Gluten Free Soft Sandwich Rolls (Hoagie Rolls)

• porcje: 3 servings
• czas aktywny: 20 minutes
• całkowity czas: 1 hour 50 minutes

Składniki

25 g (5 tbsp) whole psyllium husk (If using psyllium husk powder, use only 21g.)

270 g (1 cup + 2 tbsp) lukewarm water

155 g (1⅓ cups) tapioca starch

155 g (1 cup + 2½ tbsp) millet flour, plus extra for flouring the surface

50 g (⅓ cup + 1 tbsp) sorghum flour

25 g (2 tbsp) caster/superfine or granulated sugar

6 g (2 tsp) instant yeast (If using active dry yeast, use 8g.)

6 g (1 tsp) salt

45 g (3 tbsp) whole milk, lukewarm

1 US large/UK medium egg, room temperature

35 g (2½ tbsp) olive oil

75 g (½ cup) sesame seeds

Wskazówki

Making the dough:

You can prepare the dough using a stand mixer fitted with the dough hook attachment or by hand.

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a large bowl or the bowl of a stand mixer (if using), whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the sugar, milk and 45g (3 tablespoons) of the water listed in the recipe (note that that means you'll use less water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the rest of the wet ingredients.

Add the milk, egg and oil to the psyllium gel, and mix well to combine.

Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.

Knead the dough until it's smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.The final dough should be smooth and supple, with no lumps of un-mixed flour or psyllium gel, and it should come away from the sides of the mixing bowl. It shouldn’t be sticky to the touch. Resist the temptation to add more flour to the dough, as that can make your rolls dense and dry.

Shaping & proofing the rolls:

When you shape the rolls, work on a lightly floured surface (you really want just a sprinkling of millet flour on your work surface). See the blog post for detailed step-by-step photos of the shaping process.

Turn out the dough onto a lightly floured surface and divide it into 3 equal portions, each should weigh about 274g. Shape them into smooth balls.

Flatten one of the dough balls into a small rectangle or oval (the exact dimensions don’t matter). Working along the wider end, fold the dough over itself and press down gently to seal. Continue folding the dough over itself (and pressing down to seal) so that you’re essentially rolling it up into a small log. Pinch the seam together to seal it.

Use the palms of your hands to roll the dough back and forth until you get a 9-inch (23cm) long sandwich roll. It should be of roughly equal thickness all the way across (from the middle right to the ends).

Repeat the process with the other two dough balls, then lightly brush the tops of all three sandwich rolls with water. You want them slightly damp – just enough for their surface to be sticky – but not soaking wet.

Add the sesame seeds to a plate or baking sheet, and roll the sandwich rolls in the seeds until their tops and sides are evenly coated.

Transfer the sesame-coated sandwich rolls to a large sheet of parchment/baking paper. Make sure that they're spaced at least 3 inches (7.5cm) apart.

Lightly cover the rolls with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot until doubled in size, this should take about 1 hour.

Baking the sandwich rolls:

Place a baking steel, a baking stone or a heavy-duty baking sheet turned upside-down on the lower middle oven rack and a cast iron skillet or metal baking tray (not glass!) on the bottom of the oven.Preheat the oven to 450ºF (230ºC). Make sure to thoroughly preheat your oven, start preheating it after your rolls have been proofing for about 15 minutes.

Once your rolls have doubled in size, use a bread lame or a sharp knife to score them with 3 lengthwise slashes. Don’t score them too deeply, just 2-3mm deep.

Slide the rolls (along with the parchment/baking paper) onto the hot baking steel, baking stone or baking sheet. Pour boiling hot water into the bottom skillet or baking tray, close the oven door, and bake the rolls at 450ºF (230ºC) with steam for 10 minutes. Don’t open the oven door during that time.

After the 10 minutes, open the oven door to let out the steam and remove the bottom skillet or baking tray. Close the oven, reduce the oven temperature to 400ºF (200ºC), and bake for 16-20 minutes longer or until the rolls are deep golden brown.

Remove the sandwich rolls from the oven and cool them on a wire rack. They're amazing both warm and cooled completely to room temperature.You don’t have to wait for these to cool completely before you slice them – it’s okay if they’re still warm. Just don’t cut into them when they’re still very hot, immediately out of the oven – at that point, the crumb is still too delicate and slightly sticky.

Storage:

The gluten free sandwich rolls keep well for 3-4 days in a closed, airtight container or a bread box in a cool, dry place. I recommend toasting them on days 3 and 4.

Notatki

1/16/26 add 15 g water for high altitude and reduce yeast to 4.5 g Divided into 2 vs 3 making them about 13.5” long. Proofed 45 minutes on French bread pan covered with parchment paper. (See my pictures) I scored them before letting them proof but may have scored them too deep. Brushed with egg white and a bit of water before putting them in the oven. Poured boiling water into the preheated cast iron pan, put the French bread pan on the hot pizza steel and cooked 10 minutes at 450. Removed cast iron pan but only reduced heat to 425 for high altitude. Baked another 20 minutes. Rubbed with butter when out of the oven to soften some. Does this work as French bread? If I made it all into one roll and cooked longer would it be more like French bread? See my pictures. Just eating it plain, it had more grainy texture than a lot of her bread even though I mixed it a lot. I haven’t tried it as a sandwich. It was still soft the second day.

I used it for baked French toast which was delicious.