Imagine sinking your teeth into a warm, fluffy roll that's not only gluten-free but bursting with tangy sourdough flavor. These magical gluten-free sourdough rolls will revolutionize your baking game, proving that dietary restrictions never mean compromising on taste or texture. Whether you're celiac, gluten-sensitive, or simply looking for a healthier bread alternative, this recipe will become your new kitchen staple that will have everyone asking, "Are you sure these are gluten-free?"
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Gluten Free
Serves: 12 rolls
Ingredients
- 1 cup gluten free sourdough starter
- 1 cup warm water
- 2 cups gluten free flour blend
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine 1 cup of gluten free sourdough starter and 1 cup of warm water. Stir gently until well mixed.
- Add 2 cups of gluten free flour blend, 1 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of olive oil to the bowl. Mix until a sticky dough forms. You can use a spatula or your hands to combine the ingredients thoroughly.
- Once the dough is well mixed, cover the bowl with a clean kitchen towel or plastic wrap. Let it rest in a warm place for about 20 minutes. This allows the dough to rise slightly and develop flavor.
- Preheat your oven to 375°F (190°C) while the dough is resting. Line a baking sheet with parchment paper or lightly grease it with oil.
- After the resting period, wet your hands slightly to prevent the dough from sticking. Divide the dough into 12 equal portions. Shape each portion into a round roll and place them on the prepared baking sheet, leaving some space between each roll.
- Cover the shaped rolls with a kitchen towel and let them rise for an additional 15-20 minutes. This will help them become lighter and fluffier.
- Once the rolls have risen, place them in the preheated oven. Bake for 25 minutes or until the rolls are golden brown on top and sound hollow when tapped on the bottom.
- Remove the rolls from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your gluten free sourdough rolls warm, or store them in an airtight container for later use. They can be served with butter, used for sandwiches, or enjoyed on their own!
Tips
- • Temperature is key: Ensure your warm water is around 100-110°F to activate the sourdough starter perfectly. • Patience matters: Don't rush the rising process. Letting the dough rest allows better flavor development and texture. • Moisture management: Wet hands when shaping rolls to prevent sticky dough from clinging to your fingers. • Starter health: Use an active, bubbly sourdough starter for the best rise and flavor. • Storage hack: These rolls freeze beautifully! Cool completely, then store in a freezer bag for up to 3 months. • Customization: Add herbs like rosemary or thyme to the dough for extra flavor complexity. • Texture tip: For crispier tops, brush rolls with an egg wash before baking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
