Thursday, June 9, 2011

Gluten Free and Egg Free Hoagie Rolls

I set out to make hotdog buns, but this very delicious hoagie roll was the result, so I figured I'd post it.  In the above picture we made leftover pot roast into a sort of philly cheesesteak style hoagie with fresh picked tomato from the patio. Delicious!  =]

I started early in the day and was still on my  morning coffee when my kitchen counter looked like this.

These rolls were delicious and held together while eating, although this type of sandwich filling often leaps to safety out the back of any roll to escape that first bite.


1/4 cup extra virgin olive oil

Group 1
3/4 cup brown rice flour
3/4 cup potato starch
1/2 cup sweet white sorghum
1/2 cup tapioca flour
1/2 cup sweet rice flour
4 teaspoons baking powder
3 tablespoons sugar
1 teaspoon guar gum
1 and 1/2 teaspoons xanthan gum
1 teaspoon salt

Group 2

1 cup 2% milk
1 tablespoon apple cider vinegar

Mix well and let come to room temperature.

Group 3

2 tablespoons flaxseed meal
6 tablespoons  hot water

Mix well and set aside to get "goopy".

Group 4

1 packet active dry yeast
1 teaspoon sugar
1/4 cup warm water

Mix well and set out to "proof".

Mix the dry ingredients together in your stand mixer bowl.  Make a well in the center and add all the other groups liquid including the olive oil.

Using your dough hooks, let the mixer run until all ingredients are mixed thoroughly and look a little like thick mashed potatoes while the texture is thick and sticky.

Next is the secret to uniform and smooth hoagie rolls, hotdog buns, etc.  I sprayed the inside of a zippered freezer bag with olive oil spray and spooned the dough into the bag.

Cut a small hole in the corner of the bag, about 1/2 inch, give or take.  Squeeze the dough evenly in a log out onto a greased cookie sheet (use olive oil) through the corner hole.  Be careful to keep it uniform and even for attractive hoagie rolls.

I then cut the logs in half and cleaned up the ends slightly with a silicon spatula coated in?... you guessed it, olive oil.

I put the rolls into the oven which was preheated to 175 degrees and allowed them to rise for 45 minutes.  Then turned the oven up to 350 degrees and continued baking for 15 more minutes.  Remove from the oven and cool on a wire rack.

Makes 8 hoagie/sandwich rolls.  Tastes best when used the same day but if you need to keep them place them in a zippered sandwich bag and let sit on the counter.  Our dinner usage is pictured above at the start of the recipe.




  1. I tried your GF Gluten Free and Egg Free Hoagie Rolls. I'm not a real fan of the way things taste with tapioca flour so I replaced the tapioca flour with an addition 1/4 cup of sweet sorgham flour and 1/4 cup of almond meal. The Hoagie rolls came out very tasty. I had been using Pamela's bread mix for my bagels and bread, but hadn't tried hoagie rolls with it. I had lots of luck with her mix up until this last time and the bread tasted awful. So, I was on a mission to find better bread and such. I seached for Hoagie's and came upon your site. Thanks a bunch. I don't feel so dependent on the mixes now.

  2. Thanks! Your substitution sounds tasty, I'll have to try that next time I make these. Currently I'm not eating yeast but when I decide to add yeast back into my diet, your substitutions in this recipe are high on my list to try. =]

  3. Could eggs replace the flaxmeal?

  4. I think I answered this question on Facebook already, but I'll answer it here for reference for everyone.

    Yes. 1 tablespoon of flaxseed meal + 3 tablespoons of hot water = 1 egg.

    Use this equation to substitute forward or reverse.

  5. If you don't use yeast, why does this recipe call for yeast

  6. add liquids including olive oil in flour mixture well. Have gone over recipe 3 times, olive oil is not an ingredient in list.

    1. if you scroll up in the recipe one quarter cup of olive oil is the very first ingredient

  7. Best rolls ever! Thanks for the awesome recipe. Used white rice flour instead of sweet rice flour.