Gluten Free Sourdough Bread Rolls
I grew up eating these dinner rolls minus the sourdough. I knew them as “paint au lait” French for “milk bread”. They were my favorite kind of bread rolls. Sweet, soft, buttery and delicious. For that reason, I tried my best to make a gluten free version of this recipe. Using sourdough of course, makes it all the best. I can’t express enough how comforting and rewarding this recipe is. You’ll have to try it yourself to know what I’m talking about. Dairy free and vegan alternatives are available.
Equipment
- Measuring cups
- Measuring Spoons
- Jumbo muffin pan
- Medium bowl
- Small bowl
- Ladle
- Whisk
- Rubber spatula
- Shrink wrap
Ingredients
- 1 cup brown rice flour
- 1 cup fed sourdough starter
- 1 teaspoon salt
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup and 2 tablespoons milk lukewarm
- ¼ cup melted butter plus extra for buttering the pan
- 2 large eggs
- 1 teaspoon xanthan gum
- 1 tablespoon coconut flour
Instructions
- In a medium bowl, add in the rice flour, salt, sugar, xanthan gum, and coconut flour. Mix until everything is well combined.
- Add in the sourdough starter, milk, eggs, and vanilla extract. Mix using a whisk until everything is well combined.
- Pour in the butter and whisk vigorously until well incorporated.
- Allow the mixture to ferment for 2 hours or overnight.
- After the mixture has fermented and you begin to see bubbles forming on the surface, preheat an oven to 350 F.
- Butter a jumbo muffin pan to prevent the rolls from sticking to the pan.
- Sprinkle in the baking powder and baking soda. Whisk until well incorporated.
- Using a ladle, pour this mixture into the buttered muffin cups, three quarter of the way full.
- Bake on center rack for 20 to 25 minutes, or until golden brown, and a toothpick inserted in the center comes out clean.
- Allow the bread rolls to cool a slightly before taking it out of the pan.
- You can allow the bread rolls to cool on a cooling rack, or you can serve it warm with some preserve and butter, honey, or as a side dish.
Notes
You can use a pan that is specifically designed for rolls. The shape of the rolls doesn’t really matter. It is the taste that we’re after.