Udi's Gluten-free Baguettes. They're a little spendy, but they make the best French dip sandwiches, in my opinion. They're sort of like those almost-cooked baguettes you can buy at the grocery store; all you have to do is stick 'em in the oven for a couple minutes and they're nicely browned.
I usually make French dip after baking a beef pot roast at home the night before. Slice the leftover pot roast as thin as possible. Fill a sauce pan 1/2 full with Swanson's gluten-free beef broth (read labels to make sure it's GF) and bring the broth to a boil. Add the sliced beef to the broth. Return it to a boil, but then reduce the heat and simmer it a couple of minutes with a lid on it.
When you set your table, give each person a little au jus bowl. Ladle out the broth into the au jus bowls and remove meat with tongs.
Cut baguettes length-wise, like hot dog buns. Place sliced meat inside. Individuals can then dip their hot sandwich in the au jus before eating.
Some additions that can make a French dip taste extra yummy:
- Saute onions
- Swiss cheese
- French fries