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Gluten Free Sourdough Bread Rolls
Chantal

Gluten Free Sourdough Bread Rolls

5 from 2 votes
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.
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Prep Time 10 minutes
Cook Time 25 minutes
Fermentation Time 2 hours
Total Time 2 hours 35 minutes
Servings: 7
Course: Bread, Breakfast, Brunch, dinner, Fermented Food, Lunch, Side Dish
Cuisine: American, French
Ingredients Equipment Method Notes

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

Equipment

  • Measuring cups
  • Measuring Spoons
  • Jumbo muffin pan
  • Medium bowl
  • Small bowl
  • Ladle
  • Whisk
  • Rubber spatula
  • Shrink wrap

Method
 

  1. In a medium bowl, add in the rice flour, salt, sugar, xanthan gum, and coconut flour. Mix until everything is well combined.
  2. Add in the sourdough starter, milk, eggs, and vanilla extract. Mix using a whisk until everything is well combined.
  3. Pour in the butter and whisk vigorously until well incorporated.
  4. Allow the mixture to ferment for 2 hours or overnight.
  5. After the mixture has fermented and you begin to see bubbles forming on the surface, preheat an oven to 350 F.
  6. Butter a jumbo muffin pan to prevent the rolls from sticking to the pan.
  7. Sprinkle in the baking powder and baking soda. Whisk until well incorporated.
  8. Using a ladle, pour this mixture into the buttered muffin cups, three quarter of the way full.
  9. Bake on center rack for 20 to 25 minutes, or until golden brown, and a toothpick inserted in the center comes out clean.
  10. Allow the bread rolls to cool a slightly before taking it out of the pan.  
  11. 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.