Listen, we all know the heartbreak of a soggy, crumbly gluten-free roll. You try to load it with turkey, cheese, lettuce… and it just surrenders. Well, not anymore. These hoagie rolls are soft, chewy, and tough enough to survive even the most heroic sandwich-stacking. They’re basically little gluten-free superheroes, ready to carry your deli dreams without collapsing. Bite in, smile, and maybe do a tiny victory dance, because your sub just got upgraded.
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Gather:
(makes 4 rolls)
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ½ cup brown rice flour
- 2 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- ¾ cup warm water (~110°F / 43°C)
- 2 tbsp olive oil
- 1 tsp apple cider vinegar
- 1 egg (optional, for richness; can swap with flax egg for vegan)
Work it:
- Activate the yeast
Mix warm water and sugar, then sprinkle yeast on top. Let it sit 5–10 minutes until frothy. - Mix dry ingredients
In a large bowl, combine the gluten-free flour, brown rice flour, and salt. - Make the dough
Add yeast mixture, olive oil, vinegar, and egg to dry ingredients.
Mix until a sticky, slightly tacky dough forms. Gluten-free dough will be stickier than wheat dough—that’s normal. - Let it rise
Cover with a towel and let it rest in a warm spot for 30–45 minutes. It will puff slightly. - Shape the rolls
Wet your hands lightly and form dough into 4 long hoagie shapes on a parchment-lined baking sheet. - Optional: sprinkle with everything seasoning.
- Bake
Preheat oven to 375°F (190°C). Bake rolls 20–25 minutes until golden brown on top. - Cool
Let rolls cool completely before slicing. This helps them hold together when you fill them.
Tip:
- Egg Wash
Do this before baking.
Beat one egg with a tablespoon of water and brush lightly on the rolls before they go into the oven.
This gives a golden color and a natural shine.
Use just egg white if you want shine without too much browning.
