An amazing, delicious roll with the texture of a true sourdough bread. Bet you can’t eat just one of these chewy rolls!
A giant sized sourdough roll. There’s just nothing better. This is a recipe you will need to plan ahead a bit since it uses a sourdough starter. But it is so worth it. After one roll, you’ll want to make it all over again.
Start with a Gluten Free Sourdough Starter
The starter is one of the most important, if not the most important, part of this recipe. You’ll need to give yourself about 6 days to work with it. But trust me, it’s easy to put together and you have several options for the leftover starter once you’ve made the rolls.
Gluten Free Sourdough Starter Day 1
Gluten Free Sourdough Starter Day 3
Gluten Free Sourdough Starter Day 6
Gluten Free Sourdough Starter
½ cup sorghum flour
Slightly less than ½ cup water
In large glass measuring cup or a quart size glass jar, add the flour and water and mix. Cover with a paper towel and secure it with a rubber band.
Set the mixture aside, at room temperature, and let it ferment for 12 hours.
At this point, start ‘feedings’ every 12 hours.
Add ½ cup sorghum flour and slightly less than ½ cup water to the glass container each time and stir with a wooden spoon.
By day 3, you might see some bubbles forming.
At day 4, continue to feed every 12 hours, but this time, discard ½ of the starter before adding the flour and water.
Every time you feed it, discard ½ of the mixture beforehand.
By day 6, the starter is ready to use. Give it a stir and portion out ½ cup of it for the recipe.
At this point, the remaining sourdough starter can be either frozen or kept in the refrigerator for up to a week. Or you can choose to continue the maintenance feedings every 12 hours to use the starter again.
How to Make Gluten Free Sourdough Bread
The recipe and the prep work make may sound intense, but it’s really not. All you need is a couple of mixing bowls, a stand mixer and time to let it do it’s thing!
The Liquids
The liquid ingredients should be at room temperature. If you’re like me and use the microwave to melt the butter, then just wait about 10 minutes until it cools off. The eggs can be brought to room temperature quickly by floating them in a bowl of warm water.
The Mixing
I love using a stand mixer because you can easily start the batter mixing and then just let it mix while getting the pan ready. Set the timer for 3 minutes and it’s done. You could also use a hand mixer, just mix for 4 minutes.
The Proof Time
The time from start to finish with these rolls is quite lengthy, but I promise it’s worth it. And it’s hands-off! After mixing up the batter, just place a towel over it, set it aside and let it ferment overnight. Another rise is needed after the rolls have been formed, but after that, they’ll be ready to eat in no time!
For a delicious yeast roll, check out Gluten Free, Dairy Free and Gum Free Dinner Rolls
The Roll Batter
The roll batter will be on the sticky side. And that is completely the way it should be. Here’s a little tip for forming them into rolls though: use a large spoon and a spatula and drop them into the pan. The tops can be smoothed with the back of the spatula.
Before Baking
After Baking
Nothing screams dinner rolls like these gluten free sourdough rolls.
Gluten Free Sourdough Bread Rolls
Ingredients
- 1 cup milk
- ½ cup water
- ¼ cup butter melted
- 2 eggs
- 1/3 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
Nutrition
LadyJ
Oh yum!!! I’ve been waiting for a good GF sourdough recipe. I am going to get my starter going tonight so next week this time I will have some sourdough rolls – can’t wait!!! This recipe looks easy and delicious – Thank you! = )
Emőke
Hello Christine!
I really like this recipe. What would you recommend for sour cake instead of sorghum?
Have a nice day.
Christine
Hi!
You could also use millet flour. That would work as a replacement for sorghum.
Hope that helps!
Christine
Emőke
Dear Christin!
Thank you very much for your quick reply. I definitely try. I wish you another good job.
Jacqueline
Can the sourdough starter from this recipe (sorghum only) be used to make the sourdough bread recipe you have on the site (that sourdough starter uses GF flour blend)? I want to make both…
Christine
Hi Jacqueline!
Yes, it sure can!
Thanks for asking.
~Christine
Jacqueline
These are SO good! Well worth the wait
rob
Quick question: for the sour dough starter, is it critical for success that sorghum flour exclusively be used as the base, or can any other gluten free flours also be used ?
And if so, could you suggest several alternatives GF flours ?
Thanks !!
Christine
Hi Rob,
So it’s not essential to use sorghum flour, you could try brown or white rice flour – the directions would be exactly the same. I hesitate to suggest others as I have not tested them out!
Hope that helps though!
~Christine
rob
Christine,
Thanks so much for your reply. My goal is to find a flour that is carbohydrate friendly, as well as low in oxalates (history of kidney stones). I miss my bread, and hopefully a sourdough bread recipe with the most “friendly” flour base will meet that need. Thanks again…. any further applicable suggestions/information would be appreciated. Best to you ! rob
Sherry
I’m very new to gluten-free diet. I have a starter that I use to bake my bread weekly. I feed it once a week and keep it refrigerated and use it for pancakes and other recipes aside from my weekly loaf of bread. I don’t even have to think about it because it always turns out perfectly. Will gluten free starter hold of the same way, weekly feeding, refrigerated and multi purpose uses? I bet your biscuits the other day and they turned out great. I also made a single layer gluten-free cake that I believe was from your site. I’m still looking for light and fluffy baking outcomes. Thanks and advance for suggestions!
Christine
Hi Sherry,
Sourdough starter is great isn’t it?! But yes, to answer your question – it acts in the same way. I’ve even frozen it before, but yes, kept in the refrigerator, it works wonderfully.
Hope that helps!
~Christine