Anyone Have A Recipe For Sub Sandwich Bread?

[GlutenGalAZ 1]

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!

[lorka150 2]

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 18]

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 1]

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 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

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 8]

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 1]

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 0]

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.

[GlutenGalAZ 1]

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

Thank you

[purple 10]

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 )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 18]

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

[GlutenGalAZ 1]

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 )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

[purple 10]

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

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 4]

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

[purple 10]

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

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

[GlutenGalAZ 1]

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

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

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

[purple 10]

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

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

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 1]

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