Gluten Free Not So Sloppy Joes

by Carol Kicinski on February 13, 2013

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Gluten Free Not So Sloppy Joes

I just returned from the San Francisco Bay Area where I participated in the Gluten Free Allergen Free Expo. While I really enjoy seeing other gluten free cookbook authors and bloggers, what I love the most is meeting the people who read my blog and make my recipes. After all, YOU are why I do what I do!

I am always encouraged when I meet readers who tell me they like the simplicity of my recipes. If I ever worry about not being “foodie” enough (as witnessed by my lack of imported truffles or specially sourced pink peppercorns in my recipes) those worries are put to rest when I meet “real” people. It seems that most people are like me – they want to eat real food that they can make in a real kitchen and get on the table quickly.

This recipe is for possibly one of the most un-foodie recipes – Sloppy Joes.

Sloppy Joes were one of my go-to meals when the boys were growing up, it’s quick, inexpensive and everyone loved them. My only problem with them was they were so darn sloppy!

I would cringe when the boys would pick up a burger bun piled with the meat filling and all that sloppiness would run down their little arms, onto the place mats, table and eventually the floor. The boys were thrilled (as was the dog) but me, not so much!

I decided to give this weeknight staple a makeover and make them not so sloppy! I encased my Sloppy Joe filling in little packets made with Chebe Bread Mix. Since my boys (which include the hubby) always liked their Sloppy Joes with cheese, I just put the cheese into the dough. If you are dairy-free, you can omit the cheese and make sure you use Chebe All-Purpose Bread Mix (which is dairy-free) instead of the Chebe Original Cheese Bread Mix.

The verdict? My hubby wolfed down two before I could even snap a photo! Since he has the palate of an 8 year old boy, I say this is a giant thumbs up as far as kid-friendly, quick meals go! As for me, I have always been a fan of the taste of Sloppy Joes but not the sloppiness – so I think this is a win-win recipe!

Gluten Free Not So Sloppy Joes Recipe

Gluten Free Not So Sloppy Joes Recipe


3 tablespoons olive oil – divided use
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
½ teaspoon freshly ground black pepper
1 teaspoon chili powder
½ teaspoon dry mustard powder
2 tablespoons gluten free Worcestershire Sauce (such as Lea & Perrins)
¾ cup ketchup
1 (7.5 ounce) package Chebe Original Cheese Bread Mix or All-Purpose Bread Mix (for dairy-free)
1 cup grated cheddar cheese (omit for dairy-free)
3 large eggs, divided use
1 teaspoon sesame seeds


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

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and green pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic; cook for another 30 seconds, stirring. Add the ground sirloin and break it up with a spatula. Cook until the sirloin is no longer pink, about 5 minutes. Add the salt, pepper, chili powder, mustard powder and Worcestershire Sauce. Stir well. Add the ketchup and cook until the mixture is heated through.

In a large mixing bowl, combine the Chebe mix with the cheese (if using), 2 tablespoons of olive oil, 2 eggs, and ¼ cup water. Mix with a fork until combined. The mixture will be lumpy, that’s ok. Dump the mixture onto a clean work surface and knead until the dough is smooth and no longer sticky. Cut into eight equal sized pieces and roll them into balls.

Place a piece of waxed or parchment paper on your work surface. Flatten one of the balls, top with another piece of paper and roll into a 6 inch circle. Place about 1/3 cup of the Sloppy Joe mixture onto half of the circle, leaving a ½ inch border. Fold the other half of the dough over the filling, press the edges together, sealing well. Place on the prepared baking sheet and repeat with the remaining dough and filling.

Whisk the remaining egg with about 1 tablespoon of water and brush the tops of the dough with the mixture. Let dry for about a minute, brush again then sprinkle with the sesame seeds. Bake for 20 – 25 minutes or until the crusts are golden brown.


A gluten free recipe that makes 8 “not so sloppy” joes.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 14 comments… read them below or add one }

Erin February 16, 2013 at 12:02 am

I gave these a try tonight. I had been meaning to try more things with Chebe bread mixes and when this popped up on my FB feed I had to give it a go.

In short, my hubby with a similar 8 yr old palate considered these a definite winner and would like them in the regular rotation please. :)

I made 6 rather then 8 because I wasn’t paying attention, cooked them for 30 minutes and they were perfect. I used 2/3 ketchup and 1/3 tomato sauce in the sloppy joe mix mostly because my ketchup was a bit too sweet for my taste.

One note, parchment paper worked better for rolling them out then wax. The wax paper would stick badly after just rolling one so I swapped to parchment instead.

Thanks for the recipe idea!!


Carol Kicinski February 21, 2013 at 8:02 am

Hi Erin. Thanks for letting me know about the waxed paper. I actually haven’t used wax paper in ages so I didn’t personally test with both. I like things that are multi purpose and parchment seems more multi purpose to me than waxed.

It seems like your hubby and mine have similar palates :) Thank you so much for stopping by!


Kellie February 27, 2013 at 9:53 pm

They look so yummy! I, too, am a fan of recipes that I could actually recreate at home.


Carol Kicinski March 1, 2013 at 6:12 am

Thank you!


Robin April 7, 2013 at 12:28 pm

I’m about to make these, and I’m wondering if you thi they might be freezeable. Hot Pockets were one of my favorite snacks growing up, and these remind me of them so much!


Carol Kicinski April 8, 2013 at 9:27 am

I think they would freeze well although I did not try it. I see no reason why they would not freeze and re-heat beautifuly – homemade hot pockets!


Teena August 1, 2013 at 11:31 pm

These were wonderfully tasty even though I forgot the last step with the sesame seeds, oops. They remind me of “hot pockets” which is something I’ve never had, only my family has. Thank you for a great recipe. I can’t wait to try more.


CarolKicinski August 6, 2013 at 2:43 pm

I am sure they were delish even without the seeds. So happy you enjoyed these!


Joelle September 24, 2015 at 3:29 pm

these look delicious! Is there another type of bread mix that you could use tho? I don’t have the chebe mixes in stores near me, but I do have other gluten free bread mixes available. Would they work as well? Thanks!


Carol Kicinski November 24, 2015 at 12:22 pm

Joelle, If you can get gluten-free pie crust mix that would actually be better, I think that another type of bread mix would be too bready and not get crisp enough.
Enjoy! Carol


Amanda April 15, 2017 at 5:56 pm

Thank you so much for this recipe. We did a Sloppy Joe off. My husband made traditional Sloppy Joes 1 night and I made these later in the week. The Not So Sloppy Joes were a clear winner, even in a household where I’m the only GF. I think I’m converting the others. :-)


Carol Kicinski April 17, 2017 at 11:14 am

hahah yay! I’m glad to hear it was a hit Amanda. :)


Simone Gremillion February 22, 2018 at 8:23 pm

Do you know how much flour the 7.5oz would be? I tried converting to use another flour and I’m not sure I’ve got the right amount. Thanks!


Carol Kicinski February 26, 2018 at 11:22 am

Hi Simone,
One 7.5 ounce package of this mix is 212 grams, so that may be a better measurement for you to figure out the right amount of flour. Hope this helps!


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