Rye hot dog/sub buns?

[CathyA]

A couple months ago I found rye sub buns at Krogers. They were sooooo good. But they got rid of them.
Anyone ever see them anywhere?
Thanks.

[JaneV2.0]

I haven't seen them at my Kroger's, and I adore and miss rye bread. This GF recipe is on my list to try:
http://www.food.com/recipe/gluten-free-dark-rye-bread-383008
Let me know how it turns out. ;)

[Tussiemussies]

You might want to look at King Arthur's cookbook for wheat items. They also have different recipes, maybe you could find something there with them. They also have an anniversary cookbook I believe that may also have a recipe for rye bread. You could shape it into roll size. And they do sell a rye bread enhancer. Sounds like I m a spokesperson for them but I'm not. LOL :)

[peggy]

I haven't seen them at my Kroger's, and I adore and miss rye bread. This GF recipe is on my list to try:
http://www.food.com/recipe/gluten-free-dark-rye-bread-383008
Let me know how it turns out. ;)

that recipe looks OK, but I would be inclined to try a different flour than almond meal. Maybe a tapioca/white rice mix, or tapioca/millet mix, if you want more protein. Almond flour is so expensive!
I would use maybe 1/2 cup white rice, 1/4 cup millet, and 1/4 cup buckwheat, for the slightly sharp, bitter taste of rye. But that's just me.:)

[peggy]

OH, and some sugar as rye has a slightly sweet note as you chew it.

[JaneV2.0]

that recipe looks OK, but I would be inclined to try a different flour than almond meal. Maybe a tapioca/white rice mix, or tapioca/millet mix, if you want more protein. Almond flour is so expensive!
I would use maybe 1/2 cup white rice, 1/4 cup millet, and 1/4 cup buckwheat, for the slightly sharp, bitter taste of rye. But that's just me.:)

I should play with it. My caraway seeds are lost at the back of a cabinet, I think. I'm not crazy about rice flour but millet, tapioca, buckwheat all sound good. Injera's on my list too, and I'd like to try making it with a mix of teff and millet.

I see Amazon has a baking pan for hot dog buns (USA Pans).

[CathyA]

Thanks everyone. I was hoping to find some "ready-made". Kroger just went on a "lets-change-the-whole-store" kick and got rid of them.

[Miss Cellane]

You could always ask at the service desk if they will carry them again, or if any other branches have them--supermarkets do tend to carry what people in the area want, so even stores in the same chain won't have identical stock. Or ask for the brand name. Once you have that, you can call around to other supermarkets in your area to see if they carry the rolls. Or just call around to local bakeries and see if any of them make rye buns.

A quick Google search shows that both Walmart and Wegman's have their own house brand of rye sub rolls, so I'm sure other stores must have them.

[fidgiegirl]

I thought teff was also wheat?

[Rosemary]

Teff is a tiny grain that is traditional in some African cuisines.
http://ethnomed.org/clinical/nutrition/more-about-ethiopian-food-teff

It is not related to wheat and is gluten-free. In fact, I've seen many GF baking recipes that call for teff flour. Haven't used it, myself.

These are all wheat or related to wheat: couscous, bulgur, kamut, einkorn, farro/spelt, triticale, emmer

[JaneV2.0]

Some people (not celiacs) who are sensitive to modern high-gluten wheat can eat older varieties with no problems, I understand.

Traditional Ethiopian injera (fermented flatbread) is made from teff alone, or a mixture of teff and other grains.

Good luck finding rye buns, CathyA. If anything, I've noticed fewer choices of rye bread in stores over the years. I wonder if non-celiac wheat-sensitive people might be able to eat rye in small amounts. Wishful thinking maybe, but it's worth a try.

[CathyA]

I looked online at Walmart and couldn't find anything. Then I looked today and they have some.
For me, my tolerance of wheat, etc., is really a matter of degree. If I'm over-eating, I just start not tolerating it. So I can eat it on moderation..........which is very hard for me to do, unfortunately!
But I'm finding that maybe its most carbs. When I was on gluten-free for a couple weeks, I ate brown rice spaghetti one night, and couldn't believe how bad I felt afterwards........with horrible sweating.......which for me, means I dumped out alot of insulin.

[Rosemary]

re: wheat-sensitive people and "rye" bread -- very, very few rye loaves are 100% rye. Most are less than 25% rye. Bread from a supermarket is probably more like 10% rye.
If you've ever tried to bake 100% rye bread, you'll know why. It makes a very sticky dough and needs long, slow rising and preferably sourdough. Traditional German 100% rye breads are made with a sour, but it has a much milder flavor than most American sourdough.

re: breads in general and carb impact - look for breads made with real whole grains, not whole grain flours. Those big pieces of grain slow down the carb impact... they're not instantly digested like the flours.

Here are some glycemic index numbers that I was able to pull together that supports this:
http://rosemaryevergreen.blogspot.com/2010/04/health-news-and-whole-foods-diet.html

Sometimes Aldi's has real whole grain rye bread from Germany. You can't eat a lot of it because it is so incredibly filling - so different from fluffy, puffy loaves of bread.