picked up a bag of grated cheddar instead of mozzarella, and I used a stand mixer instead of a food processor, but despite that they turned out great! They had a lovely flexible stretchy quality to them – a nice change from the usual dry crumbly gluten free breads. I must try this recipe at some point.

    • June 8, 2015 at 8:24 AM

      Sounds great, Aliciaspinnet!

  • Barbara
    June 5, 2015 at 2:02 PM

    Thanks for your reply, Nicole. Six rolls is a very good thing!

    I do have one more question:
    When it comes to oils, what is the best substitute for canola oil…in particular for this recipe?
    I can’t handle the smell or taste, so we simply do not buy or use it. If I need to purchase something new, the rolls will have to wait a few weeks to try. If I can use something I have on hand, I might get them done tonight.
    I have available: peanut oil, EV olive oil, almond oil, coconut oil, butter (salted and unsalted), and Spectrum shortening (the one you recommend, that works great in my flour tortillias). Would any of these work in place of the canola? I know my results might not be identical except to yours, and I am willing to take that chance.

    I don’t make too many substitutions….sour cream in place of yogurt, and psyllium husk powder 1:1 for xanthan gum. For the latter, I know my results won’t always be as good as they are now (Devils food cake, cornbread, banana bread, flour tortillias, to name the main ones), but it is working well now, and much better than the flax-chia-psyllium blend I tried first! When xanthan gum makes me as sick or sicker than gluten itself, I have to take care of my health.

    There was one other thing I learned last weekend as I was making banana bread (2 batches) and flour tortillias (4 batches). Taking a cue from “Bakes Bread”, I let the batter/dough sit at least half an hour before putting batter in the pan or rolling out dough. Even though I use superfine rice flour, there was still a grittiness in my tortillias previously. This time, none at all! None in the banana bread either! So I will be taking the time to do this with all recipes in the future!

  • Jenn
    June 2, 2015 at 2:56 PM

    I am really excited about this recipe. I give it a try tomorrow and let you know…

  • Mare Masterson
    June 1, 2015 at 6:40 PM

    Happy dancing…I can eat this! I had to ask doctor about tapioca starch/flour and got the OK! WOO HOO – you are saving me yet again, Nicole!

  • Jennifer S.
    June 1, 2015 at 10:41 AM

    holy crap – I’m gone for a month and now we’re doing 70 comments by 10amCT? wowsers!
    What about the tapioca starch from nuts.com? I have a ton and it seems ok to me.

    • June 1, 2015 at 11:28 AM

      Are you back to eating all the foods now, Jennifer? I’ve missed you! :-*
      And there are only 70 comments this early because this post originally was published 2 years ago! And yes, as I mentioned in the post, nuts.com tapioca flour is excellent. :)

      • Jennifer S.
        June 1, 2015 at 1:47 PM

        YES! tomorrow is my last day the whole30, It has helped me refocus on GF!
        I see the nuts.com piece now – for some reason my eyes just saw the other too. From vitacost – is it the vitacost brand? I know they sell a lot of Bob’s too on that site.

      • June 1, 2015 at 4:26 PM

        Yes, yes. The Vitacost brand. Not Bob’s!

  • Kathyrinne
    June 27, 2013 at 1:34 PM

    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!

  • Laura
    June 21, 2013 at 3:47 PM

    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)

  • Michelle
    June 20, 2013 at 8:47 PM

    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?

  • StacyWZ
    June 20, 2013 at 9:14 AM

    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
      June 20, 2013 at 9:22 AM

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

  • Cristie Kalish
    June 19, 2013 at 11:53 AM

    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.

  • Mare Masterson
    June 18, 2013 at 5:16 PM

    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.

  • Jennifer Sasse
    June 18, 2013 at 2:21 PM

    Buy them – you won’t regret it!

  • gfshoestring
    June 18, 2013 at 2:18 PM

    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

  • Wendy in Texas
    June 18, 2013 at 2:18 PM

    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
      June 18, 2013 at 2:32 PM

      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

  • Lisa Stander Horel
    June 18, 2013 at 1:12 PM

    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!

  • Lily S.
    June 18, 2013 at 12:27 PM

    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!!

  • June 18, 2013 at 12:06 PM

    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
      June 18, 2013 at 2:21 PM

      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

  • Kaity
    June 18, 2013 at 10:55 AM

    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? ;)

  • Elaine Woodward
    June 18, 2013 at 10:39 AM

    can I use almond milk, allergic to cow milk

  • WTFPinterest.com
    June 18, 2013 at 9:59 AM

    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!

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