Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Anyone Have A Recipe For Sub Sandwich Bread?


GlutenGalAZ

Recommended Posts

GlutenGalAZ Enthusiast

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!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



lorka150 Collaborator

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

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
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

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
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

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.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



GlutenGalAZ Enthusiast

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

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
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
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
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

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
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
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
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

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

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,289
    • Most Online (within 30 mins)
      7,748

    Chanel Moolman
    Newest Member
    Chanel Moolman
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Dora77
      Sorry for the long post. I’m 18, and I was diagnosed with celiac disease and type 1 diabetes (T1D). My transglutaminase IgA was >128 U/mL, EMA IgA positive twice, and I’m HLA-DQ2 and DQ8 positive. I’ve been completely asymptomatic since diagnosis, even when I cheated with gluten sometimes in the past and used to eat out(2-5 years ago) I don’t get the typical celiac reactions, which makes it really hard to know when (or if) I’ve been glutened. But for the past year, I’ve been the most strict with my diet, and that’s also when a bunch of new issues started. I eat completely glutenfree, never eat out, dont eat food that says „may contain gluten“.   Current Health Problems • Floating, undigested stools for over a year now. Dont think its related to celiac as it was like this since im 17 and not 13-16( i got diagnosed at 13). • Chronic back pain started gradually, worsens with movement, lots of cracking/popping sounds. Been ongoing for a year now. First noticed in the gym. • Abdominal bulge on the right side, not painful but seems to be getting slightly bigger. Doctor didn’t find a hernia on ultrasound, but it was done lying down (I’ve read those can miss hernias). Noticed it like 6 months ago, couldve been there longer. • extremely dry and mildly swollen hands (this started before I started excessive hand-washing), and bloated face. • Signs of inattentive ADHD (noticed over the past 3 years), now combined with severe OCD focused on contamination and cross-contact. • Growth/puberty seemed to started after going gluten-free. Before that I was not developing. Dont know if any of these are because of celiac as my dad doesnt have those and he is a lot less strict gluten-free then me. I also had pancreatic elastase tested four times: values were 46 (very low), 236, 158, and 306 (normal). Gastroenterologist said one normal value is enough and I don’t have EPI. Family doctor prescribed Kreon anyway (after I pushed for it), and I just started taking 1 capsule (10,000 units) with meals 2 days ago, but couldn‘t see effects yet because I’ve been constipated the last few days. Maybe because of thyroid. I don’t have Hashimoto’s. No thyroid antibodies. But I took levothyroxine for slightly low FT4 levels. My thyroid levels fluctuated between borderline low and low-normal. And recently lowered my dose so that may have caused the constipating. I probably didn’t need it in the first place, and am thinking about stopping it soon.   Current Diet Right now, I only eat a very limited set of “safe” foods I prepare myself: • Gluten-free bread with tuna or cheese • Milk and cornflakes • gluten-free cookies/snacks • Bananas (the only fruit I trust right now) I rarely eat other fruits or vegetables, because I’m scared of contamination. My dad, who also has celiac but doesn’t care about CC, buys fruits, and he might’ve picked them up right after handling gluten bread. That makes me feel unsafe eating them. Even fruit at stores or markets feels risky because so many people with gluten on their hands touch them.   My Home Situation (Shared Kitchen) We’re a family of 5. Only my dad and I have celiac. He eats glutenfree but doesn’t care about CC and sometimes (but rarely) cheats. My mom and siblings eat gluten bread at every meal. My mom is honest (so if i ask her to be cautious, she most likely would try to), but doesn’t seem to understand how serious celiac is. She: • Stopped using gluten flour • only cooks gluten-free meals (but they still heat up gluten bread and also cook gluten noodles) • Keeps separate butter/jam/jars for me • Bought me a stainless steel pan Bu we didn’t replace old wooden utensils, cutting boards, or other pans. The new they bought me pan was even carried home in a shopping bag with gluten bread in it, which triggered my OCD. It also has a rubber handle and I’m scared it might still hold onto gluten. Even if it’s washed well, it’s stored next to other pans that were used for gluten food/bread. Our kitchen table is used for eating gluten bread daily. My mom wipes it but not with soap. I’m scared tiny particles remain. If she made gluten-free bread dough on a board at the table, I’d still worry about cross contmaination contamination even with something under the dough and on the table as at one point the dough would probably touch the table. So I stopped eating anything she makes.   I know OCD is making it worse, but I can’t tell how much of my fear is real and how much is anxiety. Examples: • I wash my hands 20–30 times a day — before eating, after touching anything at home or outside, after using my phone/laptop. • I don’t let others touch my phone, and I’m scared to use my laptop because friends at school or my brother (who eat gluten) have touched it. And it annoys me a lot when others touch my stuff and feels like it got contaminated and is unsafe instantly. • I stopped eating while using my phone or laptop, afraid of invisible gluten being on them. • I wash my hands after opening food packaging (since it was on store cashier belts where gluten food is placed). • I avoid sitting anywhere except my bed or one clean chair. • I won’t shake hands with anyone or walk past people eating gluten. • At school, when switching classes, I wash my hands before getting out my laptop, again before opening it, etc. • I open door knobs with my elbows instead my hands   Job Concerns (Powder Coating, Sandblasting, Etc.) I’m working a temporary job right now that involves: • Powder coating • Sandblasting • Wet spray painting • Anodizing There’s also a laboratory. I don’t need this job, and my OCD makes me believe that dust or air particles there might contain gluten somehow. Should I quit?   Doctors Haven’t Helped My family doctor told me: “Asymptomatic celiac isn’t serious, if you have no symptoms, your intestines won’t get damaged, so you don’t need a gluten-free diet.” I knew that was wrong, but he wasn’t open to listening. I just nodded and didn‘t argue. My gastroenterologist (who’s also a dietitian) said: „If your antibodies are negative, there’s no damage. It might even be okay to try small amounts of gluten later if antibodies stay negative.“ Also said, pepper that says “may contain gluten” is fine if it only contains pepper. She was more informed than my family doctor but didn’t seem to fully understand celiac either.   Questions I Need Help With 1. Is it realistically safe to eat food my mom cooks, if we get separate pans/ and boards even if gluten is still used in the same kitchen? There will always be low risk of cc chances like that she will still touch stuff that was touched by her and my siblings after they ate gluten. And as there are gluten eaters in the house and she also prepares and eats gluten. So would opening the fridge then getting the food and touching the food be okay? So basically what i am doing, washing my hands multiple times while preparing food, she would only wash it once before, then touch anything else (for example water tap or handles) that were touched with gluteny hands, then also touch the food. I dont know if I ever could feel safe, I could try telling her how important cc really is. And I trust her so she wouldnt lie to me then be careless about cc, but idk how safe it really can be if she and everyone else keeps eating gluten and touching stuff in the house after eating. 2. Do I need to worry about touching doorknobs, fridge handles, light switches, etc. that family members touched after eating gluten? What about public places like bus handles or school desks? Or like if i went to the gym, I would be touching stuff all the time, so there will be small amounts of gluten and those would get transferred on my phone if I touch my phone while in the gym. But I want to knos if it would be enough to do damage. 3. Is an endoscopy (without biopsy) enough to tell if my intestines are healed? I’d pay privately if it could help and if i dont get a refferal. Or do i need a biopsy? 4. Could my job (powder coating, sandblasting, etc.) expose me to gluten or damage my intestines through air/dust? 5. Do I need certified gluten-free toothpaste, hand soap, shampoo, or moisturizer? (For example: Vaseline and Colgate don’t contain gluten ingredients but say they can’t guarantee it’s gluten-free.) 6. Is spices like pepper with “may contain traces of gluten” safe if no gluten ingredients are listed? Or does everything need to be labeled gluten-free?  7. Is continuing to only eat my own food the better choice, or could I eventually go back to eating what my mom cooks if she’s careful? 8. is cutlery from dishwasher safe if there are stains? Stuff like knives is used for cutting gluten bread or fork for noodles etc. I often see stains which i dont know if its gluten or something else but our dish washer doesnt seem to make it completely clean. 9. I wash my hands multiple times while preparing food. Do i need to do the same when touching my phone. Like if i touch the fridge handle, I wash my hands then touch the phone. I dont eat while using my phone but i leave it on my bed and pillow and my face could come in contact with where it was.  10. Do i need to clean my phone or laptop if theyve been used by people who eat gluten? Even if no crumbs fall onto my keybaord, i mean because of invisible gluten on their fingers. 11. Does medication/supplements have to be strictly glutenfree? One company said they couldn‘t guarantee if their probiotics don’t contain traces of gluten.  12. I had bought supplements in the past, some of them say glutenfree and some of them dont(like the brand „NOW“ from iherb). I bought them and used them when i wasnt washing my hands so often, are they still safe? As I touched and opened them after touching door knobs, water taps etc. It was like a year ago when i bought those and even though i was eating gluten-free, I never worried about what i touch etc. I know this post is long. I’m just extremely overwhelmed. I’m trying to protect myself from long-term health damage, but the OCD is destroying my quality of life, and I honestly don’t know what’s a reasonable level of caution anymore. Thanks for reading.
    • lmemsm
      I've been making a lot of black bean brownies lately because it's one of the few gluten free dessert recipes that actually tastes palatable.  I've also seen chocolate cake recipes with black beans.  Someone mentioned a cookie recipe using lentils in place of flour.  Just wondering if anyone's run across any tried and true recipes using beans, lentils or peas for desserts?  I've seen a lot of recipes for garbanzo flour but I'm allergic to garbanzo beans/chickpeas.  Was wondering if adzuki or pinto beans might be useful in replacing some or all of the flour in baking.  Since gluten free flours can be crumbly was hoping the beans might help produce a better, less crumbly consistency.  Any recommendations for recipes?  Thanks.
    • lmemsm
      I've seen a lot of recipes for chia pudding, so I decided to make some with chia, water, cocoa and honey.  Didn't like the taste, so I added ground sunflower and ground pumpkin seed to it.  It tasted okay, but came out more like frosting that pudding.  I used to make pudding with tapioca starch, milk powder, water and sugar.  It came out very good but I haven't figured out what to use to replace the milk powder to make it dairy free.  Most starches will work in place of tapioca starch but quantity varies depending on the type of starch.  If I didn't add enough starch to get a pudding consistency, I'd add gelatin as well to fix it.  Avocado and cocoa makes a good dessert with a pudding like consistency.  Unfortunately, I have a bad reaction to avocados.
    • lmemsm
      Seems like when I find a gluten free product I like, the producer stops manufacturing it and then I have trouble finding a new gluten free source for it.  What's worse, I've been contacting companies to ask if their products are gluten free and they don't even bother to respond.  So, it's making it very hard to find safe replacements.  I was buying teff flour at nuts.com and they no longer carry it.  I noticed Naturevibe has teff and soy flour.  However, I can't get a response as to whether their flours are safe for someone with celiac.  Can't get a response from Aldi if their peas are safe for someone with celiac either.  I know Bob's Red Mill has teff flour but was hoping to get a large quantity.  I've been using up the 20 ounce Bob's Red Mill teff flour too quickly.  Does anyone know of a good source for teff or soy flour?  Any recommendations where to get gluten free beans, peas or lentils?  I found some packages of gluten free beans at Sprouts but not much variety.  I've also been looking for lentil elbow macaroni and it seems like no one is making that now that Tolerant was bought out.  Any suggestions for safe sources for these types of ingredients.  Thanks.
    • chrish42
      All I can say is this site is great!
×
×
  • Create New...