Gluten Free Bread: Submarine Rolls

Good gluten free bread is the holy grail of gluten free cooking.  Unfortunately, it is rarely available outside of my own kitchen. Now there are a lot of foods that I miss on a gluten free diet, but it is just plain torture to watch my friends eat a submarine sandwich at lunch and know that I can’t join in.  Since I subscribe to the belief that all foods can be recreated in a gluten free form, John and I recently set out to create our own gluten free bread recipe for a submarine sandwich roll.

We started with a package of my gluten free bread mix,  (we had several bags of my sandwich bread mix in the freezer) which we mixed up and left to rise on the stove while we headed out to play at the park. When we arrived back home, the dough had reached the top of my large mixing bowl.

gluten-free-submarine-sandwich-bread

Since I was making this up as I went, I decided not to do anything else to the bread (the path of least resistance!) and simply spooned it into some forms that John and I quickly threw together using aluminum foil. The forms were approximately 12 inches long and 3 – 4 inches wide, and one batch of dough filled made two foot-long sandwiches.  Once the bread dough was in the forms, I didn’t smooth it out because I wanted to make sure that all of those fragile air pockets stayed in the bread.

gluten-free-submarine-sandwich-bread-2

We then put the forms into a large baking dish, along with three ramekins that we filled with water. The ramekins kept the forms from sliding around in the baking dish, and the water increased the moisture in the oven , which helps the bread develop a good crust.   We baked the bread at 350 for 40 minutes, and out came these wonderfully golden, crusty loaves.

gluten-free-submarine-sandwich

Other Tips for Baking Gluten Free Bread:
1. Grease the aluminum forms with butter or shortening to make the removal of the forms easier.
2. Remove the forms immediately after baking so that the bread does not get soggy as it cools. But do let the bread cool on a baking rack for at least 15 minutes before cutting.
3. I like to slice my bread all the way through when I make my sandwich. John things that the V cut used by Subway is the way to go.
4. I usually mix my gluten free bread dough with a mixer for several minutes to develop the gluten xanthan gum, but we didn’t do that in our haste to get out the door and it turned out just fine.
5. We’ve also used Bob’s Red Mill Gluten-Free Homemade Wonderful Bread Mix to make these loaves and it worked well. The loaves were a bit more dense and wet (which is typical of that mix) but the flavor is great.

Have you made gluten free breads using forms? What worked well for you?

Comments

  1. these look superb! I have a stupid question though. Why would you mix gf bread for several minutes to develop the gluten if it’s gluten free? Just wondering if I’m missing something here? Thanks for the recipe!!

    • how embarrassing…I’m going to blame that on sleep deprivation. Thanks for pointing out my error; I’ve corrected the post to say xanthan gum.

  2. ” I subscribe to the belief that all foods can be recreated in a gluten free form.” Pure genius, and your gift here. Thanks

  3. Looking to trying this recipe in my quest to find an acceptable GFCF hot dog bun — Thanks so much for posting! :)

    ~Michelle @ In the Life of a Child

  4. Youthful One says:

    My mouth is watering!
    I, too, have missed Subway sandwiches for some time…
    Thank you for the inspiration & recipe!

    I have made GF hamburger buns before – I used extra large tuna cans that I had my father cut the bottoms off of, greased and placed on a greased cookie sheet.

  5. Meeeechelle says:

    I just finished making may husband Raul some awesome GF hamburger rolls. Six rolls turned out perfect. My secret? I used the recipe from this website. Thanks soo much

  6. My whole family must eat Gluten Free products. We eat a lot of bread. I have tried to make more that one loaf at a time and it dosen’t seem to turn out as well as when I make a single loaf. I’m wondering if anyone would have any suggestions for me??

  7. Bobbi Greogory says:

    Wow…that is just what I’ve been working on today…trying to make a bun…I used your recipe which turned out FABULOUS…now I just have to find the right shape of molds for hamburger and hot dog buns…never thought about aluminum foil. DH says that he thinks the tuna can wouldn’t be big enough, but I’ll bet its about the same size as a hamburger bun…gonna have to compare when I’m at the store later.

  8. Tuna cans are a great idea. How much dough do you put in each one?

  9. Youthful One says:

    @Mandy – Not a lot. Really. But you really will have to experiment on your own. I think I don’t fill them more than 1/3 full. More than that and we end up cutting them into thirds. :)

    @Bobbi – we find the size of the tuna cans to be perfect for the size of burgers we make. :)

  10. @youthful one- did you know that BPA (Bisphenol A) is in the can lining of canned foods? I too have made hamburger buns but I used the Demarle Round Tray (6) FP002777. This is 4 in round and 1 3/8 deep and you get 6 buns. Make great buns! I do not sell Demarle just thought I would pass this information on.

  11. stay at home mom says:

    Am I missing something, where is the recipe?

  12. I don’t see the recipe any where.

  13. Jim and stay at home mom – In the upper right hand corner of the screen, you’ll see a list of Best GFCS links. Click on Gluten Free Bread – I think this is the recipe that was used for these rolls.

  14. WHAT a FABULOUS way to make hamburger, hot dog and submarine rolls..My little man loves his burgers and when he says momma me as we drive by McDonalds I die…He loves them at home as well. Looks like we are having hamburgers tomorrow night….I am WONDERING about how long I would leave them in the oven at 350 if I’m using a tuna can?