Description
These Gluten-Free Sourdough Rolls are soft, flavorful, and perfect for anyone avoiding gluten. Made with a wholesome blend of millet, tapioca, white rice, and almond flours, combined with a gluten-free sourdough starter and oat milk, these rolls offer a delightful texture and a mildly tangy taste. Crushed peppercorns add a subtle spicy kick, and brushing with oil creates a beautiful golden crust. Ideal as a side for any meal or for sandwiches.
Ingredients
Dry Ingredients
- 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 (such as coconut sugar)
- 1 teaspoon salt
- ¼ cup crushed peppercorns (black or rainbow)
Wet Ingredients
- 2 ¼ cups oat milk (or any milk of choice)
- ½ cup gluten free sourdough starter
- Oil for brushing (optional)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, mix millet flour, tapioca flour, white rice flour, almond flour, psyllium husk powder, sugar, and salt until well combined.
- Add Wet Ingredients: Pour in the oat milk and gluten-free sourdough starter, stirring until a smooth dough forms. Gently fold in the crushed peppercorns for added flavor.
- Proof the Dough: Cover the bowl with a damp dish towel and place it in a warm area. Let the dough rise and proof for one hour to develop flavor and texture.
- Preheat Oven: After proofing, preheat your oven to 450°F (232°C) to prepare for baking.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Shape the Rolls: Divide the dough into 10 equal portions approximately the size of your fist. Roll each portion into a smooth ball and place them evenly spaced on the baking sheet.
- Score and Brush: Using a wet knife, score each roll with your preferred pattern, such as an “X.” Lightly brush the tops with oil if desired to help create a golden crust.
- Bake the Rolls: Bake in the preheated oven for 25 to 30 minutes, ideally around 28 minutes, until the rolls are firm, golden brown, and sound hollow when tapped on the bottom.
- Cool: Allow the rolls to cool on the baking sheet or a wire rack for at least 20 minutes to set the crumb structure and enhance flavor.
- Serve and Enjoy: Perfect for sandwiches or as a side, enjoy these gluten-free sourdough rolls warm or at room temperature.
Notes
- Using a damp dish towel to cover the dough during proofing helps retain moisture.
- Oat milk can be substituted with any milk of choice, including dairy or other plant-based options.
- Brushing with oil is optional but contributes to a more golden, crisp crust.
- Ensure the sourdough starter is gluten-free to maintain the recipe’s gluten-free integrity.
- Crushed peppercorns add a subtle peppery flavor, but can be omitted if preferred.
- Allowing the rolls to cool fully before slicing prevents them from becoming gummy inside.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
