Gluten-Free Sourdough Rolls
Total Time
1 hour and 40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
4.67 out of 5 stars
(9)
Ingredients
10 servings
- 1 cup millet flour
- 1 cup tapioca flour
- 1 cup white rice flour
- ½ cup almond flour
- 2 tablespoons psyllium husk powder
- 1 tablespoon granulated sugar (of choice, I like coconut sugar)
- 1 teaspoon salt
- 2 ¼ cups oat milk (or any milk of choice)
- ½ cup gluten free sourdough starter
- ¼ cup crushed peppercorns (I like to use black or rainbow, see post for more info)
- oil (any kind, for brushing (optional)
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Preparation
Step 1
In a large mixing bowl, combine millet flour, tapioca flour, white rice flour, almond flour, psyllium husk powder, sugar and salt. Mix until well combined.
Step 2
Add the milk and sourdough starter to the dry ingredients. Mix until a smooth dough forms. Gently fold in the crushed peppercorns.
Step 3
Cover the mixing bowl with a damp dish towel and place in a warm place to rise and proof the dough for one hour.
Step 4
After one hour has passed, preheat the oven to 450°F.
Step 5
Line a baking sheet with parchment paper.
Step 6
Divide the dough into 10 portions about the size of your fist. Roll the dough portions into balls and place on the parchment-lined baking sheet.
Step 7
Score the dough in any manner you prefer (I like to simply slice an "X" into each roll using a wet knife). Then brush each roll with oil, if using (it helps develop a golden crust, but omit if oil-free is preferred).
Step 8
Place the sourdough rolls into the oven and bake for 25-30 minutes (I find 28 minutes to be just about right) or until firm, golden and the rolls sound hollow when tapped on their bottoms.
Step 9
Allow the rolls to cool (either on the baking sheet or a cooling rack) for at least 20 minutes before serving.
Step 10
Enjoy!
Step 11
Save recipe for the next time?
