Gluten-Free Sourdough Rolls
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.
Servings 6 rolls
Ingredients
Preferment
- 150 g active gluten-free sourdough starter it should be at peak rise and super bubbly
- 100 g filtered water
- 80 g superfine brown rice flour
Liquids
- 22 g psyllium husk the whole husks, not psyllium husk powder
- 20 g maple syrup or honey
- 300 g filtered water
- 8 to 15 g olive oil optional, helps soften the crust slightly, skip if your roasted garlic is packed in oil
Flour Mix (see Notes for options)
- 80 g potato starch not potato flour!
- 60 g tapioca flour or arrowroot flour
- 80 g quinoa flour
- 80 g superfine brown rice flour or sorghum flour
- 12 g sea salt
Mix-ins
- 4 g (1 tablespoon) dried rosemary crushed between your palms
- 35 g roasted garlic if packed in oil, drain off as much oil as you can before adding
Instructions
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.150 g active gluten-free sourdough starter, 100 g filtered water, 80 g superfine brown rice flour
To make the dough
- Whisk together the psyllium husk, sweetener, and water. Whisk until combined and let gel while preparing the flour mixture.22 g psyllium husk, 20 g maple syrup or honey, 300 g filtered water
- In a large bowl or stand mixer, combine all of the flours + starches, plus salt and rosemary.80 g potato starch, 60 g tapioca flour, 80 g quinoa flour, 80 g superfine brown rice flour, 12 g sea salt, 4 g (1 tablespoon) dried rosemary
- Whisk the psyllium gel mixture into the preferment, along with the olive oil if using.8 to 15 g olive oil
- 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.35 g roasted garlic
- 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.
Notes
For the flours: you can play around with alternative flours than I have listed here, but I’d stick with the total amount of flour to keep the liquid to flour ratio steady. You'll also want to keep the starch:whole grain flour ratio pretty close to how it's written for the fluffiest bread.
Note that more starches (tapioca, arrowroot & potato) will cause a quick rise and a more “white bread” texture and flavor, whereas adding more whole grains will make for a less fluffy, light loaf.
Experiment with subbing in different flours, like quinoa and millet, for the brown rice and sorghum, to see what you like best!
