Similar to the feta and spinach stuffed bread loaves I made recently - this yummy stuffed bread loaf is packed with veggies. We love to slice and freeze it for easy lunches. I brought it to a potluck lunch recently, and it was a hit! Enjoy!

Onion, Broccoli & Mushroom Stuffed Bread - Yum!

Version made with Shallots - took this in to a work potluck - it was a hit!

Delicious stuffed breads - fresh from the oven! 

Broccoli, Onion (or Shallots) & Mushroom Stuffed Bread

Preheat oven to 425 - 450 F. Line two baking sheets with parchment paper.

In a frying pan over medium heat, cook, stirring occasionally, until onions or shallots are softened.  You can let them cook longer to let the onions begin to caramelize, if desired: 

1-2 Tbsp butter

1-2 Tbsp olive oil

3-4 shallots OR 1-2 onions (can use 3 onions, if you like extra onion)

1 cup sliced mushrooms

1/2 tsp salt

3/4 tsp pepper

Towards end, add in and saute 2-3 minutes: 

2-3 cups chopped broccoli heads

Remove from heat and set aside to cool.  

Shallots, broccoli & mushrooms

Lots of extra onions in this version - with some mushroom - and broccoli ready nearly ready to add in

In a large mixer combine: 

4 1/2 cups Kristin's Gluten-Free Flour Mix

1 Tbsp xanthan gum (yes, extra is needed)

1 1/2 Tbsp rapid-rise yeast

1 Tbsp minced dried onion (optional)

2 tsp garlic powder

3/4 tsp salt

Add, and beat 2-3 minutes, until nice and smooth: 

3 1/2 cup milk, room temperature

3 eggs

While the bread is mixing, in a small bowl melt: 

3 Tbsp salted butter

Put bread dough into a large freezer ziploc.  Cut 1/2" - 3/4" corner of the ziploc. Pipe 4 long ovals, each with 2-3 strips of batter onto a parchment-lined pan. You'll want to aim to use no more than 2/3 of the total dough, so you have enough to pipe on top after adding the filling.  

Use wet hands over each loaf to flatten/smooth each bottom. I like to leave a bit of a lip to the edges to help the filling inside. 

Mix into the cooked vegetables: 

250-350 g dairy-free boursin cheese (or similar - regular boursin cheese, or a onion/garlic cream cheese spread will also work)

2 eggs

Divide the filling evenly between the four loaf bottoms.  You can sprinkle on a bit of grated parmesan, if desired.  

Stuffed with shallot filling and ready for zigzags piped on top.

Stuffed with onion filling and ready for zigzags piped on top. 

Pipe zigzags of dough on top of the filling.  Use the melted butter and a brush to gently spread overtop the zigzags.  You can help connect the sides and top dough a bit.  

Zigzags, brushed with butter. 

Optional - on top of butter brushed loaves sprinkle: 

grated parmesan

crushed red pepper flakes

Personally, I love the bit of spice added from the crushed red pepper flakes. 

Let rise 15-20 minutes in a warm location.  Then, bake your loaves at 425 - 450 F for 27 - 30 minutes until a nice brown. Remove from pan (and parchment) and cool on a wire cooling rack.  We've eaten this fresh from the oven and let cool to slice for later. Slice leftover loaves and freeze for easy and delicious lunches later! Enjoy! 

Shallot-filled broccoli stuffed bread loaves, fresh from the oven.

Onion-packed broccoli stuffed bread loaves, fresh from the oven. Yum!

Broccoli, Onions (or Shallots) & Mushroom Stuffed Bread Recipe by Successfully Gluten Free!

 Oh my gosh, this is SO delicious.  Unless you're my youngest who dislikes spinach and/or feta cheese in which case it tastes "strong" and may not be your favorite. The BEST thing about this spinach-feta stuffed bread is that once cooled and sliced, this freezes perfectly.  This has been a great addition to our school and work lunch repertoire!  It'll thaw to room temperature by lunchtime. Works great! *As an extra side note: you can fill these with sauce and cheese, like you would a pizza, too to make a sort of calzone-style bread!* Enjoy! 

Slice of freshly made Spinach-Feta Stuffed Bread. Yum!

Some made with the spinach and feta filling, and some filled with sauce and cheese, like a pizza. 

Sliced and ready to serve!  Was a perfect dish to bring along for a group get-together. 

Spinach-Feta Stuffed Bread

Preheat oven to 425 - 450 F.  Line a baking sheet with parchment paper. 

*Note: you can fill these with sauce and cheese, like you would a pizza, too!* Works great!

Mix together, and set aside: 

500 g bag frozen diced spinach, thawed and drained (I squeeze to remove as much water as possible)

1 cup crumbled feta cheese

1 cup grated mozzarella cheese

2 - 4 Tbsp grated parmesan

1 tsp ground pepper

1 tsp garlic powder

1 egg

Note: In order to make 2 trays, each with 2 loaves instead of 1 tray with 3 loaves, I increased the dough amount by 50% (i.e. 4.5 cups flour, 3 tsp xanthan, 1.5 Tbsp rapid yeast, etc.) and made a couple of them more pizza-like in filling. Worked great! 

In a large mixer, combine: (It's important to mix dry ingredients first in GF baking to avoid clumps)

3 cups Kristin's Gluten-Free Flour Mix

2 tsp xanthan gum (yes, extra is needed)

1 Tbsp rapid-rise yeast

1 Tbsp minced dried onion (optional)

1 tsp garlic powder

1/2 tsp salt

Add, and beat 2-3 minutes, until nice and smooth: 

2 1/3 cup milk, room temperature

2 eggs

While the bread is mixing, in a small bowl melt: 

1/4 cup salted butter

Put bread dough into a large freezer ziploc.  Cut 1/2" - 3/4" corner of the ziploc. Pipe 3 long ovals, each with 3 strips of batter onto a parchment-lined pan. You'll want to aim to use no more than 2/3 of the total dough, so you have enough to pipe on top. 

Dough piped onto the pan, ready to smooth and spread with wet ands

Use wet hands over each loaf to flatten/smooth each bottom. I like to leave a bit of a lip to the edges to help the filling inside. 

Spread the piped dough out with wet hands (or you can use extra butter and the back of a spoon, but I find it isn't needed - so just use wet hands. 

Evenly divide the spinach-cheese filling between the loaves.  (Optional: you can fill with spaghetti sauce and mozzarella cheese, add a little of the spinach-feta filling (if desired), and add a bit extra parmesan.)

All spinach-feta on the left, and half spinach-feta and some pizza-style on the right (also increased the dough by 50% so a bit larger final bake overall).

Sprinkled a bit of extra parmesan overtop before piping on the zigzags for these ones. 

Pipe zigzags or stripes across the top of each loaf. You want to make sure the filling isn't fully covered, so the filling and dough can breathe while baking.  

you can get creative with your piping. Just make sure to have gaps so the filling and dough breathes while baking. 

Piped zigzags onto these ones - then some extra zigs and zags on one pan since I'm not the best at guessing how much to pipe.  No worries! They all turn out great!

Again, use the back of a spoon to spread the remaining melted butter over the top of the dough. You can use the butter and spoon to help smooth and flatten the loaf tops - and help smooth together edges of bottom and top crust!  Drizzle any extra melted butter overtop before baking! Yum!  The more you smooth the edges from the top into the bottom, the less it will separate while baking. But it's a very forgiving recipe! 

Optional - on top of butter brushed loaves sprinkle: 

grated parmesan

crushed red pepper

Sprinkled with a big of extra parmesan and crushed red pepper after brushing with butter.  

Bake your loaves at 425 - 450 F for 27 - 30 minutes until a nice brown. Remove from pan (and parchment) and cool on a wire cooling rack.  We've eaten this fresh from the oven and let cool to slice for later. Enjoy! 

On the pan, fresh from the oven!

GF Spinach and Feta Bread transferred to a cooling rack. 

The more pizza-styled ones, fresh from the oven. 

Transferred to a pan to cool! Yum! 

Once sliced, these freeze perfectly and work SO great to take for lunches!  I slice and put them in tupperware or ziplocs.  Enjoy! 

Ready to freeze! My daughter loves these for her school lunches.

Spinach-Feta Stuffed Bread Recipe by Successfully Gluten Free! 

GF Pork Stuffed Rolls!

These are a fun alternative to make when you don't want the mess of frying egg rolls.  They use the same filling, including the rice vermicelli noodles, but then you make a nice soft dough to wrap around the filling. If you're not up for making the rolls, you can always serve the pork filling and noodles as it's own dish. Enjoy!  

Pork stuffed bun, sliced open. Yum! 

Cooling pork stuffed rolls! 

Gluten Free Pork Stuffed Rolls!

Makes ~12-18 stuffed buns, depending on size you make them

Pork & Veggie Filling:

In a large frying pan over medium heat cook: 

1 lb ground pork
3 carrots, grated
1/4 - 1/2 tsp salt (omit or add just a dash if you're using a GF soy sauce that isn't Bragg's Soy Seasoning)
1/4 - 1/2 tsp pepper

Once the pork is about halfway cooked, add and continue cooking until pork is fully cooked: 

1 bell pepper, finely diced

When the pork is fully cooked, add and cook 1-2 minutes: 

2 Tbsp fresh ginger, grated

6-7 garlic cloves, minced OR 1 heaping Tbsp minced cloves (they sell jars in the vegetable areas at most large supermarkets)

2 Tbsp freeze dried red onion, optional

Add and cook 1-2 minutes: 

4 Tbsp Bragg's Liquid Soy Seasoning OR Gluten-Free Soy Sauce

1-2 tsp agave

Pork and vegetable filling, ready to cool a bit.

Remove from the heat and let cool while you prepare the noodles and dough. 

Rice Noodles:

Fill a large pot halfway full with water and 1 Tbsp salt.  Bring to a full, rolling boil.  Add to the pot:

Half or whole package of very thin rice noodles (I like the Maifun rice sticks for this recipe - the amount you cook depends on if you'd like any leftover noodles to eat with cooked pork filling if you get tired of making and wrapping egg rolls)  

Turn off the heat and leave noodles to rest in the pot for 10 minutes.  They are then ready to use!  You can just use them straight from the pot.  Drain and remove a portion of noodles into a small bowl for convenience when you're going to use them.    

Dough:

Here, you'll be making a tangzhong-style dough by first cooking part of the liquid and flour on the stovetop.  It helps the texture of your final dough. 

In a small/medium pot, stir over medium-low heat until lines appear in dough as you pull your spoon back and forth:

1/3 cup Kristin's Gluten-Free Flour Mix

1 cup water OR liquid part of canned coconut milk

Remove from heat and set aside while you prepare the dry ingredients.  

In a mixer, combine: 

1 1/4 cup tapioca starch

1 cup brown rice flour

1/2 cup potato starch

1/4 cup cornstarch

2 tsp xanthan gum

1 tsp salt

5 Tbsp sugar

2 tsp quick (rapid-rise) yeast

Add and mix in, letting it beat at medium speed for 3-4 minutes: 

1/2 cup full-fat coconut milk (thick part of canned coconut milk)

1/2 cup tangzhong stovetop mixture from above

2 Tbsp butter

2 tsp apple cider vinegar

1 egg

Use wet hands (just dip in a little bowl of water) anytime you need to handle the dough.  You can also use a small-medium sized cookie scoop to get evenly sized rolls. 

Assembling your rolls:

Preheat oven to 375 F.  Line baking pan with parchment paper. 

Take a small piece of dough.  Roll it out between plastic wrap.  Fill with a bit of pork filling and top with some rice noodles. Use the plastic wrap to help you wrap the dough up and over the filling, pinching together at the top.  Use wet hands to carefully place your roll on the prepared parchment-lined pan.   Repeat with the remaining dough.  

Dough filled with pork & noodles

Pinched together around the filling.

Placed on the pan to rise, then be brushed with an egg wash. These are 1/4 sized baking sheets, so half the size of a normal cookie sheet. 

Let the buns rise in a warm location for ~30 minutes, until nicely puffed up.  I find if I put another pan upside-down on top of the pans, it helps them rise faster.  

Beat in a small bowl 1 egg + 1 tsp water.  Brush the tops of your puffed buns after they've risen.  If desired, you can sprinkle with sesame seeds before baking.  I'd recommend sprinkling the sesame seeds, then adding the egg wash. It helps hold the seeds on top. 

Risen and ready to bake!

Bake your pork stuffed buns at 375 F for 25-30 minutes, until nice and golden brown.  The filling has been pre-cooked, which is helpful, so you just want your bread dough to be thoroughly cooked.   Let rest a few minutes on the pan before removing to a wire rack to cool.    These are delicious served with a simple dipping sauce, like a sweet chili sauce or the one below. 

Dipping Sauce:

Mix together the following:
1/4 cup rice vinegar
3 Tbsp Bragg's soy seasoning (or GF soy sauce)
1-2 tsp agave
1/2 tsp garlic powder
1/2 tsp ground ginger
1 tsp garlic-chili sauce

Fresh from the oven! 

Cooling after baking. Yum! 

Gluten-Free Pork Stuffed Rolls/Buns Recipe by Successfully Gluten Free!

These have been very popular around here.  They're also incredibly versatile.  You can throw in whatever you want.  Nadiya, winner of one of the British bake-off, shared this idea - only she used fresh mushrooms and a sun-dried tomato paste.  We gave it a try, tweaking it a bit, and found that it's a fun, easy lunch or dinner recipe.  You can easily add things like mushrooms, but I prefer to saute them first with some onion and then add them where I used a leafy green in the recipe below. 

Mmm.. a nice, hot egg sandwich roll.  

Quick and Easy Egg Sandwich Roll Ups

Based on a recipe from Nadiya's Time to Eat show

 I find I use about two eggs per roll-up, so depending on how many you want to make, you can adjust how many eggs you whisk together. Instructions for 4 roll-ups are here.   

Spread on top of four gluten-free tortillas, then set aside:

mustard OR homemade basil pesto OR spread of your choice

In a large glass measuring cup, whisk together: 

8 eggs

salt & pepper generously

Heat over medium-low to medium heat: 

1 Tbsp butter

Once melted, add approximately 1/4 of your egg mixture.  Immediately top with: 

cheese of your choice, shredded or sliced in smaller pieces

sandwich meat, sliced in smaller pieces (optional)

leafy green (spinach, baby kale, cilantro, fresh basil)

Egg topped with cheese, a little turkey and some spinach

On top of your egg, place your gluten-free tortilla, face down, so the spread is pressed into the egg mixture.   

Face-down tortilla topped with mustard

When the egg mixture has mostly set, carefully flip the entire egg and wrap over.  Let it cook a couple minutes, until your tortilla has had a change to get nice and crispy.  

Flipped over and cooking to crisp up the tortilla and let the egg finish cooking. 

Remove to a plate.  Let rest for a minute or two.  Roll up your egg sandwich roll.  Slice in half and serve!   Repeat with the remaining egg, filling, and tortillas.  Happy eating!

So fun and easy!

Quick and Easy Egg Sandwich Roll Ups by Successfully Gluten Free!

Pizza Stuffed Rolls

These are a great and easy thing to whip up for a meal or for made-in-advance lunches!  Everyone around here loves pizza, so this is like pizza in a sandwich!  Make sure you find gluten-free pepperoni, since many are not GF.  Enjoy!

A pizza stuffed roll sliced open so you can see the fillings. Yum!

Pizza Stuffed Rolls
Makes 6 large filled rolls

Line a cookie sheet with parchment paper or silicon mat.  Preheat oven to 350F.

Prepare fillings: 
Have ready:
Spaghetti Sauce
GF pepperoni slices

Slice:
~12 large slices fresh mozzarella cheese

Mix in a small bowl:
1/4 cup ricotta cheese
1/4 - 1/2 cup diced red bell pepper
salt + pepper
2 Tbsp parmesan cheese (optional)

In a mixer with paddle attachment, combine the dry ingredients (you have 2 flour options, use Kristin's GF mix for a more robust, slightly denser roll, and the other flours for a lighter, fluffier roll - I tend to make the lighter, fluffier version):
2 tsp quick-rise yeast
1 tsp salt
and
3 cups Kristin's gluten-free flour mix + 1 tsp xanthan gum
OR
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup arrowroot starch
2 tsp xanthan gum

Add:
1 1/4 cup lukewarm water
1 Tbsp honey (or maple syrup)
1 1/2 Tbsp maple syrup (or honey)
4 Tbsp oil
3 eggs
1 tsp apple cider vinegar

Beat 3-4 minutes at medium speed.

Place batter in a ziploc freezer bag (make sure you use a high-quality freezer bag or it will tear as you try to pipe out your dough).  Cut 1/2" off one corner.

Pipe 6 swirls of dough onto parchment-lined or silicon-lined cookie sheet.  Try to use a little less than 1/2 the dough.
Fill each roll with the following, careful to leave a bit of space near the edge of the dough so it will seal properly when you pipe on the top:
Slices of fresh mozzarella
Spoonful of spaghetti sauce
3-4 pieces of GF pepperoni
Spoonful of ricotta cheese mixture

Pipe swirls of dough on top, starting from the outside swirling inward, so you get the best seal.  You can always wet your fingers to smooth any areas if you are worried you left gaps.

Place a cookie sheet upside-down on top of your cookie sheet to cover the rolls as they rise. (Put a bit of plastic wrap around the edges of the pans if they don't fit together well)  Let rise ~45 minutes in a warm location, until puffed up.  Bake at 350F for ~35 minutes, until nicely golden brown.  Cool on wire rack.  Enjoy!!!

Yes, cheese will ooze out of these while they cook, but no worries - they'll be plenty of cheese and delicious flavors still inside! 

I like to make these, slice them in half and freeze them in snack-sized ziploc bags for easy lunches!  They've quickly become a favorite with everyone! 

Ham & Cheese-Filled Rolls

These are my latest favorite invention.  Gluten-free bread dough needs to be softer/runnier than non-GF bread dough if you want a light, soft bread at the end, so it tends to make working with it rather tricky.  As I've done in my bagel recipes, this recipe finds a work-around in piping the dough onto the pan in a swirl, adding fillings, then piping on the top!  This way, you end up with an easy-to-make and delicious stuffed sandwich!  These have gotten rave reviews from everyone who's tried them.  They freeze really well, too.   There are two options for flour in this recipe - one for a slightly denser more robust roll and another for a lighter, fluffier roll. Both have been delicious and happily eaten.  Enjoy!

A roll made with the lighter flour mix (described in the recipe below).

A roll made with Kristin's Gluten-Free Flour Mix for a more robust roll. 

Ham & Cheese-Filled Rolls
Makes 6 large filled rolls

Line a cookie sheet with parchment paper or silicon mat.  Preheat oven to 350F.

In a mixer with paddle attachment, combine the dry ingredients (you have 2 flour options, use Kristin's GF mix for a more robust, slightly denser roll, and the other flours for a lighter, fluffier roll - I tend to make the lighter, fluffier version):
2 tsp quick-rise yeast
1 tsp salt
and
3 cups Kristin's gluten-free flour mix + 1 tsp xanthan gum
OR
1 cup brown rice flour
1/2 cup white rice flour
1/2 cup tapioca starch
1/2 cup potato starch
1/2 cup arrowroot starch
2 tsp xanthan gum

Add:
1 1/4 cup lukewarm water
1 Tbsp honey (or maple syrup)
1 1/2 Tbsp maple syrup (or honey)
4 Tbsp oil
3 eggs
1 tsp apple cider vinegar

Beat 3-4 minutes at medium speed.

Place batter in a ziploc freezer bag (make sure you use a high-quality freezer bag or it will tear as you try to pipe out your dough).  Cut 1/2" off one corner.

Pipe 6 swirls of dough onto parchment-lined or silicon-lined cookie sheet.  Try to use a little less than 1/2 the dough.

Fill each roll with the following, careful to leave a bit of space near the edge of the dough so it will seal properly when you pipe on the top: You can use more toppings than I have - I prefer less meat overall, but they'll work perfectly well with lots of ham piled on. I've made them both ways.
Slices of high-quality old cheddar cheese
Slices of ham
1-2 tsp ranch dressing on top of ham

Dough piped onto the pan, then topped with high quality cheddar cheese.

Top cheese with ham, you can use more/less as desired.  Then put a bit of ranch dressing on top of the ham.

Pipe swirls of dough on top, starting from the outside swirling inward, so you get the best seal.  You can always wet your fingers to smooth any areas if you are worried you left gaps.

You can smooth out any spots that aren't completely covered by the dough to close any gaps.

Place a cookie sheet upside-down on top of your cookie sheet to cover the rolls as they rise. (Put a bit of plastic wrap around the edges of the pans if they don't fit together well)  Let rise ~45 minutes in a warm location, until puffed up.  Bake at 350F for ~35 minutes, until nicely golden brown.  Cool on wire rack.  Enjoy!!!

Fresh from the oven and transferred to a cooling rack.  You can eat right away, let cool and then eat, or freeze for later. 

I like to make these, slice them in half and freeze them in ziploc bags for easy lunches!  They've quickly become a family favorite!  Enjoy!