French Rolls (Hoagie Buns)

Gluten-free Flour Blend:  make up this blend ahead of time and store any leftovers in an airtight container in the fridge.  Try it as your 'all-purpose' GF flour mix in other recipes as well.

  • 3/4 C. sorghum flour
  • 1/4 C. teff flour
  • 1/2 C. amaranth flour
  • 1 1/2 C. potato starch
  • 1 C. tapioca starch (or tapioca flour - same thing)
  • Whisk together these ingredients until well blended.

For the French Rolls:

  • 2 T. active dry yeast (I plan to experiment with cutting this amount down to avoid a yeasty flavor)
  • 2 T. sugar, divided
  • 1 C. plus 2 T. warm water
  • 3 large egg whites (or 1/2 C.) at room temp.
  • 2 C. potato starch
  • 1 C. gluten-free flour blend (see recipe above)
  • 1 tsp. xanthan gum
  • 1 tsp. guar gum
  • 1 tsp. salt
  • 1/4 C. coconut oil, melted
  • 2 tsp. cider vinegar
  • about 1 tsp. sesame seeds (optional)


  1. In a small bowl, dissolve yeast and 1 T. sugar in warm water.  Set aside to activate yeast while prepping the remainder of the recipe.
  2. Grease a large baking sheet or line with parchment paper, and set aside.
  3. In a large mixing bowl (or the bowl of a stand mixer), combine egg whites, potato starch, sorghum blend, xanthan gum, guar gum, salt, oil, vinegar, remaining 1 T. sugar, and yeast mixture.  Beat on low speed to blend, scraping down sides of bowl as necessary.  Beat on medium speed for another 30 seconds.  Dough will be very soft and sticky, almost like a batter.
  4. Divide the dough into 4 equal-sized portions on the prepared baking sheet.  Shape each loaf into a blunt-edged oval with a wet spatula or wet fingers.  Try to make all 4 loaves about the same shape, size & height.
  5. Use a sharp knife to make 3 diagonal slashes 1/8" deep in each loaf.  Sprinkle loaves with sesame seeds.
  6. Place baking sheet immediately on the middle rack of a cold oven.  Set the oven temp to 425 degrees F, and bake approximately 35 minutes, or until loaves are golden brown.
  7. Remove loaves from pan and cool completely on a wire rack before slicing or storing.
Broccoli Rabe & Red Pepper Hoagie Melts
For the White Bean Puree:
  • 6 T. olive oil, divided
  • 3 garlic cloves, chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1- 15 oz. can cannellini beans with liquid
  • salt & pepper, to taste
For the Hoagies:
  • 2 T. olive oil
  • 1 large bunch broccoli rabe, ends trimmed, coarsely chopped
  • 1 large red bell pepper, seeded & julienned
  • 1/2 tsp. red pepper flakes
  • salt & pepper
  • 8 oz. turkey bacon, cooked
  • 5-6 oz. thinly sliced fontina cheese
  • 1 medium red onion, thinly sliced
  • 4 Hoagie Buns (see recipe above)
White Bean Puree:
  1. Heat half of the olive oil in a small saucepan over medium-low heat.  Add the garlic and red pepper flakes, and cook, stirring often, until the garlic begins to turn golden.
  2. Add beans and liquid to garlic and oil, bring to a simmer and cook until liquid thickens, about 10 minutes.  Transfer to a food processor, add remaining olive oil, and process until smooth.  Season to taste with salt and pepper, and set aside.
  1. Heat olive oil in a large saute pan over medium heat.  Add broccoli rabe and about 2 T. of water.  Stir, cover and steam until broccoli rabe is bright green but still crunchy, a few minutes.  Add bell pepper and red pepper flakes to pan, and saute uncovered, stirring often, until broccoli rabe and red peppers are cooked through but not mushy.  Season to taste with salt and pepper.
  2. Preheat oven to 400 degrees F.
  3. Slice open hoagie buns and place on a large baking sheet.
  4. Spread a generous amount of white bean puree on one side of each bun.  Top each bun with sliced onion, turkey bacon, sliced fontina, and broccolini mixture.  Place top side of bun over each sandwich.
  5. Place baking sheet in the oven and toast until cheese is melted, about 7-10 minutes.  Slice and serve hoagies warm.

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