These gluten-free sourdough dinner rolls are full of rich sourdough flavor with a tender crumb. With no added yeast or xanthan gum, they are made with only real ingredients. Perfectly golden on the outside and soft on the inside, these rolls are a delicious addition to any meal.
I can’t tell you how happy I am with these dinner rolls! I have tried various recipes for gluten-free dinner rolls over the years, and each time I have been so disappointed. Most recipes are trying to make them into something they aren’t – the same as a gluten-filled dinner roll, which they will never be, because they are GLUTEN FREE. I find that the more something looks identical to its gluten containing counterpart, the less delicious it is and the more odd the texture becomes.
These dinner rolls do not look the same as a regular gluten containing dinner roll, they are not as beautiful or as pillowy soft, because they can’t be without adding ingredients that are not so natural. But what they lack in beauty, they make up for in taste! These rolls actually TASTE GOOD! They have a lovely sourdough tang with a light sweetness from the milk and honey. They also freeze really well and are delicious toasted and slathered with butter.
Millet, oat, and tapioca make up the flours used in this recipe. I have really been enjoying using millet lately. It is mild in flavor and mills really well, since lately I have been milling my gluten free grains, which I highly recommend. But, you definitely don’t need a grain mill to make these dinner rolls. If you can’t find millet flour, you can easily substitute brown rice flour, but I encourage you to try millet if you haven’t already. If you can’t have oats, you can substitute them with sorghum or buckwheat, although you might need to add more milk or a bit of water if the dough seems too dry.
You will find everything you need to know about making these dinner rolls in the recipe card below, including photos for each step. Check the “notes” section for information on substitutions and how to freeze.
If you have any questions, please feel free to leave a comment or contact me directly, as always I am happy to help! I hope you enjoy this recipe and if you do please consider leaving a rating and review.
Gluten-Free Sourdough Dinner Rolls
Equipment
- 1 Kitchen Scale
- 1 9 x 13 glass baking dish
- 1 Dough Whisk optional
Ingredients
- 177 g whole milk
- 28 g butter (plus melted butter for brushing when done)
- 15 g honey
- 14 g whole psyllium husks
- 109 g tapioca flour
- 82 g millet flour
- 82 g gluten-free oat flour
- 7 g salt
- 234 g gluten-free sourdough starter
- 1 large egg room temperature (plus 1 egg for egg wash)
Instructions
- Grease a 9 x 13 glass baking dish with butter and set aside.
- Add the milk, butter, and honey to a small saucepan and warm over medium-low heat. Stir as needed until the butter fully melts.177 g whole milk, 28 g butter, 15 g honey
- Remove the saucepan from the heat and then add the psyllium husks. Stir immediately and let sit for 5 minutes to form a gel.14 g whole psyllium husks
- While the psyllium gels, add the tapioca, millet, oat flour, and salt to a medium sized bowl. Whisk to combine and set aside.109 g tapioca flour, 82 g millet flour, 82 g gluten-free oat flour, 7 g salt
- Add the starter and egg to a large mixing bowl. Whisk to combine and then add the psyllium/milk gel and continue whisking until fully incorporated.234 g gluten-free sourdough starter, 1 large egg
- Add the dry ingredients to the wet ingredients and use a dough whisk to combine until you get a shaggy dough. Then switch to your hands to finish mixing until you get a dough ball with no dry flour left in the bowl.
- Cover your kitchen scale with plastic wrap and then set the dough ball on it to weigh. Divide the weight by 12 to get the size each dinner roll should be. This should be around 63g if you want to skip this part.
- Place the dough on your counter and cut it into 12 pieces, then weigh each one before shaping into a round ball. Place each dough ball in the prepared baking dish.
- Cover the rolls and let them sit at room temperature for 3-5 hours until doubled in size. Alternatively, let them sit at room temperature for 1 hour and then place them in the fridge overnight. Let them finish proofing the next day before baking.
- Preheat your oven to 400℉ about 30 minutes before you are ready to bake. Prepare an egg wash if desired by whisking 1 egg with 1/4 tsp salt.
- Brush the rolls with the egg wash and then place them in the oven. Immediately turn the oven down to 350℉ and bake for 35 – 45 minutes until golden brown. Brush with melted butter while hot. Serve warm.
Notes
- Sourdough Starter – doesn’t have to be gluten-free unless you need it to be. Use any starter you have that works for you.
- Milk – I haven’t tested this recipe with any dairy free alternatives, but if you need it to be dairy free, I would suggest Cashew Milk .
- Psyllium Husk – you can use psyllium powder (12g).
- Honey – can be replaced with cane sugar or granulated sugar
- Tapioca – use arrowroot powder
- Millet – use brown rice flour
- Oat – use sorghum or buckwheat (you may need to increase the liquid)
- You can freeze them whole or sliced (cut side up) on a baking sheet and transfer them to a freezer bag once frozen.
- If they are whole – thaw in the fridge overnight before warming in the oven.
- If cut – you can toast them from frozen.
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