Hearty gluten free hoagie rolls recipe containing dairy that provides a very slight sourdough flavor without the use of a sourdough starter. Make the rolls soft or crunchy, light or dark brown. Just follow the simple changes. Use a stand mixer or feel free to mix by hand. These rolls are truly delicious and make the perfect gluten free hoagie!
The first batch I made, I only made two rolls and omitted the baking soda. It was a little too dense. So, I added baking soda in the second batch. The second batch I also experimented with different baking temperatures and different rack positions.
The photo of the three rolls represents the second batch, the darkest you can make these rolls. I started with an egg white and water egg wash. The last 15 minutes, I added a whole-egg and water egg wash. They were baked on the center rack at 400°F for 10 minutes, 425°F for 5 minutes, at 400°F for 10 minutes on the bottom rack. Then, they were removed from their pan and baked directly on the rack for 5 minutes. I had forgotten that I had added baking soda, which causes much browning. I would have never increased the temperature to 425°F had I remembered. (I had an almost senior moment.) Also, in the second batch, I had decreased the yogurt to 2/3 cup. I liked the texture of the second batch better than the first, but it definitely needed the full 3/4 cup yogurt or 5 minutes less baking time.
Both batches were made with 2 tablespoons water. I have increased that amount to 2-1/2 in the final recipe.
For tender crust but a lighter texture, replace the baking soda with additional baking powder as noted in the recipe.
I’ve updated the recipe to what I think would make the best rolls.
Baking soda creates a crunchy and darker crust.
Baking powder creates a soft and lighter crust compared to baking soda.
Egg wash made of whole egg + water + salt = darker crust. Why? Because egg yolk browns easily.
Egg wash made of egg white + water + salt = softer crust.
Additional water in dough creates moisture + a higher rise. However, too much water, just like too much leavener, causes a quick, high rise and then a fall.
Gluten Free Hoagie Rolls
- 3/4 cup potato starch
- 1/2 cup cornstarch or tapioca flour
- 1/2 cup white rice flour
- 1/4 cup sorghum flour
- 1/4 cup nonfat milk powder
- 2 tablespoons golden flax seed meal
- 2-1/4 teaspoons instant dry yeast
- 2 teaspoons xanthan gum or guar gum for corn-free
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda* or 1-1/2 teaspoons more baking powder for softer, lighter colored crust*
- 1/2 teaspoon salt
- 3/4 cup nonfat gluten-free Greek yogurt Chobani
- 2 large eggs at room temperature (almost 1/2 cup)
- 1/4 cup neutral-flavored oil
- 2-1/2 tablespoons water
- 2 tablespoons honey
- 3/4 teaspoon apple cider vinegar
- 1/4 cup Gluten Free All-Purpose Flour Blend or potato starch, plus more for dusting
- !For Basting:
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
- Oil for pan
Line a 9 x 9-inch square baking pan with parchment paper and oil the paper. Alternatively, oil the pan; set aside.
In the bowl of your stand mixer, combine potato starch, cornstarch, rice flour, sorghum flour, non-fat milk powder, flax seed meal, yeast, baking powder, xanthan gum, baking soda, and salt.
In a separate bowl, combine the yogurt, eggs, oil, water, honey, and vinegar.
Create a well in the center of the dry ingredients. Pour the wet mixture into the well and beat on high speed using the whisk attachment for 1 minute using a powerful stand mixer.
Oil a large bowl. Transfer the dough to the oiled bowl and either roll it around in the oil or spray the top and sides of the dough with oil spray to prevent it from drying out. Cover the bowl with a tea towel and allow to rise in a warm environment, 80 - 100°F, until doubled in size, about 45 minutes.
Once the dough rises, lightly dust a silicone baking mat or nonstick surface with gluten-free flour or potato starch and dust your hands too. Transfer the dough to the flour-dusted surface and punch the dough a few times. Cut into three equal portions and roll into a roll shape, dusting with a little additional flour as need to prevent sticking. Transfer the three pieces of dough to the prepared baking pan.
Set the pan aside to rise in about an 80°F environment for 40 - 45 minutes (longer for colder environments) or until the rolls begin to have tiny holes on their tops. (I like to preheat my oven to 170°F, turn it off, leave the door open, and allow my rolls to rise on the center rack.)
Just prior to the rolls completing their second rise, in an empty oven, preheat to 400°F.
Once the rolls finish rising, prepare the egg wash by whisking together the egg white, water, and pinch of salt. Baste over the top of the dough. Place the pan on the center shelf of your oven; bake for 25 minutes.
Remove the rolls from the pan and place them directly on the rack of your oven. Bake for an additional 5 minutes.
Remove the rolls from the oven. Transfer to a wire rack and allow to cool completely, slice open and serve. You may also serve them warm. Freeze leftovers in a single layer. Once frozen, store in a resealable storage bag. Microwave on low to defrost, heat in the microwave on medium for short intervals until thoroughly defrosted.
Baking soda provides a darker, crunchier crust. You can prevent the top from hardening by basting the raw dough from being crunchy by basting with an egg white and water egg wash. Egg white egg wash softens baked goods.
For mixing by hand, be careful not to overhandle the dough. Mix just until combined.