These fluffy and delicious Gluten-Free Sourdough Rolls are made with roasted garlic and rosemary for amazing flavor! They’re perfect for serving alongside your favorite soup, used as the bread for a sandwich or burger, or just eaten slathered with butter.
- 150g active gluten-free sourdough starter, it should be at peak rise and super bubbly
- 100g filtered water
- 80g superfine brown rice flour
- 22g psyllium husk, the whole husks, not psyllium husk powder
- 20g maple syrup or honey
- 300g filtered water
- 8 to 15g olive oil, optional, helps soften the crust slightly, skip if your roasted garlic is packed in oil
Flour Mix (see Notes for options)
- 80g potato starch, not potato flour!
- 60g tapioca flour or arrowroot flour
- 80g quinoa flour
- 80g superfine brown rice flour or sorghum flour
- 12g sea salt
- 4g (1 tablespoon) dried rosemary, crushed between your palms
- 35g roasted garlic, if packed in oil, drain off as much oil as you can before adding
To make the preferment
- In a bowl, mix together 150g active starter, water, and brown rice flour. Mix until smooth, and then cover and let rest for anywhere between 4 and 8 hours.
To make the dough
- Whisk together the psyllium husk, sweetener, and water. Whisk until combined and let gel while preparing the flour mixture.
- In a large bowl or stand mixer, combine all of the flours + starches, plus salt and rosemary.
- Whisk the psyllium gel mixture into the preferment, along with the olive oil if using.
- Add the wet ingredients to the flour mixture. Use a spoon and then your hands to bring the dough together, or use your dough hook to mix all of the ingredients until a smooth dough forms. It will take a few minutes in a stand mixer. If you’re using your hands, you will likely want to knead the dough together for a few minutes to make sure all the flour is hydrated and the dough is smooth. When the dough is almost together, add in the roasted garlic and mix until it’s incorporated but not completely crushed into the dough.
- Once your dough is soft and smooth, turn it out onto a clean, smooth work surface. Divide the dough in 6 equally sized pieces – I usually use my scale to ensure consistency. Lightly flour it if your dough seems sticky – mine usually doesn’t need any flour. Knead each piece into a smooth ball, and use your hands to shape the dough into a round.
- Place each shaped roll seam-side down onto a lined baking sheet. Cover, and let the dough proof for about three to five hours (it can be closer to five if it’s cold, sometimes even longer, or quicker if it’s warm) at room temperature.
When you’re ready to bake
- An hour before your dough is fully proofed, turn on the oven to 425°F.
- When your oven is preheated and your dough is well-proofed, brush each roll with olive oil or an egg wash, which will encourage browning. Then, score each roll as desired. I usually just do a simple X score for rolls.
- Place into the oven, and bake for 30 to 40 minutes, depending on how brown you’d like your rolls.
- Once the rolls are golden brown to your liking, remove them from the oven. Once they’re cool enough to handle, remove the rolls from the sheet pan and let cool on a wire rack so the bottoms don’t get soggy.
To store your sourdough rolls
- It will keep well at room temperature for a day or two. They’ll get stale quicker than a regular loaf since they’re smaller. You can store them in a linen bread bag to extend their life. If your rolls get a bit stale, put it in a 300°F for 10 minutes to refresh the crust. You can also freeze them.
Keywords: gluten-free rolls, sourdough rolls, bread rolls