Improvise

I lost my quarter cup measuring cup. Not just one, but three of them. No joke. I own three sets of measuring cups, and the quarter cup is missing from each set. I searched high and low, and now I officially give up. Thank goodness I know that 4 tbsp equals a 1/4 cup. Mad props to my middle school home economics teacher who taught me that.

I’m sure you’re thinking, “Why are you telling me this?” Well, first, that’s why my recipe for gluten free cheeseburger muffin cups calls for 1/3 c of shredded cheese. Second, living a gluten free lifestlye requires adjustment. Change. Letting go of what we want and learning to improvise. Thinking outside of the box, or cup as it may be.

Reinvent

Someone recently told me they really miss White Castle. Maybe it’s the cute little sliders? These are not gluten free cheeseburger sliders. The name “cheeseburger muffins” fails to fit it accurately, either. I decided on gluten free cheeseburger muffin cups. You form the Chebe dough into a cup shape, so it seemed logical to me.

This recipe is a reinvention of the muffin tin cheeseburgers I saw on the Twisted website. They used hamburger buns. However I chose to use Chebe dough. Grain free, gluten free and free from the top allergens, this versatile mix becomes just about anything you can imagine. Just like my enchilada cups, use the dough instead of actual buns.

Create

Just like any other burger,  top these gluten free cheeseburger muffin cups anyway you choose. Similar recipes suggested using bacon, but we don’t eat pork in our house. So I kept the filling simple with ground beef, some minced onions, and some spices. Love pickles? Pile them on. Not a fan of mustard? Leave it off.

Now, while I call these “cheese” burger muffin cups, if you can leave off the cheese. Or, use a dairy free version. I particularly enjoy Follow Your Heart vegan smoked gouda. For these, I used regular thin sliced Cheddar slices, cut them into four smaller squares, and topped each hot muffin cup with two small squares of cheese.

Enjoy

Ready to eat? Because I know I am. These gluten free cheeseburger muffin cups fit perfectly fit in a lunch box, as well as freeze for later. Have a sports party? These delicious cups make a great snack for March Madness, as well as football and soccer viewing parties.

Looking for other finger foods? Check out these Deep Fried Onion Rings from MinneCeliac, or this Gluten Free Baked Buffalo Cauliflower Bites from Healthy GF Family. My gluten free mini apple cheesecakes make for a great dessert, or even these gluten free apple fritters from Serious Eats. Both use Chebe mix. Isn’t gluten free delicious?

Overcome Restrictions

GRAIN FREE? Already taken care of.
DAIRY FREE? You can leave the cheese off the top. In addition, you can leave out the shredded cheese in the dough. However, I recommend Follow Your Heart vegan cheese.
NUT OR SOY FREE? Chebe produces all mixes in a nut and soy free facility.
EGG FREE? Check this link for a recipe for Chebe without eggs.
VEGETARIAN? Use your favorite gluten free crumbles or chop up a Hilary’s Eat Well patty.

Print

Gluten Free Cheeseburger Muffin Cups

Ingredients

For the Dough

• 1 box Chebe All Purpose Mix
• 1/3 c shredded cheddar cheese
• 2 tbsp oil
• 2 eggs
• 3 tbsp water

For the Filling

• 1 lb ground sirloin
• 1/4 cup finely minced onion
• 1/2 tsp minced garlic
• 1/2 tsp seasoning salt
• 1/4 tsp salt
• 1 tsp Worcestershire sauce

For Toppings

• Small squares of your favorite cheese
• I used thin sliced cheese, cut in quarters, and two per muffin cup.
• Lettuce
• Ketchup
• Mustard
• Pickles

Instructions

• Preheat oven to 350 degrees. Add Chebe mix and 1/3 cup of shredded cheddar cheese to food processor. Pulse 5-6 times to further break down the shreds of cheese and incorporate into the mix. 
• Next, add the 2 tbsp of oil, and pulse until fully blended. Add eggs and repeat. 
• Lastly, stream the 3 tsbp of water into the dough while the food processor is on. It should come together in a small ball of dough. There will likely be residual mix in the bottom of the food processor bowl. 
• Dump the dough out onto a flat surface, and sprinkle any remaining powder mix on top and incorporate into dough. Knead until a soft but firm ball of dough is reached. Set aside and cover with plastic wrap to prevent drying out. 
• Meawhile, prepare the filling. Dice onions into small pieces, and cook in a hot skillet with the ground beef. (I use ground sirloin.) 
• Season meat with spices and gluten free Worcestershire sauce. (In the United States, Lea and Perrins contains no gluten.) Set aside. (Some other recipes add ketchup to the mix, the create a sauce. I have not done so, but you can try it if you like!) 
• Grab the ball of dough and portion it into 12 equal pieces. (I used my scale and they weighed approx. 35 grams each.) I used a tortilla press, lined with plastic (parchment works too) to press the dough balls into uniform circles. I then sprinkled mine with a bit of sesame seeds (completely optional).(Depending on the non-stick nature of your muffin tin, you may want to spray the wells with a bit of vegetable oil.) 
• Then I pressed the circle of dough, seeds down, into the muffin tin. Use fingers to firmly press the dough evenly into the muffin well. 
• Fill each muffin cup with cooked beef. Feel free to overfill and press down, as the beef will settle while cooking. Bake in oven for 25 minutes. 
• After 25 minutes, remove from oven, and top each cheeseburger muffin cup with two thin sliced squares of cheese. Return to oven for 2-3 minutes to melt cheese. 
• Remove from oven and top with desired condiments, such as ketchup and mustard, lettuce or pickles. Best served hot. Should they cool, they can be rewarmed in the microwave. 

**This post was sponsored by Chebe. They compensated me for my time and energy. However, all thoughts and opinions are my own. This post also includes Amazon Affiliate Links for products you may find helpful in making this recipe.

The post Gluten Free Cheeseburger Muffin Cups appeared first on MI Gluten Free Gal.

What is a Pupusa?

Pupusas are the Salvadoran equivalent to a hot pocket. They’re seriously some of the easiest things one can make. The dough for pupusas is incredibly simple. Simply use use gluten free Maseca corn masa flour, hot water and salt. No seriously, it’s that simple.  

What Kind of Filling is in a Pupusa?

In addition, the dough is 100% vegan! Then you form the dough into balls, make an indentation, and then add a few tablespoons for your favorite filling. Meat, refried beans, or simply cheese are all excellent choices. Then the super fun part. You get to play with your food! Close the hole at the top of the dough, pat it flat with your hands, and then grill it. That easy.

What Kind of Flour Do You Use?

I used gluten free Maseca masa harina  for my pupusas. This corn flour WAS certified gluten-free by GFCO. It appears to no longer carry this certification. However, the mill where Maseca is processed contains only corn products. No wheat, rye or barley is present in the facility. I even talked to the company president about it!

Is Maseca Masa Harina Gluten Free?

Why is certification preferable?  Not all “naturally” gluten-free flours are prepared in dedicated gluten-free facilities. Other flours, some of which contain gluten, can be processed on the same lines. Therefore, I follow the advice of Tricia Thompson of Gluten-Free Watchdog and only buy flours that say “gluten-free” on the package, and are preferably certified. Read about the study she did on the matter.

How Do You Cook a Pupusa? Is It Baked? Deep Fried?

I cook mine on a well-oiled cast iron griddle. It’s big enough so that I can cook two pupusas at a time. Plus, they cook quickly so dinner (or midnight snack) is in your hands in no time. Cook them three to four minutes on each side, and then be prepared for savory, hand-held deliciousness.

What Do You Serve with Pupusas?

Traditional Salvadoran pupusas are served with curtido. It’s a vinegar-based coleslaw that is made out of cabbage, carrots, onion, sugar and seasonings. (No eggs or dairy!) If you’re serving these to impress friends, TOTALLY make the curtido.

Do These Reheat Well?

This is a great meal prep recipe. Make a batch, and freezer them for later. They’re a great handheld meal that I can stick into my husband’s lunch. (As are the onigiri I make for him.) While the cheese ones are good, I try to make them with meat if I can. However, you can stuff these babies with anything you like. Vegetarian? I bet these would be GREAT with jackfruit!

What foods are you thankful that are gluten-free? What’s your favorite Latin American inspired food? Leave a note in the comments below so I can get some more ideas of what to make with Maseca!

Print

Pupusas

Equipment

• Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black
• Pyrex 8-piece Glass Mixing Bowl Set with lids
• Maseca, Corn Masa Flour, 4.4 lb (2 kg)

Ingredients

• 2 cups gluten free Maseca corn masa flour
• 1/2 tsp salt
• 2 tbsp oil
• 1 1/2 c. warm water
• grated Cheese or other fillings
• vegetable oil for brushing

Instructions

• Combine gluten free Maseca corn masa flour, salt, oil and water. Allow to rest for 10 minutes to allow moisture to be fully absorbed. 
• While dough is resting, oil and preheat griddle
• After 15 minutes, turn dough out onto a non-stick surface, and knead until a ball of dough. Finally, form dough into 8 small balls. 
• Flatten the dough, and lay on a non-stick surface. (I use a silicone mat.) Top the center with 1-2 tbsp of filling. Gently fold the edges in over the center, similar to filling a galette. Close any holes, and press gently with your hands to make a flat patty. 
• Cook pupusas 3-4 minutes per side on your well-oiled griddle. Keep warm in a preheated oven (200*), on a cookie sheet, until all pupusas are made and ready to serve. 
• Serve with a side of salsa and/or curtido. (Curtido recipe can be found on TheKitchn.)

**This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Pupusas- Latin America’s Gluten-Free Hot Pocket appeared first on MI Gluten Free Gal.

What is Onigiri? How is it Different than Sushi?

Onigiri (O-Knee-Gree) is a Japanese lunchtime staple.  This dish works best with sushi rice. Sushi rice has a “sticky” consistency that holds together better than brown or regular white rice.

People form onigiri into many shapes. However, the triangular form is most traditional shape. Also, Onigiri is not sushi. Sushi is different because sugar and vinegar are added to the rice.

Origins of Onigiri

According to Wikipedia, it dates back to the 11th century or even farther. Apparently these rice balls became popular before the use of chopsticks. Historians say samurai would “store rice balls wrapped in bamboo sheath.” This would provide a quick meal while they were on the front lines of a battle.

We learned about onigiri because my husband teaches an after school anime club. Ever since then, we’ve been fascinated with it! One of the most informative (and highly amusing) sources for Japanese cooking is a YouTube show called “Cooking With Dog.” The host is Francis, a poodle that sits on the kitchen countertop. He does the talking while the female chef prepares the food.

Onigiri Fillings

Because of its Japanese origins, onigiri has some traditional fillings that are unique. Some more ethnic fillings include pickled fruit, caviar, fried tempura and short ribs. Preserved fish mixed with mayonnaise is also popular. However, you can get totally creative. You could also use pulled pork or chicken.

How Do You Make Onigiri?

Onigiri is very easy to make. The first step is to cook your rice and let it cool slightly, so you can work it with your hands. Most people add a bit of salt water. We purchased a small triangular form at the local Asian market. While you don’t need it, it makes forming onigiri drastically easier.

My husband and I don’t follow a standard recipe when we make onigiri. We just kind of wing it. However, Kim Chi Mari has a great recipe for Joomukbap, which is the Korean version of onigiri. I highly recommed following her!

How Much Sushi Rice Should I Use?

To form your onigiri, use a plate or parchment paper as your work surface. Place your form on your work surface and add a few tablespoons of rice. Don’t fill it more than a 1/3 of the way full. Next, add a layer of your preferred filling.

Top the filling with a few more tablespoons of rice and use the form press to squeeze the layers together. To finish it off, take a small strip of nori (dried seaweed) and wrap it around the bottom. The strip should go stretch between the two flat sides of rice. The nori gives your fingers something to hold on to.

My Personal Tip for Making Onigiri

After I press the bottom portion of rice, I build a small ridge of rice around the inside of the form. You basically create a well for the filling. You can see it easier here in my spinach and omelette onigiri. Which is 100% delicious, by the way. A great option if you prefer to not eat meat. Also great if you’re looking for breakfast on the go!

A Note About Furikake

Sometimes the Japanese top their onigiri with furikake. This rice seasoning a mix of seaweed, sesame seeds, sugar and other seasonings. When you make multiple versions of onigiri, this can be helpful for distinguishing the differences between fillings. **It contains sesame seeds.

For example, the ones topped with furikake are filled with spinach and omelette. The ones without is filled with salmon and mayo. Some people mix he furikake with the rice itself, prior to forming their rice balls. *Note- Not all Furikake seasonings are gluten free. USA made Maine’s Balance Furikake is labeled gluten free.

Spam Musubi?

The Japanese form onigiri into other shapes as well, such as this musubi made with Turkey SPAM. I know what you’re thinking. SPAM? The Japanese love SPAM, so it seemed like an obvious option. I packed it in my husband’s lunch and he raved about it when he got home.

Other Handheld Gluten Free Meals

Love handheld meals? Check out my recipe for El Salvadoran pupusas or my grain-free pasties. My gluten free pigs in a blanket work great for lunch, too! Or my gluten free cheeseburger muffins.

What other unique things do you eat instead of sandwiches? Do you make onigiri? If so, leave me a comment below with your favorite filling!

Originally Published September 2016

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