Gluten Free Hoagie Rolls
Oh my gosh, these gluten free hoagie rolls taste amazing! They contain mostly naturally gluten free ingredients, though it’s good to still verify that. Especially with the oats and flour.
After the amazing response from this easy whole-wheat hoagie roll recipe, I decided to go about creating another one. Thank God I did, because these hoagie rolls are incredible. And I really hope you and your family will enjoy them.
The Taste and Texture of These Hoagie Rolls
Now to the part you’re curious about! Because of the oats, these gluten free hoagie rolls have an incredibly wholesome and nutty taste. I can only describe the taste so much in words..
On top of that, these rolls are whole-grain; which is so nutritionally beneficial.
And as for the texture – the crust on the outside is lightly crispy. And the inside is pure soft and chewy, with a slight chewiness from the oats.
And yet these rolls are sturdy enough for any kind of sandwich/deli toppings you’d like to use.
I even ate one topped with strawberry jam not too long after I took them out of the oven. Verdict? Absolutely delicious.
What Inspired Me to Create This Recipe
Honestly, after my first hoagie roll recipe; I didn’t feel too confident about pulling off another one. But I wanted to at least try, you know? I had no idea that this recipe would turn out successfully either. But here we are!
Isn’t it that way in life most times? We often don’t attempt to accomplish certain things because we feel as if we may fail.
But it’s true – oftentimes failure has been proven to pave the road to success. It’s so easy for us to forget this.
What Makes These Hoagie Rolls Unique?
What’s unique about these gluten free hoagie rolls, is that they’re made with oats. Gluten free, of course..
Most traditional hoagie roll recipes don’t include oats. So I wanted to experiment and see how it would work out by adding it in.
Lo and behold, the rolls came out far better than I expected. The oats are barely detectable, because they’re soaked beforehand.
PSST! – They’re Secretly Healthy
Which means that no one can really tell that these hoagie rolls are healthy. Not that healthy is a bad thing at all.
It’s just that sometimes it’s better for some people to find out afterwards, you know? Or they probably wouldn’t give it a chance upon hearing it’s healthy..
*Some Food For Thought*
There are an endless amount of incredible recipes out there that are available at anyone’s fingertips.
And being a food blogger involves trying to prove to the world that your recipes are amazing.
There are so many people out there with a variety of tastes and preferences regarding food.
So I believe that any food blogger (including myself) shouldn’t stress about how their recipes are being received.
Maybe not everyone, but someone out there is guaranteed to accept it. And enjoy every bite!
Gluten Free Hoagie Rolls Ingredients:
I may have forgotten to mention this earlier, but these hoagie rolls are the easiest to make. And what’s even better, is that they’re homemade. Can’t argue with that, can ya?
And you only need a few basic ingredients to make them. I will list them below.
- Gluten Free All-Purpose Flour: Or you can use a mixture of bread flour and all-purpose flour.
- Gluten Free Oats: It’s best that you use quick (or one minute) oats to make these hoagie rolls. The texture of these particular oats works perfectly because of its smaller size. And they soften more quicker.
- Active Dry Yeast: Or you can use instant yeast. With instant yeast, you don’t have to activate it beforehand as with active dry yeast. You just add it in with the other ingredients.
- Extra Virgin Olive Oil
- Cane Sugar
- Warm Water (around 110 degrees)
I truly hope that you enjoy this gluten free hoagie rolls recipe. I hope to hear from you if you have any questions, comments, etc. Thank you!
Gluten Free Hoagie Rolls
- 1 1/4 cups water (warmed to around 110 degrees)
- 1/2 – 1 tbsp cane sugar
- 1/4 cup gluten free quick cooking oats (1 minute oats)
- 1 packet (2 1/4 tsp) active dry yeast *or the same amount for instant yeast*
- 1 1/2 tsp salt
- 2 tbsp extra virgin olive oil
- 2 3/4 – 3 cups gluten free all-purpose flour
- 1 egg white for egg white wash (optional)
- Warm the water first, then combine it with the sugar, oats and active dry or instant yeast. Let the mixture sit for 8 minutes until the yeast gets foamy and the oats soften. After that, add in the extra virgin olive oil, salt, and flour. Combine with a fork. *At this point, it’s best for you to use your hands to combine everything thoroughly; as it will be tough to continue with the fork*
- After the dough is combined, move it to a floured surface for 8 minutes of kneading.*Start out with 2 3/4 cups of flour first, and if you need more; add up to 1/4 cup additional*(I haven’t tried using a bread machine, but you should be able to use one here – just set it to knead for the 8 minutes)
- After kneading the dough, roll it into a ball shape. Grease or oil the bowl that you took it out of. Then place the dough back in, and roll it around so that it can be coated in the oil/grease. Loosely cover the bowl with a kitchen towel, and let the dough sit for an hour.
- After the hour is up, gently punch down the dough to deflate it. Move the dough to a floured surface.Cut the dough into six equal pieces. Form each piece into a square shape, then roll it into a cylinder shape. *Make sure to pinch any loose seams in and tuck the edges in*
- Place the 6 cylinders of dough on a parchment-lined baking sheet. Loosely cover the dough, and let it sit for 35 minutes until they become larger.Preheat your oven to 375 degrees. Brush the tops of the dough with an egg white wash (egg white combined with 1/4 tsp water) if desired.
- Bake the rolls for 20-22 minutes until they’re browned to your liking. *Optional: Immediately brush the tops of the dough with a little melted butter after removing them from the oven. This will have them looking nice and shiny*Let the rolls cool on a wire rack or other cooling surface. Enjoy!