Tonawanda News

Features

May 19, 2013

Sloppy Joes are always a hit with the kids, even gluten-free

Tonawanda News — It’s always encouraging to meet readers who tell me they like the simplicity of my recipes. If I ever worry about not being “foodie” enough — as witnessed by the lack of imported truffles or pink peppercorns in my recipes — I remember that most people just want real food they can make in a real kitchen and get on the table quickly. 

This recipe is for one of the most un-foodie recipes: sloppy joes.

Sloppy joes were one of my go-to meals when my boys were growing up. It was quick, inexpensive and everyone loved them. The only problem was they were so darn sloppy.  

I would cringe when the boys would pick up a sandwich and all that sloppiness would run down their little arms, onto the placemats and eventually the floor. They were thrilled — as was the dog.

So I decided to give this weeknight staple a makeover and make them not-so-sloppy. I encased my sloppy joe filling in gluten-free bread pockets. Since my boys and my hubby always liked their sloppy joes with cheese, I put cheese into the dough.

The verdict? My hubby wolfed down two before I could snap a photo. And since he has the palate of an 8-year-old boy, I say that’s a giant thumbs up for a quick, kid-friendly meal.

Gluten-free not-so-sloppy joes

3 tablespoons olive oil (divided)

1 cup finely chopped onions (1 small onion)

1 cup finely chopped green bell pepper (1/2 large pepper)

2 garlic cloves, minced

1 pound lean ground sirloin

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon chili powder

1/2 teaspoon dry mustard powder

2 tablespoons gluten-free Worcestershire sauce

3/4 cup ketchup

1 (7.5-ounce) package all-purpose, gluten-free bread mix

1 cup grated cheddar cheese

3 large eggs (divided)

1 teaspoon sesame seeds

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. 

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