Gluten-Free Baking Classics by Annalise Roberts

On Saturday, I thought I would surprise my guys by trying to make a “real” sub sandwich. I think I came pretty darned close, thanks to Annalise G. Roberts, author of Gluten-Free Baking Classics.

The recipe is appropriately called “Submarine Sandwich Bread” and is on page 178.  If you decide to buy this cookbook, you will also need a french bread pan to make the classic shape of the submarine roll.

The bread is really easy to make, my husband, whose idea of cooking is either on the grill or in a vat of oil, has even made bread in a french bread pan…  and I think he is even better at it than me!  This is the redeeming quality about GF bread, it takes significantly less time to make than it’s gluten containing counterpart because you do not “knead” (LOL!) to develop the gluten.

The deli meats I used for the sandwich are all Boar’s Head and they consist of low sodium turkey, low sodium ham, and Genoa salami.  The cheese is provolone.  My favorite add-in’s are lettuce, tomato, onion and banana peppers.  I also used Boar’s Head brand Deli Dressing.

The size of this roll is about the size of my hand

I like to scoop out the inside of my rolls because I really just need a "holder" and not all of the added carbs

I brush on the Deli Dressing instead of pouring it on, just want the flavor and not the fat!

Outside of the salami, with the low sodium turkey and ham and using only one slice of provolone, I assume this is a lot lighter that any other restaurant "Italian" sub I have ever had

After toasting in the oven for about 5 minutes...

This was the first time I have ever had a GF sub.  Now, I realize that my taste buds have changed over the years of being GF, but I would have seriously questioned it’s GF status had not made it myself! 😀

Thank you Annalise for such a wonderful cookbook!