Difficulty: Intermediate
Servings: 4
Best Season: Suitable throughout the year


For the sub rolls:

For the meatballs:

For the sauce:


To make the sub rolls:

  1. Warm the dairy free milk in the microwave for 30 seconds, this brings it to the optimum temperature to activate the yeast
  2. In a large bowl combine the gluten free bread flour, xanthan gum, salt, dried yeast, cream of tartar and caster sugar
  3. Add the vinegar, warmed dairy free milk, melted dairy free spread and egg white
  4. Mix together until a ball is formed, either knead on a floored surface or in an electric mixer for 5 minutes
  5. Cover the bowl with lightly oiled cling film and place in a warm, draft free environment for 1 hour to allow the yeast to activate
  6. Preheat the oven to 180 oC
  7. Remove the dough from the bowl and place on a well floured surface
  8. Divide the dough into four and shape into 4 sub rolls
  9. Place on either a preheat baking tray or a pizza stone
  10. Brush the subs with dairy free milk and place in the oven for 20-25 minutes
  11. Remove from the oven and allow to cool

To make the meatballs:

  1. Preheat the oven to 180 oC and line a baking sheet with either parchment paper or tinfoil
  2. In a large bowl combine the beef, pork, basil, oregano, onion, coriander leaf, tomato puree, garlic and seasoning
  3. Shape into meatballs and place on the baking sheets
  4. Bake in the centre of the oven for 20 minutes

To make the sauce:

  1. Gentle sauté the onion, garlic and chilli in a drizzle of olive oil
  2. Add in the tomatoes, sugar, balsamic vinegar, oregano and garlic and herb stock
  3. Simmer gently for 15-20 minutes until the sauce has thickened
  4. Season to taste
  5. To construct the sub, slice open the roll drizzle in a little of the tomato sauce, place in the meatballs and top with more tomato sauce.
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