Name: Gluten-Free Tapioca Hoagie Rolls
Total time: 1 h 45 min
Yield: 12 large rolls
Cuisine: American
Ingredients: 6 tbsp whole psyllium husks, or 4 1/2 tbsp fine psyllium powder; 3 cup lukewarm water, 110F; 2 cup tapioca flour (tapioca starch); 1½ cup millet flour, or sorghum flour; 1½ cup white or brown rice flour; 2 tbsp granulated sugar; 5 tsp instant or active dry yeast; 2 tsp fine sea salt; 2 tsp baking powder; 4 tbsp olive oil; 1 tbsp apple cider vinegar

Gluten-Free Tapioca Hoagie Rolls

by Matt KennardPublished September 18, 2026

Chewy gluten-free rolls held together with a psyllium gel, built for a beef sandwich and its jus.

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Yield

12 large rolls

Prep

20 min

Bake

25-30 min

Total

1 h 45 min

Oven

400°F / 204°C

Doubled from the original batch, because twelve rolls is what an Italian beef night actually needs.

Method

Prep 5-10 min · thick gel

Whisk the psyllium vigorously into the lukewarm water and let it sit 5-10 minutes until thick.
Prep combined

In a stand mixer with the dough hook, combine all the dry ingredients.
Prep 5-6 min · smooth and elastic

Add the oil, vinegar and gel. Mix on low to bring it together, then beat on medium-high for 5-6 minutes.
Assemble 12 logs, 6-7 inches

Divide into 12 pieces. With oiled or wet hands, shape each into a 6-7-inch log on a parchment-lined sheet.
Rest 45-60 min · puffy

Cover loosely with a damp towel or oiled plastic wrap and rise somewhere warm.
Bake 25-30 min · golden, hollow-sounding

Cut 3 shallow slashes in each roll and bake at 400F until golden and hollow when tapped.
Rest fully cool

Cool completely on a rack so the crumb sets.

Goes with

Used in: Gluten-Free Italian Beef Sandwiches

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Gluten-Free Tapioca Hoagie Rolls

Ingredients

Method

Goes with

Comments (0)

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