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Gluten Free Sourdough Bread Rolls
Traditional sourdough rolls so good that no one will ever know they're gluten free!
Prep Time
2
hours
hrs
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
2
hours
hrs
50
minutes
mins
Course:
bread
Cuisine:
American
Servings:
12
rolls
Calories:
243
kcal
Author:
Christine
Ingredients
1
cup
milk
½
cup
water
¼
cup
butter
melted
2
eggs
⅓
cup
honey
½
cup
gluten free sourdough starter
1
cup
white rice flour
1 ¼
cups
millet flour
1
cup
tapioca flour
2 ½
Tbls.
psyllium husk powder
2
Tbls.
ground flaxseed meal
2
tsp.
salt
Instructions
In the bowl of a stand mixer, combine the milk, water, butter, eggs, honey and starter. Mix until well combined.
In a medium bowl, whisk together the flours, psyllium husk powder, flaxseed meal and salt.
All at once add the flour mixture to the liquid mixture.
Beat on medium-high speed for 3 minutes.
Cover the bowl with a towel and set it aside to ferment for at least 8 hours or overnight.
When the dough is ready, prepare a 9 x 13 pan with baking spray.
Using a sharp knife, divide it into 12 pieces. Drop each roll onto the baking pan.
Cover the pan with a sheet of plastic wrap.
Allow the rolls to rise for 2 hours.
Preheat the oven to 375 F.
Uncover the rolls and bake them for 30 – 35 minutes.
Serve with butter or plain.
Notes
*Not included in Prep time: The dough needs to ferment at least 8 hours or overnight.
Nutrition
Calories:
243
kcal
|
Carbohydrates:
43
g
|
Protein:
5
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Cholesterol:
38
mg
|
Sodium:
374
mg
|
Potassium:
103
mg
|
Fiber:
4
g
|
Sugar:
9
g
|
Vitamin A:
195
IU
|
Calcium:
39
mg
|
Iron:
1
mg