Last month, I participated in Sea’s (Book of Yum) Adopt A Gluten-Free Blogger event. It was my first time participating. I enjoyed it so much that I’ve vowed to adopt another gluten-free blogger as often as possible. This monthly event really is a fun way to share other great gluten-free blogs and spread awareness, which, of course, was Sea’s intention. Last time, I adopted Pete and Kelli Bronski of No Gluten, No Problem. I ended up making three of their recipes, including homemade pasta (my first time!) topped with shrimp marinara sauce, and brownies for dessert. Let me tell you … it was a very successful adoption! You can read my post here.
I wasn’t sure I could participate in this month’s event with lots going on here at gfe (I know … preaching to the choir). But here I am, once again squeaking in under the wire. This month I’ve adopted Kate Chan of Gluten Free Gobsmacked. I’ve been following Kate at Gluten Free Gobsmacked as long as I’ve been reading gluten-free blogs, so it’s been several years now. After being “gobsmacked” with her celiac diagnosis shortly before her wedding, Kate got busy making great gluten-free food. She started her blog in November 2005. In the blogging world, that’s true longevity! Lucky for all of us, that means there are many, many wonderful recipes and posts at her site.
Kate was one of several gluten-free bloggers who encouraged me to start my own blog. Kate’s a sweetheart, very kind and helpful. She made a point of commenting on my very first post, Waiting. Her words were cheerful, encouraging, and supportive—that’s the essence of Kate.
She and her “Love” were blessed with their Chicklet a little over a year ago, and soon they’ll be welcoming another new family member. I’m so thrilled for them all! Of course, all of this means there’s been a lot of joy and excitement in Kate’s house, and with a little one, much to keep all busy. Also being a full-time teacher, Kate has little free time, but somehow she always gives us, her loyal readers, just enough of her wonderful posts and recipes to tide us over.
It was Kate’s post back in January on Pao de Quejo—homemade Chebe bread, as she called it—that really got my attention. Her photo of her cheese rolls just made you wish you could reach through the screen and grab one. And, the recipe … well, it was not difficult at all, and it could be made pretty inexpensively, too. Tapioca flour (which is downright cheap if purchased at one’s local Asian market), cheese, eggs, butter, baking powder, and seasonings. (I just used a teaspoon of pizza seasoning versus dill and chive.) You mix all together, roll into balls, and bake. See complete recipe at Kate’s site.
I picked up a bag of tapioca flour at the Asian market and went to work. (While Kate recommends using a stand mixer, I have used both my hand mixer and just a wooden spoon with no problems. Just be sure to mix until all ingredients are fully incorporated.) In just a few minutes, we were enjoying these amazing cheese rolls. They are firm on the outside, but have a chewy, cheesy middle. Delightful, really. Son cruised through just as I pulled them out of the oven; he was so happy. I delivered some to mom and dad as part of their soup-of-the-month basket; they raved over them. The texture and the flavor of these rolls is just terrific, and again they are so easy to make.
When I went back to Kate’s site to get the cheese rolls recipe, I discovered she had posted an update to her post. She had also used the dough to make pizza crust. Well, of course, I had to try that, too. So the next day, I quickly made another batch of the dough, rolled it on parchment paper into a 12-inch circle, and topped it with some pizza sauce, a little mozzarella, pepperoni, and mushrooms. Oh my heavens, this pizza was great! As most of you all know, I’m a big proponent of flourless and crustless as much as possible, and therefore adore my flourless pizza recipe. However, it was actually fun to make a pizza with a crust again. That’s especially true when the dough requires no kneading, rising, etc. Just dust your rolling pin with a little tapioca flour and roll your circle. It will be pretty thin, but don’t worry, it will rise with baking and taste fabulous. Prebake crust for about 15 minutes, and then top with your favorite sauce and toppings, and bake about 15 to 20 minutes more. See Kate’s post and update notes. Remember that because there is plenty of cheese in the crust, you don’t need to add much as topping. (That’s true, too, for my flourless pizza recipe.) Note: Kate actually recommended using less cheese in the dough when making pizza, but, again, I found leaving the dough recipe “as is” and just using less mozzarella as topping worked fine for us.
This pizza is such a winner. It’s delicious and very filling. One 12-inch pizza made two meals for the two of us. Because I’m eating dairy free now, I’m not indulging in Kate’s pizza (or cheese rolls) right now. But, I can live vicariously through all of you. Please make your own versions and report back. Email me a photo if you like, and I’ll add it to this post (or a separate one if we get a lot of reader-submitted photos). Recipes like these from Kate are just further proof that there is no deprivation in the gluten-free diet. And, cooking/baking gluten free does not have to be difficult or expensive.
Be sure to check out Kate’s post on the Food Revolution. I don’t know about you, but I can’t get enough of these Food Revolution posts. I love hearing everyone’s personal stories and their thoughts on ways to continue Jamie Oliver’s Food Revolution. And, remember that the 30 Days to a Food Revolution event (30 days, 30 different bloggers) is still going on over at Diane’s (The Whole Gang). Just check her site every weekday for the latest post with thoughts, a recipe, and tips on eating real food!
A few other ideas from Gluten Free Gobsmacked …
~~One of Kate’s posts that is really helpful to folks starting on a gluten-free diet is here. Kate’s approach is the gfe one, so, naturally (pun intended!), I love it!
~~Several gfe readers and my Facebook friends have expressed an interest in lunch ideas. Kate has just that information for you. In fact, it’s one of her most popular posts. See all her ideas here.
~~Do you miss crossants? Kate has a recipe for you. Yes, gluten free. Mother’s Day indulgence perhaps? Kate shows you how to make them here.
~~Have leftover rice and are uninspired to use it? Then you must try Kate’s Cinnamon or Cocoa Calas recipes.
Enjoy, and Happy Mother’s Day to all! I truly believe there’s a mothering spirit in most of us … whether we’re female or male, or even whether our babies are human or furry.
Zoe @ Z's Cup of Tea says
I’ve seen this “adopt a gluten free blogger” on many blogs, including yours. I went over to Book of Yum today to check it out, interested in participating, but I’ll have to wait for the next round since today is the cut-off for this one! It’ll give me more time to decide who I want to “adopt”. 🙂
Hi Zoe–Sea’s program is a really neat one. I read about it for a long time before I finally joined in. I’ll look forward to seeing your adoption next month. 🙂
Thank you for all the kind thoughts and words – REALLY.
I love our GF blogging community and feel honored just to prattle on through it as I go.
I’m glad the recipes and prattling are appreciated. 🙂
Hey Kate–You’re very welcome, dear. Yes, you are very appreciated. 🙂 And, hey don’t we all prattle on a bit? I know I sure do… 😉
I came across the recipe at Kate’s site, after hearing about it from a lot of different sources. I have made these rolls endless times; most often I double the size and use them for hamburger buns. My husband is a big fan of the taste of these wonderful buns, and he also likes that it is so much cheaper to make them at home, than buying the mix or the frozen products. Haven’t tried them as a pizza crust yet, but I plan on it this weekend. Happy Mother’s Day Shirl!
Hi Mari–It’s good to see you again! 🙂 If it’s okay with you, I’m going to update the post to share that you have doubled the size of the rolls to make hamburger buns. 🙂 People will love hearing that info! I make another bun in the microwave, but it’s not quite as tasty as this one. Now I just need to figure out how to make a version “in the middle” with no dairy for me. Hope you enjoy the pizza version. I think you could even double the batter and make a thick crust 12-inch pizza if you liked. I’m happy with this thickness, but I know some folks like a much thicker crust.
Thanks so much for the Mother’s Day wishes! Same to you, dear!
I WANT some of both of them now…..they LOOK so GOOD!…yumm!
Hi Pam–I’m sure your reaction will be a common one! Both great uses of this terrific dough. 🙂 Let us know if you give them a try!
Dinners and Dreams says
It’s hard to believe this pizza is gluten-free. It looks delicious! Thank you for the sweet comment on my guest post. Let me know what you think when you make the falafel.
Have a wonderful weekend!
Hi Nisrine–Thanks so much. 🙂 You shared some really helpful tips and I’ll definitely let you know about the falafel. I’m really excited to make my own. It will make for some great lunches … or breakfasts. I love high protein dinner-type food for breakfast. 😉
Hope you have a great weekend, too
the pizza really got me, such mouth-watering pictures, can’t stop staring at them, lol, thanks for sharing…I’m going to try my own version of gluten/free pizza, there’s nothing like homemade
Hi cat–Welcome to gfe! 🙂 I made this pizza for my Son this evening and he loved it. Gluten-free pizza can be fantastic. Good luck with yours! Do report back, please. 😉
Carol, Simply...Gluten-free says
Ok, seriously – that just looks so good!
Hi Carol–Thanks! Yes, the pizza is very, very good. 🙂 The cheese rolls are tasty, too. Both sooo easy.
Heather @CeliacFamily says
This is still my favorite recipe for hamburger buns. I haven’t gotten around to trying it for pizza crust, yet. Must do that soon! Yours looks great.
Gosh, I got you all started on the Adopt a GF Blogger thing, and then I totally blanked on doing it again myself! Shame on me. That being said, these look amazing. I’ve seen her blog, but not really spent much time with it. It’s high time I change that – and get back on board with adopting a blogger again soon!
Hi Alta–The Adopt a GF Blogger event has just worked out for me. I’m sure there’ll come a time when I’m too busy or forget. 😉
Kate’s got some terrific recipes on her site. I made this pizza for Son this past weekend and he was in heaven. I sent him home with the whole thing. He rated this the best gf pizza he’s eaten so far. Both the pizza and rolls are so easy to make, too. 🙂
Kate’s recipe is slightly different than the one I make. I think I’ll try hers and compare the two. My family loves the rolls, but I don’t make them often. They got nicknamed cheese pacos in our house.
Hi Linda–Comparisons and taste tests are always fun. 😉 I think the rolls would be great made as hamburger rolls, as others have mentioned. Cheese pacos … sounds fun and yummy, so great name. 🙂 Do try this dough for pizza crust, too. Makes for great pizza!
Hmm…maybe this will be the recipe that I finally try rice cheeze out on. Because if it’s in the crust maybe it won’t be as…out of place.
Hi Annie–Nice to see you again. 🙂 That might work. Of course, I added some cheese as topping, too, but you wouldn’t have to. Have you heard about the new Daiya vegan cheese? I’ve read some really positive reviews. I’d like to try it myself.
Those rolls & pizza crust look so good!! I just ate, but my mouth is watering after looking at your pictures! YUM!
Hey Kim–Thanks! You really must make these. Both are so easy and so good. Teaching Jon to make this pizza crust would make his life so much easier in years to come. Imagine all the girlfriends he can get in high school and college by being the guy who cooks great food for his dates. 😉 Seriously, I do think that pizza is one of the hardest obstacles for teenagers to overcome. Learning to make it one’s self could be huge. I plan to show my son how to make it soon.
Wow! That looks fabulous. I HAVE to try the pizza crust. I’m so picky about my pizza. This is my first time adopting a gf blogger. It was so much fun, once I realized I wasn’t completely messing it up.
Hi Tia–Welcome to gfe! 🙂 Kate’s a genius, isn’t she? Yes, you must try it. This pizza will not disappoint at all.
I looked for your adopt a gf blogger post, but didn’t see it on your site. Are you holding it a bit? I look forward to reading it!
Shirley, this recipe is soooooo good! And easy too. I made the buns last week, and today the pizza. Fabulous! Although, next time I will try baking the crust a little less before putting on the toppings (5 minutes maybe?) I would like the crust a little chewier. It tasted great none the less. Thanks for sharing this recipe and introducing me to a new blog!
Hey Chelsey–Great to see you, dear! 🙂 Hope you are feeling wonderful again. I’m tickled pink about your success with Kate’s cheese rolls and pizza crust! Kate’s a genius, isn’t she? Play around with the time to your liking. I know that the different kinds of cheeses I have used have made a difference in the amount of time needed for baking the crust. It would actually be pretty easy to cut out a small chunk and test for chewiness after 5 min or 10 min. I bet you’ll find the magic amount of time the next time you make the crust. 😉 It was my pleasure to introduce you to Kate! 🙂