Gluten-Free Sourdough Rolls
Soft, fluffy, and delightfully tangy, these Gluten-Free Sourdough Rolls are a must-try for anyone seeking a nutritious and delicious alternative to traditional bread. Made with a gluten-free sourdough starter, a blend of gluten-free flours, and the magic of psyllium husk powder for structure, these rolls deliver a perfect balance of chewiness and flavor. The recipe shines with its long fermentation process, allowing for a depth of tangy sourdough flavor to develop while remaining gentle on digestion. With simple ingredient swaps like maple syrup or coconut oil, these rolls can easily be made vegan-friendly. Ideal for dinner rolls, sliders, or as a snack, they’re versatile and freezer-friendly for meal prep. Whether you’re new to gluten-free baking or a seasoned pro, these rolls will feel right at home on any table!
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Recipe Information
Ingredients
- 120 grams Gluten-free sourdough starter
- 300 grams Gluten-free all-purpose flour blend
- 50 grams Tapioca starch
- 10 grams Psyllium husk powder
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 2 tablespoons Honey (or maple syrup for vegan option)
- 2 tablespoons Olive oil (or melted coconut oil for variation)
- 240 milliliters Warm water
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, warm water, honey (or maple syrup), and olive oil. Stir until well mixed.
In a separate bowl, whisk together the gluten-free all-purpose flour blend, tapioca starch, psyllium husk powder, salt, and baking powder.
Gradually add the dry ingredients into the wet mixture, stirring with a spatula or wooden spoon until a sticky, dough-like consistency forms. Allow the dough to rest for 10 minutes to hydrate properly.
Lightly grease your hands with oil and divide the dough into 8 equal portions. Shape each portion into a small roll and place them on a parchment-lined baking sheet, leaving space between each roll for expansion.
Cover the baking sheet with a clean kitchen towel or plastic wrap and let the rolls proof at room temperature for 4-6 hours, or until they have slightly puffed up. The tangy flavor will develop more during this fermentation process.
Preheat your oven to 375°F (190°C). Once the rolls are proofed, bake them in the preheated oven for 25-30 minutes, or until the tops are golden brown and the rolls feel firm to the touch.
Remove the rolls from the oven and let them cool on a wire rack for at least 15 minutes before serving. These rolls are best enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2828 mg | 123% | |
| Total Carbohydrate | 366.1 g | 133% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 36.1 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
