There are beginning to be more and more sourdough recipes available for the gluten-free cook, but many of the recipes want you to add dry yeast to your dough mixture. Since the sourdough starter is a natural yeast, my goal has been to work to create delicious breads and rolls using only the sourdough starter. This method does require more patience, in the sense that your rising time will be longer, but I love knowing that I've created something from scratch - making it rise naturally. It's a cinch to mix up, pop into pans, and tastes absolutely wonderful. These rolls are light and airy, with a wonderfully chewy texture. These have gotten rave reviews from non-gluten-free eating friends, too! Enjoy!
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Delicious Sourdough Dinner Rolls
Makes 12-24 rolls
Butter 24 muffin tins for smaller rolls OR butter 9x13 pan for larger rolls.
Mix in a large bowl:
3/4 cup white rice flour
3/4 cup potato starch
3/4 cup tapioca starch
1/2 cup brown rice flour
2 tsp xanthan gum
1 tsp salt
In a mixer, combine:
1/2 cup gluten-free sourdough starter
1 cup lukewarm water
3 eggs, room temperature
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil
Add in dry ingredients and beat 1-2 minutes, until nice and smooth.
For small rolls: Divide dough among 24 muffin tins. Each muffin tin should be 1/2 full.
For larger rolls: Scoop dough into 12-15 large mounds in the 9x13 pan. (I use a very large cookie scoop)
Cover each pan with plastic wrap. Set in a warm location to rise 4-5 hours, until doubled. *You won't see much evidence of rising until at least 2 hours have passed.
Once dough has doubled in size, bake at 350F for ~ 20-25 minutes for small rolls and 25-30 minutes for larger rolls, until a nice light brown.
Remove from pans and let cool on cooling rack. These rolls are best served warm. They reheat wonderfully, and freeze well, too. Slice, butter and enjoy!
Large gluten-free sourdough rolls with flaxseed, made in a 9x13 pan.
Small gluten-free sourdough rolls, made in muffin tins.
Delicious Sourdough Dinner Rolls
Makes 12-24 rolls
Butter 24 muffin tins for smaller rolls OR butter 9x13 pan for larger rolls.
Mix in a large bowl:
3/4 cup white rice flour
3/4 cup potato starch
3/4 cup tapioca starch
1/2 cup brown rice flour
2 tsp xanthan gum
1 tsp salt
In a mixer, combine:
1/2 cup gluten-free sourdough starter
1 cup lukewarm water
3 eggs, room temperature
1 Tbsp honey
1 1/2 Tbsp maple syrup
4 Tbsp oil
Add in dry ingredients and beat 1-2 minutes, until nice and smooth.
For small rolls: Divide dough among 24 muffin tins. Each muffin tin should be 1/2 full.
For larger rolls: Scoop dough into 12-15 large mounds in the 9x13 pan. (I use a very large cookie scoop)
Rolls should have enough space to rise/double when covered with plastic wrap.
Cover each pan with plastic wrap. Set in a warm location to rise 4-5 hours, until doubled. *You won't see much evidence of rising until at least 2 hours have passed.
Once dough has doubled in size, bake at 350F for ~ 20-25 minutes for small rolls and 25-30 minutes for larger rolls, until a nice light brown.
Small rolls fresh from the oven.
Remove from pans and let cool on cooling rack. These rolls are best served warm. They reheat wonderfully, and freeze well, too. Slice, butter and enjoy!
Mmm.. Look at the soft, airy texture.
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