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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Po' Boy rolls have a thinner, crispier crust and a much lighter, airier interior compared to traditional French baguettes, which are denser and chewier.
They are best eaten the day they are baked. They typically last 1-2 days at room temperature before becoming tough or stale.
Yes, they freeze very well. Wrap them tightly in plastic wrap or foil and place in a freezer bag. Thaw at room temperature and reheat in the oven.
A light French baguette or a soft hoagie roll are the best substitutes, though they may lack the specific 'shatter' of a true New Orleans crust.
Traditional recipes using only flour, water, yeast, and salt are vegan. However, some commercial brands may add milk or honey, so check the label.
Sprinkle the crust lightly with water and place it in a 350°F (175°C) oven for 5-7 minutes until the crust is crisp again.
They are typically sold in 'loaves' that are cut into 6-inch (small), 12-inch (regular), or even 30-inch lengths for large gatherings.
Yes, they contain wheat and gluten. Some commercial varieties may also contain soy or be processed in facilities with nuts.
Po' Boy Rolls is a versatile ingredient found in cuisines around the world. With 275 calories per 100g and 9.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain product category with complete nutrition information.
View all grain product →Discover 1 recipes featuring po' boy rolls with step-by-step instructions.
Browse recipes →The high moisture content and specific proofing techniques used in New Orleans bakeries create a very airy crumb that doesn't feel heavy when loaded with fillings.