Baking with sourdough has really upped my gluten free bread game. The long, slow rise really develops the flavor of the dough in a way that commercial yeast alone cannot accomplish. It makes such a difference in the taste and texture of the finished loaf or rolls.
This recipe is for all of you who bake with sourdough and like to mix up your own flour blends! I enjoy experimenting with different flour combinations and was really happy with this bake! The dough was easy to work with and the rolls tasted great.
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Ingredients:
- 250 g. fully active sourdough starter [1]
- 300 g. warm water
- 15 g. milk
- 30 g. canola oil
- 65 g. non-fat dry milk powder
- 70 g. tapioca starch
- 80 g. arrowroot flour/starch
- 75 g. brown rice flour
- 65 g. white rice flour
- 80 g. sorghum flour
- 15 g. potato starch
- 10 g. xanthan gum
- 5 g. salt
- 1/8 tsp. instant yeast (optional, if your starter is feeling a little sluggish)
- 1 egg, or milk, or water (optional, to help the seeds adhere)
- poppyseeds for topping
- coarse salt, optional
Preparation:
Note-> You will need a fully active sourdough starter for this recipe. You can read about my gluten free sourdough starter Sophie, in this post [1]!
Combine the wet ingredients, starter through canola oil, in the bowl of a stand mixer. In another bowl, whisk together the dry ingredients, dry milk powder through instant yeast. Add the dry ingredients to the mixer bowl with the paddle attachment and beat on low speed for 5 minutes to form a smooth, sticky dough.
Gather the dough together in the mixer bowl, cover and let it rest for 20 minutes.
Transfer the dough into an oiled bowl and smooth the top with a wet spatula. Cover with plastic wrap and refrigerate overnight, up to 15 hours.
I usually make small rolls for my lunch sandwiches, so I divided my dough into 13 rolls that weighed about 2½ oz. each. You could do 2 oz. each for dinner rolls or sliders. For hamburger buns, 3-4 oz. is a good size.
Sprinkle a cutting board with flour and working with one piece at a time, roll the dough into a round.
Turn the roll seam side down and rotate it in a circular motion to a smooth round shape. Finally, use your palm to flatten it to about 3/4″ thick.
Continue with the rest of the dough, arranging your shaped rolls on a parchment lined baking sheet (use 2 sheets if needed).
Cover the rolls and let them rest for 30 minutes while you preheat the oven to 475º. Score the top of each roll.
Just before baking, brush the rolls with milk, or spray with water. You can also use an egg wash. Sprinkle the rolls with poppy seeds and coarse salt (optional).
Place the pans on the center rack and throw a few ice cubes into the bottom of the oven. Bake for 5 minutes, then lower the oven temperature to 375º.
Continue baking 15 minutes longer, or until the internal temperature of the rolls reaches 210º (check with a thermometer [2]).
Cool in the pan for 15 minutes then transfer to a rack. Allow the rolls to cool completely before slicing.
For best texture, I let mine cool to room temperature then store them on the counter in a plastic bag overnight. In the morning, I slice them and wrap each roll individually in plastic wrap. I left a few out for lunch and the rest went into a freezer safe bag. Freezing is recommended if you are not going to eat them immediately.
Here’s the crumb shot. The rolls don’t need to be toasted, but they are great either way. Just the right size for me.
Notes ♪ Baking times given are for 2.5 oz. rolls. If you make yours smaller or larger you will need to adjust accordingly. Remember, the internal temperature should reach 210º, check- don’t guess, use a thermometer [3]!
Notes ♫ For instructions on how to make a gluten free sourdough starter, read this post [1] and meet my sourdough starter Sophie!
Notes ♪♫ For rice flour, always use a superfine grind. I like the Superfine White Rice Flour from Authentic Foods, available on Amazon.
Notes ♫♫ Check out this cute little Kaiser Cutter [4] tool, from Ateco! My favorite Chef, Patrick Auger [5] told me about it!