Turkey Sloppy Joes on Gluten Free Rosemary Rolls

Gluten-free what? Do you mean there’s people in the world who can’t eat wheat bread? pasta? No pizza? What does being gluten-free actually mean?

Those were questions we’d often ask ourselves, but never delved into because we never spent any considerable time with someone who had celiac disease or who were gluten intolerant. We first were given a glimpse into the gluten-free world a little over two years ago when we met up with Carol at Simply Gluten Free.

Shauna and Danny also helped us head-dive into this amazing community of gluten-free food, recipes and home cooks. It’s been a mind blowing journey into the world of gluten-free eating and because of it, it’s made us become better home cooks.

Versatile rosemary bread recipe can be made into rolls. Great with jam or preserves.

There’s a gluten-free cooking craze happening today and Shauna reached out to anyone and everyone who wanted to share a gluten-free recipe. The response has been amazing and every single recipe shared by amazing bloggers today will feed and happily satisfy all eaters at your holiday table.

To keep in theme with the holiday recipes, we decided to adapt their beef/lamb sloppy joes to turkey sloppy joes and rosemary bread.

It’s turkey season and we’re celebrating the big bird and gluten-free challenge day with two recipes from their fabulous book. One is for a really really good gluten-free rosemary bread that we made into rolls. And the second recipe is for veal sloppy joes that we made with turkey.

This combination of the these two are outstanding and get your stomach ready to eat a few of these juicy turkey sloppy joes (aka Turkey Joes). The turkey is cooked with bacon, so there’s plenty of flavor to the ground bird and the rolls have equally wonderful flavor and texture.

Your gluten-free friends will love you to death if you made any one of these recipes and your gluten tolerant friends might not even know that gluten is missing. Hush, don’t tell them till after they’ve licked their plate clean.

Go GF!

Gluten-free Bread with Rosemary Recipe

Yield: Serves 8-10

Total Time: 4 hours

Gluten-free Rosemary Roll recipe adapted from Gluten-Free Girl and the Chef. As Shauna and Danny say in their cookbook,"...don't expect gluten-free bread to be the familiar gluten bread." That's doesn't mean this gluten-free bread is lacking in deliciousness. The texture will be less elastic, giving the gluten-free bread a crumb texture more like a biscuit. We make this dough using the same convenient method as when we make our 5 minutes a Day bread, using only one large sealable container to mix and proof the dough in.  Less kitchen clean up!  The addition of rosemary make these rolls perfect to house the turkey sloppy joes.
Turkey sloppy joes recipe adapted from Gluten-Free Girl and the Chef. Rosemary is a perfect herb for turkey, taking these turkey joes over the top.  Shauna and Danny recommend hunting down some Piment d'Espelette for their Sloppy Joe recipe, giving it a little smokiness and a little bit of a spicy kick. If you can't find any, try substituting a little cayenne and a touch of smoked or traditional paprika.


    Gluten-Free Rosemary Roll Dough ingredients

  • 1 1/4 c (225g) Potato Starch
  • 1 1/4 c (100g) Almond Flour
  • 2/3 c (85g) Oat Flour, make sure it's certified gluten-free
  • 1/2 c (85 g) Millet Flour
  • 1 T (8g) Active Dry Yeast
  • 2 t Xanthan Gum
  • 1 t Guar Gum
  • 1 1/2 t (6g) Sea Salt
  • 2 T finely chopped fresh Rosemary
  • 1 1/3 c (315ml) Warm Water (@115 °F)
  • 2 lrg Eggs
  • 1/6 c (40ml) Grape Seed Oil, or other preferred oil
  • 1 T (20g or 15ml) Honey
  • extra oil for oiling sheet pan

    Egg Wash

  • 1 Egg
  • 1 T (15ml) Water

Turkey Sloppy Joes Ingredients

  • 3 lbs Ground Turkey
  • 1 lrg Sweet Onion, peeled and finely chopped
  • 4 sliced Smoked Bacon, finely diced
  • 3 T finely chopped fresh Rosemary
  • 2 T crushed or finely diced Garlic
  • 1/8 t Piment d'Espelette, see head notes for substitutions
  • 1 t Worcestershire Sauce
  • 2 t Sea Salt
  • 2 t fresh cracked Black Pepper
  • 2 T extra-virgin Olive Oil


Gluten-free Bread with Rosemary Directions

  1. Mix the Dry Ingredients.  Combine potato starch, almond flour, oat flour, millet flour, active dry yeast, xanthan gum, guar gum, sea salt, and rosemary in a large, sealable container (or a large bowl.) Whisk together well to combine.
  2. Mix in the Wet Ingredients.  Make well in the middle of the dry mix.  Begin adding the wet ingredients into the well, working the dry ingredients from the walls of the well into the wet.  Mix until all of the dry ingredients are incorporated into the wet.  The dough will have a soft, "slumpy" texture.
  3. Let Dough Rise. Cover the container loosely with lid or with a clean cloth, set in a warm spot, and let rise until doubled in size, about 2 hours depending on initial water temp. and room temperature. The risen dough will have a texture closer to traditional bread than what the initial dough seemed like.
  4. Form Rolls and let Rise. Oil or grease a sheet pan. Using wet hands, form dough into baseball sized balls, placing about 2" apart on sheet pan. After rolls are formed, allow to rise for 1 hour in a warm spot.
  5. Preheat oven to 500° F.

  6. Make Egg Wash. In a small bowl, beat the egg and water together until well combined. Brush rolls gently with egg wash.
  7. Bake. Place rolls in oven and bake for 20-25 minutes, or until tops are browned and bottoms have a solid thump. Internal temp. should be a least 200° F. Let cool for at least 30 minutes, then slice to use as a bun for the turkey joes.

Turkey Sloppy Joes Directions

  1. Marinate the Meat. In a large bowl combine turkey, chopped sweet onion, diced bacon, rosemary, garlic, Piment d'Espelette, Worcestershire sauce, sea salt, and cracked black pepper. Mix to combine well (hands tend to work best for this mixing.) Cover the bowl with plastic wrap, and place in refrigerator for at least 1 hour to marinate (overnight is most preferable.)
  2. Heat a large saute pan over med-high heat. Working in batches if necessary, coat pan with olive oil, then add meat mixture, stir to break up the meat, and cook until browned.
  3. Stir in tomato paste until meat is coated.  Pour in stock and ketchup.  After the liquids begin to simmer, turn heat down to low and simmer and reduce the liquid until it resembles a slightly thinned molasses, approx. 30 min. Taste for seasoning and adjust with sea salt, black pepper, or Piment d'Espelette, if necessary.
  4. Serve on the rosemary rolls with preferred greens (mizuna or arugula are our favorite choices.)
Recipe Source: WhiteOnRiceCouple.com.

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.