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Anyone Have A Recipe For Sub Sandwich Bread?

GlutenGalAZ

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GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

I was at Sam's club over the weekend and they had deli meat by Oscar Mayer -- to make sub sandwiches is how they advertise it. It reminds me of Subway b/c of the meat being on the paper and you flip it onto your bread :)

I am wanting to make a sub sandwich type bread now but it seems like all of the bread recipies I have want you to use bread pans.

I have a recipe for dinner rolls and you put the dough rolled up in ball in a cupcake pan do you think I can make them bigger and just set them on a cookie sheet? The recipe I have is from The Gluten Free Kitchen cookbook by Roben Ryberg.

Any ideas or recipes of your own?

Thank you!

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lorka150 Collaborator
lorka150
Posted

I make subs just with my regular bread recipe and form sub buns on a pan with parchment paper. I just watch the cooking time and bit closer and ta-da! :)

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Use 4" cake pans--I think Ekco makes them. They're perfectly hamburger-bun sized, and make great subs!

Or you can use a French Bread Pan. Either way, just use your favorite gluten-free bread recipe!

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
I make subs just with my regular bread recipe and form sub buns on a pan with parchment paper. I just watch the cooking time and bit closer and ta-da! :)

Dumb question.... I have parchment paper but have never used it before.... So you just put it under the dough and put in the oven? ha sorry strange questions :huh: Do you still spray the baking sheet with pam or the parchment paper?

Use 4" cake pans--I think Ekco makes them. They're perfectly hamburger-bun sized, and make great subs!

Or you can use a French Bread Pan. Either way, just use your favorite gluten-free bread recipe!

Oh... that is such a good idea, I never thought about that. Thank you so much :D

Thank you to both of you for the great replies. I really appreciate it. I am really looking forward to making these this week.

Thanks again!!

VioletBlue Contributor
VioletBlue
Posted

Back when I used to make my own hamburger and hotdog buns with a wheat bread recipe it was easy to just shape them and flatten them on a cookie sheet. But gluten-free bread dough doesn't always hold it's shape. I've been using the Chebe white bread mix lately and it does hold it's shape quite well. Made lovely rolls on a baking sheet the other day. The texture is a little chewy but it rises nicely and the taste is excellent. It's the only bread I make anymore. Gluten Free Mall carries them.

I was at Sam's club over the weekend and they had deli meat by Oscar Mayer -- to make sub sandwiches is how they advertise it. It reminds me of Subway b/c of the meat being on the paper and you flip it onto your bread :)

I am wanting to make a sub sandwich type bread now but it seems like all of the bread recipies I have want you to use bread pans.

I have a recipe for dinner rolls and you put the dough rolled up in ball in a cupcake pan do you think I can make them bigger and just set them on a cookie sheet? The recipe I have is from The Gluten Free Kitchen cookbook by Roben Ryberg.

Any ideas or recipes of your own?

Thank you!

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
Back when I used to make my own hamburger and hotdog buns with a wheat bread recipe it was easy to just shape them and flatten them on a cookie sheet. But gluten-free bread dough doesn't always hold it's shape. I've been using the Chebe white bread mix lately and it does hold it's shape quite well. Made lovely rolls on a baking sheet the other day. The texture is a little chewy but it rises nicely and the taste is excellent. It's the only bread I make anymore. Gluten Free Mall carries them.

Thank you VioletBlue for the reply. I haven't tried using bread dough for anything other than bread in a bread pan so the info about it not always holding its shape on a cookie sheet helps for when I make mine this weekend :)

I am bummed b/c I can't have Chebe...it has Tapioca Flour/Starch in it, tried it in the past before I knew I was reacting to Tapioca and their mixes are good.

Thanks again

dbmamaz Explorer
dbmamaz
Posted

How funny, as sson as I tear myself away from the computer, I plan to make rolls (from the sub sandwhich roll recipe in the gluten free baking classics) in the 4-inch cake pans I bought at target. I did try making french bread once (we hated the taste and texture tho) - i took tin foil and shaped pans out of the foil, folding the ends over to make them keep their shape. I make the chebe rolls for my son, but i cant handle tapioca - or yeast for that matter. I just eat everything plain with corn chips on the side.

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GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author

Seems like majority make sandwich "roll's" in small cake pans...

Due to gluten free dough not really wanting to stay still I guess you can say while baking, do you recommend just making the cake pan type sandwich rolls rather then spending time trying to make a long sub type bread roll on a cookie sheet (like a 6" long roll rather then a circle one)?

I am wanting to expand my cooking skills so trying to get as much input as possible about cooking/baking. Still trying to understand and get the hang of some things with baking :blink:

Thank you :D

purple Community Regular
purple
Posted

Here is an amazing recipe for crusty and soft french bread that you can make 2 sub loaves with or buns or rolls or croutons or bread stick or slices (not the normal way :blink: )or... recipezaar#180306 It tastes and smells great. I formed 2 loaves on a cookie sheet and smoothed them on the edges with a knife. There are 42 reviews, be sure to read them all for tips ;) . The loaves are longer than 6" so just use 2 cookie sheets, make them smaller and watch how long you bake them. I used garlic salt and you can change the flour types.

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted
Due to gluten free dough not really wanting to stay still I guess you can say while baking, do you recommend just making the cake pan type sandwich rolls rather then spending time trying to make a long sub type bread roll on a cookie sheet (like a 6" long roll rather then a circle one)?

Use a French Bread pan. These come shaped like long tubes, but with open tops, of course, and have holes punched in the bottom for a nice crusty crust.

See: <a href="Open Original Shared Link Advertisement/Chicago-Metallic-Professional-Nonstick-Perforated/dp/B00004R91I" target="external ugc nofollow">Open Original Shared Link Advertisement/Chicago-Metallic-Pro...d/dp/B00004R91I</a> ( but substitute "amazon dot com" for "Lame Advertisement)

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
Here is an amazing recipe for crusty and soft french bread that you can make 2 sub loaves with or buns or rolls or croutons or bread stick or slices (not the normal way :blink: )or... recipezaar#180306 It tastes and smells great. I formed 2 loaves on a cookie sheet and smoothed them on the edges with a knife. There are 42 reviews, be sure to read them all for tips ;) . The loaves are longer than 6" so just use 2 cookie sheets, make them smaller and watch how long you bake them. I used garlic salt and you can change the flour types.

Thank you Purple for the recipezaar#180306 receipe. I read some of the reviews and it looks like a good bread recipe to try. It was nice to read that it will freeze nicely since I would be the main one eating it haha. Thanks again.

Use a French Bread pan. These come shaped like long tubes, but with open tops, of course, and have holes punched in the bottom for a nice crusty crust.

My goodness I feel kind of dumb... I cannot believe I have never seen a french bread pan. I thought it was similar to a regular bread pan WOW the link you posted sure surprised me when I looked at it -- not what I thought a french bread pan was.

Does the dough go through the holes? Silly question -- Do you still spray that type of pan with something like Pam?

Thank you so much everyone for all of your replies. I am looking forward to trying to make my own rolls or loaves very soon :D

purple Community Regular
purple
Posted
Thank you Purple for the recipezaar#180306 receipe. I read some of the reviews and it looks like a good bread recipe to try. It was nice to read that it will freeze nicely since I would be the main one eating it haha. Thanks again.

My goodness I feel kind of dumb... I cannot believe I have never seen a french bread pan. I thought it was similar to a regular bread pan WOW the link you posted sure surprised me when I looked at it -- not what I thought a french bread pan was.

Does the dough go through the holes? Silly question -- Do you still spray that type of pan with something like Pam?

Thank you so much everyone for all of your replies. I am looking forward to trying to make my own rolls or loaves very soon :D

You are welcome and let us know how it turned out for you if you make it. I sliced the ends off and dipped them in spaghetti sauce...mmm

sickchick Community Regular
sickchick
Posted

I have 4 little pyrex custard dishes I use. :) You can cut little 'x' shapes on the top with a knife so it looks like a kaiser roll and sprikle seeds & stuff on the tops!

funfun

B)

purple Community Regular
purple
Posted
I have 4 little pyrex custard dishes I use. :) You can cut little 'x' shapes on the top with a knife so it looks like a kaiser roll and sprikle seeds & stuff on the tops!

funfun

B)

duh...why didn't I think of that...I have some too :blink::rolleyes:

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted
  • Author
I have 4 little pyrex custard dishes I use. :) You can cut little 'x' shapes on the top with a knife so it looks like a kaiser roll and sprikle seeds & stuff on the tops!

funfun

B)

I am learning more and more cooking terms everyday -- so neat :D

I had to look up custard dishes on the pyrex site to see what they were -- SURPRISE I have those to haha. I never knew what they were called b/c I got them with a pyrex set when I got married. We use them bbq sauce when cooking or some salsa with chips. Now I can try them out for rolls sometime.

I am hoping to make rolls this weekend but my parents came to town for the weekend so we will see. I am really excited though about all of the ideas on how to make rolls :lol:

purple Community Regular
purple
Posted
I am learning more and more cooking terms everyday -- so neat :D

I had to look up custard dishes on the pyrex site to see what they were -- SURPRISE I have those to haha. I never knew what they were called b/c I got them with a pyrex set when I got married. We use them bbq sauce when cooking or some salsa with chips. Now I can try them out for rolls sometime.

I am hoping to make rolls this weekend but my parents came to town for the weekend so we will see. I am really excited though about all of the ideas on how to make rolls :lol:

I just put a ball of dough in each greased muffin tin for rolls. For buns you can do the foil trick.

Fold a 12" strip of regular-size foil lengthwise to make a 1" wide strip. Secure ends together with masking tape to form ring. Spray inside with Pam. I forgot how full to fill them. Try 1/2 full.

There is a thread on here called Quick, Easy, Tastey bread. I tried it twice and it is so easy! Someone replied that they used the recipe for buns. I am going to try those buns soon. The bread is kinda dark like wheat bread. My daughter thought the bread was good. I think it would be good for buns b/c its not heavy.

jkmunchkin Rising Star
jkmunchkin
Posted

Annalise Roberts has an awesome recipe in her book, gluten-free Baking Classics.

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