Gluten Free Sloppy Joes on Light & Airy Homemade Buns
Gluten free Sloppy Joes, served on a toasted and buttered homemade bun, is down-home cooking at it’s best! Let us introduce you to our take on Gluten Free Sloppy Joes, made with jovial organic tomatoes and extra virgin olive oil, added veggies, a nice blend of spices, and no questionable ingredients like corn syrup. While we can attest to how delicious the filling is, what delights us the most is how perfect our gluten free hamburger buns turn out. Made with jovial No. 1 Gluten Free Bread flour, they are light and soft even without added starch, while being packed with ancient grains and flavor. These gluten free Sloppy Joes are a fantastic Friday night dinner treat for the whole family, even the gluten-eating members.
Gluten Free Sloppy Joes on Homemade Buns
Makes 6 sandwiches
- 2 tablespoons jovial Extra Virgin Olive Oil
- 1 medium onion, minced
- 1 small green bell pepper, finely chopped
- 1 celery stalk, finely chopped
- ½ carrot, minced
- 1 clove garlic, minced
- ⅛ teaspoon black pepper
- 2 teaspoons fine sea salt
- Pound of ground beef
- 1 tablespoon rice flour
- ½ cup of water or bone broth
- One 18.3 ounce jar jovial Crushed Tomatoes
- 3 tablespoons dark brown sugar
- ½ teaspoon thyme
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- Pinch of cayenne pepper
- 6 hamburger buns, split, toasted and buttered (see recipe below)
- In a large skillet, sauté oil, onion, green pepper, celery, carrot and garlic for 2 minutes on medium-low heat, stirring frequently. Season with black pepper and 1 teaspoon of salt, and cook for 1 minute.
- Add the beef and cook for 5 minutes until the meat has mostly turned color, breaking up into small pieces with a spoon.
- Sprinkle flour over the meat and stir to combine. Add the water or broth and stir for 30 seconds.
- Stir in the tomatoes, brown sugar, thyme, chili powder, cumin, cayenne pepper and remaining 1 teaspoon of salt. Cook on medium-low heat for 15 minutes until the sauce thickens.
- Spoon onto buns and serve immediately.
Gluten Free Hamburger Buns
For best results, we use a muffin top pan to make these buns so they rise up nicely. If you don’t have one, we also make them by scooping ½ cup of dough on parchment.
Makes ten 4-inch buns
- 2 cups (480 g) warm milk at 100ºF
- 2 teaspoons active dry yeast
- 3 eggs, 1 separated
- 8 tablespoons (113 g) butter, melted and cooled
- ⅓ cup (67 g) sugar
- 4 cups (480 g) No. 1 jovial Gluten Free Bread Flour or No. 2 Jovial Whole Grain Bread Flour
- 2 teaspoons salt
- ½ cup sesame seeds
- In a large bowl, beat the milk, yeast, 2 whole eggs, the separated egg white, butter, and sugar together.
- Add the flour and sprinkle the salt on top. Use a spatula to combine all of the ingredients into a very wet, loose dough. (The dough might seem a little lumpy, that’s fine.)
- Cover with plastic wrap and let rise for 45 minutes.
- Preheat the oven to 375ºF. Grease a muffin top pan or line a baking sheet with parchment paper.
- Deflate the dough by mixing with a rubber spatula.
- Scoop ½ cup of dough on the pan. Wet a pastry brush and use it to spread the dough to a 4-inch round, spacing the buns 2 inches apart.
- Beat the remaining egg yolk with 1 teaspoon of water. Brush the tops and sides of the buns with the egg wash, rounding and smoothing out the surface. Don’t be concerned with getting the dough perfectly flat on top because they will expand during baking.
- Generously sprinkle the top of the buns with sesame seeds. Cover the buns with greased plastic wrap and let them rise for 15 minutes.
- Bake for 25 to 30 minutes until golden around the edges and on the top, rotating the sheets after 15 minutes.
- Transfer the buns to a wire rack and let them cool completely.
- The buns will stay fresh in a sealed plastic bag for up to 2 day and refrigerated for up to 4 days.
- We recommend measuring the flour in grams to be as accurate as possible.
- You can make this recipe dairy free! We recommended replacing the milk with 1 cup of water and 1 cup of non-dairy milk, like almond or rice milk. We suggest you replace the butter with Spectrum all-vegetable shortening, for the best results and flavor.
- The added sesame seeds give the buns a nice flavor, poppy seeds would work nice too, or you can make them without. Other options might be a mix of herbs, like oregano, rosemary, thyme and red pepper flakes.