One of my favorite things to eat is sandwiches. When I was in middle school we used to walk to a nearby deli at lunch to get sub sandwiches. I always got a “cheesy British” which had turkey, roast beef, cheddar cheese, mustard, mayonnaise, lettuce and tomatoes. It was one of the best sandwiches I have ever had. Sub sandwiches offer so many options from a veggie sub to lots of meat to everything in between. When we went gluten-free nearly 17 years ago we never even considered that we could still have amazing sub sandwiches. While it took us many years to create this recipe, it was worth the wait. Our kids all now love these sub sandwiches just as much as we do. We can’t seem to keep the rolls around very long. These sub rolls are nothing short of amazing! The rolls are soft and tender, yet pliable, and you can eat them fresh, or lightly toasted. These are sure to knock your socks off. If you have been missing amazing sub sandwiches, look no further. You won't want to have any other sub sandwich. Head on over to pick up our Rustic Scoop™ Pizza Crust so you can make these.
⅓ Cup Whole Psyllium Husk (included with your order)
1 teaspoon Dry active yeast
1 Tablespoon Honey or maple syrup
½ Cup Egg whites, 6 Tablespoons Aquafaba (garbanzo bean water), OR Powdered egg replacer for 2 eggs
¼ Cup Oil of choice, needs to be light tasting
2 teaspoons White vinegar or Apple cider vinegar
2 ½ Cups warm Water
Preheat the oven to 375°F. Prepare two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, place the Rustic Scoop™ Pizza Crust Mix and the rest of the dry ingredients. Mix with the paddle attachment until well combined. Add all of the liquid ingredients, mix on low speed until everything is mixed together, then mix on medium speed until well combined and beginning to thicken (about 3 minutes). The dough will be super watery to start, don’t worry, it will thicken up. Once you have mixed your dough for about 3 minutes, let it rest while you prepare your baking sheets.
Get out two large baking sheets and cover them with parchment paper. You will need olive oil to help with shaping your dough as the dough is sticky. Divide the dough into 5 equal parts, approximately 1 cup balls. Using oiled hands make nice long logs with each of your 5 divided parts, approximately 11 inches long. Gently roll them with oiled hands to shape them. Place 5 rolls on two baking sheets as they need room to rise. Gently pat the rolls down until they are about 1 ½ inches thick. You can add toppings like seasoning or sesame seeds now. Be sure to pat them down gently into the dough or they will just fall off after baking.
Place in a warm draft free area with plastic wrap over your rolls to rise for 30 minutes. We like to place our buns on our stove top while the stove is heating up. Once they have risen, they will likely have become flatter blobs. Gently reshape into logs, rolling them half way over like a taco, then putting the open side of the taco face down seems to be a good way to easily make these back into nicely shaped logs. With a sharp knife, make 4 angled slit lines evenly spread apart across the top of the roll. Bake at 375°F for approximately 30-35 minutes or until lightly golden brown. Place buns on a cooling rack until they are cool to the touch. Then brush with melted butter of choice. Slice with a serrated knife once cooled. If you are eating right away, we highly suggest lightly buttering the inside of your cut buns and toasting them or cooking them on your BBQ until the buttered inside is golden brown. We cannot wait for you to try these buns. As always, if you have questions, please let us know. If you have buns that you won’t use right away, just cut them with a serrated knife and freeze them. Enjoy!