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.
Just remember…
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.
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.
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.
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I'm not a big fan of the taste of sorghum flour. Is there something I can sub it out with?
Thank you,
Nicole
Nicole,
You can sub equal weights of oat flour or 3/4 cup oat flour for every 2/3 cup sorghum flour.
Carla